Cabbage and Potato Bake

Adapted from Food Network

INGREDIENTS:

• 1 cabbage 2 - 2 1/2 pounds
• 2 pounds potatoes
• 1 pound Field Roast vegetarian Italian Sausage
• 3 large sweet onions
• 1 tablespoon oil
• 2 cups chickenless broth

METHOD:

• Remove outer leaves of cabbage, cut into quarters and wash
• Remove the hard core, cut quarters in half and place rounded side down in roasting pan
• Cut potatoes into large chunks, peeled or unpeeled; arrange in pan alternating with cabbage
• Slice onions and sautee in oil until soft
• Cut sausage into quarter rounds and add to onions
• Distribute onion/sausage mixture evenly over cabbage and potatoes
• Pour chickenless broth on top and cover
• Bake at 375 degrees for 1 hour