INGREDIENTS
Preheat oven 350 degrees
6 cups chopped Cabbage.
5 Italian Sausage taken out of casings to crumble.
1 Tbsp Parsley
1 tsp EACH Onion Salt & Garlic salt
1 can Diced Tomatoes
1 tsp Sugar
2 cups Beef Broth
1 small can Tomato Paste
2 Potatoes thinly sliced
1 small Tomato diced.
1 Egg
½ cup Plain Greek Yogurt
Lemon juice
Fresh Dill
¼ Cup EACH Red Wine Vinegar & Red Wine
Directions
2 tbsp oil in Dutch oven – salt & pepper, sauté till sausage cooked and cabbage softened.
Add 1 tbsp Parsley, 1 tsp EACH Onion salt, & Garlic salt
Continue simmering & stirring.
Add…..1 can Diced Tomatoes, 1 tsp Sugar, 2 cups Beef Broth, 1 small can Tomato Paste
Continue to simmer & stir.
In bottom of 9 x 13 Baking Dish add oil or Pam & 2 Potatoes sliced thinly to bottom
Then cabbage & meat mixture, cover with tinfoil and bake 30 minutes (350 degrees)
While that is baking in the oven
In a sauce pot add ¼ cup Diced Tomatoes, ¼ cup Red wine vinegar, ¼ cup Red wine and bring to a boil, reduce, simmer 5 – 10 mins.
In a seperate bowl add – Egg, ½ cup Plain Greek Yogurt, ¼ lemon juiced, 1 tbsp Fresh Dill Weed
Whisked together well till smooth or use hand blender
Ladle in tomato wine mixture, a little at a time, stirring constant, till well blended
Add to top of casserole, & fresh Dill Week, cover, bake 30 minutes
Remove and serve…
