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Categories:Viewed: 53 - Published at: 8 years ago
Ingredients
- 1 1/2 lb. bulk pork sausage
- 1 medium onion, chopped
- 1 Tbsp. sugar
- 1/2 tsp. salt
- 1 medium head green cabbage, cut into large chunks and cored
- 1 (16 oz.) can whole tomatoes (undrained)
- 1/2 pkg. Betty Crocker pie crust mix (1 1/3 c.)
- 2 Tbsp. all-purpose flour
- 1/4 c. cold water
Method
- Cook sausage and onion in Dutch oven, stirring occasionally, until sausage is done; drain.
- Stir in sugar, salt, cabbage and tomatoes; break up tomatoes.
- Heat to boiling; reduce heat.
- Cover and simmer 10 minutes.
- Heat oven to 400°.
- Prepare pie crust mix as directed for one crust.
- Shape pastry to fit top of 2-quart casserole.
- Mix flour and cold water; stir into hot sausage mixture.
- Pour into ungreased casserole.
- Place pastry over sausage mixture.
- Seal around edges.
- Slit top for steam to escape.
- Bake 25 to 30 minutes until crust is brown.
