Recipe: Acorn Cabbage Bake (using sausage, apple and shredded cabbage)

ACORN CABBAGE BAKE

2 large acorn squash
2 cups shredded cabbage
1 medium onion, chopped
1 medium apple, chopped
1 tbsp butter
1/2 lb pork sausage, cooked and drained
2 tbsp slivered almonds
3/4 tsp salt
1/2 tsp ground sage
1/4 tsp ground thyme
1/4 tsp ground black pepper

Preheat oven to 400 degrees F. Grease a 2 quart casserole; set aside.

Put 1/2-inch water in a 13x9x2-inch baking dish. Halve and seed squash. Place the halves, cut side down, in the prepared baking dish

Bake until tender, about 20 minutes. Cool, then scoop squash from shells, you should have about 4 cups.

Saute cabbage, onion and apple in butter about 5 minutes, or until tender. Add meat, almonds, salt, sage, thyme and pepper; mix well.
Stir in the squash. Transfer to the prepared casserole.

Bake at 350 degrees F or until heated through, about 30 minutes.

Makes: 8 servings
From: Kelly~WA - 05-19-2000