Pasta, Vegetables

CABBAGE AND CUDIGHI

  • POLENTA
  • 3 cups Water, cold
  • 1 cup Corn meal, yellow
  • 1 teaspoon Salt
  • SAUCE
  • 1 large can Hunt's Special Tomato Sauce
  • 1 can Tomato sauce
  • 1 cup Water
  • 1 tablespoon Red wine, dry
  • 1 teaspoon Basil, dried
  • 1/2 teaspoon Sugar
  • REMAINING INGREDIENTS
  • 1 pound Sausage, Italian
  • 1 Cabbage
  • 1 pound Cheese, Mozzarella
  • 2 tablespoons Butter

    • Prepare the polenta.....

    In a 2 qt. oiled bowl add cold water. Mix together cornmeal and salt and add to bowl.

    Cover bowl and microwave on High for 7 minutes. You must stir this every 2 minutes.

    Cover bottom of 9 X 13 casserole dish with polenta.

    Cooking the sauce......

    Combine all ingredients and simmer, uncovered, for about 30 minutes. Set aside.

    Peel the large leaves from the cabbage. Cut into smaller pieces, not too small as it will cook down.

    Brown the sausage and the cabbage in the butter.

    Place the cabbage and sausage on top of the polenta in the casserole dish. Add the sauce on top of this and finally add the cheese on the top.

    Bake, covered, for 1 hour at 350°.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!