For those of you who didn't know, my poor mom has been in the hospital for over a month now. What started as a simple foot surgery back in July ended with her in the ER on November 8th with a serious infection and sepsis. We were very lucky they caught it when they did, and are very thankful to the wonderful doctors, nurses and hospital staff who worked so hard to get her into the healing process.
Needless to say, it's been a long month in our family, and for me, it has meant running back and forth to the hospital at least once per day, sometimes more. Don't get me wrong, I am more than happy to do it. She's my mom. I love her. I adore her. I want her better. But that doesn't take the fact away that between the running around, the extra work, the mental fatigue....I'm exhausted. Again, happy to do it; just sleepy most days.
So when it comes to meals these days, my "it needs to be quick and yummy" mentality is in over drive. We need them now more than ever. I want to be with her as much as I can, but I also have to make sure my family is fed. It has become quite the balancing act, let me tell you. But when I come up with delicious meals like this one, it makes it worth it!
We love cabbage. Can't get enough of the stuff. I probably incorporate it into our menu plan at least once per week, or once every other. This is a new twist on my classic Cabbage Roll Casserole. A lot of the same element, but still different enough to taste like something new.
If you're in the holiday rush, you are probably exhausted too. Or maybe you are already thinking ahead to how you are going to feed those house guests in a couple weeks. This would work perfectly for either of those scenarios.
And if you have an extra minute, and an extra prayer or well wish laying around, please lift my mama up...we are keeping our fingers crossed the progress she has made continues and we will get to have her home by Christmas.
Needless to say, it's been a long month in our family, and for me, it has meant running back and forth to the hospital at least once per day, sometimes more. Don't get me wrong, I am more than happy to do it. She's my mom. I love her. I adore her. I want her better. But that doesn't take the fact away that between the running around, the extra work, the mental fatigue....I'm exhausted. Again, happy to do it; just sleepy most days.
So when it comes to meals these days, my "it needs to be quick and yummy" mentality is in over drive. We need them now more than ever. I want to be with her as much as I can, but I also have to make sure my family is fed. It has become quite the balancing act, let me tell you. But when I come up with delicious meals like this one, it makes it worth it!
We love cabbage. Can't get enough of the stuff. I probably incorporate it into our menu plan at least once per week, or once every other. This is a new twist on my classic Cabbage Roll Casserole. A lot of the same element, but still different enough to taste like something new.
If you're in the holiday rush, you are probably exhausted too. Or maybe you are already thinking ahead to how you are going to feed those house guests in a couple weeks. This would work perfectly for either of those scenarios.
And if you have an extra minute, and an extra prayer or well wish laying around, please lift my mama up...we are keeping our fingers crossed the progress she has made continues and we will get to have her home by Christmas.
Sausage & Cabbage Bake
1 lb. mild Italian sausage*
2 c. cooked long grain white rice, NOT instant
1 medium head of cabbage, thinly sliced
1 medium yellow onion, chopped
1 (15 oz.) can tomato sauce
1 TBS brown sugar
1 TBS lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. seasoned salt
Salt and Pepper to taste
Dried Parsley
Preheat oven to 350. Grease a 9 x 13 baking dish. In a large skillet brown sausage and onion until no longer pink. Drain if necessary. Add cabbage and cook until slightly wilted. Add rice and stir to combine. Season with salt and pepper. Transfer to baking dish. In a medium bowl whisk together tomato sauce, brown sugar, lemon juice, Worcestershire, seasoned salt and pepper. Pour over casserole. Spread evenly. Sprinkle with parsley. Bake uncovered for 1 hour until cabbage tender. Stir before serving. Garnish with extra parsley. *NOTE* You can add spice by using hot Italian sausage.
Preheat oven to 350. Grease a 9 x 13 baking dish. In a large skillet brown sausage and onion until no longer pink. Drain if necessary. Add cabbage and cook until slightly wilted. Add rice and stir to combine. Season with salt and pepper. Transfer to baking dish. In a medium bowl whisk together tomato sauce, brown sugar, lemon juice, Worcestershire, seasoned salt and pepper. Pour over casserole. Spread evenly. Sprinkle with parsley. Bake uncovered for 1 hour until cabbage tender. Stir before serving. Garnish with extra parsley. *NOTE* You can add spice by using hot Italian sausage.
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