1 Small head CS Smoked Cabbage, shredded (3 c.)
1 lb. pork sausage
3 c. milk
5 tbs. flour
5 tbs. fat, including sausage fat
S&P, to taste
Fry sausage to brown and drain fat into a measuring device. Jimmy Dean needs added fat to make 5 tbs. I add goose fat or butter, or even Canola oil for the scaredy-cats. Put the fat back in and add the flour. Worry around for about 10 minutes, until the flour is really browned. Add the milk. Whisk to boiling, until thick. If too thick, add milk. Cool to lukewarm. (This, right here, is the secret to Bisquits and Gravy. Brown the flour with the meat for a good while.)
Butter a baking pan and preheat the oven to 350. I use a souffle dish for this dish.
Layer, starting w/cabbage and ending with sausage.
Put 1 1/2 c. dry breadcrumbs and 1 tbs. butter in a measure and micro until the butter is melted. Stir to mix and pat ontop of casserole.
Bake 30-40 minutes, until brown and bubbly.
This is a great Winter dish!
