This is awesome!! It’s easy, and incredibly delicious. Basically it’s a pared-down, deconstructed cabbage rolls recipe. Serve this with rice on the side and you have cabbage rolls, without all the prep.

2 lbs sausage meat; or other ground meat
2 lbs Napa, Savoy, or green cabbage
1 – 1 1/2 c tomato sauce or tomato juice, optional
1/2 c sour cream
1 T prepared horseradish or mustard
ketchup, optional

1. Preheat oven to 400°F. If necessary, remove sausage meat from casings. Set aside. Slice the cabbage 1/2-inch thick.

2. Put one third of the cabbage to cover in the bottom of a Dutch oven or other deep casserole dish. Arrange half the sausage or other ground meat on top of the cabbage. Press firmly. Put another third of the cabbage on top followed by the rest of the meat. Press down firmly again. Spread the remaining cabbage over the meat. Pour tomato sauce or juice over all. Cover with foil and bake until the cabbage is tender, about 1 hour, 40 minutes. Remove from oven.

3. Let stand for 5 minutes. Meanwhile, in a small bowl, combine the sour cream and horseradish or mustard. Slice the casserole into wedges and serve with the sour cream mixture. If you didn’t use tomato sauce or juice, you may want to serve some ketchup along with the sour cream mixture (it works!)