Ground beef - 1 lb.
Johnsonville original bratwurst -3
1 Savoy cabbage - shredded
6-8 medium sized Yukon Gold potatoes - sliced thin
Onion, diced small- 1 large
Garlic, crushed - 1 large bulb
Vegeta seasoning (optional) - 1/2- 1 tsp
garlic powder - a good sprinkling in the meat and the veggies later
dried sage- 1tsp
dried marjoram - 1 tsp
crushed red pepper flakes - 4 tsp
ground black pepper- 1- 2 tsp
white vinegar - 2 tsp
Olive oil, and/or butter - 2 or 3 tbsp
Draw a sharp knife down the middle of the sausage, lengthwise. Peel off the skin so as to remove the meat.
Heat olive oil in a large skillet or other large vessel. Saute half of the onion and garlic till almost brown.
Add the spices - 1 tsp of the black pepper, or more, if you like- and herbs.Stir for a minute. Add the beef and the sausage meat. Brown the meat for a few minutes, Add the vinegar. Stir. Remove from heat.
Now add a little more olive oil or a little piece of butter to the same skillet or pot, and saute the rest of the onion and garlic till almost brown. Add 1 tsp of black pepper. Or crushed red pepper if you like. Or both. No set rules. Fry for a minute. Add the potatoes and cabbage. Stir well so that the veggies are coated well with the spicy oil. Add enough salt to taste, Remove from heat. You do not need to cook the veggies.
Butter a large baking pan or Dutch oven. Place a layer of the cabbage-potato mixture in the pan.
Bake at 375° for 40 minutes to an hour, till the top is browned a little.
PS: Browning the meat before baking is optional. Alternately, you can saute all of the onion-garlic at once. Divide into two. Mix one half with the meat, and the other with the veggies. Then do the layering, cover, and bake.
For the meat part, make it with just beef or just sausage, or more sausage, cooked or otherwise.
Serve warm with rolls, and a salad, for health, and for color. :).