Sausage and Cabbage

• Salt
• 3 tablespoons unsalted butter
• 2 pounds fresh sweet Italian pork sausages or bulk sausage
• 1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded
• Freshly ground black pepper
• Crusty bread and mustard, for serving

1. Heat oven to 300 degrees.
2. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish.
3. If using sausages, remove casings and discard them.
4. Place cabbage in boiling water, cover, and let water come back to the boil.
5. Uncover and boil for 3 minutes.
6. Drain cabbage in a colander and run cold water over it to stop cooking.
7. Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat.
8. Sprinkle with salt and pepper and dot with butter.
9. Repeat, ending with a final layer of cabbage, and dot top with butter.
10. Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil.
11. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned.
12. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time.
13. If not, re-cover and finish cooking.

salt, unsalted butter, fresh sweet italian pork sausages, green, freshly ground black pepper, crusty bread

Taken from cooking.nytimes.com/recipes/1881 (may not work)