Penna Dutch Casserole

• 1 large head cabbage, shredded
• 1 1/2 Tbsp. butter or margarine
• 1/4 c. diced green pepper
• 1/4 c. minced onion
• 1/4 c. chopped celery
• 1 lb. pork sausage, cut into small pieces
• 1/4 lb. hot sausage, cut into small pieces
• salt and pepper to taste
• 1/4 c. brown sugar
• 1 to 1 1/2 qt. tomato juice
• 3/4 small pkg. Pennsylvania Dutch noodles (cook noodles according to directions on pkg.)

1. Place shredded cabbage in a small amount of salted water in saucepan.
2. Cover and bring to a boil.
3. Cook for 5 minutes or until tender.
4. Drain.
5. Melt butter in skillet; saute green pepper, onion and celery.
6. Brown sausage, drain off excess grease.
7. Put alternate layers of cabbage and vegetables and sausage mixture in a greased baking dish or Dutch oven, on top of the already cooked egg noodles.
8. Sprinkle the brown sugar over vegetable, sausage and cabbage mixture.
9. After all have been placed in pan, pour tomato juice on top, to cover everything.
10. Cook for one hour at 350u0b0.

head cabbage, butter, green pepper, onion, celery, pork sausage, hot sausage, salt, brown sugar, tomato juice, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723712 (may not work)