Penna Dutch Casserole
A hearty casserole combining tender cabbage, savory sausage, and flavorful vegetables, topped with brown sugar and tomato juice, perfect for comforting family dinners.
Ingredients
- 1 large head cabbage, shredded ⓘ
- 1 1/2 Tbsp. butter or margarine ⓘ
- 1/4 cup diced green pepper ⓘ
- 1/4 cup minced onion ⓘ
- 1/4 cup 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 cup brown sugar ⓘ
- 1 to 1 1/2 quarts tomato juice ⓘ
- 3/4 small package Pennsylvania Dutch noodles ⓘ
Instructions
- Place shredded cabbage in a small amount of salted water in a saucepan.
- Cover and bring to a boil.
- Cook for 5 minutes or until tender.
- Drain the cabbage.
- Melt butter in a skillet and sauté green pepper, onion, and celery.
- Brown the pork sausage and drain off excess grease.
- Layer the cooked cabbage, sautéed vegetables, and sausage mixture in a greased baking dish or Dutch oven, on top of the cooked egg noodles.
- Sprinkle the brown sugar over the vegetable, sausage, and cabbage mixture.
- Pour tomato juice on top, covering everything.
- Bake at 350°F for one hour.
Tips & Substitutions
For a richer flavor, consider using a mix of sweet and spicy sausages. If you prefer a vegetarian option, substitute the sausage with plant-based crumbles. Adding a splash of hot sauce can also enhance the dish's depth. Feel free to adjust the amount of brown sugar based on your taste preference. This casserole pairs wonderfully with hearty sides like 'Busy Day Baked Beans'.
Serving Suggestions
This casserole is perfect as a main dish and pairs well with a simple green salad or crusty bread. For an added touch, sprinkle fresh herbs like parsley or chives on top before serving. It's a comforting meal that can be enjoyed any night of the week, making it a great choice for family dinners or potlucks.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until heated through, or microwave in individual portions for a quick meal. If the casserole seems dry after reheating, add a splash of tomato juice to restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Penna Dutch Casserole contains roughly 253 calories, with 7g protein, 23g carbohydrates, and 15g fat. It is an excellent source of vitamin A (137% of the Daily Value), iron (29% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1336mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Is it possible to freeze this casserole?
Absolutely! This casserole freezes well. To freeze, make sure it’s completely cooled, then wrap tightly in plastic wrap and foil. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).