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Acorn Cabbage Bake

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  Acorn squash 2 Large
  Sausage meat 1⁄2 Pound
  Butter/Margarine 2 Tablespoon
  Onion 1 Medium, chopped
  Apple 1 Small, pared and chopped
  Shredded green cabbage 2 Cup (32 tbs)
  Slivered almonds 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Dried sage 1⁄2 Teaspoon, crumbled

Cut squash in half lengthwise; scoop out seeds and fibers.
Place in baking pan, cut-side-down; add 1/2 inch water.
Bake in preheated 400°F oven 20 minutes.
Meanwhile cook sausage meat in skillet until browned.
Drain off excess fat; add butter to pan.
Add onion, apple, cabbage and almonds; cook until vegetables are tender.
Add seasonings; mix well.
Turn squash halves cut-side-up; fill centers with cabbage mixture.
Return to baking pan; bake in 400°F oven 30 minutes.

Recipe Summary

Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2064 Calories from Fat 904

% Daily Value*

Total Fat 102 g157.2%

Saturated Fat 37.2 g186.1%

Trans Fat 0.5 g

Cholesterol 227.8 mg75.9%

Sodium 3010.7 mg125.4%

Total Carbohydrates 258 g86.1%

Dietary Fiber 45.1 g180.3%

Sugars 24.4 g

Protein 62 g123.6%

Vitamin A 170.3% Vitamin C 404.8%

Calcium 88.6% Iron 113.6%

*Based on a 2000 Calorie diet

Acorn Cabbage Bake Recipe