In my pantry today:
- Pack of 5 hot Italian sausages
- Vegetable ghee
- The ass-end of a box of mini penne
- Some pre-cubed raw butternut squash
- Head of cabbage
- Parmasean-Romano cheese
- 1 packet of Au Jus mix
- Up to 2C tap water
- Garlic paste
I put 3 of 5 Italian sausages of the new pack into a pot on M then put the other two in a freezer bag for storage and later use. I browned them on medium heat until they were just firm enough to slice. Take ’em out of the pot and put in a diced head of cabbage with 2tbsp vegetable ghee (or just straight up butter, let’s be honest about who has ghee in the cupboard) and 1tbsp garlic paste. Stir cabbage until coated with ghee and sausage scrapings. Slice the wieners and thrown ’em back in the pot. Stir a little more. Pour in 1c or so water, turn the heat up to MH, cover and walk away for fifteen minutes.
Upon stoveside return, open up the cabbage pot and remove all slices of sausage. Set aside. Add packet of Au Just mix to 1/4c. water, whisk and add to the cabbage. Stir well, cover and turn heat to L. Leave cabbage for tomorrow’s dinner.
Put the sliced sausage in your food processor or blender. Pulse it until it’s crumblicious. Mix sausage with your squash, 1/2c. parmasean cheese, 1tsp garlic paste. Once you reach the foregone juxtaposition of “uniformly mixed,” place covered casserole dish in a preheated to 400° oven for one hour. Serve with penne and a dash of Parmasean on top.