Potato Cabbage Casserole

I know, it needs a better name. Sounds boring and bland, but it's a super flavorful tangy combo of meats and tomato and cheesiness and carbs. I found my refrigerator full of perishables that were, well, perishing. This is a kitchen-sinker that worked out swimmingly, although I had doubts a couple of times.

Warning: this recipe makes a LOT! When I make it again, I'll halve everything.

Start the sauce in a crock pot:
24 oz. whole tomatoes with juice, crushed by hand
6 oz. tomato paste
1 tablespoon chicken bullion paste
1 teaspoon anchovy paste
2 cans of kidney beans, rinsed
1 tablespoon Italian seasoning
8 oz. fresh grated cheddar or
1 packet Daiya cheese sauce
1 small can diced Hatch chilies
1 tablespoon vinegar and the juice of 1 lime. We want tangy to balance the grease.

Then, start making 4 lbs. of potatoes into dried potato chips according to last week's recipe for "Boxed" Potatos Au Gratin . This is basically that recipe, only with cabbage, beans and a tomato sauce.

Get out your big big mixing bowl because this is a lot of food. Add potatoes to the bowl as they finish.

Next, it's cast iron skillet time for the next hour or two
add to mixing bowl in batches:
1 head of cabbage chopped, sauteed in butter
2 lbs. quartered diced smoked sausage, till crispy
1 lb. hot bulk sausage, till crispy
2 small onions, diced
1 tablespoon diced garlic (4-5 cloves)

Add the tomato-cheese sauce. Using you biggest wooden spoon, or perhaps a small canoe paddle, blend everything to get the potatoes covered. If it's SUPER thick-gloppy, add a little liquid - 1 cup or less, but as it bakes, the veg will wilt out some remaining moisture to reconstitute the potatoes, and it'll have an almost silky-creamy texture with all the cabbage and such.

Bake uncovered in a casserole pan at 425F for 15-20 minutes, until the top gets rosy golden-dried and it's a little bubbly. I had to do two batches.

Let cool, and serve with diced green onion garnish. Mmm MMM! I'm pleasantly surprised that this worked so well! It's very savory, tomatoey-cheesy and very satisfying. I'll be looking forward to having these at lunch. It's pretty rich, so a small bowl is a meal. This is going to take a lot of freezer bags.

Then figure out how you're going to get 20 bagged servings into your already full freezer.