2 pounds Italian sausage, sweet or hot
½ cup sour cream
1 tblsp prepared horsradish or mustard
Heat oven to 400 degrees. Slice the cabbage ½ inch thick. Place a third of the cabbage in a casserole dish. From each sausage, trim 1 end and, starting at the other end, squeeze meat from casing. Arrange half of the meat on top of the cabbage. Press firmly. Top with half of the remaining cabbage and all the remaining meat and press again.
Spread the remaining cabbage over the top, cover dish with foil and bake until the cabbage is tender, about 1 hour 40 minutes. Remove from the oven and let stand for 5 minutes. Meanwhile, in a small bowl, combine sour cream with horseradish or mustard. Slice the casserole into wedges and serve with the sour cream mixture. Serves 6.