Cheesy Sausage Cabbage Bake

My husband dubbed this a variation on Musaka. It isn't really that much like Musaka in reality, but the fact that he called it that means he likes it. I'll take the compliment.

Cheesy Sausage Cabbage Bake 

Ingredients for sausage:

2 lbs ground pork/lamb/beef (I use pork)

dash ground chipotle (optional) 

1/2 tsp ground black pepper

1 tsp salt

1 tsp ground fennel (the seed, not the bulbous vegetable)

1/2 tsp garlic powder

1/2 tsp onion powder

1 head cabbage, any color will do

Butter

Salt

1-1 1/2 cups shredded cheese

Method:

Pre-heat oven to 300. Cut the cabbage in 3/4 inch slices, lightly butter and place butter side up on a cookie dish. Cabbage rounds should be touching. Sprinkle lightly with salt. Place pan in oven.

While the cabbage begins cooking, mix your choice of meat with all of the spices. Partially brown over medium heat. Take partially cooked cabbage out of the oven, and raise the temperature of the oven to 350. Dish meat evenly over each of the cabbage slices, and then pour the cooking juices from the meat evenly over all of that. Top with the cheese, and return to the oven. Bake for about 30 minutes, or until the cheese is bubbly and slightly brown.

We eat this topped with sour cream. I meant to serve this over a bed of arugula this last time, but forgot. Someone try that, and tell me how it goes. 

Tastes great reheated.