1 pound sausage, sliced
1 pound cornbread
1/4 cup vegetable oil
1 onion, sliced into 1/4 inch rounds
2 cloves garlic, minced
1 tablespoon dried sage
2 teaspoons salt
2 teaspoons paprika
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 cup chopped celery
2 tablespoons chopped fresh parsley
1/4 cup raisins
1 (14 ounce) can whole kernel corn, drained
1/4 cup butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon distilled white vinegar
1 (2 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C). Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain off grease.
In a large bowl, mix sausage, cornbread, vegetable oil, onion, garlic, sage, salt, and paprika.
Mix together celery, parsley, salt, paprika, parsley, salt, pepper, celery, parsley, raisins, corn, butter, sugar, egg, vanilla, vinegar. Mix all ingredients well. Spoon mixture into a 9x13 inch baking dish. Spread mixture in the bottom of the bottom of a large and heavy-duty plastic container.
Bake in preheated oven for 1 hour, or until sides are golden brown. Meanwhile, while the sausage is cooking, in a large bowl, beat butter, sugar, egg, vanilla, vinegar, and pudding mix until smooth. Pour into baking dish and bake for 30 minutes.
Remove from oven and let cool completely. Spread over the cooled sausage mixture, bringing the tops of the cabbage to the bottom. Spoon over the bottom of the parchment lined container. Chill overnight to let flavors blend.