Cabbage Roll Casserole
73
- Prep Time10 min
- Total Time45 min
- Makes4 servings
Photo, Roberto Caruso
Tender cabbage leaves are layered in between a hearty rice and sausage filling, and simmered in a fresh sauce for an absolutely delicious dinner casserole.
Ingredients
1 tsp olive oil
250 g Italian sausages, casings removed
2 cups marinara sauce, preferably herbed
1 cup water
1/3 cup uncooked basmati rice
1 carrot, grated (about 1 cup)
1/2 cup shredded basil, divided
10 leaves napa cabbage, white stems trimmed off
Instructions
Heat a large deep 10-in. non-stick frying pan over medium-high. Add oil, then sausage. Cook, stirring often, until crumbly and browned, about 4 min.
Stir in marinara sauce, water and rice, and reduce heat to medium. Bring to a boil, then boil gently until sauce thickens slightly, about 10 min. Stir in carrot and 1/4 cup basil. Transfer to a large bowl.
Spread a heaping cup of the sausage mixture on bottom of same frying pan. Cover with 2 to 3 cabbage leaves, cutting to fit pan. Layer with another heaping cup of sausage mixture. Repeat layers, ending with cabbage leaves.
Bring to a boil, then reduce heat to medium-low to maintain simmering liquid. Cover and simmer until rice and cabbage are cooked through, occasionally pressing cabbage down in sauce with a spoon, about 15 min. Sprinkle with remaining 1/4 cup basil. Let stand 5 min before serving.
Nutrition (per serving)
Calories 315, Protein 13g, Carbohydrates 33g, Fat 14g, Fibre 4g, Sodium 962mg.
Excellent source of Vitamin A.
Kitchen tip Keep napa cabbage stems for soups and stir-fries.
Find more of our most cozy and filling cabbage recipes.
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