Cabbage roll casserole


  • Prep Time10 mins
  • Total Time45 mins
  • Makes4 servings
Cabbage roll casserole

Photo, Roberto Caruso

Chatelaine Triple Tested

Cabbage rolls are highly underrated, so we put together a simple (and delicious) version for people to add to their dinner rotation. Tender leaves are layered in between a hearty rice and sausage filling, and simmered in a fresh sauce so all the flavours can meld together.


  • 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


  • 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.