Cabbage roll casserole

Prep 10 min
Total 45 min
Serves 4



1 tsp
250 g
Italian sausages, casings removed
2 cups
Marinara sauce, preferably herbed
1 cup
1/3 cup
uncooked basmati rice
carrot, grated (about 1 cup)
1/2 cup
shredded basil, divided
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.

Kitchen Tip: Keep napa cabbage stems for soups and stir-fries.


Calories 315, Protein 13 g, Carbohydrates 33 g, Fat 14 g, Fibre 4 g, Sodium 962 mg. Excellent source of Vitamin A
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