Cabbage roll casserole
By Chatelaine
Photo, Roberto Caruso.
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.
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
- 13 g,
- Carbohydrates
- 33 g,
- Fat
- 14 g,
- Fibre
- 4 g,
- Sodium
- 962 mg.
- Excellent source of
- Vitamin A
Kitchen Tip: Keep napa cabbage stems for soups and stir-fries.
