Cabbage roll casserole



10 min


45 min



Cabbage roll casserole

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.


  • 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
  • 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.