I love cabbage rolls but don't have the patience to put them together, so I prefer to combine all the ingredients casserole-style and bake. Same taste, easier prep! That's how we roll!
Ingredients
- bulk Italian sausage: 0.5 pound
- onion: 0.5 cup (chopped)
- bell pepper: 0.5 cup (chopped)
- clove garlic: 1 piece (minced)
- head cabbage: 0.5 piece (chopped)
- tomato sauce: 1 can (8 ounce can)
- rice: 1 cup (cooked)
- Worcestershire sauce: 2 tsp
- brown sugar: 1 tsp
- lemon juice: 1 tsp
- Cajun seasoning: 1 tsp
- ground black pepper: 0.25 tsp
- salt: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
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Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
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Add onion, bell pepper, and garlic to the sausage. Cook until onion is translucent, 8 to 10 minutes. Stir in cabbage and cook until slightly softened, about 5 minutes.
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Transfer sausage mixture to the prepared casserole dish. Add tomato sauce, cooked rice, Worcestershire sauce, brown sugar, lemon juice, Cajun seasoning, pepper, and salt; stir to combine.
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Bake in the preheated oven until cabbage is tender, about 30 minutes.
