Prep Time::25 mins
Cook Time::50 mins
Total Time:: 1 hr 15 mins
Servings::6
Ingredients
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1 tablespoon olive oil
1 medium head cabbage
1 (19 ounce) package mild Italian sausage (such as Johnsonville), casings removed
2 cups marinara sauce
1 (8 ounce) can tomato sauce
2 cups cooked rice
2 teaspoons dried basil, or more to taste
2 teaspoons dried oregano, or more to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C). Add olive oil to a medium-sized baking dish.
Bring a large pot of water to a boil. Add cabbage leaves; cook until tender, about 12 minutes. Drain.
While cabbage is cooking, add sausage to a skillet over medium-high heat; cook and stir until browned and crumbly, breaking into pieces as it cooks, 5 to 7 minutes. Drain and discard grease.
Meanwhile, combine marinara sauce and tomato sauce in a saucepan over medium-low heat; cook until warm, about 3 minutes. Set aside.
Combine sausage, cooked rice, 1/2 cup sauce, basil, and oregano in a bowl; spread onto cabbage leaves and roll up like small burritos. The amount of filling will vary depending on size of cabbage leaves. Place cabbage rolls close together into the prepared baking dish; spoon remaining sauce over top.
Bake in the preheated oven until cooked through, about 30 minutes. Garnish with more basil and oregano.
Cook's Notes:
Use either mild or spicy Italian sausage.
I chopped up the leftover cabbage and mixed with it the leftover filling, then baked it like a casserole. It was great as well!