If you’ve ever had stuffed cabbage rolls and loved them, but didn’t love all the work that goes into rolling each one, this casserole is for you. It’s all the comforting flavors of classic cabbage rolls, layered in a hearty, no-fuss bake. I’ve made this so many times, and every time it disappears fast.
This layered cabbage roll casserole brings together tender cabbage, savory sausage, a little rice for heartiness, and just enough sauerkraut to keep things interesting. It’s cozy, filling, and perfect for a chilly evening when you want something that sticks to your ribs.
Ingredients
- 8 cups cabbage, coarsely chopped (about 1 small head)
- 1 pound sausage, cooked and drained
- 1 small onion, chopped
- 1 cup uncooked minute rice
- 1 cup sauerkraut
- 2 cans (15 ounces each) tomato sauce
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13 baking dish.
- In a large skillet, cook the sausage and chopped onion over medium heat until the sausage is fully cooked and the onions are soft. Drain off any extra grease.
- Spread the chopped cabbage evenly in the bottom of the baking dish.
- Spoon the sausage and onion mixture evenly over the cabbage layer.
- Sprinkle the uncooked rice on top.
- Pour one can of tomato sauce over the rice and spread it out gently with the back of a spoon.
- Add a layer of sauerkraut over the top and finish with the second can of tomato sauce, smoothing it evenly.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil and bake an additional 15 minutes, until everything is bubbling and the cabbage is tender.
Let it rest for about 10 minutes before serving—this helps the layers settle a bit and makes it easier to scoop.
This dish is everything I want in a weeknight dinner: simple ingredients, rich flavor, and barely any cleanup. Plus, it’s even better the next day. If you’re into old-fashioned, comforting casseroles that bring people back to the table, this one’s a keeper.
