Sausage Cabbage Bake Recipe

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This recipe is like stuffed cabbage rolls in casserole form. It always goes over well at potlucks. Stirring before serving nicely blends the light, tasty tomato flavor throughout.
Featured In: 13x9 Casserole Recipes
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 6 servings


  • 1/2 pound bulk Italian sausage
  • 1/2 pound bulk hot Italian sausage
  • 1 medium onion, chopped
  • 2 cups cooked long grain rice
  • 4 cups shredded cabbage
  • 1 can (15 ounces) tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • 1/2 teaspoon seasoned salt

Nutritional Facts

1 cup: 242 calories, 10g fat (4g saturated fat), 30mg cholesterol, 827mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 11g protein.


  1. In a skillet, cook sausage and onion until meat is no longer pink and onion is tender; drain. Stir in rice and cabbage; pour into greased 3-qt. baking dish. Combine remaining ingredients; pour over sausage mixture. Bake, uncovered, at 350° for 1 hour or until cabbage is tender. Stir before serving. Yield: 6 servings.
Originally published as Sausage Cabbage Bake in Country Pork 1996, p91

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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momob User ID: 506572 43160
Reviewed Nov. 18, 2011

"This is medicore recipe, and the hot sausage overpowers"

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