Sausage Casserole With Cabbage

Smoked Sausage and Cabbage Casserole
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Smoked Sausage and Cabbage Casserole Recipe



  1. Sliced 1 lb of smoked sausage
  2. 1 small head of chopped, cored cabbage
  3. 1 diced onion,
  4. 2 minced garlic cloves
  5. 1 cup white or brown rice
  6. 2 cups of chicken stock
  7. 1 cup of cheddar cheese, shredded
  8. Olive oil, two tablespoons
  9. 1 paprika teaspoon
  10. pepper and salt as desired
  11. Fresh parsley garnish, chopped (optional)


  • Set your oven’s temperature to 375°F (190°C).
  • Olive oil should be heated in a large pan over medium heat. Sliced smoked sausage should be added and cooked until both sides are browned. Sausage should be taken out of the pan and put aside.
  • Add the chopped onion to the same pan and sauté for two to three minutes or until it turns translucent. One minute later, add the minced garlic and continue cooking.
  • Add the chopped cabbage to the pan and cook for 5 to 7 minutes or until it softens. Add paprika, salt, and pepper for seasoning even before cooking; stir frequently.
  • While the cabbage cooks, prepare the rice according to package directions, substituting chicken broth for water for flavour.
  • The cooked cabbage, rice, and half of the shredded cheddar cheese should all be combined in a sizable mixing dish. Blend thoroughly.
  • Spread the cabbage and rice mixture evenly in a casserole dish that has been oiled.
  • On top of the rice and cabbage mixture, arrange the cooked slices of smoked sausage.
  • Over the sausage, scatter the remaining cheddar cheese shavings.
  • Bake the casserole dish in the oven for about 20 minutes, or until the cheese is melted and bubbling, covered with aluminium foil.
  • When the top is golden brown, take the foil off and bake for 10 minutes.
  • When finished, take the casserole out of the oven and give it a moment to cool before serving.
  • If preferred, garnish the dish with finely chopped fresh parsley before serving.


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