Italian Cabbage Casserole
Packed with comforting layers of flavor, this Italian Cabbage Casserole is the ultimate weeknight dinner that combines rustic charm with classic Italian flair. Tender green cabbage is sautéed with savory ground Italian sausage, aromatic garlic, and a robust marinara sauce, then layered with creamy ricotta, gooey mozzarella, and nutty Parmesan for a rich, cheesy finish. A hint of dried oregano, basil, and crushed red pepper flakes adds depth and a subtle kick, while a golden, bubbly top ensures every bite is as satisfying as the last. Perfectly baked in just over an hour, this filling casserole is a hearty, low-carb alternative to lasagna that’s sure to please a crowd. Serve it warm with a sprinkle of fresh parsley for a pop of freshness, and watch it become a new family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 pound ground Italian sausage
- 1 medium head green cabbage, chopped
- 3 cups marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and cook for 1-2 minutes, until fragrant.
Add the ground Italian sausage to the skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the chopped cabbage and cook for about 5-7 minutes, until it begins to soften.
Add the marinara sauce, oregano, basil, crushed red pepper flakes, salt, and black pepper. Stir well to combine and simmer for 10 minutes, stirring occasionally.
Spread half of the cabbage and sausage mixture evenly into the prepared casserole dish.
Dollop and spread half of the ricotta cheese across the layer. Sprinkle with 1 cup of shredded mozzarella cheese and half of the grated Parmesan cheese.
Layer the remaining cabbage mixture on top, followed by the remaining ricotta, mozzarella, and Parmesan.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Let the casserole rest for 10 minutes before serving. Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
3313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.9 g | 310% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 9146 mg | 398% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 52.7 g | ||
| Protein | 179.8 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3742 mg | 288% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3713 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
