Italian Sausage and Cabbage Casserole

Last Friday, I was hungry for either stuffed green bell peppers or cabbage rolls.  I couldn't make up my mind which I'd rather have.  I decided I'd make a casserole combining the best of both worlds.

This was more delicious than I could have imagined.  It makes wonderful leftovers as well.

1 1/2 lb. Italian sausage (mild or hot) removed from casings

1 large yellow onion, chopped

1 large green bell pepper, stemmed, seeded and chopped

1 T. chopped garlic

1/2 t. fennel seeds, crushed

1 t. dried oregano

1 t. dried basil

1/2 t. salt

1/2 t. freshly ground black pepper

1/2 t. red pepper flakes

1 15 oz. diced tomatoes (roasted garlic flavor)

24 oz. tomato sauce (with Italian herbs)

1 cup water

1 can cannellini beans, rinsed and drained

1 cup raw rice

4 - 5 cups shredded green cabbage

Preheat oven to 350 degrees.  Spray 9 x 13 inch baking dish with nonstick spray.

In a 5 quart Dutch oven, over medium high heat, brown sausage and drain.

Add onion and bell pepper and let cook until vegetables begin to soften, about 5 - 6 minutes.  Add garlic and seasonings.  Stir to combine with the sausage and vegetables and let cook 1 minute.

Next add the tomatoes, tomato sauce, water, beans, rice and cabbage. 

Continue stirring until all ingredients are combined and spoon into casserole dish.

Cover with foil and let cook 1 - 1 1/2 hours until rice is completely cooked.  

Top with grated Parmesan if desired.