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.
Do I need to add fennel seeds
ReplyDeleteIt's not a MUST, but it does add a nice extra "Italian" flavor to the dish.
DeleteI made this using 1/2 lb of ground beef and 1/2 pound sweet mild Italian sausage . I layered the cabbage and meat mixture , along with cheese on top of the first layer of meat. I baked it per recipe but topped the second layer of cabbage and meat mixture with cheese Duron the last 15 minutes of baking. Served it over egg noodles. Was very good. I omitted the fennel. Thanks for the recipe.
ReplyDeleteAnother layer of of cheddar cheese during the last 15 minutes of baking