Italian Sausage and Cabbage Casserole

Recipe adapted from Taste of Home

This meal makes me thing of my big brother. He is awesome at gardening and grows some of the most amazing fruits, veggies, and herbs I have ever seen! Once he grew a cabbage that was nearly double the size of a basketball… Totally Crazy!! Anyway because I know he has a ton of it and is always trying to find ways to cook it I tried out this recipe and of course altered it a bit to suit my daughters allergic needs.


1 Large head of cabbage coarsely chopped
1 TBSP kosher salt
1 lb Italian sausage
1 Large green pepper chopped
1 Medium onion chopped
8 oz mushrooms chopped
1 1/2 tsp Oregano
1/2 tsp Garlic powder
1/2 tsp Fresh ground pepper
1 tsp Sage
1/2 tsp Kosher salt
1 14 1/2 oz Can of petite cut diced tomatoes (any of the seasoned flavored ones work great, I used the one with basil and oregano)
1 8 oz Can of tomato sauce
3 TBSP Tomato Paste
1/2 Cup of your favorite dairy free cheese (optional)

Steam your chopped cabbage mixed with 1 TBSP kosher salt for 6-8 minutes or until tender and set aside.

Cook the italian sausage, green pepper, onion, and mushroom until done. Add the diced tomatoes, tomato sauce, tomato paste, and spices, bring to a boil. Reduce heat and simmer for 10 minutes.

In a 11 x 17 casserole dish, sprayed with not stick spray, spread half of the cabbage mixture in an even layer. Then using half of the Italian sausage mixture spread it over the cabbage layer. Repeat with leftover cabbage and sausage mixture and top with cheese.

Bake at 350 for 15-30 minutes!

This casserole is much like cabbage rolls but way less time consuming and less work. You could make it heartier by adding a layer of cooked macaroni or even navy beans perhaps? My hubby said something crunchy on top would have been good as well, crackers, Panko, tortillas maybe? I don’t know? The sky is the limit use your imagination and have fun!



Dairy/Egg Free Chicken and Rice Casserole


2 8.8 oz packages of 90 second Ready Rice, Long Grain Wild
1 lb of chicken cooked and diced
1/2 Cup diced sautéed onion
1 1/2 Cups of my dairy free cream of mushroom soup
3 TBSP Cornstarch
1/2 Cup Nayonaise or any egg free mayo you prefer
1/2 TBSP Montreal Chicken seasoning
1/4 chopped sun dried tomatoes
14 oz frozen broccoli florets
1/2-3/4 Cup Panko Bread Crumbs

Mix together the soup, Nayonaise, and seasoning. Add the rest of the ingredients minus the bread crumbs.
Place in large casserole dish and bake at 400 degrees for about 15 minutes. Add Panko bread crumbs by sprinkling evenly over the top and continue to bake for another 15 minutes.. Let Cool for about 5 minutes then Enjoy:)