Cabbage Roll Casserole

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“This is what I call stodgy British fare. Only four ingredients, cheap as chips and filling. Of course, it's worth the extra money for the very best sausages you can find. I prefer an organic pork and sage variety from my local farmer's market.”
1hr 50mins

Ingredients Nutrition


  1. Preheat the oven to 325 F or 170 degrees C.
  2. Fill half a large pan with water and bring to a boil.
  3. Meanwhile, slice the cabbage in half and cut out the core.
  4. Quarter the cabbage and cut across the quarters to make thin slices.
  5. Add a teaspoon of salt and the cabbage to the boiling water, return to the boil and cook for five minutes.
  6. Drain and run it under the tap to prevent further cooking at this stage.
  7. Use half the butter to smear a 1 1/2 litre oven-proof dish.
  8. Put in one third of the cabbage.
  9. Remove the skin from the sausages and use your fingers to flatten them slightly.
  10. Make a layer with the squashed sausages to cover the cabbage entirely.
  11. Season with salt and pepper, then repeat and cover with a final layer of cabbage.
  12. Dot with butter and cover tightly with tin foil.
  13. Bake for 90 minutes.
  14. Serve in wedges or thick slices.

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