Rachael Ray: Stuffed Cabbage Cake With Sausage Recipe


Rachael Ray: Stuffed Cabbage Cake With Sausage

Rachael Ray loves to share recipes for traditional favorites, made just a little differently. This time, she showed viewers how she uses just five ingredients and a handful of pantry staples to make a leveled-up version of traditional cabbage rolls. Her Stuffed Cabbage Cake with Sausage is just what you want out of a healthier comfort food dish, and because it’s served like a casserole, you’ll really feel like you’re indulging! Jump on the opportunity to warm up from the inside out!

To get the recipe, click next page.


Rachael Ray: Stuffed Cabbage Cake With Sausage Recipe Ingredients

Rachael Ray: Stuffed Cabbage Cake With Sausage Recipe

Rachael Ray’s Stuffed Cabbage with Sausage recipe is a unique take on the popular, healthy comfort food, just in time for the cooler weather! (stuart_spivack / Flickr)

Pantry Essentials:

  • garlic
  • nutmeg
  • extra-virgin olive oil
  • salt and pepper
  • butter


  • 1 bundle sage leaves – stacked, sliced thin
  • 1 tsp fennel pollen or seeds
  • 1 large, heavy Savoy cabbage
  • 1 onion – sliced very thin on a mandolin or with a knife
  • 2 lbs meat Italian sweet sausage – removed from casings


Rachael Ray: Stuffed Cabbage Cake With Sausage Recipe Directions

  1. Preheat oven to 350 degrees
  2. Bring a large pot of salted water to a boil
  3. Remove the whole core of the cabbage using a sharp knife
  4. Fill a large bowl with cold water and ice
  5. Put the cabbage in boiling water and peel off the outer 8-10 leaves with tongs as they loosen
  6. Cold shock the leaves, then carefully remove to kitchen towels and pat dry
  7. Keep boiling the core for 3-5 more minutes, then remove and let drain until cool enough to handle
  8. Halve the cabbage core, then slice thin or shred
  9. Wring out the cabbage core pieces with a clean kitchen towel
  10. Put the cabbage core in a mixing bowl and dress with approximately 3 tbsp extra-virgin olive oil, the fennel pollen or seed, 3-4 grated garlic cloves, sage leaves, onion, and a few grates of fresh nutmeg
  11. Season with salt and pepper, then toss
  12. Rub the bottom of a 10-inch round casserole or baking dish with butter
  13. Find the largest cabbage leaves and line the dish with them, letting the edges hang over a little
  14. Add half the onion and cabbage mixture back to the lined casserole dish, then top with half the sausage, making a solid, even layer
  15. Pack the dish down firmly, then add a couple more cabbage leaves to make another layer
  16. Add halve the core filling and the rest of the sausage, then press the layer down again before topping with a few more cabbage leaves to seal the filling
  17. Fold the sides in first to secure the “cake” then add butter on top
  18. Bake in the middle of the oven for about an hour and 15 minutes, then let cool for 15 minutes
  19. Put a platter over the casserole and carefully invert
  20. Slice into wedges and serve with garlicky mashed potatoes and a lot of mustard for dipping


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