Stuffed Cabbage Casserole with Quinoa, Bison and Sausage

Stuffed cabbage tends to only appear in our household if A) we have leftover cabbage or B) we have CSA cabbage, since I’m more of a stuffed peppers fan. But this ended up being a great way to use up half a big head of cabbage from our corned beef adventures, as well as some quinoa languishing in the fridge. The result was a less labor-intensive dish than stuffed cabbage (though still a good one to prepare ahead if you can, as I did).

1 pound ground bison

1/2 pound Italian sausage

1 small head or 1/2 a large head of cabbage, cut into large pieces/leaves

1 cup cooked quinoa

about 8 oz shredded mozzarella (I used a little less because of what I had on hand)

garlic powder


1 onion, chopped

about 1 tbsp olive oil

tomato sauce (I made one with 28 oz can tomatoes, 1/2 an onion, basil and a few splashes of milk. I had enough left over for about two servings of pasta)

Heat oil in pan. Sautee onion for a few minutes. Add bison, and sausage, as well as some garlic powder, salt and paprika and brown. Set aside to cool.

Clean out pan, add some water. Steam cabbage for a few minutes until just cooked through. Set aside and dry leaves.

In a 9×13 baking dish, layer your dish. Put down one layer of cabbage, then sauce, then meat, then a sprinkling of quinoa, then cheese. Repeat two more times. At this point I wrapped the dish and refrigerated until tomorrow.

Preheat oven to 350. Bake for 1 hour.


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