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Casserole of cabbage layered with Italian sausage and Parmesan
Casserole of cabbage layered with Italian sausage and Parmesan

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Casserole of cabbage layered with Italian sausage and Parmesan

Preparation 20 minutes
Cooking time 1 hour
Servings 6


  • 1 large Savoy cabbage  
  • 15 ml (1 tbsp) olive oil
  • 4 Italian sausages (spicy or mild, to taste) 
  • 1 L (4 cups) Marinara sauce
  • 250 ml (1 cup) parmigiano reggiano
  • 375 ml (1 1/2 cups) mozzarella, grated


  1. Preheat the oven to 180°C (350°F).
  2. In a large pot, bring to a boil a small quantity of salted water.
  3. With the tip of a chef's knife, remove the cabbage stalk.
  4. Remove the leaves one by one.
  5. Blanch the cabbage leaves, a few at a time, for 1 minute until soft.
  6. Cool in iced water.
  7. Drain and remove the large veins at the base of the leaves.
  8. Set aside.
  9. Remove the sausage membranes and pull the meat apart coarsely.
  10. In a skillet, heat the oil over medium-high heat. Brown the sausage meat for about 5 minutes. With a fork, pull the meat apart while
  11. cooking. Remove from the heat.
  12. Add the Marinara sauce.
  13. Stir and set aside.
  14. In a 23 cm (9 in.) Dutch oven, place 1/5 of the sauce.
  15. Sprinkle with 1/5 of the parmigiano reggiano.
  16. Top with 1/4 of the cabbage leaves.
  17. Repeat the previous steps until obtaining 4 layers of cabbage. Top with the sauce and parmigiano reggiano.
  18. Cover and cook in the oven for 45 minutes.
  19. Remove the lid and the excess fat if needed. Sprinkle with mozzarella and cook in the oven for 5 minutes, until the cheese melts.
  20. Serve immediately.
Availability in stores