This Stuffed Cabbage Roll Casserole delivers all the comforting flavor of traditional, labor-intensive cabbage rolls without the need for rolling or wrapping. By layering tender cabbage leaves with a savory meat, rice, and tomato mixture, you create a hearty, comforting main dish perfect for any weeknight dinner.
Ingredients
Cabbage: 1 large head of cabbage
Protein: 1 pound ground beef or turkey
Grains: 1 cup cooked rice
Aromatics: 1 small onion (diced), 2 cloves garlic (minced)
Sauce Base: 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) tomato sauce
Seasoning: 1 tsp Italian seasoning, salt and black pepper to taste
Instructions
Step 1: Prep the Oven and Baking Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray and set it aside.
Step 2: Prepare the Cabbage
Cut the head of cabbage into large, bite-sized pieces or broad leaves, discarding the tough inner core. Bring a large pot of salted water to a boil, add the cabbage, and cook for 4 to 5 minutes until it begins to soften. Drain thoroughly and pat dry.
Step 3: Cook the Meat and Aromatics
In a large skillet over medium-high heat, add the ground beef or turkey and the diced onion. Cook for 5 to 6 minutes, breaking the meat apart with a spoon, until it is entirely browned and the onions are translucent. Stir in the minced garlic and cook for 1 additional minute until fragrant. Drain off any excess grease.
Step 4: Combine the Filling
Reduce the skillet heat to low. Stir the cooked rice, diced tomatoes (with their juices), half of the tomato sauce, and the Italian seasoning into the browned meat mixture. Season generously with salt and black pepper. Simmer for 2 to 3 minutes until everything is well combined and heated through.
Step 5: Assemble the Casserole
Spread a thin layer of the remaining tomato sauce across the bottom of the prepared baking dish. Place half of the boiled cabbage leaves in an even layer over the sauce. Spoon the entire meat and rice mixture over the cabbage, pressing down gently. Top the filling with the remaining cabbage leaves, and pour the rest of the tomato sauce evenly over the top.
Step 6: Bake and Serve
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15 minutes, allowing the top layer to bubble and darken slightly. Let the dish rest for 10 minutes before slicing. Serve warm, exhibiting the distinct, moist layers of cabbage, meat, and tomato filling highlighted in image_5.png