Cabbage Roll Casserole

Name: Cabbage Roll Casserole
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: american
Ingredients: 1 pcs cabbage (medium head, cored and roughly chopped); 500 g ground beef (lean); 1 pcs onion (medium, chopped); 3 pcs garlic (cloves, minced); 4 pcs tomato (large, blanched and pureed); 2 tbsp tomato paste; 0.5 cup rice (uncooked, long-grain white); 1 cup water (for tomato sauce); 1 tsp sugar; 1 tbsp apple cider vinegar; 2 tsp oil; 0.5 tsp salt; 1 pinch black pepper; 1 pinch paprika; 2 pcs bay leaf; 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.5/5(78)

TASTE SCORE

8/10

All the cozy, savory flavors of classic stuffed cabbage rolls without the fuss of rolling. Layers of tender cabbage, seasoned ground beef, and a tangy tomato sauce come together in one hearty casserole baked until bubbly. It is comfort food made easy for a weeknight dinner.

PREP

20m

COOK

15m

SERVES

1 CUP

357 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Preheat oven and prepare the cabbage.
1.Preheat oven to 350°F (175°C).
2.Bring a large pot of water to a boil. Add chopped cabbage and blanch for 3 minutes until slightly softened.
3.Drain cabbage well and set aside.
prep · ~5 min
Make the fresh tomato puree.
1.Score a small X on the bottom of each tomato and blanch in boiling water for 30 seconds.
2.Transfer tomatoes to cold water, peel off the skins, and blend into a smooth puree.
TIPBlanching makes peeling the tomatoes effortless. The puree gives a fresher, brighter taste than canned sauce.
saute · ~10 min
Brown the beef and aromatics.
1.Heat oil in a large skillet over medium-high heat.
2.Add chopped onion and cook until translucent, about 4 minutes.
3.Add minced garlic and cook for 30 seconds until fragrant.
4.Add ground beef and cook, breaking it up, until browned all over. Drain any excess fat.
simmer · ~6 min
Build the tomato sauce.
1.Add the fresh tomato puree, tomato paste, and water to the skillet with the beef.
2.Stir in the sugar, vinegar, salt, pepper, paprika, and bay leaves.
3.Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
assemble · ~5 min
Layer the casserole.
1.Spread half of the blanched cabbage in an even layer in the baking dish.
2.Spoon all the meat and sauce mixture over the cabbage and spread evenly.
3.Sprinkle the uncooked rice over the meat layer.
4.Top with the remaining cabbage, spreading it evenly to cover everything.
TIPDo not stir the layers once assembled. Keeping them distinct helps the rice cook evenly in the tomato juices.
bake · ~45 min
Bake covered until tender.
1.Cover the dish tightly with aluminum foil.
2.Bake for 45 minutes, until the cabbage is tender and the rice is cooked through.
3.Remove from oven and let rest for 10 minutes before uncovering.
TIPThe covered bake traps steam, which gently cooks the rice and melds the flavors. Avoid lifting the foil so the moisture stays inside.
garnish
Garnish with fresh parsley and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For a deeper flavor, cook the tomato puree with the beef for a full 10 minutes instead of 5.
2
To prevent excess grease, use lean ground beef (90/10) and drain well after browning.
3
If your cabbage looks dry after blanching, squeeze out any excess water so the casserole isn't watery.
4
Let the casserole rest for 10 minutes after baking; this allows the rice to finish absorbing liquid and sets the layers.
5
You can assemble the casserole a day ahead, refrigerate, and bake for 55 minutes when ready to serve.
6
For even cooking, chop cabbage into uniform 1-inch pieces rather than large chunks.

RECIPE VARIATIONS