Stuffed Cabbage Casserole

Discover the delightful Savory Stuffed Cabbage Casserole, a comforting twist on traditional stuffed cabbage rolls. This hearty dish combines seasoned meat and rice wrapped in tender cabbage leaves, all smothered in rich tomato sauce and gooey mozzarella cheese. Perfect for family dinners or meal prepping, this casserole caters to various tastes with easy customization. Explore origins, ingredients, and serving suggestions that ensure delicious moments shared around the table. Enjoy the warmth and flavor in every bite!

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Ingredients

1 medium head of green cabbage

1 lb ground beef (or swap for turkey for a lighter option)

1 cup cooked rice (you can use either white or brown)

1 small onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) tomato sauce

1 can (14.5 oz) diced tomatoes, drained

2 tablespoons Worcestershire sauce

1 tablespoon Italian seasoning

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded mozzarella cheese

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Cabbage:

Begin by bringing a large pot of salted water to a rolling boil. Carefully cut out the core of the cabbage and gently peel away 12-15 leaves. Blanch these leaves in the boiling water for 3-4 minutes until they become pliable. Immediately transfer them to a bowl of ice water to halt the cooking process. Once cooled, drain the leaves and set them aside for assembly.

Cook the Filling:

In a large skillet over medium heat, add a splash of oil and sauté the finely chopped onion until it's translucent, which should take about 5 minutes. Add the minced garlic, cooking for an additional minute until aromatic. Next, crumble in the ground beef (or turkey), breaking it apart as it cooks until it's browned and fully cooked through, about 7-10 minutes. If there's excess fat, drain it off before proceeding.

Combine Ingredients:

In a spacious mixing bowl, combine the cooked meat mixture with the prepared rice, tomato sauce, drained diced tomatoes, Worcestershire sauce, Italian seasoning, smoked paprika, and a generous pinch of salt and pepper. Use a spoon or spatula to mix everything thoroughly until well combined.

Assemble the Casserole:

Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Take a cabbage leaf and place about 1/4 cup of the meat mixture in the center. Wrap the leaf tightly around the filling, tucking in the sides to secure it. Place the roll seam-side down in the prepared baking dish. Repeat this process until all the leaves and filling are used up.

Bake:

Once your baking dish is filled with the stuffed cabbage rolls, pour any remaining tomato sauce over the top to keep everything moist. Cover the dish snugly with aluminum foil and bake in the preheated oven for 45 minutes. After this, remove the foil, sprinkle the shredded mozzarella cheese evenly over the top, and return to the oven for an additional 15 minutes, or until the cheese is fully melted and bubbly.

Serve:

Allow the casserole to cool for a few minutes after removing it from the oven. Just before serving, sprinkle with freshly chopped parsley for a burst of color and flavor. Serve warm and relish in this hearty, delicious dish!

Prep Time, Total Time, Servings: 30 mins | 1 hr 15 mins | 6-8 servings