Cabbage Roll Casserole
Prep Time 20 minutes, Cook Time 40 minutes
Total Time 1h
** I increase all spice amounts, do play around with it!
Ingredients
olive oil
1 1/2 cup brown or white rice, cooked
1 medium yellow onion, diced
2 carrots, medium grated
2 lb ground beef or mixed ground meat
3 garlic cloves, minced
*1/4 tsp cajun spice
*1 tsp sweet paprika
*1 tbsp brown sugar
1 can (15 oz) tomato sauce or puree or tomato soup
1 can (15 oz) chopped tomatoes in liquid
1 small green cabbage (6 cups, cut into 1 or 1 1/2 inch cubes)
1/4 cup water
1 cup mozzarella grated
salt and black pepper to taste
fresh parsley for serving
sour cream for serving
Steps
1. Heat olive oil in a medium-sized skillet or Dutch oven over medium-high heat. Cook the onion until softened (about a minute). Add the carrot and cook an additional minute. Set aside.
2. Brown the ground beef until slightly undercooked. Stir in the minced garlic and sauté for another minute. Drain excess liquid.
3. Add all seasonings in the skillet: black pepper, brown sugar, salt, sweet paprika, and Cajun seasoning. Then, add the tomato sauce and chopped tomatoes. Stir to combine.
4. Reduce the heat to medium-low and let the mixture simmer for 10 minutes - taste and adjust seasoning as needed.
5. Preheat the oven to 350F.
6. In a large pot, add a tbsp of olive oil, 1/4 cup of water and the chopped cabbage. Simmer until the cabbage softens and the water evaporates. Once cooked, transfer half of the cabbage to the baking dish.
7. Mix the cooked rice into the meat and veggie mixture. Divide in half.
8. Layer half of the meat, veggie and rice mixture over the cabbage. Repeat for a second layer. Ensure the top layer is even, then sprinkle with mozzarella cheese.
9. Cover the dish and bake for 20 minutes. When the cheese is melted and bubbly, uncover and broil until golden brown.
10. Garnish with parsley and serve with a dollop of sour cream.
Notes
The longer the casserole sits, the more liquid the rice will absorb. If you can, make it fresh, it is better.
By the end of cooking, there will be some liquid will be in the bottom of the dish; this is normal. You can leave it as is, or if you prefer, carefully tilt the dish to drain the excess liquid into the sink.
To Reheat: When ready to bake, allow the casserole to thaw in the fridge for a day or so. Remove the wrap and bake at 350F for 20 minutes; add cheese and bake again until cheese is melted.
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