Stuffed Cabbage Roll Casserole (Print Version)
Savory cabbage leaves rolled with ground meat and rice, baked with tomato sauce and melted cheese.
# Ingredients:
Vegetables
01 -
1 large green cabbage
02 -
1 medium onion, finely chopped
03 -
2 garlic cloves, minced
Meat
04 -
450 grams ground beef or ground turkey
Grains
05 -
240 ml cooked white rice
Canned Goods & Sauces
06 -
1 can (425 grams) tomato sauce
07 -
1 can (411 grams) diced tomatoes
08 -
15 ml Worcestershire sauce
Spices & Seasonings
09 -
5 ml dried oregano
10 -
5 ml dried thyme
11 -
Salt and black pepper to taste
Dairy
12 -
240 ml shredded mozzarella cheese
# Instructions:
01 -
Set the oven temperature to 175°C (350°F).
02 -
Core the cabbage and submerge the whole head in boiling water for 2-3 minutes until the outer leaves become pliable. Remove and let cool.
03 -
In a medium skillet over medium heat, brown the ground beef or turkey. Drain excess fat, then add chopped onion and minced garlic, sautéing until softened.
04 -
Stir in cooked rice, tomato sauce, diced tomatoes, Worcestershire sauce, dried oregano, dried thyme, salt, and pepper. Allow the mixture to simmer gently for 5 minutes.
05 -
Lay softened cabbage leaves in a large baking dish. Spoon the meat mixture onto each leaf, roll tightly, and arrange seam-side down.
06 -
Pour any remaining meat mixture over the rolls, cover the dish with foil, and bake for 45 minutes. Remove foil, sprinkle shredded mozzarella cheese on top, then bake an additional 10-15 minutes until cheese is golden and bubbly.
# Notes:
01 -
Boiling the cabbage briefly softens the leaves, making them easier to roll without tearing.