Stuffed Cabbage Casserole

Cabbage is the star of this dish, and for good reason. This leafy vegetable is low in calories but high in nutrients, making it an excellent choice for those looking to maintain a healthy diet. Rich in vitamins C and K, cabbage also provides fiber, which aids in digestion and promotes a feeling of fullness. Additionally, cabbage contains powerful antioxidants that may help reduce inflammation and lower the risk of chronic diseases.

Discover the comforting delight of savory stuffed cabbage casserole, a warm and hearty dish perfect for family gatherings. This versatile casserole transforms traditional stuffed cabbage rolls into an easy-to-prepare baked meal, filled with nutritious cabbage, your choice of lean protein, and flavor-rich sauces. Packed with vitamins and fiber, this dish can be customized to suit any dietary needs, making it an ideal option for everyone. Dive into a delicious home-cooked experience that evokes nostalgia and satisfies the soul.

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Ingredients

1 medium head of green cabbage

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

1 cup cooked rice (your choice of 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:

Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Carefully cut out the core from the head of cabbage. Gently peel off 12-15 leaves, ensuring they remain intact. Blanch the leaves in the boiling water for 3-4 minutes until they become pliable. Once blanched, transfer the leaves to an ice bath to stop the cooking process. After a few minutes, drain the leaves and set them aside.

Cook the Filling:

Heat a large skillet over medium heat. Add the chopped onion to the skillet and sauté it for about 5 minutes, or until the onion is translucent. Incorporate the minced garlic and cook for an additional minute, allowing the garlic to become fragrant. Next, add the ground beef (or turkey) to the skillet. Cook it thoroughly, breaking it apart with a spatula, until it is browned and no longer pink. Drain any excess fat, if necessary.

Combine Ingredients:

In a spacious mixing bowl, combine the cooked meat mixture with the cooked rice, tomato sauce, drained diced tomatoes, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper. Stir well to mix all the ingredients evenly, ensuring a harmonious blend of flavors.

Assemble the Casserole:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or a small amount of oil. Take one blanched cabbage leaf and place about 1/4 cup of the meat mixture in the center. Roll the leaf tightly, tucking in the sides as you go to form a neat roll. Place the stuffed leaf seam-side down in the prepared dish. Continue this process with the remaining cabbage leaves and filling until finished.

Bake:

After assembling the casserole, pour any leftover tomato sauce evenly over the stuffed cabbage rolls. Cover the baking dish tightly with aluminum foil to retain moisture during baking. Place the dish in the preheated oven and bake for 45 minutes. Remove the foil, sprinkle the shredded mozzarella cheese on top of the casserole, and return it to the oven for an additional 15 minutes or until the cheese is melted and bubbly.

Serve:

Allow the casserole to cool for a few minutes before serving to enhance its flavor. Garnish with freshly chopped parsley for a vibrant finish and added freshness. Serve warm, and enjoy the comforting flavors of this hearty dish!

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