This delicious Stuffed Cabbage Casserole is a hearty and comforting dish that’s perfect for a cozy family dinner. With simple ingredients like ground beef, pork, and fresh cabbage, it’s an easy, flavorful meal that can be customized to suit your taste. Enjoy this savory casserole with mashed potatoes for an extra treat!
Ingredients Needed
For the Sauce:
- 15 oz. crushed tomatoes
- 8 oz. tomato sauce
- 3/4 tsp. salt
- 1/4 tsp. red chili flakes (optional)
- 1 Tbsp. brown sugar
- 1 Tbsp. red wine vinegar
- 1 clove garlic
For the Filling:
- 1 whole head of green cabbage
- 1 lb. ground beef
- 1 lb. ground pork
- 1/2 cup chopped onions
- 1 egg
- 2 Tbsp. milk or cream
- 1/4 cup breadcrumbs
- 1 cup cooked rice
- 1/4 cup chopped fresh parsley
- 1 tsp. salt
- 1/2 tsp. ground black pepper
For Serving:
- Mashed potatoes
How To Make Stuffed Cabbage Casserole
- Make the Sauce: In a large bowl, combine the crushed tomatoes, tomato sauce, salt, red chili flakes (if using), brown sugar, and red wine vinegar. Grate the garlic into the sauce using a microplane or finely chop it. Stir to combine and set aside.
- Prepare the Cabbage Leaves: Bring a large pot of salted water to a boil. Cut out the core from the cabbage and remove 1-2 outer leaves. Place the cabbage, cut side down, into the boiling water. As the leaves separate, use tongs to remove them, transferring them to a colander set over a bowl. This will take about 6-8 minutes. Rinse the leaves with cold water, then pat them dry with a kitchen towel.
- Trim the Cabbage Leaves: Lay the cabbage leaves flat on a cutting board. Cut a V-shape at the base of each leaf to remove the thick rib.
- Make the Filling: In a large bowl, combine the ground beef, ground pork, chopped onions, egg, milk or cream, breadcrumbs, cooked rice, parsley, salt, and pepper. Mix gently until everything is well incorporated.
- Assemble the Casserole: Preheat your oven to 350°F (175°C). Butter a 9×13-inch casserole dish and spread 1 cup of the prepared sauce evenly on the bottom. Take each cabbage leaf and place about 1/3 cup (or up to 1/2 cup for larger leaves) of the filling in the center. Fold in the sides of the leaf and roll it up tightly, starting from the cut end. Place each roll seam-side down in the casserole dish. Repeat until all the cabbage leaves are used, then pour the remaining sauce over the rolls.
- Bake the Casserole: Cover the dish tightly with foil and bake for 1 hour and 30 minutes, until the meat is fully cooked.
- Serve: Serve the stuffed cabbage casserole with mashed potatoes on the side. Enjoy!
Recipe Tips
- Use Fresh Cabbage Leaves: Make sure to use fresh cabbage leaves for the best texture and flavor. Old or wilted cabbage leaves may tear easily, making the rolls harder to handle.
- Do Not Overfill the Cabbage Leaves: Be careful not to overstuff the cabbage leaves. About 1/3 to 1/2 cup of filling per leaf ensures they roll easily and cook evenly.
- Ensure the Rolls Are Tightly Wrapped: Tightly wrap each cabbage roll so that the filling stays intact while baking. This helps the rolls hold their shape and prevents the filling from spilling out.
- Cool the Cabbage Leaves Before Handling: After boiling the cabbage leaves, let them cool before using them to avoid burns and make them easier to handle.
- Let the Casserole Rest Before Serving: Let the casserole rest for 10-15 minutes after baking. This helps the flavors meld and makes it easier to serve.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers stuffed cabbage casserole in an airtight container. It will stay good in the fridge for up to 3 days.
- Freeze: Wrap leftovers stuffed cabbage casserole tightly and place it in a freezer-safe container. You can freeze it for up to 3 months. To thaw, put it in the fridge overnight before reheating.
- Reheating: Reheat leftovers stuffed cabbage casserole in the oven at 350°F for 10 minutes, in the microwave for 2-3 minutes, or on the stovetop over low heat for 10 minutes with a splash of water to keep it moist.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 205 grams)
- Calories: 247
- Total Fat: 21g
- Saturated Fat: 8g
- Cholesterol: 64mg
- Sodium: 840mg
- Potassium: 691mg
- Total Carbohydrate: 26g
- Dietary Fiber: 5g
- Sugars: 8g
- Protein: 17g
More Recipes:
Stuffed Cabbage Casserole
Description
This delicious Stuffed Cabbage Casserole is a hearty and comforting dish that’s perfect for a cozy family dinner. With simple ingredients like ground beef, pork, and fresh cabbage, it’s an easy, flavorful meal that can be customized to suit your taste. Enjoy this savory casserole with mashed potatoes for an extra treat!
Ingredients
For the Sauce:
For the Filling:
For Serving:
Instructions
Make the Sauce: In a large bowl, combine the crushed tomatoes, tomato sauce, salt, red chili flakes (if using), brown sugar, and red wine vinegar. Grate the garlic into the sauce using a microplane or finely chop it. Stir to combine and set aside.- Prepare the Cabbage Leaves: Bring a large pot of salted water to a boil. Cut out the core from the cabbage and remove 1-2 outer leaves. Place the cabbage, cut side down, into the boiling water. As the leaves separate, use tongs to remove them, transferring them to a colander set over a bowl. This will take about 6-8 minutes. Rinse the leaves with cold water, then pat them dry with a kitchen towel.
- Trim the Cabbage Leaves: Lay the cabbage leaves flat on a cutting board. Cut a V-shape at the base of each leaf to remove the thick rib.
- Make the Filling: In a large bowl, combine the ground beef, ground pork, chopped onions, egg, milk or cream, breadcrumbs, cooked rice, parsley, salt, and pepper. Mix gently until everything is well incorporated.
- Assemble the Casserole: Preheat your oven to 350°F (175°C). Butter a 9×13-inch casserole dish and spread 1 cup of the prepared sauce evenly on the bottom. Take each cabbage leaf and place about 1/3 cup (or up to 1/2 cup for larger leaves) of the filling in the center. Fold in the sides of the leaf and roll it up tightly, starting from the cut end. Place each roll seam-side down in the casserole dish. Repeat until all the cabbage leaves are used, then pour the remaining sauce over the rolls.
- Bake the Casserole: Cover the dish tightly with foil and bake for 1 hour and 30 minutes, until the meat is fully cooked.
- Serve: Serve the stuffed cabbage casserole with mashed potatoes on the side. Enjoy!
Notes
- Use Fresh Cabbage Leaves: Make sure to use fresh cabbage leaves for the best texture and flavor. Old or wilted cabbage leaves may tear easily, making the rolls harder to handle.
- Do Not Overfill the Cabbage Leaves: Be careful not to overstuff the cabbage leaves. About 1/3 to 1/2 cup of filling per leaf ensures they roll easily and cook evenly.
- Ensure the Rolls Are Tightly Wrapped: Tightly wrap each cabbage roll so that the filling stays intact while baking. This helps the rolls hold their shape and prevents the filling from spilling out.
- Cool the Cabbage Leaves Before Handling: After boiling the cabbage leaves, let them cool before using them to avoid burns and make them easier to handle.
- Let the Casserole Rest Before Serving: Let the casserole rest for 10-15 minutes after baking. This helps the flavors meld and makes it easier to serve.
Stuffed Cabbage Casserole