Veggies

Un-Stuffed Cabbage Casserole

This casserole is adapted from stuffed cabbage rolls my Mom always made when I was growing up

I’ve taken out the laborious ‘rolling’ part and made it into a delicious, less time consuming casserole

Start by cutting the core from a head of cabbage

I used savoy because its more tender than regular cabbage and has a milder taste

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Peel off each cabbage leaf being careful to keep it whole

Slice out any remaining part of the core.  Easiest way to do this is to simply slice a “V” on the bottom of each leaf

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Submerge the cabbage leaves a few at a time in a large pot of boiling, salted water

Blanch the cabbage until the leaves have softened slightly but the color remains vibrant; just about 2-3 minutes

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Immediately plunge the cabbage leaves into an ice bath and carefully remove to a sheet pan

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Dice one large red bell pepper and one large onion and saute in 2 tablespoons of olive oil for about 5 – 6 minutes

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When the peppers and onions are softened, add in 3 chopped garlic cloves & saute 2-3 minutes more

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To the vegetables, add in 3 pounds of ground turkey meat (or beef if you’d prefer)

Since this is a lot of meat, it may take 8-10 minutes to brown.  It’s ready when you no longer see pink

Keep in mind, this meat mixture will bake in the casserole as well

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While that’s cooking, let’s get our cabbage leaves ready

Blot 3 – 4 cabbage leaves on a paper towel to remove any water

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Next, we’re going to ‘chiffonade’ the cabbage leaves by stacking them on top of each other, rolling up and slicing

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Blot, roll, slice.  Blot, roll, slice. Ok, good, now the cabbage is prepped and ready to go

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Let’s finish off the meat mixture

Add in 2 cups of cooked white rice (you could use brown if you’d prefer) and 2 cups of tomato sauce

I’m using my recipe for Crock Pot Tomato Sauce because it’s a little thinner than sauce cooked on the  stove

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Add in kosher salt and black pepper to taste.  Mix well until incorporated.  Add in 1/2 cup grated parmesan cheese and now your ‘stuffing’ mixture is ready

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Put about 2 cups of tomato sauce in the bottom of an oven safe casserole pan

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Add a layer of the sliced cabbage leaves and top with a layer of the meat mixture

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Add a layer of tomato sauce, sliced cabbage, meat mixture

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Repeat until you run out of both cabbage and meat mixture

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End with a layer of sauce and bake, uncovered in a 375 degree oven for 40-45 minutes

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It’s ready when the casserole is bubbly and the sauce and exposed cabbage are slightly browned

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I serve this alongside mashed potatoes topped with tomato sauce, well, because it’s how my Mom did it and it’s delicious!

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Enjoy!

Simply Sundays! ~ Un-Stuffed Cabbage Casserole

  • Servings: 8
  • Time: 30 mins active prep & 40 minutes cook
  • Difficulty: Medium
  • Print

Ingredients

1 head savoy cabbage

1 large red bell pepper

1 large onion

2 tablespoons olive oil

3 chopped garlic cloves

3 pounds of ground turkey meat (or beef if you’d prefer)

2 cups of cooked white rice

tomato sauce

1/2 cup grated parmesan cheese

Kosher salt & black pepper

Directions

Preparation:

Preheat oven to 375 degrees

Bring a pot of salted water to a boil, prepare an ice bath by filling a large bowl with ice cubes and cold tap water

Cut the core from the head of cabbage & peel off each cabbage leaf being careful to keep it whole

Slice out any remaining part of the core by slicing a “V” on the bottom of each leaf

Submerge the cabbage leaves a few at a time in a large pot of boiling, salted water until the leaves have softened slightly but the color remains vibrant; just about 2-3 minutes

Immediately plunge the cabbage leaves into an ice bath and carefully remove to a sheet pan

Dice one large red bell pepper and one large onion and saute in 2 tablespoons of olive oil for about 5 – 6 minutes, add in 3 chopped garlic cloves & saute 2-3 minutes more

Add 3 pounds of ground turkey meat to the pan & brown 8-10 minutes

Blot 3 – 4 cabbage leaves on a paper towel to remove any water, stack them on top of each other, roll and slice

Add 2 cups of cooked white rice and 2 cups of tomato sauce to the mixture and stir to incorporate; add in 1/2 cup grated parmesan cheese

Add Kosher salt & black pepper to taste – keeping in mind the parmesan cheese is already salty

Assembly:

Put about 2 cups of tomato sauce in the bottom of an oven safe casserole pan

Add a layer of the sliced cabbage leaves and top with a layer of the meat mixture; repeat until cabbage and meat mixture is depleted

End with a layer of sauce and bake, uncovered in a 375 degree oven for 40-45 minutes until the casserole is bubbly and the sauce & exposed cabbage are slightly browned

 

 

© Simply Sundays 2016
All rights reserved

2 comments on “Un-Stuffed Cabbage Casserole

  1. Nice adaptation on your mother’s recipe. Great process photos too!

    This post would make a great submission to Our Growing Edge, which is a link up party for new food adventures. This month’s theme is “Nostalgia”. More info here: http://bunnyeatsdesign.com/our-growing-edge/

    Like

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