Cabbage Casserole (Unstuffed Cabbage Rolls Recipe)
A deconstructed cabbage rolls recipe that is essentially like a cabbage lasagna or casserole. Perfect for freezing!
Equipment
- 1 large sauté pan
- 1 lasagna pan
Ingredients
- 1 large Savoy cabbage or 2 small (if you can't find Savoy, a regular cabbage will work)
- 2 Tbsp extra virgin olive oil
- 1 lb ground beef
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 cup white rice like Arborio (measured when raw) cooked, al dente
- 1 recipe homemade tomato sauce (see recipe below and in NOTES)
- ⅓ cup Parmigiano Reggiano or Pecorino Romano cheese
- 4 oz mozzarella cheese grated
Instructions
Cook the Cabbage:
- Remove all the leaves from the cabbage, wash well, remove the core of each leaf and tear into pieces.
- In a large pot, put an inch of water and bring to a boil, then add the cabbage. Close the lid and steam for about 2 or 3 minutes, until the cabbage is wilted. Remove from pot with tongs and place in a large bowl or a colander.
Make the Filling:
- Brown the ground beef in the olive oil in a large sauté pan. Remove from heat.
- Add the cooked rice to the ground beef in the pan.
- Next, add half of the tomato sauce to the pan, and mix the three ingredients together well.
- Now add the grated Parmigiano Reggiano or Pecorino Romano cheese.
- Lastly, add the grated mozzarella cheese and mix together until evenly incorporated.
Assemble the Unstuffed Cabbage Rolls:
- In a lasagna pan, spread a little of the reserved tomato sauce and then begin to layer the pieces of cabbage leaves.
- Continue to cover the bottom of the pan.
- Next, put a half of the filling on top of the cabbage leaves. Then a little bit more sauce.
- Repeat, and finish with a layer of the cabbage and top with sauce.
- Generously sprinkle with grated cheese to finish the dish. (At this point, you can cover the dish and refrigerate before freezing. Be sure to cover with parchment or wax paper before covering it with aluminum foil. If you didn't know, tomatoes will eat into the aluminum and you'll end up ingesting it.)
Bake the Cabbage Casserole:
- Put the dish into a preheated 400℉ (200℃) oven for about 30 minutes.
- Allow to cool for a few minutes, then cut into squares and serve.
- This dish needs no side dish as it has a little bit of everything in it: vegetables, meat, rice, cheese and the tomato is fruit! If you like, serve a light soup beforehand, and/or a light salad afterwards.
Notes
- Recommendations for ingredients:
- Savoy cabbage
- Organic, grass fed, 15% fat ground beef
- Canned Italian tomatoes, either San Marzano DOP (that's important if you're buying San Marzano) or a brand like: Ciao, Mutti, Rega, La Valle. Click here for the Quick Italian Tomato Sauce recipe.
- Arborio or a short grain rice
- Real Parmigiano Reggiano DOP or Pecorino Romano DOP, grate it yourself
- Whole milk mozzarella is my preference, again, grate it at home
- Note: the tomato sauce should be used in separate halves: one for inside the filling and one for layering over the bottom, middle, and top of layers.
- Freeze after assembling for best results.
Nutrition
Serving: 1 | Calories: 300kcal | Carbohydrates: 17g | Protein: 19g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 340mg | Potassium: 580mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1829IU | Vitamin C: 53mg | Calcium: 191mg | Iron: 2mg
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