Stuffed Cabbage Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
10 servings
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Calories
230 kcal
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Course
Main Course
Stuffed Cabbage Casserole
Description
This recipe for Stuffed Cabbage Casserole starts with cooking long grain rice and mixing it with fresh chopped dill for herbaceous flavor. Ground beef is browned and combined with sautéed onions, garlic, sweet paprika, cayenne pepper, and a tomato-based sauce made of crushed tomatoes, tomato sauce, and cider vinegar. Seasonings include garlic and onion flakes and salt, with diced green bell peppers added for texture and mild sweetness.
The cabbage is prepared by removing outer leaves, slicing in half through the core to remove the core, then further slicing into half-inch shreds. The layered casserole assembles the shredded cabbage with rice and beef sauce in a baking dish, which is then baked at 350°F.
A creamy layer of crème fraîche mixed with lemon juice adds brightness and richness, and a topping of grated mozzarella cheese can be added for a browned cheesy crust. This casserole offers an easier-to-prepare alternative to individually wrapped cabbage rolls with similar savory, comforting flavors.
Ingredients
rice
- 2 cups long grain rice cooked
- 1 1/2 ounces dill fresh, chopped (fronds only, discard the stems), or a large bunch
sauce
- 1 1/2-2 lbs ground beef lean
- olive oil
- 1 medium onion diced
- 4 cloves garlic crushed
- 1 Tbsp sweet paprika or more to taste (I added an extra teaspoon
- 1/2 tsp cayenne pepper
- 28 ounce crushed tomatoes
- 8 ounces tomato sauce
- 1 Tbsp cider vinegar
- 1 tsp salt or to taste
- 1 tsp garlic dried, minced
- 1 tsp onion dried minced
- 1 green bell pepper diced
cabbage
- 1 medium savoy cabbage head
sour cream layer
- 7 ounces crème fraîche
- 1 Tbsp lemon juice fresh
cheese topping (optional)
- 2/3 cup mozzarella cheese grated, or more to taste
Instructions
- Preheat oven to 350F
- Toss the rice with the fresh dill and set aside.
- Brown the ground beef off in a large Dutch oven or skillet. Start with a little olive oil if your meat is very lean. Break the meat apart into a coarse crumble as it cookes. Drain off excess fat and set aside on a plate.
- Heat a tablespoon of olive oil in the same pan and sauté the onions, garlic, paprika, and cayenne for a few minutes to soften the onions.
- Add the crushed tomatoes, tomato sauce, cider vinegar, garlic flakes, onion flakes, and salt to the pan and stir to combine. Bring up to a bubble and then turn down and let simmer gently for 5 minutes. Add the beef back into the pot, along with the green peppers and keep at a low simmer. Taste to adjust any of the seasonings.
- Remove the outer leaves from the cabbage and slice in half, through the core. Remove the core and cut the halves in half again, in the same direction. Slice the cabbage into 1/2 inch shreds.
- Put the cabbage in a large microwave safe bowl and add a splash or two of water. Microwave on high, covered, for 4 minutes. Drain well.
- Layer the casserole with half the cabbage on the bottom, followed by half the meat sauce. Sprinkle all of the rice evenly over top, then add the remaining cabbage over that and gently press down. Whisk together the creme fraiche with the lemon juice and drizzle or dollop evenly across the top. Then finish with the rest of the meat sauce.
- Lay a piece of foil loosely over the top (don't crimp) and bake for about 40 minutes, or until bubbling and hot throughout. If you want to top with cheese, remove the foil and sprinkle across the top about 10 minutes before the end of baking to give it a chance to melt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 20g | 40% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 547mg | 23% |
| Potassium | 803mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1255IU | 25% |
| Vitamin C | 48mg | 53% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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