Un-Stuffed Cabbage Roll Casserole
At this time of year, cabbage is cheap! Ever wondered what to do with it? I asked on Facebook and you had some great ideas. Everything from tossing it into a stir fry to making runzas. I decided to use it in a recipe I pinned a long time ago. An un-stiffed cabbage roll casserole. It was delicious, and used an entire head of cabbage! And, oh so much easier than rolling all those cabbage rolls. Leftovers are pretty great too. Un-Stuffed Cabbage Roll Casserole Adapted from Ginas Skinny Recipes
At this time of year, cabbage is cheap! Ever wondered what to do with it? I asked on Facebook and you had some great ideas. Everything from tossing it into a stir fry to making runzas. I decided to use it in a recipe I pinned a long time ago. An un-stiffed cabbage roll casserole. It was delicious, and used an entire head of cabbage! And, oh so much easier than rolling all those cabbage rolls. Leftovers are pretty great too. Un-Stuffed Cabbage Roll Casserole Adapted from Ginas Skinny Recipes
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Begin by browning the ground beef and turkey together in a large skillet. Add in 2 T minced onion and 1 T minced garlic. Season with 1/2 tsp. paprika and salt and pepper. Brown the meats until no longer pink and then drain any excess grease.
- Add in 1 can diced tomatoes, undrained, and 1 can tomato sauce. Rinse the cans out with water (totaling about 1/4 C) and add the rinse water to the skillet. Cover and simmer for 15 minutes, stirring occasionally.
- Meanwhile, chop up the head of cabbage. To do so, wash the outside, then cut the head of cabbage in half. Core carefully, and then rinse the cabbage again. Slice the cabbage into 1-2 inch pieces.
- Using a second, really large skillet, sauté the cabbage for 5-7 minutes, until partially cooked. Season with salt and pepper. If you don’t have a big enough skillet, cook half the cabbage at a time.
- Transfer the cabbage to the bottom of a lightly greased 9x13 glass baking dish. Preheat your oven to 350 degrees.
- Add in the cooked 2 C of brown rice to your tomato dish simmering on the stove. Heat until warmed.
- Layer half of the meat tomato mixture over the cabbage. Top that with remaining cabbage.
- Finish off the dish with the other half of the meat tomato sauce.
- Bake at 350 for 30-40 minutes, covered. I use a cookie sheet to cover my pan – saves tinfoil!
- Remove the cover after 35-40 minutes and top the dish with shredded cheese.
- Return to the oven and bake for an additional 15 minutes, until cheese is melted and bubbly.
- Serve warm. Enjoy!
My Unexpected Cabbage Casserole Adventure
Let me tell you, friends, there’s nothing quite like the satisfaction of transforming a humble head of cabbage into a hearty, comforting meal. This all started with a simple question: what to do with an abundance of inexpensive, in-season cabbage? My Facebook friends, bless their resourceful hearts, came up with a whirlwind of ideas – stir-fries, runzas, the possibilities seemed endless! But one recipe, an un-stuffed cabbage roll casserole, truly captured my attention. It promised ease, flavor, and the delightful bonus of using up an entire head of that glorious, affordable cabbage.
Now, I’m not one for complicated recipes. Between work, family, and trying to squeeze in a little “me time,” my cooking philosophy leans towards efficiency and deliciousness. This casserole perfectly embodies that philosophy. No tedious rolling of individual cabbage leaves, just a simple layering process resulting in a dish that's both visually appealing and incredibly tasty. The combination of ground beef and turkey keeps things lean, while the addition of brown rice adds a satisfying texture and wholesome boost. The rich tomato sauce, infused with garlic and paprika, ties everything together beautifully. It’s the kind of dish that warms you from the inside out, perfect for a chilly evening or a cozy weekend lunch.
The best part? The leftovers are just as good, if not better, the next day! This casserole is incredibly versatile. I often add other vegetables I have on hand, like diced carrots or zucchini, to stretch it further and add more nutrients. Sometimes I’ll even experiment with different types of cheese, depending on what I have in the fridge. It’s a blank canvas for culinary creativity, really. And the ease of preparation means it’s a recipe I can confidently make even on my busiest days. I find immense satisfaction in transforming simple, affordable ingredients into something truly special, something my family eagerly anticipates. It’s a reminder that even the simplest meals can be extraordinary, filled with love and the comforting warmth of home.
Beyond its deliciousness and ease, this casserole holds a special place in my heart because it represents resourcefulness and the joy of sharing. The initial Facebook post asking for ideas highlighted the power of community and the generosity of friends offering their culinary expertise. It's a testament to the fact that sometimes, the simplest questions lead to the most rewarding discoveries. The recipe, adapted from a source online, became my own, tweaked and perfected through experimentation and personal preference. It’s a testament to the joy of cooking and the satisfaction of transforming a humble ingredient into a dish that nourishes both body and soul.
So, if you’re looking for a delicious, easy, and budget-friendly meal, I highly recommend trying this un-stuffed cabbage roll casserole. It’s a keeper, a family favorite, and a testament to the magic of simple cooking. And who knows, maybe it'll inspire you to explore your own culinary adventures with that often-overlooked head of cabbage!
