Easy Italian Unstuffed Cabbage Roll Casserole
A comforting and hearty casserole capturing the flavors of traditional cabbage rolls without the tedious stuffing process.
Ingredients
Cabbage and Meat Base
- 1 large head cabbage, chopped Fresh, green cabbage works best.
- 1 pound ground beef or turkey Choose beef for a richer flavor or turkey for a lighter option.
- 1 medium onion, diced Yellow or white onion is preferred.
- 2 cloves garlic, minced Fresh garlic enhances the flavor.
Casserole Ingredients
- 1 can crushed tomatoes (28 oz) Use low-sodium tomatoes for less salt.
- 2 cups cooked rice Can use white or brown rice.
- 1 teaspoon Italian seasoning
- to taste salt and pepper Adjust according to preference.
- 1 cup shredded mozzarella cheese Use for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot of boiling water, blanch the chopped cabbage for about 5 minutes until slightly tender. Drain and set aside.
- In a skillet over medium heat, brown the ground beef or turkey with the diced onion until the meat is cooked thoroughly. Add in the minced garlic and sauté for an additional minute. Season with salt, pepper, and Italian seasoning.
- In a large bowl, mix the cooked meat, blanched cabbage, crushed tomatoes, and cooked rice together until well combined. Adjust seasoning as needed.
Assembly and Baking
- Spread half of the cabbage mixture into a greased 9×13 baking dish.
- Sprinkle half of the mozzarella cheese over the top.
- Add the remaining cabbage mixture and finish with the remaining cheese.
- Bake for about 25-30 minutes until the cheese is bubbly and golden brown. Let it cool for a few minutes before serving.
Notes
Consider serving with a garden salad and garlic bread. Leftovers can be stored in the refrigerator for 3-4 days or frozen before baking.