Here’s a complete, clean recipe for Oven-Baked Stuffed Cabbage Casserole—a comforting and easy twist on traditional stuffed cabbage rolls:
Ingredients (serves 4–6)
- 1 medium head of cabbage, chopped
- 1 lb (450 g) ground beef or turkey
- 1 cup cooked rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz / 425 g) tomato sauce
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (optional)
- 1 tablespoon olive oil
- ½ cup shredded cheese (optional, for topping)
Instructions
- Preheat the oven:
Set oven to 350°F (175°C). - Prepare the cabbage:
Wash and chop the cabbage into bite-sized pieces. Steam or boil for 5 minutes until slightly softened, then drain. - Cook the filling:
- In a skillet, heat olive oil over medium heat.
- Sauté onion and garlic until fragrant.
- Add ground meat, salt, pepper, and paprika. Cook until browned.
- Stir in cooked rice and ½ cup of tomato sauce. Remove from heat.
- Assemble the casserole:
- In a greased baking dish, layer half of the cabbage.
- Spread the meat and rice mixture evenly over the cabbage.
- Top with the remaining cabbage.
- Pour diced tomatoes and remaining tomato sauce over the top.
- Bake:
Cover with foil and bake for 45 minutes. Remove foil, sprinkle cheese on top if using, and bake for another 10–15 minutes until cheese melts and casserole is bubbly. - Serve:
Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.
This dish captures the flavors of stuffed cabbage rolls but is much easier to make and perfect for weeknight dinners.
If you want, I can also give a vegetarian version of this casserole using lentils or mushrooms instead of meat—it’s just as delicious. Do you want me to do that?
