cabbage casserole recipes
This hearty Cabbage Casserole is a comforting dish, perfect for a family dinner or a cozy gathering. Made with layers of tender cabbage, spicy sausage, and a rich tomato sauce, it promises a satisfying and filling meal.
Equipment
- 1 large pot
- 1 skillet
- 1 baking dish (9x13 inches)
- 1 aluminum foil
Ingredients
- 1 large head cabbage About 2-3 pounds.
- 1 pound ground beef or sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 cup cooked rice White or brown.
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Remove the core from the cabbage and cut it into quarters. Boil a large pot of water and add the cabbage quarters. Blanch for about 5-7 minutes until slightly tender. Remove and let cool. Once cool, chop into bite-sized pieces.
- In a skillet over medium heat, add the olive oil. Once hot, add the chopped onion and garlic. Sauté for about 3-5 minutes until translucent.
- Add the ground beef or sausage to the skillet. Cook until browned, about 8-10 minutes. Drain any excess fat.
- Stir in the diced tomatoes, tomato paste, cooked rice, oregano, basil, salt, and pepper. Allow the mixture to simmer for about 5 minutes, stirring occasionally.
- In a large baking dish, layer half of the chopped cabbage. Spread half of the meat mixture over the cabbage, then sprinkle with half of the mozzarella cheese. Repeat the layers with the remaining cabbage, meat mixture, and top with the remaining cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Notes
You can add extra vegetables such as bell peppers or zucchini for added flavor and nutrition.
This casserole can be made ahead of time and stored in the refrigerator, then baked when ready to serve.
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.