Deconstructed Stuffed Cabbage Casserole Recipes

UNSTUFFED CABBAGE ROLL

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

CABBAGE ROLL CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
• In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

UNSTUFFED CABBAGE CASSEROLE

Steps:

• Place the cabbage in a greased 2-1/2-qt. baking dish. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage. , Combine soup and water; pour over beef mixture. Cover and bake at 350° for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.

DECONSTRUCTED CABBAGE ROLL CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add onion, bell pepper, and garlic to the sausage. Cook until onion is translucent, 8 to 10 minutes. Stir in cabbage and cook until slightly softened, about 5 minutes.
• Transfer sausage mixture to the prepared casserole dish. Add tomato sauce, cooked rice, Worcestershire sauce, brown sugar, lemon juice, Cajun seasoning, pepper, and salt; stir to combine.
• Bake in the preheated oven until cabbage is tender, about 30 minutes.

DECONSTRUCTED STUFFED CABBAGE CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat oven to 350F/180C. Spray a large glass or crockery casserole dish with non-stick spray. (I used a dish that was 12" x 10".) Heat 1-2 tsp. olive oil in a large frying pan; add ground beef and cook until it's done and nicely browned, breaking apart as it cooks. (I like to use a potato masher to break the meat apart once it's partly done.) Remove ground beef to a bowl. In the same pan, add a little more olive oil if needed, then add chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Rinse each of the cans out with a little water (about 1/4 cup total) and add to the pan. Let mixture simmer until it's hot and slightly thickened, about 15-20 minutes. While the meat mixture simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves, and then chop the cabbage coarsely into pieces. (They don't have to be all the same size. I chopped it into pieces that varied from 1/2 inch to 1 1/2 inches.) Heat about 2 tsp. olive oil in a large frying pan or dutch oven with high sides, add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season cabbage with salt and fresh-ground black pepper. When the meat and tomato sauce mixture has cooked 15-20 minutes and thickened a bit, stir in the 2 cups of cooked rice and gently combine. Spray a large glass or crockery casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, other half of cabbage, and other half of meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges. Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot. This freezes well, and I'm looking forward to enjoying it several more times when I eat the portions I have in the freezer. To reheat, I would recommend thawing overnight in the refrigerator and then either microwaving it until hot or heating in the oven in a glass dish covered with foil.