Stuffed Cabbage Casserole Recipe 445 Recipes

STUFFED CABBAGE CASSEROLE RECIPE

Steps:

• Preheat oven to 350˚F.
• Heat the olive oil in a large skillet over medium high heat.
• Add the ground beef to the skillet. Cook the beef until browned, breaking up into smaller pieces with a wooden spoon, and no longer pink, approximately 5-7 minutes.
• Using a slotted spoon, transfer the beef to a bowl. Pour off all but 2 tablespoons fat and return the pot to the heat.
• Add the onion to the pot and cook for 2-3 minutes or until softened. Stir in the garlic cooking for 1 minute longer.
• Stir in the butter and add the cabbage to the skillet tossing to combine. Cook the cabbage until softened, approximately 10-12 minutes, stirring occasionally.
• Stir in the tomatoes, vinegar, brown sugar, apple, rice, Worcestershire sauce, beef stock and cooked beef.
• Cover the skillet with foil (or a lid) and transfer to the oven.
• Bake the casserole for 40 minutes or until the rice is tender.
• Season with salt and pepper, to taste. Serve immediately with sour cream, if desired.

DECONSTRUCTED STUFFED CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Add cabbage strips to boiling water. Boil until tender. Drain.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Mix together meat and onion mixture with cooked rice, cabbage, tomato sauce, diced tomatoes, cabbage, salt, and pepper until well combined. Place mixture into a large glass baking dish.
• Bake in the preheated oven until bubbly and heated through, 30 to 45 minutes.

STUFFED CABBAGE

Steps:

• For the sauce: In a large bowl, combine the crushed tomatoes, tomato sauce, salt, red chili flakes (if using), brown sugar, and red wine vinegar. With a microplane, grate the clove of garlic into the sauce and stir well to combine. (Alternatively, you can very finely chop the garlic.)
• For the filling: Bring a large pot of salted water to a boil. Cut out the core from the base of the cabbage and remove the 1-2 outer leaves. Place the cabbage cut side down into the pot of boiling water. As you see leaves naturally start to separate from the head of cabbage, gently coax the leaf off with a pair of tongs and transfer it to a colander set over a bowl. You will need about 14 cabbage leaves. This process takes about 6-8 minutes. Rinse the leaves with cold water until cool enough to handle. Drain well and pat dry with a clean kitchen towel.
• Place the cabbage leaves on a cutting board and make a V-shaped cut at the bottom of each leaf, to cut out the thickest part of the center rib.
• In a large bowl, combine the ground beef, pork, onion, egg, milk or cream, breadcrumbs, rice, parsley, salt and pepper. Mix gently to combine.
• Preheat the oven to 350 degrees. Butter a 9-inch-by-13-inch casserole dish. Ladle 1 cup of sauce into the dish and spread all over. Starting with the largest, outer cabbage leaves, lay each cabbage leaf flat. Take about 1/3 cup of filling and roughly shape it into an oval shape, about 4-inches long. (For some of the larger leaves, use up to ½ cup of filling.) Place the oval in the center a cabbage leaf, just above where the rib was cut. Fold the sides of the cabbage leaf over the filling and roll up into a little bundle (start rolling at the cut side, over into the uncut side). Place seam side down over top of the sauce in the baking dish. Repeat until each cabbage leaf is used. Drizzle the remainder of the sauce all over.
• Cover tightly with foil and bake for 1 hour and 30 minutes, until the meat is cooked through. Serve with a side of mashed potatoes, if you like.

STUFFED CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with non-stick cooking spray.
• In a large skillet over medium heat add the ground beef, onion, and garlic. Cook until ground beef is browned and thoroughly cooked, drain if needed.
• Stir in oregano, thyme, paprika, water, Worcestershire sauce, diced tomatoes and tomato sauce. Simmer for 15 to 20 minutes, turn off the heat and stir in 2 cups of cooked rice.
• While the sauce is simmering, add a tablespoon of olive oil to a large skillet or dutch oven, add the cabbage, season with salt and pepper, cook over medium heat, stirring occasionally. Cook just until tender, about 5 minutes.
• Spread half the cabbage evenly over the bottom of the baking dish, spread half the sauce over the cabbage, then repeat.
• Cover tightly with foil and bake for 40 minutes. Remove from the oven, cover with the 2 cups cheese, return to the oven and bake uncovered for an additional 20 minutes, or until the cheese melted starting to brown. Garnish with fresh parsley, optional.

LAZY STUFFED CABBAGE CASSEROLE

Steps:

• Mix chopped beef, rice, onion, butter, and egg.
• Salt and pepper to taste.
• Grease 3 quart casserole.
• Line bottom of casserole with 1/2 cabbage; add 1/2 meat mixture; top with rest of cabbage, then rest of meat mixture.
• Top with chopped tomatoes or tomato sauce.
• Cover, bake at 350 degrees for 1 hour; uncover and bake an additional 30 minutes.
• Tastes just like stuffed cabbage without all the work.

GROUND BEEF AND CABBAGE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
• Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
• Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
• Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
• Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.