Stuffed Cabbage Roll Casserole
Ingredients:
1 large head of green cabbage, about 2 pounds
1 pound ground beef
1/2 pound ground pork (optional, but adds flavor)
1 medium onion, chopped
2 cloves garlic, minced
1 cup uncooked long-grain rice
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 cup beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh parsley
1/4 cup sour cream or plain Greek yogurt (optional, for topping)
Shredded cheddar cheese (optional, for topping)
Instructions:
1. Prepare the cabbage: Remove the core from the cabbage. Bring a large pot of salted water to a boil. Carefully remove the outer leaves of the cabbage one at a time, blanching them in the boiling water for 2-3 minutes, or until slightly softened but still firm. Set aside to cool. Repeat until you have about 12-15 large leaves. You can discard the remaining inner leaves or chop and add to the meat mixture.
2. Prepare the meat mixture: In a large skillet, brown the ground beef and pork (if using) over medium-high heat. Drain off any excess fat. Add the chopped onion and garlic and cook until softened, about 5 minutes. Stir in the uncooked rice, crushed tomatoes, tomato sauce, beef broth, oregano, basil, salt, and pepper. Bring to a simmer, reduce heat, and cook for 10-12 minutes, or until the rice is almost tender. Stir in the chopped parsley.
3. Assemble the casserole: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of the meat mixture on the bottom of the baking dish.
4. Layer the cabbage: Lay a cabbage leaf flat, add about 1/4 cup of the meat mixture to the center, and roll it up tightly. Place the rolled cabbage in the baking dish, seam-down. Repeat with the remaining cabbage leaves and meat mixture. You may need to break some of the larger leaves in half to fit them in the dish. If you have leftover meat mixture, spoon it over the top of the cabbage rolls.
5. Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cabbage is tender and the sauce is bubbly. If the top starts to brown too quickly, cover it loosely with foil.
6. Serve: Let the casserole rest for 10 minutes before serving. Top with sour cream or Greek yogurt and shredded cheddar cheese, if desired. Enjoy!