This Italian Unstuffed Cabbage Roll Casserole is the ideal choice if you adore the hearty flavours of stuffed cabbage rolls but would prefer a speedier, easier recipe. All the rich, savoury flavours of classic cabbage rolls are combined in one dish, yet it requires much less work. This one-pan miracle is filling and comforting, with layers of soft cabbage, flavourful meat, rice, and gooey cheese baked in a delightful tomato sauce.
Ingredients:
- 10 cups savoy cabbage, chopped (about 3/4 of a large head)
- 1½ lbs ground beef (medium lean)
- 1 large onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 2 cloves garlic, finely minced
- Pinch of red pepper flakes (optional)
- 1 tsp salt (or more, to taste)
- 960 ml tomato juice, divided (preferably low sodium, such as V8)
- 1 cup parboiled rice
- ¼ cup freshly chopped parsley, divided
- ½ cup of finely shredded Parmigiano-Reggiano or Pecorino Romano cheese
- 3 cups shredded mozzarella cheese, divided
- Pepper, to taste
Guidelines:
1. Get the oven ready:
Set the oven temperature to 350°F (175°C). Grease and save a big casserole dish.
Cook the vegetables and ground beef:
Cook the ground beef in a big pan over medium heat, breaking it up as it cooks, until it’s browned.
Add the red pepper flakes (if using), chopped onion, carrot, and celery. Sauté the veggies for 5-7 minutes, or until they are tender. To taste, add salt and pepper for seasoning.
3. Get the cabbage ready:
Boil a big kettle of salted water while the meat mixture is cooking. When the cabbage starts to soften, add it and simmer it for three to five minutes. After draining, put away.
4. Get the rice ready:
Cook the parboiled rice in a separate pot as directed on the box. After draining, put away.
5. Arrange the Casserole:
- Evenly distribute half of the cooked cabbage on the bottom of the oiled casserole dish.
- Place half of the meat and vegetable combination on top of the cabbage.
- Top with ½ cup of shredded mozzarella cheese and half of the cooked rice.
6.Increase the Number of Layers:
- Evenly distribute 480 ml, or half of the tomato juice, over the bottom layer.
- Recreate the layers by adding another 1½ cups of mozzarella cheese, the remaining cabbage, and the remaining meat and vegetable combination.
7. Place on top and bake:
- Cover the dish with the remaining 480 millilitres of tomato juice.
- Top with the remaining chopped parsley and the grated Parmigiano cheese.
- Cover the dish with foil and bake it for forty-five minutes.
8. Remove Cover and Continue Baking:
After 45 minutes, remove the foil and bake uncovered for an additional 15–20 minutes, or until the cheese is melted and bubbly.
9. Give It a Break:
When the casserole is cooked, take it out of the oven and let it cool for ten minutes or so before serving.
This will facilitate the setting of the layers and facilitate slicing.
Conclusion:
This Italian Unstuffed Cabbage Roll Casserole delivers all the deliciousness of traditional cabbage rolls without the tedious wrapping process. With hearty layers of cabbage, savory ground beef, tender rice, and melted cheese, it’s a crowd-pleasing meal that’s perfect for weeknight dinners or meal prep. Serve it with a side salad or garlic bread for a complete, comforting meal your family will love!