Haniela's: Stuffed Cabbage Casserole

Stuffed Cabbage Casserole

Saturday, September 29, 2012

Stuffed cabbage is a popular dish in Polish cuisine.
It combines some of my favorite childhood flavors, simplifying the process of making stuffed cabbage, into an amazingly tasty and really easy to prepare casserole dish. I'm serving it to the guys who are helping us today to chop the firewood. 
We don't eat beef so I used pork sausage we also made ourselves. I also utilized tomatoes from our garden, and tomato soup I made this year. I made whooping 30 quarts, and I'm planning on using it as tomato sauce base as well. It is very tasty. 
Don't worry you can use turkey or beef if you'd like.

Stuffed Cabbage Casserole (I used my Ikea oven dish, 10x14)
 Recipe is adapted from Kalyn's Kitchen.

1 pound ground pork, you can also use turkey or beef if you'd like
1garlic clove, pressed
1garlic clove, chopped
1 1 /2 tsp Hungarian paprika
1/2 tsp caraway seeds, ground
1 large onion, finely chopped, using red and yellow together is fine
olive oil, about 2tbl, divided
1/2tsp thyme or marjoram
1 large fresh head of cabbage or 1 1/2 smaller ones.
1/2tsp whole caraway seeds
About 1qt(1liter), 4 cups, good tomato sauce, marinara sauce, combination od small dice tomatoes with sauce is fine too. I've use my home made tomato soup and it was yummy too.
2 cups cooked rice
freshly ground pepper
kosher salt
Cheese, about 1cup low fat mozzarella cheese

Spray casserole dish with a nonstick spray
Preheat oven to 350F
In a bowl, season ground pork, with pressed garlic, paprika, ground caraway seeds, salt and pepper, stir until well combined.
In a deep skillet, heat 1tbl olive oil, add chopped onion and sautee until translucent. Add chopped garlic and marjoram. Cook for 30 second up to a minute.
Add ground pork and cook on high for 5 minutes, stirring.
Add tomato sauce. Season with salt and pepper if needed. If using water tomato sauce, you'll need to simmer it for 20 minutes until mixture has thicken slightly. Once thickened add rice, stir well and bring to boil. Remove from the heat and set aside.
Chop cabbage head, either by hand or using a food processor. Chop/slice cabbage into medium pieces.
In another pot heat remaining 1tbl oil, add chopped/sliced cabbage, season with salt and whole caraway seeds. Cook until cabbage is about 1/2 way cooked.
Layer cabbage and meat filling into the casserole dish. Starting with the cabbage then layer meat then cabbage, finishing with meat.
Cover dish tightly with aluminum foil.
Bake for 45 minutes.
If desired, spread 1cup of cheese on the top, return to the oven and continue baking until cheese is melted and top is golden brown.
Remove from the oven. Serve warm.
This dish can be made ahead, and reheated. I actually find it tasting even better next day.
Freezing Instruction : Let it cool completely. Cut it into large squares. Put the square on a baking sheet, cover with plastic wrap and freeze. Then take individual frozen square and put them into ziplog bags. Enjoy later.

 Let's make this yummy  dish together.

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