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Slice of stuffed cabbage casserole on a metal spatula.
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Stuffed Cabbage Casserole

Easy to make. Freezes well.  This dish can be made ahead, and reheated. I actually find it tasting even better next day.
Prep Time30 minutes
Cook Time1 hour
Course: Main Course
Cuisine: polish, russian
Keyword: layered casserole, stuffed cabbage casserole, stuffed cabbage rolls
Servings: 10 people
Author: Hani Bacova

Ingredients

Meat Filling

  • 1 lb ground pork (500 grams) you can also use turkey or beef if you'd like
  • 1 garlic clove pressed
  • 1 1 /2 tsp Hungarian paprika
  • 1/2 tsp caraway seeds ground
  • 1 tsp olive oil
  • 1 large onion finely chopped, using red and yellow together is fine
  • 1 garlic clove chopped
  • 1 quart/liter good tomato sauce, marinara sauce, combination of small dice tomatoes with sauce is fine too. I've used my homemade tomato soup and it was yummy too.
  • 2 cups cooked rice white or brown is fine
  • 1/2 tsp freshly ground pepper or to taste
  • salt to taste
  • 1/2 tsp thyme or marjoram

Cabbage Filling

  • 1 large fresh head of cabbage or 1 1/2 smaller ones.
  • 1 tsp olive oil
  • 1/2 tsp whole caraway seeds
  • pinch salt to season
  • 1/4 cup water

Topping

  • 1 cup low fat mozzarella cheese (optional)

Instructions

Meat Filling

  • In a bowl, season ground pork (1 pound), with pressed garlic (1clove), sweet hungarian paprika ( 1 and 1/2tsp), ground caraway seeds (1/2tsp), salt and pepper (1/2tsp) and to taste, stir until well combined.
  • In a deep skillet, heat olive oil (1tsp), add chopped onion (1 large onion) and saute until translucent. Add chopped garlic (1 large clove). Cook, stirring constantly for 30 second, up to a minute.
  • Add seasoned ground pork and cook on high for 5 minutes, stirring frequently. Meat will gradually turn white.
  • Add tomato sauce (1quart/liter)
    Season with salt and pepper if needed. Bring the mixture to a simmer and cook for 20 to 25 minutes until it has thickened slightly. Once thickened, add cooked rice (2 cups), stir well, and bring to a simmer again. Stir in dry marjoram. Remove from the heat and set aside.

Cabbage Filling

  • Slice a large cabbage head thinly, either by hand or using a food processor.
  • In a large pot, heat 1 tsp olive oil. Add chopped/sliced cabbage, season with salt and whole caraway seeds (1/2tsp). Add 1/4 cup of water and cook until the cabbage is about halfway cooked.

Layer

  • Spray the casserole dish (I used a 10x14 inch glass dish) with nonstick spray.
  • Layer cabbage and meat filling into the casserole dish. Starting with the cabbage then layer meat filling then cabbage, finishing with meat. Cover dish tightly with an aluminum foil.

Bake

  • Preheat oven to 350°F (180°C) and bake for 45-50 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. Let cool for 20-30 minutes. Serve warm.

Notes

  • How to Freeze Stuffed Cabbage Casserole Dish? - Let it cool completely. Cut it into large squares. Put the squares on a baking sheet layered with parchment and freeze for 4-12 hours.  Then take individual frozen cubes and wrap them in freezer paper, either individually or in groups of 4-6. Then place wrapped cubes into freezer-safe ziplock bags or containers. Freeze for up to 9 months.
  • I can't find caraway seeds. Can I use something else? -Skip it if you can't find it. Look in Polish stores, they usually carry both ground and whole.
  • I don't like white rice. Can I use something else? You can use quinoa, barley, or brown rice.
  • I'd like to make homemade tomato soup. Can you share a recipe? Here is the recipe for my favorite Homemade Tomato Soup.