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Italian Unstuffed Cabbage Roll Casserole Recipe

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4.2 from 10 reviews

  • Author: Leila
  • Total Time: 2 hours
  • Yield: 9 servings

Description

A comforting Italian Unstuffed Cabbage Roll Casserole that combines tender cabbage, savory ground beef, vegetables, rice, and a rich tomato sauce, all layered with cheeses and baked to perfection. This deconstructed take on traditional cabbage rolls is easier to prepare and delivers hearty, homestyle flavors perfect for family dinners.

Ingredients

Vegetables

  • 10 cups savoy cabbage, chopped (about 3/4 of a large head)
  • 1 large onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, finely minced
  • ¼ cup fresh parsley, chopped (divided)

Meat and Dairy

  • 1½ lbs ground beef (medium lean)
  • ½ cup grated Parmigiano cheese (or Pecorino Romano)
  • 3 cups shredded mozzarella cheese (divided)

Pantry

  • 1 tsp salt (or more, to taste)
  • pinch of red pepper flakes (optional)
  • 960 ml tomato juice, preferably low sodium (such as V8), divided
  • 1 cup parboiled rice
  • Pepper (to taste)

Instructions

  1. Prepare the cabbage: Cut the cabbage in half and remove the core with a sharp knife. Slice into roughly 1-inch wide pieces until you have 10 cups of chopped cabbage, approximately 3/4 of a large head.
  2. Cook the cabbage: Bring a large pot of salted water to a boil. Cook the cabbage in batches for 2 minutes per batch. Drain well and set aside in a bowl.
  3. Brown the beef and sauté vegetables: In a large skillet over medium heat, brown the ground beef until no longer pink. Stir in diced onion, carrot, celery, garlic, red pepper flakes if using, and salt. Cook, stirring, for 5 minutes until vegetables soften.
  4. Add tomato juice and rice: Pour in 3 cups of tomato juice and the parboiled rice into the skillet. Bring to a simmer and cook for 5 minutes. Transfer this mixture to a bowl. Stir in grated Parmigiano cheese and half of the chopped parsley. Adjust seasoning with pepper and salt as needed.
  5. Preheat oven and prepare baking dish: Grease a 9 x 13 inch baking dish with oil and preheat oven to 350°F (175°C).
  6. Layer the casserole - first layer: Spread one-third of the chopped cabbage evenly over the bottom of the baking dish. Ladle half of the beef mixture on top and sprinkle with one-third of the shredded mozzarella cheese.
  7. Layer the casserole - second layer: Add half of the remaining cabbage over the mozzarella, then spread the rest of the beef mixture on this layer. Cover with half of the remaining mozzarella cheese.
  8. Layer the casserole - third layer: Spread the remaining cabbage over the mozzarella. Pour the remaining tomato juice evenly over the surface, then sprinkle with the final portion of mozzarella cheese.
  9. Bake the casserole: Cover the dish tightly with foil and bake for 1 hour. Remove the foil and bake uncovered for an additional 15 minutes until the cheese is golden and bubbly.
  10. Rest and serve: Let the casserole rest for 15 minutes after baking. Garnish with the remaining chopped parsley. Serve hot and enjoy.

Notes

  • Use low-sodium tomato juice to control salt levels in the dish.
  • Parboiled rice cooks more evenly in the casserole compared to regular rice.
  • If you prefer, substitute ground beef with ground turkey or plant-based ground meat for a leaner or vegetarian-friendly version.
  • Allowing the casserole to rest after baking helps the layers to set for easier serving.
  • Optional red pepper flakes add a slight heat, but can be omitted for a milder flavor.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipesbyleila.com/italian-unstuffed-cabbage-roll-casserole-recipe/