If you love the comforting flavors of stuffed cabbage rolls but want a quicker, simpler way to enjoy them, this Italian Unstuffed Cabbage Roll Casserole is the perfect solution. It brings together all the rich, savory tastes of traditional cabbage rolls but with far less effort. Layers of tender cabbage, flavorful beef, rice, and gooey cheese are baked in a delicious tomato sauce, making this dish a one-pan wonder that’s both hearty and satisfying.
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
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a large casserole dish and set it aside.
2. Cook the Ground Beef and Vegetables:
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks.
- Add the diced onion, carrot, celery, minced garlic, and red pepper flakes (if using). Sauté until the vegetables are soft, about 5–7 minutes. Season with salt and pepper to taste.
3. Prepare the Cabbage:
- While the beef mixture is cooking, bring a large pot of salted water to a boil. Add the chopped cabbage and cook for 3–5 minutes, or until it just begins to soften. Drain and set aside.
4. Prepare the Rice:
- In a separate pot, cook the parboiled rice according to the package instructions. Drain and set aside.
5. Layer the Casserole:
- In the greased casserole dish, spread half of the cooked cabbage evenly on the bottom.
- Top the cabbage with half of the beef and vegetable mixture.
- Sprinkle with half of the cooked rice and 1½ cups of shredded mozzarella cheese.
6. Add More Layers:
- Pour half of the tomato juice (about 480 ml) evenly over the first layer.
- Repeat the layers: the remaining cabbage, the rest of the beef and vegetable mixture, the rice, and another 1½ cups of mozzarella cheese.
7. Top and Bake:
- Pour the remaining 480 ml of tomato juice over the casserole.
- Sprinkle the top with the grated Parmigiano cheese and the remaining chopped parsley.
- Tent the dish with aluminum foil and bake for 45 minutes.
8. Uncover and Finish 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. Let It Rest:
- Once the casserole is done, remove it from the oven and allow it to rest for about 10 minutes before serving.
- This will help the layers set and make it easier to slice.
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!