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csa eats! Deconstructed Stuffed Cabbage Casserole

I saw a recipe for Deconstructed Stuffed Cabbage Casserole at Kalyn’s Kitchen and remembered doing something like that before. Found my post about unstuffed cabbage. Decided to do a little of both. I liked Kalyn’s recipe in that it did a layer of cabbage, then a layer of beef/rice/onion/tomato mix, then cabbage, then the beef mix again, then cheese. I didn’t like the idea of the paprika’s and thyme, as we don’t tend to like those spices too much. So I went with Italian spices instead- Italian Seasoning, Crushed Red Pepper, Basil. I did use a can of petite diced tomatoes and a can of sauce but I think next time I will stick with either a large 28 oz can of crushed tomatoes or just left over gravy from when I make it and freeze it in batches. I didn’t add water like the recipe called for as I tend to like my tomato mix thicker and I am glad I didn’t add it because the mix wasn’t as thick with tomato as I would have liked. Also I just went ahead and sauteed the onion, garlic and beef all together.  A lot easier that way! I preshredded my cabbage a couple of days ago in my food processor. Topped it with a mix of Italian shredded cheeses. You could save time by using precooked rice/frozen rice.

Deconstructed Stuffed Cabbage Casserole

olive oil
1 lb. lean grass fed ground beef
1 large onion, diced
1 heaping tablespoon minced garlic
salt and fresh ground black pepper to taste
Italian seasoning, crushed red pepper and basil to taste
1 head of green cabbage, shredded
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
2 cups cooked white basmati rice
2.5 cups shredded Italian cheese mix enough to cover top


Preheat oven to 350 F.  Spray a 9×13 casserole dish with non-stick spray.
Do the next 2 steps concurrently:
1. Heat olive oil in a large frying pan; add onion, garlic and ground beef and cook until done, drain fat. add the diced tomatoes with juice, tomato sauce, salt, pepper, italian seasoning, basil, crushed red pepper to taste. Bring to a simmer,  stir in the rice until well incorporated.
2. Heat olive oil in a large frying pan, add the cabbage and cook over medium-high heat until the cabbage is wilted and turning golden brown. Season cabbage with salt and fresh-ground black pepper.
3. layer half the cabbage, half the meat mixture, other half of cabbage, and other half of meat mixture.  Cover tightly with foil and bake 40 minutes.
4. Remove foil and sprinkle on cheese. Bake uncovered for 10 minutes. Serve with grated cheese.

2 responses »

  1. hmmm. I can’t remember what month cabbage shows up in our CSA but I’m always challenged. I’ll be back.


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