I keep trying to perfect the cabbage casserole. it’s way easier than stuffed cabbage. I think I finally got it perfect.
Deconstructed Stuffed Cabbage Casserole
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
1/2 head of green cabbage, shredded
1 can (28 oz) crushed tomatoes
1 can (15 oz.) tomato sauce
1 cup uncooked white basmati rice (cooked according to directions)
shredded Italian cheese mix or mozzarella, enough to cover top
Preheat oven to 350 F. Spray a 9×13 or 8×11 casserole dish with non-stick spray.
Do the next 2 steps concurrently or one after the other if you are like me and want to reuse the pan/not have to wash two pans.
1. Heat olive oil in a large frying pan; add onion, garlic and ground beef and cook until done, drain fat. add the crushed tomatoes, almost all the tomato sauce (save a little to pour a little on top of the casserole), 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. place the cabbage in the prepared casserole dish, then cover with the meat mixture. spread on the small amount of reserved sauce, if you have a whole head of cabbage you could do 1 layer cabbage, then 1 layer meat, then repeat layers. But with 1/2 head you can only do one layer of each. Cover tightly with foil and bake 40 minutes.
4. Remove foil and sprinkle on cheese. Bake uncovered for 10 minutes. Serve with grated cheese.