Cabbage Roll Casserole

Ah, the humble cabbage. My Czech grandfather zealously made “zeli” – Czech sauerkraut – with most meals, and let’s just say, as a kid, I wasn’t a fan. AT ALL. So, I’ve always had a bit of a grudge against the cabbage.

Turns out, cabbage doesn’t ONLY come drenched in vinegary nastiness – it can be tasty! Who knew?! 😉

I’ve dipped my toe into the cabbage “steaks” craze, use it generously with my “egg roll in a bowl”, but this casserole filled with ground pork, rice, a tomato-y sauce and lots of cabbage and seasonings is the trifecta: easy, filling, and not-terrible-for-you! And thus, the humble cabbage roll casserole. She may not be pretty, but she sure is tasty! Enjoy!

–Marissa

Cabbage Roll Casserole

6 cups of sliced cabbage
2 pounds of ground pork (or Italian Sausage of your choice)

2 cups of cooked rice
2 14-ounce cans of tomato sauce
1 cup of chicken stock
Seasonings of your choice: we used Cavenders, dried dill, dried thyme, salt and pepper

Preheat oven to 375°. Spray a glass 9×13 casserole dish with cooking spray, then spread an even layer of about half your cabbage and season. In a bowl, mix the pork, rice, and seasonings of your choice (don’t forget salt and pepper!) and spread over your cabbage evenly. Layer the rest of your cabbage on top and season again. In a bowl, mix together your cans of tomato and the chicken stock (and hey, seasoning!) and then pour evenly across the top. Cover tightly with foil and bake for about a hour (cabbage should be tender and meat completely cooked). Let rest for 10-15 minutes before serving. Enjoy!

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