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Italian Unstuffed Cabbage Casserole

A hearty, comforting casserole featuring the classic flavors of stuffed cabbage in an easy, deconstructed format.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 486
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or ground turkey
  • 1 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 8 cups chopped cabbage approx. 1 medium head
  • 28 oz crushed tomatoes
  • 15 oz tomato sauce
  • 6 oz tomato paste
  • 1 cup beef broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp red pepper flakes optional
  • 2 cups cooked rice
  • 1 egg lightly beaten
  • 1/2 cup Parmesan cheese grated
  • 2 cups mozzarella cheese shredded
  • 1 tbsp fresh parsley for garnish

Equipment

  • Large skillet
  • Mixing bowl
  • 9x13-inch baking dish

Method
 

Cooking the Base
  1. Preheat oven to 375°F (190°C) and brown the ground beef in olive oil in a large skillet over medium-high heat.
  2. Add onion and garlic to the skillet, sautéing until fragrant and translucent.
  3. Stir in the chopped cabbage and cook until wilted.
  4. Add crushed tomatoes, tomato sauce, tomato paste, beef broth, and spices; simmer for 10 minutes.
Assembly
  1. In a bowl, mix cooked rice with the beaten egg.
  2. Spread the cabbage-meat mixture into a greased 9x13-inch baking dish.
  3. Top with the rice mixture, then sprinkle with Parmesan and mozzarella cheese.
  4. Cover with foil and bake for 25 minutes, then uncover and bake for 15-20 minutes until golden and bubbling.
  5. Rest for 10 minutes before garnishing with fresh parsley and serving.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.