Unstuffed Cabbage Roll Casserole
This recipe offers a simplified, deconstructed version of traditional cabbage rolls, presented as a casserole. It combines seasoned ground beef and softened cabbage in a tangy tomato sauce base with classic cabbage roll flavors, then bakes everything together for a comforting and easy-to-serve meal.
Equipment
- 1 Large Pot or Dutch Oven For browning and simmering
- 1 Cutting Board
- 1 Chef's knife For chopping vegetables
- 1 Measuring Spoons and Cups
- 1 Large Baking Dish Approx. 9x13 inch
Ingredients
Main
- 1 lb ground chuck
- 1 onion chopped
- 8 cups cabbage cut into 1 inch wide strips (half of a 3 lb. cabbage)
- 1/2 cup water
- 28 ounces crushed tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1 1/2 teaspoons caraway seeds
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 350°F (175°C).
- In a large pot or Dutch oven, brown the ground chuck over medium-high heat, breaking up the meat as it cooks.
- Drain off any excess fat from the pot.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
- Stir in the cabbage strips and water. Cover and cook, stirring occasionally, until the cabbage begins to wilt and soften, about 10-15 minutes.
- Add the crushed tomatoes, brown sugar, white vinegar, salt, caraway seeds, and garlic powder to the pot. Stir well to combine all ingredients.
- Bring the mixture to a simmer, then reduce heat and cook, uncovered, for 15-20 minutes, stirring occasionally, allowing the flavors to meld.
- Pour the entire mixture from the pot into a large baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and bubbly.
- Remove from oven and let stand for 5-10 minutes before serving.
Notes
Ensure ground chuck is well-browned before adding onions for depth of flavor. Don't skip the caraway seeds; they are essential for the authentic cabbage roll taste profile. Adjust the balance of brown sugar and vinegar to achieve your preferred level of sweetness and tang. For best results, allow the casserole to rest for 5-10 minutes after baking before serving, which helps the sauce thicken slightly and the flavors meld.