Cabbage Roll Casserole
I really liked this dish. I am very fond of cabbage rolls, but they take so much time to make. This dish I will make over and over again. It taste exactly like cabbage rolls without the labor. I used turkey instead of beef and I had a head of cabbage in the freezer that I was dying to use. I chopped the cabbage while it was still frozen.
I really liked this dish. I am very fond of cabbage rolls, but they take so much time to make. This dish I will make over and over again. It taste exactly like cabbage rolls without the labor. I used turkey instead of beef and I had a head of cabbage in the freezer that I was dying to use. I shredded the cabbage while it was still frozen.
- 4 teaspoons olive oil divided
- 1/2 pound ground turkey
- 1/2 pound turkey sausage
- 1 large onion diced
- 1 cup carrots chopped very fine
- 1 tablespoon minced garlic
- 1/2 teaspoon thyme
- 1/2 teaspoon sweet basil
- 1 teaspoon paprika
- salt & pepper to taste
- 1+1/2 heads cabbage coarsly chopped
- 1 can (14 ounce) petite diced tomatoes with juice
- 16 ounces tomato sauce
- 1/4 cup water
- 2 cups brown rice cooked
- 2 cups low fat mozzarella cheese shredded
- Preheat oven to 350F.
- Spray a 13"x9" glass casserole dish with non-stick cooking spray.
- In a large deep skillet, brown turkey and sausage over medium heat until no longer pink.
- Using a potato masher, mash turkey until broken up and crumbly.
- Remove turkey from skillet and set aside.
- Using the skillet, heat 2 teaspoons olive oil over medium heat.
- Add the chopped onion and carrots and saute until the onion is translucent and starting to brown, about 5 minutes.
- Add the minced garlic, thyme, basil and paprika and cook about 2 minutes more.
- To the same skillet, add the diced tomatoes with juice, tomato sauce, turkey, and water.
- Simmer approximately 20-30 minutes or until mixture starts to thicken.
- Blanch cabbage in a pot of salted boiling water for 3-5 minutes, just until cabbage starts to wilt, drain.
- Add 2 teaspoons of olive oil, salt and pepper to taste in with the cabbage, toss to coat well.
- When the meat and tomato mixture has thickened, stir in the 2 cups of cooked rice.
- Stir gently to combine.
- Layer half the cabbage into the prepared casserole dish.
- Top cabbage with half the meat mixture.
- Make another layer over the meat with the remaining cabbage.
- Top with remaining meat mixture.
- Cover with foil and bake 40 minutes, or until the mixture starts to bubble on the edges.
- Remove foil and top with shredded cheese.
- Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown.
- Serve hot.
Recipe adapted from Kalyn’s Kitchen