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.

Cabbage Roll Casserole

8 Servings

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 shredded the cabbage while it was still frozen.

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350F.
  2. Spray a 13"x9" glass casserole dish with non-stick cooking spray.
  3. In a large deep skillet, brown turkey and sausage over medium heat until no longer pink.
  4. Using a potato masher, mash turkey until broken up and crumbly.
  5. Remove turkey from skillet and set aside.
  6. Using the skillet, heat 2 teaspoons olive oil over medium heat.
  7. Add the chopped onion and carrots and saute until the onion is translucent and starting to brown, about 5 minutes.
  8. Add the minced garlic, thyme, basil and paprika and cook about 2 minutes more.
  9. To the same skillet, add the diced tomatoes with juice, tomato sauce, turkey, and water.
  10. Simmer approximately 20-30 minutes or until mixture starts to thicken.
  11. Blanch cabbage in a pot of salted boiling water for 3-5 minutes, just until cabbage starts to wilt, drain.
  12. Add 2 teaspoons of olive oil, salt and pepper to taste in with the cabbage, toss to coat well.
  13. When the meat and tomato mixture has thickened, stir in the 2 cups of cooked rice.
  14. Stir gently to combine.
  15. Layer half the cabbage into the prepared casserole dish.
  16. Top cabbage with half the meat mixture.
  17. Make another layer over the meat with the remaining cabbage.
  18. Top with remaining meat mixture.
  19. Cover with foil and bake 40 minutes, or until the mixture starts to bubble on the edges.
  20. Remove foil and top with shredded cheese.
  21. Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown.
  22. Serve hot.
http://www.thehungryhoarder.com/2012/08/03/cabbage-roll-casserole/

Recipe adapted from Kalyn’s Kitchen

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