Here’s a comforting, easy Stuffed Cabbage Casserole (Oven-Baked) version of the classic dish—no rolling required, but all the same flavors.
🥬 Oven-Baked Stuffed Cabbage Casserole
Stuffed cabbage casserole
🧾 Ingredients
- 1 medium head cabbage (chopped into bite-size pieces)
- 500g ground beef or lamb
- 1 cup cooked rice (or half-cooked for softer texture)
- 1 large onion (chopped)
- 2–3 cloves garlic (minced)
- 1 can (400g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp dried oregano or mixed herbs
- 2 tbsp oil (olive or vegetable)
- ½ cup water or broth
👩🍳 Instructions
1. Prep the cabbage
- Chop cabbage into chunks.
- Boil or steam for 5–7 minutes until slightly softened.
- Drain well.
2. Cook the meat
- Heat oil in a pan.
- Sauté onion until soft.
- Add garlic, then ground meat.
- Cook until browned.
- Stir in salt, pepper, paprika, and herbs.
3. Add tomato base
- Mix in tomato paste and crushed tomatoes.
- Simmer for 5–10 minutes.
- Stir in cooked rice.
4. Assemble casserole
- Preheat oven to 180°C (350°F).
- In a baking dish:
- Layer cabbage
- Add meat mixture
- Repeat layers if needed
- Pour a little water or broth around edges.
5. Bake
- Cover with foil.
- Bake for 35–45 minutes.
- Remove foil for last 10 minutes for a slightly roasted top.
🍽️ Tips
- Add a pinch of chili flakes for heat.
- Use sour cream or yogurt on top when serving for richness.
- Works great for meal prep—it tastes even better the next day.
If you want, I can also give:
- Low-carb version
- Turkish or Mediterranean style version
- Or a slow cooker method 👍
