Easy Cabbage Casserole Tastes Like Cabbage Rolls Recipe

Name: Easy Cabbage Casserole Tastes Like Cabbage Rolls
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1 medium head of cabbage (or 1 (14-ounce) bag of shredded cabbage); Ground Turkey; Yellow Onion; Garlic Cloves; Eggs; 1/2 cup milk; Cooked Rice; Stewed Tomatoes; 1 (15-ounce) can tomato sauce; Condensed Tomato Soup; 2 tablespoons brown sugar; Cayenne; Worcestershire Sauce; Nutmeg; 1 bay leaf; Salt And Pepper

This comforting one-pan cabbage casserole tastes just like cabbage rolls, but it's so much easier! Perfect for a budget-friendly meal that's both healthy and incredibly satisfying. This recipe is packed with flavor, thanks to a savory sauce and the option to add a touch of spice. Hidden veggies like carrots and celery add extra nutrients, making it a wholesome and delicious choice for the whole family. Get ready for a flavorful explosion in your mouth!

Prep Time 20 mins

Cook Time 50 mins

Calories 223.5 kcal

Protein 30g

Rating 4.4 (7 Reviews)

Easy Cabbage Casserole Tastes Like Cabbage Rolls

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Cabbage Casserole Tastes Like Cabbage Rolls

1 medium head of cabbage (or 1 (14-ounce) bag of shredded cabbage)
Ground Turkey
Yellow Onion
Garlic Cloves
Eggs
1/2 cup milk
Cooked Rice
Stewed Tomatoes
1 (15-ounce) can tomato sauce
Condensed Tomato Soup
2 tablespoons brown sugar
Cayenne
Worcestershire Sauce
Nutmeg
1 bay leaf
Salt And Pepper

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How to Make Easy Cabbage Casserole Tastes Like Cabbage Rolls

Saute 1 medium onion, chopped, and 2 cloves garlic, minced, in a large skillet with 1 tablespoon of olive oil for about 1 minute until fragrant.
Add 1 lb ground beef (or turkey) and cook, breaking it up with a spoon, until no longer pink. Drain well and set aside to cool.
Once the meat has cooled, add 1 large egg, 1/2 cup milk, and 1/2 cup uncooked long-grain rice to the skillet.
Meanwhile, remove tough outer leaves from 1 medium head of cabbage and remove the core. Shred the cabbage (or use 1 (14-ounce) bag of pre-shredded cabbage).
Saute the shredded cabbage in the same skillet over medium heat with 1 tablespoon of olive oil until slightly softened, about 5-7 minutes.
In a large bowl, whisk together the following sauce ingredients: 1 (15-ounce) can tomato sauce, 1/2 cup water, 1/4 cup ketchup, 2 tablespoons brown sugar, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 bay leaf.
Pour about half of the sauce mixture into a sprayed 10x13 inch casserole dish.
Layer half of the shredded cabbage over the sauce.
Layer the meat mixture evenly over the cabbage.
Top with the remaining cabbage and pour the remaining sauce over all.
Bake at 350°F (175°C) for 30-40 minutes, or until heated through and bubbly.
Garnish with a dollop of sour cream (optional) and let stand for 5 minutes before serving.
Remember – whoever finds the bay leaf is the lucky one! Just don't eat it!