Unstuffed Cabbage Roll Casserole
Directions
- 1Preheat the oven to 4250F.
- 2Cut the cabbage in half, remove the core, and discard it.
- 3Roughly chop the cabbage into 1½-inch pieces.
- 4Toss the chopped cabbage in extra virgin olive oil, season with half a teaspoon of kosher salt and pepper to taste.
- 5Spread the cabbage onto a large parchment-lined baking sheet and roast until the edges are crispy, about 20 to 30 minutes.
- 6Remove the cabbage from the oven and lower the oven temperature to 4000F.
- 7While the cabbage roasts, cook the sausage and ground beef in an 11-inch deep oven-proof skillet over medium-high heat, breaking apart the meat as it cooks.
- 8Once the meat is cooked through, move it to one side of the skillet.
- 9Add the minced yellow onion and minced garlic to the other side of the skillet and cook them in the rendered fat until the onions are translucent, about four minutes.
- 10Add the cooked rice, two tablespoons of chopped fresh parsley, and tomato sauce to the skillet and mix well.
- 11Taste the mixture and add salt as needed.
- 12Top the meat mixture with the roasted cabbage.
- 13Cover with grated Parmigiano Reggiano.
- 14Return the skillet to the oven for 10 more minutes.
- 15Garnish with the remaining parsley and serve warm.
Ingredients
- 1 large Savoy cabbage head
- 2 tbsp extra virgin olive oil
- 0.5 tsp Kosher salt
- to taste Pepper
- 0.5 lb uncased Italian pork or chicken sausage
- 1 lb lean ground beef or ground chicken
- 1 minced small yellow onion
- 3 minced garlic cloves
- 1.5 cups cooked arborio rice
- 3 tbsp fresh parsley
- 2.5 cups tomato sauce
- 0.5 cup grated Parmigiano-Reggiano
Equipment
cutting boardknifebaking sheetparchment paperoven-proof skilletwooden spoonladlebowl
Tips
- Cabbage is best when roasted and caramelized.
- For full recipe, check the caption below the video.