Glumpki Casserole
Transform your dinner table with this hearty and satisfying Glumpki Casserole—a deconstructed take on traditional Polish stuffed cabbage rolls. This comfort food classic features tender layers of blanched green cabbage, a flavorful filling of ground beef, ground pork, and perfectly seasoned white rice, all nestled in a rich tomato sauce accentuated by garlic, onion, and Worcestershire sauce. Topped with gooey melted mozzarella, this baked casserole is a time-saving twist that preserves all the nostalgic flavors of the original dish without the hassle of rolling individual cabbage leaves. Perfect for feeding a crowd, this one-pan wonder is a cozy main course that's as delicious as it is easy to prepare. Best served with a side salad or crusty bread, this dish is a must-try for fans of hearty, oven-baked comfort food.
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Recipe Information
Ingredients
- 1 large head Green cabbage
- 1 pound Ground beef
- 1 pound Ground pork
- 2 cups Cooked white rice
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 large Egg
- 2 cups Tomato sauce
- 3 tablespoons Tomato paste
- 1 14.5-ounce can Diced tomatoes
- 1 cup Beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1.5 cups Shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of water to boil. Carefully remove the core from the cabbage and separate the leaves. Blanch the leaves in the boiling water for 2-3 minutes until softened. Drain and set aside.
In a large pan over medium heat, add olive oil. Sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute.
In a mixing bowl, combine ground beef, ground pork, cooked white rice, the sautéed onions and garlic, egg, paprika, salt, and black pepper. Mix until thoroughly incorporated.
In another bowl, whisk together tomato sauce, tomato paste, diced tomatoes, beef broth, and Worcestershire sauce to create the tomato mixture.
In a greased 9x13-inch baking dish, spread a thin layer of the tomato mixture on the bottom.
Place a layer of blanched cabbage leaves over the sauce. Spread half of the meat and rice mixture evenly over the cabbage. Top with another layer of cabbage leaves.
Repeat the layers by adding the remaining meat and rice mixture, followed by another layer of cabbage leaves. Finish with the remaining tomato mixture spread evenly over the top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil, sprinkle the shredded mozzarella cheese over the top, and bake for an additional 15 minutes or until the cheese is melted and bubbly.
Let the casserole rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.1 g | 313% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1049 mg | 350% | |
| Sodium | 7203 mg | 313% | |
| Total Carbohydrate | 178.7 g | 65% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 45.6 g | ||
| Protein | 269.9 g | 540% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1841 mg | 142% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 3639 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
