Polish Cabbage Casserole
Discover comfort food at its finest with this hearty Polish Cabbage Casserole, a flavorful twist on traditional stuffed cabbage rolls in an easy, layered format. Tender blanched cabbage leaves are paired with a savoury blend of ground pork, ground beef, and aromatic onions, enhanced by garlic, paprika, and thyme. Combined with fluffy white rice and nestled beneath a rich, homemade tomato sauce, this casserole is topped with melted mozzarella for a cheesy, indulgent finish. Perfectly balanced with earthy and tangy flavors, this baked dish is ideal for cozy family dinners or hearty meal prep. Garnished with fresh parsley for a pop of color and freshness, this one-pan wonder is a wholesome homage to Polish cuisine that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 head green cabbage
- 1 pound ground pork
- 1 pound ground beef
- 1 large onion
- 3 cloves garlic cloves
- 2 cups cooked white rice
- 2 cups tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Prepare a large casserole dish by greasing it lightly with olive oil or cooking spray.
Bring a large pot of salted water to a boil. Remove the core from the cabbage and carefully peel off its outer leaves. Blanch the cabbage leaves in boiling water for 2-3 minutes until softened. Drain and set aside to cool.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Add minced garlic and cook for an additional minute.
Add the ground pork and ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through, about 8-10 minutes. Season with salt, black pepper, paprika, and thyme.
Stir the cooked white rice into the meat mixture until well combined. Remove from heat and set aside.
In a medium saucepan, combine the tomato sauce, diced tomatoes (with liquid), tomato paste, and beef broth. Stir to combine, then simmer over medium heat for 5-7 minutes, allowing the flavors to meld. Adjust seasoning as needed.
Layer the casserole dish: Start with a thin layer of the tomato sauce mixture at the bottom, followed by a layer of cabbage leaves. Spread a layer of the meat and rice mixture over the cabbage, then top with more tomato sauce. Repeat the layers until all ingredients are used, finishing with tomato sauce on top.
Cover the casserole with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil, sprinkle shredded mozzarella cheese evenly over the top, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 10 minutes before serving. Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
3985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.1 g | 319% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 6609 mg | 287% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 45.1 g | ||
| Protein | 250.4 g | 501% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1465 mg | 113% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3650 mg | 78% | |
*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.
