Unstuffed Cabbage Roll Casserole

Paprika-scented turkey and beef, tender cabbage, rice, and tangy tomato sauce bake in easy layers with caramelized edges.

85 min

6 servings

Layered cabbage roll casserole has caramelized cabbage, tangy tomato sauce, ground meat, rice, dill, and optional sour cream.

Ingredients

3/4 cup uncooked long-grain white rice

1 tsp kosher salt, divided

2 tbsp olive oil, divided

1/2 lb ground turkey

1/2 lb lean ground beef

1 large yellow onion, finely chopped

4 garlic cloves, minced

2 tsp sweet paprika

1/2 tsp freshly ground black pepper

1 large head green cabbage, cored and cut into 1-inch ribbons

1 can (28 oz) crushed tomatoes

1 cup low-sodium beef stock

2 tbsp tomato paste

1 tbsp red wine vinegar

1 tbsp packed light brown sugar

1 tsp dried marjoram

1 bay leaf

2 tbsp chopped fresh dill

3/4 cup sour cream (optional)

Equipment

9-by-13-inch baking dish · Large Dutch oven · Medium saucepan · Aluminum foil · Instant-read thermometer

Assemble ahead

Assemble, cover, and chill for up to 1 day. Bake directly from cold, allowing extra time for the center to heat.

Freeze after baking

Cool completely, wrap airtight, and freeze for longer storage. Thaw overnight before reheating covered.

Rice and oven

01. Boil rice with salt for 8 minutes until still firm at the center, then drain it thoroughly.

02. Heat the oven to 375 F and lightly oil a 9-by-13-inch baking dish.

Brown the filling

03. Brown turkey and beef for 6 minutes until crumbly and no longer pink.

04. Cook with half the onion, half the garlic, paprika, pepper, and salt until fragrant; transfer to a bowl.

Cabbage and sauce

05. Wilt cabbage in two additions for 9 minutes so it softens without going limp.

06. Add remaining aromatics, tomatoes, stock, tomato paste, vinegar, sugar, marjoram, bay leaf, and salt; simmer 5 minutes and discard the bay leaf.

Layer and bake

07. Layer half the cabbage sauce, half the rice, all the meat, remaining rice, and remaining sauce without compacting.

08. Cover tightly and bake at 375 F for 35 minutes, until the rice is tender and the edges bubble gently.

Brown and serve

09. Uncover and bake 15 minutes to caramelize the cabbage, then rest 10 minutes and add dill.

10. Serve with optional sour cream; reheat thawed casserole covered at 350 F until its center reaches 165 F.