One Pot Unstuffed Cabbage Casserole

This easy casserole recipe contains all the delicious flavors of traditional stuffed cabbage rolls without the hassle of preparing them. Best of all, it can be made in one pot using a dutch oven. It's the ultimate comfort food.

Course Main Course

Prep Time 15

Cook Time 1 10

Resting Time 10

Total Time 1 45

Servings

Calories 315kcal

Author The Sophisticated Caveman

Equipment

Dutch Oven

Ingredients

1 small head green cabbage about 2 pounds
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt divided
1/2 pound lean ground beef
1/2 pound ground pork
1 large yellow onion diced
4 cloves garlic minced
1 (14.5 ounce) can diced tomatoes undrained
1 teaspoon dried dill
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup long grain white rice rinsed
2 1/2 cups tomato juice
1 cup mozzarella cheese shredded
1/4 cup fresh parsley chopped (optional)

Instructions

Preheat the oven to 350°F and adjust a rack to the lower-third position.
Rinse the cabbage, then cut it into quarters. Remove the core and roughly chop it into 1-inch pieces.
Heat the olive oil in a 7-quart dutch oven over medium-high heat. Add the cabbage along with 1 teaspoon of salt. Cook, tossing often, until the cabbage has softened and release some liquid, about 6-7 minutes. Transfer the cabbage to a large bowl and set it aside.
Wipe the dutch oven clean, then return it to medium-high heat. Add the ground beef and ground pork. Cook the meat until it starts to brown and is no longer pink, about 5 minutes.
Add the diced onion and garlic to the pot and cook until the onion is soft and translucent, about 5-6 minutes.
Stir in the undrained can of tomatoes, rice, dill, thyme, paprika, black pepper, and remaining teaspoon of salt. Add the cabbage back to the pot, then pour in the tomato juice. Stir until everything is well combined, then remove the pot from heat.
Scrape down the sides of the pot and smooth the mixture into an even layer. Top with cheese. Tightly cover the pot with aluminum foil, then place the lid on. Transfer the pot to the oven and bake for 60 minutes. Remove the lid and foil, then continue to bake for another 5-10 minutes until the cheese is melted and bubbly.
Remove the pot from the oven and allow the casserole to rest for 10 minutes before serving. Garnish with parsley if desired.

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