Cabbage rolls, a beloved classic in many cuisines, are known for their hearty flavors and comforting appeal. Originating from Eastern Europe and the Mediterranean, this dish represents a harmonious blend of simple ingredients and culinary tradition. It’s a celebration of everyday staples—cabbage, rice, and savory fillings—transformed into a meal that warms both the heart and the table. However, as delicious as they are, traditional cabbage rolls often require time-intensive preparation, from carefully rolling each leaf to perfecting the filling.
For those who love the taste but are looking for a more time-efficient alternative, this recipe reimagines the traditional cabbage roll in the form of a casserole. By layering tender cabbage leaves with a seasoned rice and mushroom mixture, this dish offers the same flavors with half the effort. The aromatic herbs and rich tomato sauce infuse each bite with warmth, while the wholesome ingredients provide a satisfying meal for the entire family.
Full Recipe:
Ingredients
For the Casserole
- 1 whole cabbage
- 300 ml milk (approximately 1 ½ cups)
- 500 ml water (approximately 2 cups)
- 2 onions, finely chopped
- Olive oil for cooking
- 320 grams mushrooms (roughly 2 cups), chopped
- 1 teaspoon salt
- 2 teaspoons soy sauce
- 2 tablespoons tomato paste
- 1 cup rice
- Fresh parsley, chopped
- Dried garlic, to taste
- Mint, to taste
- Dried pepper, to taste
- Herbs of Provence, to taste
- Caraway seeds, to taste
For the Sauce
- 3-4 tablespoons olive oil
- 3 tablespoons tomato paste
- 600 ml water (3 cups)
How to Make It
Step 1: Prepare the Cabbage
- Bring 500 ml (2 cups) of water to a boil in a large pot.
- Remove the core of the cabbage and blanch it in the boiling water. Allow the leaves to soften for about 5-7 minutes, then carefully peel them off one by one. Set aside.
Step 2: Cook the Filling
- Heat olive oil in a large skillet over medium heat.
- Sauté the finely chopped onions until translucent, then add the chopped mushrooms. Cook until softened.
- Stir in the soy sauce, salt, and 2 tablespoons of tomato paste.
- Add 1 cup of rice and stir well. Pour in the milk, reduce the heat to low, and allow the rice to cook partially for about 10 minutes.
- Season with dried garlic, mint, dried pepper, Herbs of Provence, and caraway seeds. Mix in freshly chopped parsley. Remove from heat.
Step 3: Assemble the Casserole
- Preheat your oven to 180°C (356°F).
- In a baking dish, layer the softened cabbage leaves to form a base.
- Spread the mushroom and rice mixture evenly on top. Add another layer of cabbage leaves. Repeat the process until all ingredients are used, finishing with a layer of cabbage.
Step 4: Prepare the Sauce
- Heat 3-4 tablespoons of olive oil in a saucepan.
- Stir in 3 tablespoons of tomato paste and cook for 1-2 minutes.
- Gradually add 600 ml (3 cups) of water while whisking to create a smooth sauce. Season with salt and dried garlic.
Step 5: Bake
- Pour the prepared sauce evenly over the cabbage casserole.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes to allow the top to brown slightly.
Nutrition Facts (per serving)
- Calories: ~280 kcal
- Protein: ~8 g
- Carbohydrates: ~40 g
- Fat: ~10 g
- Fiber: ~4 g
FAQs
1. Can I use a different grain instead of rice?
Yes, quinoa or bulgur can be great alternatives for a twist on the classic recipe.
2. Is this recipe vegan?
Yes, this recipe is vegan-friendly! Ensure the soy sauce and other ingredients are labeled vegan.
3. Can I freeze this casserole?
Absolutely! Store in an airtight container, freeze for up to 3 months, and reheat in the oven when ready to serve.
Tips for Making the Perfect Casserole
- Blanch Cabbage Properly: Ensure the cabbage leaves are softened enough to layer easily but not overly cooked to prevent tearing.
- Partially Cook Rice: This ensures the rice finishes cooking perfectly in the casserole without turning mushy.
- Flavor Layers: Don’t skip the herbs and spices; they are key to the dish’s flavor.
Storage Tips
- Refrigeration: Store leftovers in an airtight container for up to 5 days.
- Freezing: Once cooled, slice the casserole into portions and freeze in individual containers for quick meals.
- Reheating: Reheat in the oven at 180°C (356°F) for 20 minutes or until warmed through.
Conclusion
This simplified cabbage roll casserole is a comforting, flavorful dish that’s easy to prepare and perfect for any occasion. The combination of tender cabbage, savory mushrooms, and rich tomato sauce will leave you and your family craving more. Serve it with a side salad or crusty bread for a complete meal.
Enjoy your cooking adventure with this modern twist on a classic recipe!