Ingredients

For the Filling:

• Ground Beef: 300 grams
• Grated Onion: 1 piece (approximately 150 grams)
• Breadcrumbs: 70 grams
• Egg: 1
• Salt and Spices: To taste
• Vegetable Oil: 50 ml
• Water: 50 ml
• Butter: 30-40 grams (for greasing)

For the Egg Mixture:

• Eggs: 2
• Milk: 100 ml
• Pinch of Salt
• Greens: 1/2 bunch (such as green onions, finely chopped)
• Grated Cheese: To taste
• Cherry Tomatoes: (or regular tomatoes), sliced

For the Cabbage Leaf Layer:

• Cabbage Leaves: Enough to cover the bottom and top of the casserole
• Lemon Juice: 2 tablespoons
• Olive Oil: 1 tablespoon
• Soy Sauce: 1 tablespoon
• Sesame Seeds: To taste

Baking:

• Bake at: 180°C (356°F)
• Time: 30 minutes

Step-by-Step Instructions

Step 1: Prepare the Cabbage Leaves

1. Blanch the Cabbage Leaves:
   • Remove the large, outer leaves from a head of cabbage. Blanch them in boiling water for 2-3 minutes until they become soft and pliable. This makes them easier to work with and prevents tearing during baking.
2. Marinate the Leaves:
   • After blanching, drain the leaves and pat them dry. Mix 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1 tablespoon of soy sauce, and sesame seeds to taste. Lightly coat the cabbage leaves with this marinade for extra flavor.

Step 2: Prepare the Meat Filling

1. Mix the Ingredients:
   • In a mixing bowl, combine 300 grams of ground beef, 1 grated onion, 70 grams of breadcrumbs, 1 egg, 50 ml of water, and salt and spices to taste. Mix everything thoroughly until well combined.
2. Form the Filling:
   • Divide the meat mixture into small portions (or patties). This will make it easier to arrange in the baking dish.

Step 3: Assemble the Casserole

1. Layer the Cabbage Leaves:
   • Grease a baking dish with butter (about 30-40 grams). Line the bottom of the dish with the marinated cabbage leaves, making sure to cover the entire base.
2. Add the Meat Filling:
   • Place the meat mixture on top of the cabbage leaves, pressing down gently to create an even layer.
3. Top with More Cabbage Leaves:
   • Cover the meat layer with another set of cabbage leaves, ensuring the edges are neatly tucked in.

Step 4: Prepare the Egg and Cheese Topping

1. Whisk the Egg Mixture:
   • In a bowl, whisk together 2 eggs, 100 ml of milk, and a pinch of salt. Add finely chopped greens (like green onions) to the mixture.
2. Pour Over the Casserole:
   • Pour this egg mixture over the top layer of cabbage leaves, ensuring it spreads evenly across the surface.
3. Add Cheese and Tomatoes:
   • Sprinkle grated cheese over the top and arrange slices of cherry tomatoes (or regular tomatoes) on top for a burst of color and flavor.

Step 5: Bake the Casserole

1. Preheat and Bake:
   • Preheat your oven to 180°C (356°F). Place the casserole in an unheated oven and bake for 30 minutes. Make sure only the lower burner is on during baking to ensure the meat cooks evenly.
2. Check for Doneness:
   • After 30 minutes, check that the meat is fully cooked and the top layer of cheese is melted and slightly browned.

Nutrition Facts (Per Serving)

Note: Nutritional values are approximate and may vary based on specific ingredients used.

• Calories: 320 kcal
• Protein: 20 g
• Fat: 25 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Sodium: 180 mg

Frequently Asked Questions (FAQs)

1. Can I use a different type of meat?
Yes, you can substitute ground beef with ground chicken, turkey, or pork. Each will provide a different flavor and texture, but all work well in this recipe.

2. What kind of cheese works best?
Cheeses like mozzarella, cheddar, or gouda melt beautifully and complement the other flavors in the casserole. Feel free to mix different cheeses for extra flavor.

3. Can I add other vegetables?
Absolutely! Consider adding vegetables such as bell peppers, mushrooms, or grated carrots to the filling for additional flavor and nutrition.

4. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Tips for Making the Best Cabbage Leaf Casserole

1. Use Fresh Cabbage Leaves:
   • Fresh, firm cabbage leaves are easier to handle and won’t tear during preparation. Blanching them makes them soft enough to roll or layer without cracking.
2. Don’t Skip the Marination:
   • Marinating the cabbage leaves gives them extra flavor, which adds depth to the overall taste of the casserole.
3. Avoid Overcooking:
   • Keep an eye on the baking time to avoid drying out the casserole. The egg mixture helps keep everything moist, but overbaking can lead to a dry result.
4. Adjust the Seasoning:
   • Be sure to taste the filling before assembling the casserole. Adjust salt, pepper, and other spices to your preference.

Storage Tips

1. Refrigerate Leftovers:
   • Allow the casserole to cool completely before storing. Place leftovers in an airtight container and keep them in the refrigerator for up to 3 days.
2. Freezing Option:
   • You can also freeze the casserole. Simply portion it into servings, wrap each in plastic wrap, and place them in a freezer-safe bag. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven at 150°C (300°F) until warm.
3. Reheating:
   • To reheat, use an oven preheated to 160°C (320°F) for about 15-20 minutes. You can also use a microwave, but the oven will give better results, maintaining the texture of the dish.

Conclusion

This Stuffed Cabbage Leaf Casserole is a delightful dish that combines savory, flavorful ground beef with tender cabbage and a creamy egg-cheese topping. The addition of marinated cabbage leaves and the sesame seed flavor gives it a unique and satisfying twist. It’s a perfect meal for any day of the week, whether you’re looking to impress guests at a dinner party or simply want to enjoy a homemade comfort food classic. With easy-to-follow instructions, you’ll be able to prepare this mouthwatering dish in no time. So why not give it a try and savor the delicious flavors of this beautiful casserole?