September 7, 2019

RECIPE: Unstuffed Cabbage (a.k.a. Cabbage Casserole)



This recipe is from my grandma. It has just three main ingredients, but it tastes SO GOOD--just like stuffed cabbage, only without all the work! You can eat it as-is, or serve it over rice, which is my favorite way to eat it.

You can make this in the oven or on the stove top--I've done both and there really isn't a difference in taste. The stove top is much faster!



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Cabbage Casserole

2 tsp. olive oil
1 onion, chopped
1 lb. ground turkey (or ground beef; I just prefer turkey)
1 medium head of cabbage
1 can condensed tomato soup
salt and pepper, to taste
cooked rice for serving, optional

Remove the core from the cabbage and coarsely chop the whole head (I usually cut it into pieces that are about a one inch square). In a large skillet, heat the oil and cook the turkey and onion in oil until the turkey is browned and onion is soft.

To finish cooking on the stove top:

Drain any excess fat from the skillet, and then add the cabbage. It will seem like a ton of cabbage, but it cooks down to less than half the volume. Stir the cabbage into the ground turkey mixture, and then add the condensed tomato soup (don't add any liquid to it). It will look like you won't have nearly enough soup, but as the cabbage cooks down, it's the perfect amount.

Reduce the heat to medium-low and cover the skillet. Cook, stirring frequently, until the cabbage is as soft as you'd like it. Serve over rice. (Makes about six servings, depending on how large the head of cabbage is.)

To finish cooking in the oven as a casserole:

Pre-heat oven to 350℉. Drain any excess fat from the skillet after browning the ground turkey. In a large casserole dish, spread out half of the chopped cabbage. Then top it with the ground turkey mixture and spread evenly.

Layer the rest of the cabbage on top (you may have to really pack it down there to get it all to fit). Finally, spread the condensed tomato soup (no added liquid!) across the top of the entire layer of cabbage. Top with a salt and pepper to taste.

Cover with foil and bake at 350℉ for anywhere from 45 minutes to an hour and 15 minutes, stirring after 45 minutes. You'll know it's done when the cabbage is as tender as you'd like it. Serve over rice.


4 comments:

  1. I make this too. We also do the same with peppers. Same taste less work. Love your posts.

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  2. I'm going to add it to my list of recipes to try. Thanks for sharing.

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  3. This recipe is amazing!! thanks so much for sharing! It will be in our menus at least twice a month now .I added cumin and red pepper. And I had to leave to pick up the kids before it was done, so I just dumped everything in the pressure cooker. It came out perfect

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  4. We finally made this tonight, with substitutions to make it vegan. AWESOME!! Adding it to the repertoire, along with Wendy's copycat chili recipe you gave us! Thank you!

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