Deconstructed Stuffed Cabbage Casserole
Author: 
Serves: 4, Makes 1 8 x 8-inch Casserole
 
Ingredients
  • Whole cabbage leaves, preferably Savoy*
  • 1 Tablespoon unrefined, cold-pressed olive oil
  • ½ a large onion, diced
  • 1 pound grass-fed ground beef (look for one with a higher % of fat)
  • ½ teaspoon sea salt
  • pinch freshly ground black pepper
  • 2 medium garlic cloves, finely chopped
  • 1¼ cups marinara sauce, divided + extra if desired
  • 5 Tablespoons freshly grated Pecorino (sheep’s milk cheese) or Parmesan cheese (cow’s milk), divided
  • ⅓ cup cooked rice, millet or quinoa (I'm sure cauliflower rice would be great, too)
  • ¼ cup fresh flat-leaf parsley leaves and tender stems, finely chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. Bring a large pot of water to a boil on high heat and add cabbage leaves. Leave cabbage in the pot for 2-3 minutes. Drain and set aside in one layer.
  3. Heat a large skillet over medium heat. Add olive oil and heat until warm. Add onion and sauté until tender and translucent, about 5-7 minutes.
  4. Add the meat, salt, and pepper to the skillet and stir, breaking up meat into smaller pieces with a wooden spoon or turner. Saute the meat until cooked through and sizzling, about 8-10 minutes.
  5. Add the garlic and sauté until fragrant, about 60 seconds. Drain excess oil, if necessary. Add ¾ cup of marinara sauce, 3 Tablespoons grated cheese, rice and parsley and stir to combine well.
  6. Spread ¼ cup marinara sauce on the bottom of the baking dish. Cover the bottom with cabbage leaves. Spread half the meat mixture evenly over the cabbage leaves.
  7. Place another layer of cabbage leaves over the meat mixture. Spread remaining meat mixture over the second layer of cabbage leaves. Top with another layer of cabbage leaves. Cover the top layer of cabbage with remaining ¼ cup sauce, or more if desired. Sprinkle with 2 Tablespoons grated cheese. Bake uncovered for 25-30 minutes or until casserole is bubbling on the sides.
Notes
*The number of leaves you need for each layer depends on how large they are. You can probably get by with 6 total large leaves, 2 for each layer.
You can also top the casserole with grated mozzarella cheese and bake until cheese is melted and browned.
Recipe by Pamela Salzman at https://pamelasalzman.com/deconstructed-stuffed-cabbage-casserole-recipe/