I love a good stuffed cabbage roll. In Chicago, one of my favorite places for this is the Russian Tea Cafe. Their hand-soaked vodka varieties are also killer!
A Stuffed Cabbage Roll isn’t something I make often at home because of the tedious steps to remove and soften the cabbage leaves. This Unstuffed, No-Roll Cabbage Roll Casserole skips that step to create an easy weeknight meal by simply sauteeing the cabbage and mixing it directly into the meat mixture.
There are two options for cutting the cabbage, slicing it thinly or dicing it into pieces. I thinly sliced it on a mandoline but after eating it I kinda wanted larger chunks. Perhaps just slicing it thicker would achieve the heartier texture I was yearning for. You choose and let me know how it went for you!
One final note: I used ground elk meat (see more on the elk meat and my Elk Picadillo recipe here), but regular ground beef is the classically used meat.
Happy Eating,
~Monique
No- Roll Cabbage Roll Casserole
2 Tbsp ghee or avocado oil (use oil for df option)
1 small onion, diced
3 cloves garlic, minced
1 lb. ground elk, venison or beef
1/2 cabbage head, diced or shredded
15 oz. can of crushed tomatoes
1 cup cooked rice, quinoa, or preferred grain
2 Tbsp Worcestershire sauce
1-2 tsp salt to taste
1 tsp dried oregano
½ tsp smokey paprika
black pepper to taste
To top:
handful of fresh parsley
Green onions
Greek Yogurt (choose df as desired)
Recipe Directions:
Melt one tablespoon of ghee over medium heat. Saute the onions, 3-4 minutes, to soften. Push the onions aside and add the ground meat and 1 teaspoon of salt. Use a meat masher or a wooden spoon to break it up into crumbles as it browns.
Add the minced garlic, paprika, oregano, pinch of black pepper, and Worcestershire sauce. Pour into a large bowl so you can cook the cabbage. Conversely, you can push this aside and cook the cabbage in the same pan, but you likely won’t have room and would have to do this in batches.
Melt the second tablespoon of ghee over medium heat in the same pan. Add the cabbage and sauce for 3-4 minutes just to begin softening.
Add back in the meat, the crushed tomatoes + 1 can of water and another 1/2 tsp salt. Stir well and simmer for 10 minutes to meld the flavors. If the pan feels dry, add a bit more water.
Taste and adjust the seasonings. Mix in the cooked rice, or simply serve it alongside. Top with fresh parsley, green onions and a dollop of Greek yogurt.
