Cabbage Roll Casserole
Time: 1 hour 45 minutes
Yield: 8 servings
Cabbage rolls take on a new delicious form in Cabbage Roll Casserole! With layers of fresh, crispy cabbage cooked to unique sweetness with a rich, savory meat sauce, it has all the flavors you want in a cabbage roll, but now you can enjoy them by the scoop! The topping is a creamy, smoky cheese sauce cooked to a melty, golden brown that saturates every bite. Cabbage Roll Casserole takes an ordinary vegetable and transforms it into something you can't stop eating!
Preheat the oven to 375 degrees F.
In a large skillet on the stove-top over medium heat, add the beef and onion.
Sauté until the beef is browned and no pink remains, for about 5-6 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Stir in the tomato sauce, salt, pepper, paprika, thyme, tomato paste, and diced tomatoes (including the juices).
Simmer until thickened, about 10 minutes.
Remove the skillet from the heat and add the rice.
In a separate skillet, heat 1 tablespoon of olive oil.
Once the oil is shimmering, add 2 tablespoons of water and 1/2 of the cabbage. Sauté until just softened, about 5 minutes.
Transfer the cooked cabbage to a plate and repeat the sautéing process with the remaining olive oil, water, and cabbage.
In a 9x13-inch casserole dish, layer 1/2 of the cabbage.
Layer 1/2 of the meat sauce on top of the cabbage in the casserole dish.
Repeat the layers.
Cover the casserole with foil and bake for 45 minutes.
In a small bowl, mix together the gruyere cheese, egg, and milk.
Remove the foil and top the casserole with the cheese mixture.
Bake the casserole uncovered for 20 minutes.