Here’s a simple and tasty way to layer a casserole pan with cabbage—great as a main dish or hearty side. This style works well with ground meat, sausage, or even just veggies.
Layered Cabbage Casserole
Ingredients
- 1 medium head green cabbage, chopped or sliced
- 1 lb (450 g) ground beef or sausage (optional)
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 can (14–15 oz) diced tomatoes or tomato sauce
- 1 cup cooked rice or potatoes (optional, for a heartier dish)
- 1–1½ cups shredded cheese (cheddar or mozzarella)
- 2 tbsp olive oil or butter
- Salt, pepper, paprika (to taste)
How to Layer the Casserole
- Preheat oven
- 375°F (190°C).
- Lightly grease a casserole dish.
- Prepare cabbage
- Chop or slice cabbage into bite-size pieces.
- Lightly sauté in a pan with oil or butter for 5–7 minutes to soften (optional but recommended).
- Cook filling (if using meat)
- Brown ground meat with onion and garlic.
- Season with salt, pepper, and paprika.
- Stir in tomatoes or sauce.
- Layer the pan
- Layer 1: Cabbage
- Layer 2: Meat mixture (or rice/potatoes if vegetarian)
- Layer 3: Sprinkle of cheese
- Repeat layers until ingredients are used, ending with cabbage and cheese on top.
- Bake
- Cover with foil and bake 35–40 minutes.
- Uncover and bake another 10–15 minutes until bubbly and lightly browned.
- Rest & serve
- Let sit 10 minutes before serving.
Tips
- Add smoked sausage or kielbasa for extra flavor.
- For a creamy version, pour ½–1 cup cream or sour cream mixture over the layers before baking.
- Red cabbage works too but gives a slightly sweeter taste.
If you want, I can tailor this into a stuffed-cabbage-style casserole, low-carb version, or no-meat version—just tell me which one you want.
