Stuffed Cabbage Casserole (Oven-Baked)

 

This easy, juicy, and flavor-packed dish is perfect for a comforting lunch or dinner. Once you try it, it may become a weekly favorite!

 Ingredients

For the Cabbage

• 1 head of cabbage
• Butter, for topping
• Garlic cloves

For the Filling

• 200 g minced meat
• 1 teaspoon bulgur
• 1 teaspoon rice
• 1 onion, finely chopped
• ¼ bunch parsley, chopped
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1 teaspoon red pepper
• 1 teaspoon black pepper
• ½ cup oil

For the Sauce

• 1 tablespoon red pepper paste
• 2 cups hot water
• 1 teaspoon salt

 Instructions

1. Prepare the Cabbage

Remove the core from the cabbage. Place the cabbage in a large pot, cover with hot water, and boil until the leaves soften.

Turn the cabbage occasionally and cook for about 10 minutes on each side. Be careful not to overcook it.

2. Make the Filling

In a large bowl, combine:

• Minced meat
• Bulgur
• Rice
• Onion
• Parsley
• Tomato paste
• Salt
• Red pepper
• Black pepper
• Oil

Mix well until all ingredients are fully combined.

3. Prepare the Leaves

Separate the cabbage leaves carefully and trim the thick stems to make rolling easier.

4. Stuff and Roll

Place a spoonful of filling in the center of each leaf, then roll tightly.

5. Arrange in the Baking Dish

Place all the cabbage rolls in a baking dish, such as a Pyrex dish, arranging them closely together.

6. Prepare the Sauce

In a bowl, mix together the red pepper paste, hot water, and salt.

Pour the sauce evenly over the cabbage rolls.

7. Add the Toppings

Place small pieces of butter and whole garlic cloves over the top.

8. Bake

Cover the dish with lightly moistened baking paper.

Bake in a preheated oven at 180°C (350°F) for 1 hour.

9. Serve

Remove from the oven, uncover, and serve hot.

Optional: Serve with yogurt for extra flavor.

 Tips

• Do not overboil the cabbage. It should be soft enough to roll but still firm enough to hold the filling.
• You can substitute the minced meat with a vegetarian filling if desired.
• Let the dish rest for 5–10 minutes before serving for better texture and flavor.