Ground Pork and Cabbage Casserole

5 from 1 vote

Ground Pork and Cabbage Casserole

Ground pork and cabbage or stuffed cabbage casserole: layers of cabbage and ground meat in tomato sauce, this is pure comfort food.

Prep Time30

Cook Time1

Total Time1 30

Course: Beef, Pork and Lamb

Cuisine: American, Romanian

Servings: servings

Calories: 767kcal

Author: Adina

Ingredients

7 oz smoked bacon preferably in one piece
1 medium onion
2 lbs ground pork
1-2 tablespoons dried savory or thyme
2 teaspoons dried dill seeds or some dried dill
½ cup rice
2 cans chopped tomatoes 14 oz/ 400 g each
5 heaped tablespoons sour cream
2.5 lbs cabbage 1 medium or ½ a larger one
2 tablespoons vegetable oil
1 cup chicken stock
2 bay leaves
1 teaspoon sweet paprika
¼ - ½ teaspoon hot paprika to taste
fine sea salt and pepper
more sour cream or yogurt to serve

US - EU

Instructions

Cook bacon: Cut the bacon into small cubes. Heat a heavy-bottomed pan and fry the bacon until some of the fat has rendered about 2 minutes.
7 oz smoked bacon
Cook onions: Add the finely chopped onion and continue cooking until the onions are golden.
1 medium onion
Brown meat: Add the ground meat and the dried herbs and cook, breaking the lumps, until nicely browned.
2 lbs ground pork + 1-2 tablespoons dried savory or thyme + 2 teaspoons dried dill seeds
Cook rice: In the meantime, cook the rice in salted water until half-cooked. Read the package's instructions and cook the rice for a bit more than half the recommended time. According to the instructions, mine was supposed to be cooked for 16 minutes, so I only cooked it for about 10 minutes; it was still a bit grainy in the middle. Drain the rice and add it to the browned meat.
½ cup rice
Make tomato sauce: Puree the canned tomatoes. Add 1 tablespoon of this tomato puree and 2 tablespoons of sour cream to the meat, the sweet and hot paprika, and some salt and pepper to taste.
2 cans chopped tomatoes + 2 tablespoon sour cream + 1 teaspoon sweet paprika + ¼ - ½ teaspoon hot paprika + fine sea salt and pepper
Cook cabbage: Chop the cabbage finely. Heat 2 tablespoons oil in a very large pot and cook the cabbage until golden, about 10 minutes, stirring often, until golden all over. Add chicken broth and the bay leaves, cover, and simmer for about 15 minutes. Adjust the taste with salt and pepper.
2.5 lbs cabbage + 2 tablespoons vegetable oil + 1 cup chicken stock + 2 bay leaves + fine sea salt and pepper
In the meantime, preheat the oven to 400°F/ 200°C.
Assemble the casserole: Mix the tomato puree with the remaining sour cream. Pour ⅓ of the mixture into a large casserole dish. Spread all over. Layer ½ of the cabbage and about ⅓ of the remaining tomato puree mixture. Spread the meat in an even layer over the cabbage, and cover it with the rest of the cabbage. Pour the rest of the tomato puree mixture evenly over the cabbage.
remaining tomato puree + 3 tablespoon sour cream
Bake for about 30-40 minutes until the rice is cooked and the casserole is nicely colored.
Serve with potatoes or bread and more sour cream (or yogurt for a lighter version).

Nutrition