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Sweet & Sour Stuffed Cabbage Casserole

BeefCasseroleDiner-StylePork
Time :2 hours
Yield :6 servings
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Dinner is served with the one and only Sweet & Sour Stuffed Cabbage Casserole! This hearty and flavorful dish features a yummy combo of juicy ground beef and pork mixed with fluffy rice and sweet onions, all wrapped in tender cabbage leaves. The crowning glory is the tangy, sweet-and-sour sauce that perfectly complements every ounce of flavor in the filling. Sweet & Sour Stuffed Cabbage Casserole is perfect for a cold winter evening or really anytime you're craving something warm and satisfying. Now go set the table, it's time to eat!
Dinner is served with the one and only Sweet & Sour Stuffed Cabbage Casserole! This hearty and flavorful dish features a yummy combo of juicy ground beef and pork mixed with fluffy rice and sweet onions, all wrapped in tender cabbage leaves. The crowning glory is the tangy, sweet-and-sour sauce that perfectly complements every ounce of flavor in the filling. Sweet & Sour Stuffed Cabbage Casserole is perfect for a cold winter evening or really anytime you're craving something warm and satisfying. Now go set the table, it's time to eat!

Ingredients

For the sauce:

  • 15 ounces crushed tomatoes
  • 8 ounces tomato sauce
  • 3/4 teaspoon salt
  • 1/4 teaspoon red chili flakes optional
  • 1 tablespoon brown sugar
  • 1 tablespoon red wine vinegar
  • 1 clove garlic finely chopped

For the filling:

  • 1 head green cabbage cored, with 1-2 outer leaves removed
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup onions chopped
  • 1 egg
  • 2 tablespoons milk or cream
  • 1/4 cup breadcrumbs
  • 1 cup rice cooked
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • mashed potatoes to taste, cooked and hot, for serving

Directions

  • Preheat the oven to 350 degrees F.
  • Butter a 9x13-inch baking dish.
  • In a large bowl, combine the crushed tomatoes, the tomato sauce, the salt, the red chili flakes, the brown sugar, the red wine vinegar, and the garlic.
  • Bring a large pot of salted water to a boil and add the cabbage, cut-side down.
  • Let the cabbage cook in the boiling water until they start to naturally separate, then use tongs to gently transfer 14 of the cabbage leaves off the head to a colander set over a bowl, about 6-8 minutes.
  • Rinse the leaves with cold water until they are cool enough to handle.
  • Drain the leaves well and pat them dry with a clean kitchen towel.
  • Place the leaves on a cutting board and make a V-shaped cut at the bottom of each of them, ensuring the thickest part of the center rib is removed.
  • In a large bowl, combine the ground beef, the pork, the onion, the egg, the milk, the breadcrumbs, the rice, the parsley, the salt, and the pepper and gently mix to combine.
  • Spread 1 cup of the sauce all over the prepared baking dish.
  • Place each of the leaves, starting with the largest outer leaf, on a flat surface and place about 1/3 cup of the meat mixture onto the center of the leaves, shaping the filling into a 4-inch-long oval.
  • Fold the sides of the cabbage leaves over the filling and roll them, starting at the cut-side and rolling towards the uncut-side.
  • Place each of the rolled leaves, seam-side down, over the top of the sauce in the baking dish.
  • Drizzle the rolled cabbages with the remaining sauce.
  • Tightly cover the baking dish with foil and bake until the meat is no longer pink, about 1 hour 30 minutes-1 hour 45 minutes.
  • Serve the casserole with the mashed potatoes.
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