Unstuffed Cabbage Casserole

This Unstuffed Cabbage Casserole is just as delicious as the classic Hungarian stuffed cabbage, only easier. If you love the traditional dish, you're really going to love how simple it is to whip up this hearty comfort food dish for your family.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Dish

Cuisine: Hungarian

Keyword: cabbage, casserole, ground pork, Hungarian paprika, sauerkraut

Servings: servngs

Calories: 486kcal

Ingredients

2 Tbsp. vegetable oil
1 cup yellow onion, chopped
2 cloves garlic, minced
1 1/2 lbs. ground pork
1 cup crushed tomatoes
2 Tbsp. tomato paste
1 cup long grain rice
3 1/4 cups low-sodium chicken broth
3 tsp. Hungarian paprika
1 tsp. coarse kosher salt
1 tsp. black pepper
4 cups green cabbage, roughly chopped
1 cup refrigerated sauerkraut, drained

Instructions

Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray and set aside.
If you have a large, deep skillet, you can use this from start to finish instead of the baking dish.
Add vegetable oil to a large deep skillet over medium heat. Add onions and cook until translucent, about 4-5 minutes. Add garlic and continue to cook for one minute, stirring often. Add the ground pork and cook until no longer pink. Drain fat.
Stir in crushed tomatoes, tomato paste, rice, chicken broth, paprika, salt and pepper. Bring the mixture to a boil and then reduce the heat and simmer and cook, about 8-10 minutes, stirring often.
Add the cabbage and continue to cook until the cabbage is just wilted, about 4-5 minutes. Add the sauerkraut and stir to combine.
Cover the skillet or add to your baking dish and cover with foil. Bake for 30 minutes until the rice is fully cooked and the mixture is bubbly. Season to taste with salt and pepper.

Notes

Make sure to stir your rice and broth mixture often to prevent sticking.

I always use refrigerated sauerkraut and ground pork for my stuffed cabbage. You could use a combination of ground beef and ground pork if you prefer.

Nutrition