Unstuffed Cabbage Roll Casserole 

Alternative: If you don't have time to clean and cut a large head of cabbage, this recipe for cabbage roll casserole can also be made with frozen Brussels Sprouts!
My grandfather was a professional chef who loved to make stuffed cabbages for glorious country club buffets. I wish I had a quarter of his daily ambition, but unfortunately, I don't have endless time to spend crafting individual cabbage rolls. This simple, throw-together meal satisfies my craving for Grandpa's cooking without all the work. Best of all, it fits right into my plan to eliminate pasta from my life!

Cabbage Roll Casserole Ingredients

  • 2 pounds of ground beef or ground turkey (I like Simple Choice organic beef from Kroger. One package of hamburger patties equals two pounds and costs less than organic meat that's packaged by the pound.)
  • 2 teaspoons of Montreal Steak Seasoning
  • 2  jars of spaghetti sauce (24 ounce jars)
  • 1 large head of cabbage, chopped (You could also use two 12 ounce packages of Brussels sprouts, chopped.) 
  • ​3 tablespoons of minced garlic (I use minced garlic from a jar.)
  • 2 large onions, chopped
  • 2 cups of cooked rice or riced cauliflower (I prefer to thaw a package of riced cauliflower in the microwave.)
  • 2 cups of shredded part-skim mozzarella cheese
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Directions

  • Preheat oven to 350 degrees.
  • In a large skillet, cook beef  until the meat is no longer pink. Season with Montreal Steak Seasoning along the way. Drain well and dump into the casserole dish. 
  • Pour one jar of spaghetti sauce over the meat. Mix well and set aside.
  • Wipe or rinse the hamburger grease out of the skillet. Add a tablespoon of butter or olive oil. Fry cabbage, onion and garlic until the cabbage is slightly wilted, sprinkling with Montreal along the way.
  • Dump cabbage mixture over beef and cover with the 2nd jar of sauce. Mix all ingredients with a rubber spatula. 
  • Spread mozzarella cheese over the top of the casserole.
  • Heat until the cheese becomes golden brown on top and the sauce begins to bubble. (About 30 minutes.)