Stuffed Cabbage Casserole

Stuffed Cabbage Casserole (I used my Ikea oven dish, 10x14)

1 pound ground pork, you can also use turkey or beef if you'd like

1garlic clove, pressed

1garlic clove, chopped

1 tsp Hungarian paprika

1/2 tsp  caraway seeds, ground 

1 large onion, finely chopped

olive oil, about 2tbl, divided

1/2tsp thyme

1  large fresh head of cabbage or  1 1/2 smaller ones.

1/2tsp whole caraway seeds

1 can (14.5oz) small dice tomatoes, with juice ( or use fresh tomatoes without skin, and cut into small cubes)

16 oz ( 2cups) tomato soup, I used my homemade soup, or use good tomato sauce

2 cups cooked rice

freshly ground pepper

kosher salt 

Cheese, about 1cup low far mozzarella cheese

Spray  casserole dish with a nonstick spray

Preheat oven to 350F

In a bowl, season ground pork, with pressed  garlic, paprika, ground caraway seeds, salt and pepper, stir until well combined. Taste.

In a deep skillet, heat 1tbl olive oil, add chopped onion and sautee until translucent. Add chopped garlic and thyme. 

Add ground pork and cook on high for 2 minutes, stirring.

Add dice tomatoes, tomato soup(or tomato sauce). Season with salt and pepper if needed. Simmer for 20 minutes until mixture has thicken slightly.

In the mean time, chop cabbage head, either by hand or using  a food processor. Chop/slice cabbage into medium pieces.

In another skillet, heat remaining 1tbl oil. add chopped/sliced cabbage, season with salt and whole caraway seeds. Cook until cabbage is about 1/2 way cooked.

Into the tomato meat mixture add 2cup cooked rice. Stir gently.

Layer cabbage and meat filling into the casserole dish. Starting with the cabbage then layer meat then cabbage, finishing with meat.

Cover dish tightly with aluminum foil.

Bake for 45 minutes.

If desired, spread 1cup of cheese on the top, return to the oven and continue baking until cheese is melted and top is golden brown.

Remove from the oven. Serve warm.

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