Gluten-Free Unstuffed Cabbage Roll Casserole
A deconstructed version of traditional stuffed cabbage that layers tender savoy cabbage leaves with seasoned ground beef and Italian sausage, rice, and melted Gruyere and mozzarella cheeses. This comforting casserole delivers all the beloved flavors of cabbage rolls without the tedious wrapping process, making it perfect for busy weeknights or feeding a crowd. The addition of fresh dill and sour cream adds brightness and richness, while the two-stage baking creates a beautifully browned, bubbly top that contrasts with the tender layers beneath.
Ingredients
- 4 teaspoons salt, divided
- 1 head savoy cabbage, leaves separated and ribs removed
- 1 ½ cup long-grain white rice
- 1 tablespoon olive oil
- ¾ cup yellow onion, diced
- 4 garlic cloves, minced
- 1 pound ground beef
- 1 pound ground Italian sausage
- 1 28-ounce can whole peeled tomatoes in juice
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- 1 cup sour cream
- ¼ cup fresh dill, chopped
- 6 ounces Gruyere, grated
- 6 ounces mozzarella, grated
Instructions
- 1
Fill a large pot 3/4 of the way with water, add 1 tablespoon of salt, and bring to a boil over high heat
- 2
Boil 5-6 cabbage leaves at a time for 2-3 minutes until tender, then drain on paper towels
- 3
Add rice to the same cooking water and boil for 15 minutes until tender, stirring occasionally
- 4
Drain rice and rinse under cold water, then spread in an even layer to dry and cool
- 5
Heat olive oil over medium-high heat, then fry onion and garlic for 2-3 minutes until fragrant
- 6
Add ground beef and Italian sausage to onions and garlic, cook stirring occasionally and breaking up clumps for 10-15 minutes until no longer pink
- 7
Stir in tomatoes, breaking them into smaller pieces
- 8
Simmer meat and tomatoes uncovered for 20 minutes until half the liquid has evaporated
- 9
Stir tomato paste, paprika, black pepper and remaining salt into the meat
- 10
Simmer for 5 more minutes, then turn off heat
- 11
Preheat oven to 350 F and grease a 9x13-inch baking pan
- 12
Line bottom of pan with single layer of cabbage leaves and spread with 3 tablespoons sour cream
- 13
Sprinkle 1 tablespoon dill over sour cream and top with 3/4 cup cooked rice
- 14
Top rice with 1 cup meat sauce followed by 3/4 cup mixed cheese
- 15
Top with another layer of cabbage leaves, pressing down to compact
- 16
Add 2 more layers following the same order: cabbage, sour cream, dill, rice, meat sauce, then cheese
- 17
Cover with aluminum foil and bake for 40 minutes
- 18
Remove from oven and increase heat to 425 F
- 19
Return to oven uncovered and bake for 20 more minutes until light brown and bubbly
- 20
Let rest for 15-30 minutes before cutting
Tips
Use savoy cabbage instead of regular cabbage as its leaves are more tender and easier to layer without tearing.
Let the casserole rest for at least 15 minutes after baking to allow the layers to set and make cutting much cleaner.
Mix the two cheeses together before layering to ensure even distribution throughout the casserole.
Good to Know
Refrigerate covered for up to 3 days
Can be assembled up to 1 day ahead and refrigerated before baking
Let rest 15-30 minutes before cutting for clean slices
Common Mistakes
Don't skip draining and cooling the rice to avoid mushy texture
Press down layers firmly to prevent casserole from falling apart when cut
Substitutions
FAQ
Can I make this vegetarian?
Yes, substitute the ground meats with a mixture of lentils, mushrooms, and walnuts for similar texture and umami flavor.
What if I can't find savoy cabbage?
Regular green cabbage works but blanch the leaves a bit longer as they're tougher and need more time to become tender.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the whole dish covered in a 350F oven.