Growing up whenever we went to my family on my dad’s side it always seemed like they were cooking or had food for us. Our family is Slovakian so we eat a lot of Eastern European food. My great aunt Kay would always make pierogies, my great aunt Mary would make Paska, and my grandma would make Stuffed Cabbage and Haluski.
I always loved the pierogies and paska. After my great aunt’s passed away my dad started making both and eventually I learned how to make them myself. As a kid I wasn’t a big fan of Stuffed Cabbage but I did love Haluski. Now that I’m all grown up I like stuffed cabbage and my dad makes a good one. I haven’t made stuffed cabbage because I just don’t want to take the time to roll all the cabbage.
A friend recently posted an Unstuffed Cabbage Roll Casserole and I was excited to try it. All the flavors of stuffed cabbage without rolling all the cabbage! While there isn’t any rice in this recipe, it could certainly be added.
Smelling the casserole cooking in the oven reminded me of my grandma’s house. It’s such a warm and comforting dish. Plus the dish is easy to make, gluten free, and low carb.
- 1 lb. ground beef
- Small head cabbage, chopped in to 2 in. pieces
- 4 garlic cloves, minced
- 1 onion, chopped
- 2 (15 oz) cans diced tomatoes
- 1 (8 oz.) can tomato sauce
- 1 t. salt
- 1 t. pepper
- 1 tbsp. Italian seasoning
- 1 t. thyme
- ¼ c. mozzarella cheese, shredded
- In a large skillet cook the ground beef until it is no longer pink. Drain the grease and return to pan.
- Add in the garlic and onions and cook for 5 minutes or until they are softened and the beef is browning.
- Stir in the tomatoes, tomato sauce, salt, pepper, Italian seasonings, and thyme.
- Add the cabbage and bring to a boil. Reduce heat and cook for 30 minutes.
- Sprinkle the mozzarella cheese on top and cook for 5 minutes or until the cheese has melted.