Target: 6 × 4 inches · landscape

Unstuffed Cabbage Roll Casserole

85 min · 6 servings

Ingredients

□ 3/4 cup uncooked long-grain white rice

□ 1 tsp kosher salt, divided

□ 2 tbsp olive oil, divided

□ 1/2 lb ground turkey

□ 1/2 lb lean ground beef

□ 1 large yellow onion, finely chopped

□ 4 garlic cloves, minced

□ 2 tsp sweet paprika

□ 1/2 tsp freshly ground black pepper

□ 1 large head green cabbage, cored and cut into 1-inch ribbons

□ 1 can (28 oz) crushed tomatoes

□ 1 cup low-sodium beef stock

□ 2 tbsp tomato paste

□ 1 tbsp red wine vinegar

□ 1 tbsp packed light brown sugar

□ 1 tsp dried marjoram

□ 1 bay leaf

□ 2 tbsp chopped fresh dill

□ 3/4 cup sour cream (optional)

1. Boil rice 8 minutes until partly cooked; drain. Heat oven to 375 F and oil a 9-by-13-inch dish.

2. Brown turkey and beef. Add half the onion, half the garlic, paprika, pepper, and salt; cook until fragrant.

3. Wilt cabbage, then simmer it with remaining aromatics, tomatoes, stock, tomato paste, vinegar, sugar, and herbs.

4. Layer cabbage sauce, rice, meat, remaining rice, and sauce. Cover tightly and bake 35 minutes.

5. Uncover and bake 15 minutes; rest 10 minutes. Add dill and optional sour cream.

Cook’s note: Drain the parboiled rice well and layer loosely so the filling stays moist, not soupy.