Cabbage Roll Casserole, Romanian Style

When you’re in the mood for something hearty and flavorful but short on time, this Romanian-style cabbage roll casserole is a perfect choice.

Inspired by the traditional Transylvanian ‘Varza a la Cluj,’ this dish offers all the rich and comforting flavors of classic cabbage rolls, without the time-consuming rolling process. It’s an ideal meal for any day of the week, whether you’re looking for a satisfying family dinner or a delicious way to impress guests.

About this Dish

This version of the cabbage roll casserole is a bit different – it doesn’t use tomatoes. Instead, we add some sauerkraut for a tangy flavor, similar to traditional cabbage rolls.

It’s a healthy dish, full of important vitamins and minerals. It has plenty of protein and fiber but is low in calories and carbs.

We use sorghum instead of white rice, making this casserole gluten-free and better for you. But if you’re okay with lectins, feel free to use rice. Or, if you want to cut down on carbs, you can leave out the grains completely.

Overall, this lazy cabbage roll casserole is a tasty, nutritious meal that’s good for you and easy to make.

The Inspiration for This Cabbage Roll Casserole

“Varza a la Cluj” is a traditional Romanian dish that originates from the region of Transylvania, specifically from a Franciscan monastery in the city of Cluj-Napoca. This dish is deeply rooted in Romanian culinary history, with its earliest known recipe dating back to a cookbook published in 1695.

The dish is essentially a layered casserole made with cabbage and minced meat or pork, and it’s viewed as a deconstructed version of the famous cabbage rolls (the lazy man’s cabbage rolls).

Historically, “Varza a la Cluj” was prepared using fermented cabbage, known in Romania as ‘murături’. Fermenting whole cabbage heads is a traditional practice in Romania, not dissimilar to the process of making sauerkraut, but with the cabbage kept intact rather than chopped.

In its traditional form, “Varza a la Cluj” typically includes minced pork, which is layered with fermented cabbage. However, variations of the dish have evolved over time. Modern renditions often incorporate rice and tomatoes, but the original recipe, given the time period, most likely did not include rice or tomatoes, as these ingredients became popular in European cuisine only much later.

The dish is known for its rich flavors, which are enhanced by the addition of various spices. Caraway seeds and smoked paprika are common ingredients that contribute to its distinct taste. The smoked flavor can also be achieved by adding smoked meats, such as sausage or bacon.

“Varza a la Cluj” is a beloved dish in the Romanian region of Transylvania, cherished for its comforting and hearty qualities. It is a fine example of how traditional recipes are adapted over time, reflecting the changing tastes and available ingredients, yet still retaining their original essence and charm.

Ingredients

• Lard and avocado oil (for cooking)
• 2 large yellow or sweet onions, chopped
• 1 lb 100% grass-fed lean ground beef
• 1 small bunch fresh thyme or 1 teaspoon dry thyme
• 2 teaspoons smoked paprika
• 1/2 teaspoon caraway seeds
• 1 medium green cabbage head, finely shredded
• 1 cup sauerkraut with juice
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 bunch fresh dill
• 1 tablespoon red wine vinegar
• 1 cup cooked sorghum (pre-cooked)
• Sour cream (optional, for drizzling)
• Smoked pancetta or bacon (optional, for an authentic flavor)

How to Make a Cabbage Roll Casserole

• Preheat the oven to 385°F (195°C).
• In a large sauté pan, heat a mix of lard and avocado oil. Sauté the onions until translucent.
• Add the ground beef and thyme, cooking until the meat is no longer red. You can use the thyme whole and remove it later.
• Stir in the paprika and caraway seeds, cook for a few minutes, then transfer the meat and onion mixture to a bowl and set aside.
• In the same pan, add more lard/avocado oil if necessary and sauté the chopped cabbage with until it softens and reduces in volume. You can use a lid.
• Add the sauerkraut with its juice and cook for a few more minutes.
• Taste and season the cabbage with salt, pepper, and fresh chopped dill (you can use dry too is fresh not available). Add the red wine vinegar.
• In an 8×8 inch baking dish, start layering with half of the cabbage, followed by half of the cooked sorghum, and then half of the meat mixture. Add a third of the remaining cabbage, the rest of the sorghum, and the remaining meat.
• Top with the final third of the cabbage, drizzle with a little bit of sour cream, and bake for about 35 minutes.
• Garnish with fresh dill and drizzle with sour cream before serving.

A Note on Ingredients and Variations

While this casserole is a nod to the traditional ‘Varza a la Cluj,’ I’ve incorporated sorghum as a wonderful, lectin-free alternative to rice. The spices—smoked paprika, caraway seeds, and fresh dill—are key to achieving that authentic Romanian flavor.

For those with access to quality pork, feel free to use it entirely or mix it with the beef for a richer taste profile. The smoked paprika can also be complemented with smoked sausage or bacon for an extra layer of flavor.

As for the fat, a mix of lard and avocado oil works best. If you don’t have lard, avocado oil is a fine substitute, but avoid oils with strong flavors like coconut oil.

Serving Suggestions

Serve this casserole hot, garnished with a dab of sour cream or sheep/goat yogurt. It’s a dish that gets better with each reheat, making it perfect for leftovers.

This cabbage roll casserole is my take on a time-honored Romanian dish, offering all the flavors of traditional cabbage rolls without the fuss of rolling. Whether it’s for a weeknight dinner or a cozy gathering, this unstuffed cabbage roll casserole is sure to be a crowd-pleaser!

More Cabbage Recipes

If you love cabbage, you might want to try these healthy recipes:

• Romanian Cabbage Rolls with Sorghum and Paprika
• Sauteed Cabbage with Fennel and Leeks
• Red Cabbage and Leeks Casserole with Dill

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Cabbage Roll Casserole, Romanian Style

(20 votes, average: 4.35 out of 5)

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By Claudia Curici, Health Coach – Serves: 4

Prep Time: 40 minutes – Cooking Time: 35 minutes

When you're in the mood for something hearty and flavorful but short on time, this Romanian-style cabbage roll casserole is a perfect choice. Inspired by the traditional Transylvanian 'Varza a la Cluj,' this dish offers all the rich and comforting flavors of classic cabbage rolls, without the time-consuming rolling process. It's an ideal meal for any day of the week, whether you're looking for a satisfying family dinner or a delicious way to impress guests.

Ingredients

• Lard and avocado oil (for cooking)
• 2 large yellow or sweet onions, chopped
• 1 lb 100% grass-fed ground beef
• 1 small bunch fresh thyme or 1 teaspoon dry thyme
• 2 teaspoons smoked paprika
• 1/2 teaspoon caraway seeds
• 1 medium green cabbage head, finely shredded
• 1 cup sauerkraut with juice
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 bunch fresh dill
• 1 tablespoon red wine vinegar
• 1 cup cooked sorghum (pre-cooked)
• Sour cream (optional, for drizzling)
• Smoked pancetta or bacon (optional, for an authentic flavor)

Instructions

1

Preheat the oven to 385°F (195°C).

2

In a large sauté pan, heat a mix of lard and avocado oil. Sauté the onions until translucent.

3

Add the ground beef and thyme, cooking until the meat is no longer red. You can use the thyme whole and remove it later.

4

Stir in the paprika and caraway seeds, cook for a few minutes, then transfer the meat and onion mixture to a bowl and set aside.

5

In the same pan, add more lard/avocado oil if necessary and sauté the shredded cabbage until it softens and reduces in volume. You can use a lid.

6

Add the sauerkraut with its juice and cook for a few more minutes.

7

Taste, and season the cabbage with salt, pepper, and fresh chopped dill (you can use dry too is fresh not available). Add the red wine vinegar.

8

In a 8x8 inch casserole dish, start layering with half of the cabbage, followed by half of the cooked sorghum, and then half of the meat mixture. Add a third of the remaining cabbage, the rest of the sorghum, and the remaining meat.

9

Top with the final third of the cabbage, drizzle with a little bit of sour cream, and bake for about 35 minutes, until golden brown on top.

10

Garnish with fresh dill and drizzle with sour cream before serving.