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Beef and Cabbage Casserole, Romanian Style

Cabbage Roll Casserole, Romanian Style

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Description

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 8×8 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.

Find it online: https://creativeinmykitchen.com/beef-cabbage-casserole-romanian-style/