Unstuffed Cabbage rolls casserole (Bulgarian) with tender pork lion bites. Prepared with fresh cabbage in the oven, without the hassle of rolling. The perfect one pot cabbage casserole dish is here. Can be prepared meatless as well.
Tender pork loin baked up with fresh green or white cabbage, finished with a good crack of black pepper – this one’s a proper cozy number in our house. It’s simple, comforting, and kind on the wallet – the sort of dinner we find ourselves craving every autumn and winter … or whenever a lovely head of cabbage shows up at the market.
The cabbage turns soft and buttery in the oven, soaking up all that gorgeous meat flavor, while the pepper gives it just the right bit of attitude. It’s nothing fancy – just warm, hearty, and homely. Exactly the kind of food that makes you exhale and think, ah, that’s good.
ALSO CHECK OUT: Sour Cabbage Rolls (Sarma) – Bulgarian fermented cabbage leaves, hugging tender pork bites inside.
Ingredients and Substitutions
- White (Dutch) Cabbage – fresh. Substitute with sour cabbage or sauerkraut for a change of taste.
- Pork loin – or other cut of meat that has more fat on it.
- Tomatoes – fire roasted tomatoes are perfect.
- Onions – for sautéing
- Oil – vegetable oil (like sunflower oil) or even lard go well with this meal.
- Spices: paprika, salt, black pepper, cumin and dried savory spice.
How to make unstuffed Cabbage rolls?
1st: Cut fresh cabbage into small thin stripes. Sprinkle with sea salt and start massaging the cabbage by pressing it. Cabbage should be well pressed to become tender. Cook with some water on the stove until cabbage is almost cooked.
2nd: In the meantime, in a small cooking pot, sauté chopped pork in oil, add onions and sauté further until meat changes color and onions get brown. Combine the cabbage and pork, add tomatoes, season well and mix. Bake in the oven until fully cooked.
NOTE: Always submerge the meat in the cabbage, otherwise it becomes dry during baking.
Notes:
COOKING METHOD: You can make this meal entirely on the stovetop, or start by sautéing the ingredients and then finish it off in the oven. I’ve found that a mix of both methods – some stovetop cooking followed by a short bake – gives the best results in terms of flavor and time.
My grandmother, however, always made it completely on the stovetop. Personally, I love that little “baked” touch, so I stick with the combination method. In the end, it all comes down to personal preference.
MEAT: Depending on where you buy your pork, pork loin can sometimes turn out a bit dry. For a juicier result, it’s better to use cuts with some fat on them – like pork chops. When the fat melts during cooking, it enriches the cabbage with a deeper, more savory flavor.
Unstuffed Cabbage Rolls Casserole
Equipment
- 1 large cooking pot with lid
- 1 baking tray, with high walls
- 1 cutting board and knife
Ingredients
- 1 kg white Dutch cabbage, core removed & finely chopped
- 500 g pork lion, diced in cubes
- 2 medium onions, cleaned & minced
- 1 can crushed tomatoes
- 6 tbsp. vegetable oil, or lard
- 1/2 cup water or more as needed
- 2 tbsp. sea salt, more or less as needed
Seasoning
- 1 tsp. sweet paprika
- 1 tsp. cumin powder
- 1 tbsp. marjoram
- 2 bay leaves
- salt and black pepper to taste
Instructions
- First, wash cabbage under cold water. Remove core and cut the rest in small strips.
- Then, sprinkle cabbage generously with sea salt and massage until it reduces it size approx. in half. All salt should be used for pressing cabbage.
- Place cabbage into a large cooking pot with lid and bring to a boil. Add water and let simmer until cabbage is almost cooked. Stir frequently and add more water as needed.
- In the meantime, in a separate bowl add 1-2 tbsp. oil, diced pork and sauté until meat changes color. Add minced onion and sauté further until browned. Set aside.
- Once cabbage is almost cooked, transfer to a large (round) baking tray, mix in the sautéed pork. Season with paprika, cumin, marjoram, add bay leaves. Stir in the crushed tomatoes and remaining oil.
- Bake in preheated oven on 200C/400F until fully cooked (approx. 10-20 min in my oven). Remove from oven, sprinkle with black pepper and serve.
Notes
Nutrition
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Made this for dinner tonight. Simple and delicious. Hubby was skeptical but loved it too.