Stuffed Cabbage Roll Casserole With Mashed Potatoes And A Zesty Pepper Ragout
Pointed cabbage is probably the funniest looking cabbage out there, mostly because it's, well, pointed. Most recipes that call for pointed cabbage want it cut into small pieces, but we want it to take center stage this time around. For this recipe, we're taking the cabbage leaves, stuffing them with ground beef, and then rolling them into cones. Then we're going to stick the beef-stuffed cabbage cones straight up in creamy mashed potatoes topped with a zesty pepper ragout. This tasty dish is quite the looker!
For the mashed potatoes:
- 3 lbs floury potatoes, peeled and boiled
- ¼ stick butter
- ⅓ cup corn starch
- 4 egg yolks
- salt & pepper to taste
For the ground beef:
- 2 lbs ground beef
- 1 onion, diced
- 1¼ cups bread crumbs
- 2 eggs
- ½ tsp salt
- ½ tsp pepper
For the pepper ragout:
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 2 tbsp tomato paste
- 14 oz tomatoes, chopped
- salt & pepper to taste
- 2 heads of pointed cabbage
- 2 cups shredded mozzarella
- 9-inch x 9-inch square springform pan
1. Cut off the bottom part of the pointed cabbage and carefully remove the leaves. Briefly blanch the leaves in hot salted water and then immediately plunge them into an ice bath.
2. For the ground beef mixture, combine all the ingredients in a bowl and mix well. Form about 3 tablespoons of the ground beef mixture into a cone, place it on a cabbage leaf, and then wrap the leaf around the beef. Repeat with the rest of the ground beef mixture and freeze the stuffed cabbage rolls for 1 hour.
3. Preheat the oven to 350°F and prepare the pepper ragout and mashed potatoes. Finely dice the bell peppers and sauté them in a pan over medium heat with some olive oil. Add the tomato paste and chopped tomatoes, season with salt and pepper, and let simmer for 5 minutes. For the mashed potatoes, peel the potatoes and boil them in salted water until tender. Then mash them with butter, corn starch, and egg yolks and spread the mashed potatoes in the springform pan.
4. Remove the stuffed cabbage rolls from the freezer and press them upright into the mashed potatoes.
5. Spread the pepper ragout in between the cabbage cones, sprinkle shredded mozzarella cheese on top, and put it in the oven for 30 minutes.
Not a bad looking casserole, right? This recipe finally gives pointed cabbage a well-deserved moment in the spotlight. Not to mention, stuffing it with perfectly seasoned ground beef, rolling it into cones, and pushing it into creamy mashed potatoes and a zesty pepper ragout is just pure genius!
Get the recipe for the Stuffed Cabbage Cake featured in the bonus video.