Pork-Cabbage Casserole
Published Feb. 15, 2023
- Total Time
- 1½ hours
- Rating
- Comments
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Ingredients
- ¼cup extra-virgin olive oil
- 1large white onion, diced
- Fine sea salt and freshly ground black pepper
- ⅓cup long-grain rice
- 1½cups chicken or vegetable stock, or water
- 2½cups chopped leafy herbs and tender stems, such as cilantro, dill, parsley, mint, preferably a combination, plus more for garnish
- ¼cup chopped fresh oregano leaves
- 3scallions, thinly sliced
- ½teaspoon finely grated lemon zest, plus ¼ cup juice (from 1 to 2 lemons)
- ½cup plain Greek yogurt, plus more for serving
- 3garlic cloves, finely grated or minced
- 1pound ground pork or turkey
- 1large egg
- 3tablespoons unsalted butter
- 1(2-pound) savoy cabbage, thinly sliced (about 8 cups; see Tip)
- 3tablespoons finely grated Parmesan
Nutritional analysis per serving (6 servings)
512 calories; 35 grams fat; 13 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 24 grams protein; 989 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. In a large skillet with a tight-fitting lid, heat 2 tablespoons olive oil over medium. Add onion and 1 teaspoon salt. Sauté until onions are pale gold at the edges, 5 to 7 minutes. Using a slotted spoon, transfer half of the onions to a small bowl and set aside for the cabbage.
- Step 2
Add rice and 1 cup stock to the onions in the pan and bring to a simmer. Cover and reduce heat to low. Cook until the liquid is absorbed and the rice is about halfway cooked (it should still be a bit firm), 8 to 10 minutes.
- Step 3
In a large bowl, combine the herbs, scallions and lemon zest, and mix well. Transfer ¼ cup of the herb-lemon zest mixture to a small bowl and stir in the yogurt, ½ teaspoon garlic and a large pinch of salt; refrigerate until serving.
- Step 4
When the rice is ready, add it to the bowl with the herbs and mix well. Add the pork, ½ teaspoon salt and remaining garlic, and gently mix to combine. Add the egg and mix to combine.
- Step 5
In the same skillet (you don’t need to wash it), melt butter and heat remaining 2 tablespoons olive oil over medium. Add the cabbage and reserved sautéed onions. (If it doesn’t all fit, you can let some of the cabbage wilt and shrink, then add the rest.) Season cabbage with 1 teaspoon salt and sauté until wilted, about 5 minutes. Cover and let cook until tender, 5 to 10 minutes longer. Uncover and cook until the cabbage starts to brown, about 3 to 5 minutes more.
- Step 6
Transfer half of the softened cabbage to a medium bowl. Spread cabbage in the pan in an even layer. Dollop the pork mixture evenly on the cabbage.Top the pork with the remaining cabbage. Add remaining ½ cup stock and the lemon juice. Cover the pan and bake until the cabbage is very tender, about 1 hour.
- Step 7
Remove the skillet from the oven and turn on the broiler. Uncover pan, sprinkle the cabbage with Parmesan, then broil until nicely browned on top, 1 to 3 minutes. Top cabbage with more herbs and serve with the yogurt sauce.
- You can substitute green or red cabbage, just add 5 to 10 minutes to the cooking time in Step 5. The cabbage should be very soft before you add the pork.
Private Notes
Comments
Just double checking: while the recipe specifies cooking steps for the onions, the rice, and the cabbage in the pan, pork is NOT? Is that correct? That raw pork is mixed with the cooked rice? I keep thinking I missed something....but I can't find that step (browning the ground pork) in the recipe.
This was a hit, but I sped up the prep and reduced dishes considerably by doing the following: browned pork (I used italian sausage - delicious!) in the skillet. Added the onions and cooked until translucent. Added the cabbage & salt, and stirred until wilted. Added a cup of cooked rice (honestly, you could leave the rice out and not notice it). Stirred it all around to get acquainted then stuck the whole thing under the broiler for a few minutes to brown the top. Served w/yogurt sauce. Winner!!
"A wonderful veggietarian protein replacement for the pork would be soaked soy curls marinated in olive oil, nutritional yeast, a touch of molasses and soy sauce/liquid aminos." The comment I copied from the orginal article in NYTs for this receipe. Looking forward to trying as it's even VEGAN a seemingly a great idea. I've used "Soy Curls" a wonderful ingerdient made by Butler Foods which is a simple & non 'processed' ingredient I've used much thta unless you are alergic to soy you love!
Here's what I did. -Cook 1/2 cup rice in 3/4 cup stock. -Chop herbs to render 2.5 cups. Add lemon zest -Juice lemon and combine with 1/2 cup stock. -Add 1/4 cup herbs, 1/2 tsp of garlic, and pinch salt to 1 cup of sour cream. Refrigerate. -Combine remaining herbs and garlic with rice. -Brown pork with 1/2 the onion and add that, and the egg, to rice -Cook remaining onion in butter, add cabbage. -In a smaller cast iron covered skillet, layer cabbage, then rice/pork, then cabbage and cook.
This is so delicious it's in our regular rotation now. Much simplified: brown pork (I use italian sausage - worth it!), add onion (can sub leeks) until translucent, add cabbage (can sub any hearty green like kale or mixed braising greens) and stir to wilt. Add cooked rice and zest from whole lemon. A generous scoop of *sauerkraut* here takes the dish to another level, imo. Stir and heat everything. Serve as is if pressed for time, or broil to caramelize top. Serve w/yogurt sauce. 1 pan, 30 mins!
I followed this recipe to the word and it came out horribly. Hard thumbs down