Brigitte's German Cabbage Casserole

If you love stuffed cabbage rolls but don’t love the fiddly rolling, this casserole is your shortcut to the same flavors with half the work.

Blanched cabbage leaves, seasoned ground beef mixed with bread, egg, and onion, and a from-scratch white gravy get layered in a casserole dish and baked until everything melds together into one bubbling, savory pan of German comfort.

The capers in the gravy are a distinctly German touch. They add little bursts of briny sharpness that cut through the richness of the meat and cream sauce.

It’s the kind of dish that fills the kitchen with the smell of home and feeds the whole family from one dish.

Kitchen Tips

• Boil the whole cabbage head first, then peel the leaves off as they soften. This is much easier than trying to separate raw leaves without tearing them.
• Trim the thick center rib from each leaf so they lay flat and cook evenly in the casserole.
• The white gravy should be smooth and pourable. If it’s too thick, thin it with a splash of milk. Too thin, let it simmer another minute.
• Try swapping the white gravy for tomato sauce as Brigitte suggests. It gives the whole casserole a completely different character.