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Stuffed Cabbage Casserole with Quinoa Gluten Free

Stuffed Cabbage Cassarole with Quinoa

I had never had stuffed cabbage before living in Pittsburgh. The 12 years I spent living there opened my eyes to a whole host of foods I had never tried before. I immediately fell in love with polish food. Stuffed cabbage was one of the foods I thought I would dislike because I had never been a big fan of cabbage in general. After finally trying some at a friends home one evening, I was a cabbage convert. The mixture of rice, tomatoes, and beef,, all rolled up in the silky cabbage leaf was fantastic. I have attempted to make cabbage rolls my self on occasion. I find the boiling of the cabbage leaves and the rolling process tedious so I wasn’t making them often. One day I really was craving the flavors of stuffed cabbage. I decided to try and recreate it in casserole form to save some time. It worked beautifully. I traded out the rice which my boy doesn’t do well with for quinoa which is my go to rice substitute. I like the quinoa version even better than the rice version. I believe you will too.

Stuffed Cabbage Casserole with Quinoa Gluten Free
Cook time
Total time
Serves: 10
  • 2 pounds ground beef
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 24 oz can tomato puree
  • 2 15 oz cans diced tomatoes NOT drained
  • 1 tsp dried thyme
  • ½ tsp dill weed
  • ¼ tsp ground sage
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tsp cayenne pepper
  • ½ tsp smoked paprika
  • ⅓ cup apple cider vinegar
  • 2 cups cooked organic quinoa
  • 1 medium head cabbage, coarsly chopped
  • ½ cup raisins
  • ½ cup shredded mozzarella cheese
  1. Brown ground beef, drain, and set aside.
  2. Wipe grease out of pan and cook onions and garlic until lightly golden brown.
  3. In a small bowl mix together all tomatoes, vinegar, raisins, and spices.
  4. Combine beef with onions and tomato sauce mixture. Simmer over low heat for 5 to 10 minutes to meld flavors.
  5. Add quinoa to beef mix.
  6. Make a layer of ⅓ of the cabbage in a 13 x 9 baking dish. Cover with alternating layers of meat and cabbage. make sure that a meat layer is on the top.
  7. Cover with aluminum foil and bake at 375 for 50 minutes.
  8. Remove foil and sprinkle on cheese.
  9. Bake for an additional 10 minutes to melt and lightly brown the cheese.
  10. Remove from oven, let cool, and enjoy.



One comment


This was fabulous!! I spent 18 months in Russian about 15 years ago, and these flavors (cabbage, dill, etc) remind me of the motherland! Thank you!!

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