Cabbage Roll Casserole

It doesn’t look very exciting, but this casserole is very tasty, easy to use, makes a huge quantity, and was a great way to use up lots of farm products! If you like cabbage rolls, it’s a much easier way to make something similar, too!


• two pounds ground pork
• 1 tsp salt
• 2 tsp italian seasoning
• 1 tsp celery salt
• one cup chopped onion
• 3.5 cups tomato or spaghetti sauce
• one medium cabbage chopped
• 1.5–2 cups uncooked rice white, brown, or a mix
• 4 cups duck stock (or any other type of stock you have on hand)
• optional: 1Tbsp goat’s milk Chevre or similar cheese per serving.


Preheat oven to 350F

1. In a large sauce pan, brown meat until it is no longer red. While it is browning, add seasonings to taste. The amounts listed are roughly what I used, but it is personal preference here.
2. In a large bowl, combine cooked meat, onion, cabbage, and rice.
3. Pour into a casserole dish or two, depending on the size of your cabbage.
4. Pour stock evenly over the dish(es).
5. Cover tightly with aluminum foil and bake for 1 hour.
6. Take out of the oven, stir, re-cover, and bake for an additional 30 minutes or until rice is cooked.

Optional: after serving, add approximately 1 Tbsp of goat’s milk chevre or a similar soft cheese and stir. It will melt in the residual heat and give your dish a very similar taste and feel to lasagna.