Cabbage Roll Casserole

Step 1

Heat oven to 400°. Start by prepping the beef filling. Coarsely chop1 large bunch dill(you should get about ¾ cup), then crush and finely chop3 large garlic cloves. Transfer a third of dill and a third of garlic to a large bowl. Add1½ lb. ground beef or plant-based meat,1½ tsp. Diamond Crystal or ¾ kosher salt, and½ tsp. freshly ground black pepperand mix with your hands to incorporate. Set remaining dill and garlic aside separately.

Step 2

Heat1 Tbsp. extra-virgin olive oilin a large Dutch oven or other heavy pot over medium-high until shimmering. Add half of beef mixture, dropping into pot in small clumps. Cook, undisturbed, until deeply browned underneath, about 5 minutes (or about 3 minutes if using plant-based meat). Stir and continue to cook 1 minute (it’s okay if the meat is not fully cooked through, it’ll finish cooking in the sauce). Using a slotted spoon, transfer beef to a plate. Repeat with remaining beef mixture. Wipe out pot.

Step 3

While the meat is cooking, finely chop1 large onion.

Step 4

Heat2 Tbsp. extra-virgin olive oilin same pot over medium. Add onion and remaining1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt. Cook onion, stirring often with a wooden spoon, until softened and starting to turn golden, 6–8 minutes. Add½ tsp. crushed red pepper flakes,¼ tsp. ground cinnamon, and reserved garlic, and cook, stirring, 30 seconds.

Step 5

Return beef mixture to pot and addone 28-oz. can whole peeled tomatoes. Break up meat and tomatoes into smaller pieces with spoon. Add ½ cup water and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until most of the liquid is cooked off and mixture is just a little looser than tomato paste, 20–25 minutes.

Step 6

While the sauce is cooking, line a large rimmed baking sheet with kitchen towels and bring a medium pot of generously salted water to a boil. Using a paring knife, cut about 1" deep circle around core of1 large head of savoy or green cabbage. Remove core, then gently pull off 16–20 cabbage leaves, cutting away from core if needed. (Save any extra cabbage for another use.) Cut a small V in the bottom of each leaf, about ½" big, to remove the thickest part of the fibrous stalk. Working in batches of 3–4 leaves at a time, cook cabbage until just pliable, 10–15 seconds. Transfer to prepared baking sheet with tongs. Pat leaves dry.

Step 7

Return water to a boil, add rice, and cook, stirring occasionally, until barely al dente, about 5 minutes. Drain rice and rinse under cold running water to stop the cooking. Shake rice well to remove most of the water, then transfer to a medium bowl. Finely grate zest of1 lemonon Microplane over rice and add reserved dill; mix well to combine.

Step 8

Rub bottom and sides of a 9x13" baking dish with oil. Cover bottom of dish with a single layer of cabbage leaves, overlapping slightly. Set ½ cup sauce aside and spread half of remaining sauce over cabbage. Sprinkle half of rice mixture evenly over sauce. Top with another layer of cabbage leaves, then remaining half of sauce, and remaining rice. Top with a final layer of cabbage leaves.

Step 9

Spread8 oz. crème fraîcheevenly over cabbage. Dollop reserved sauce on top. Grate8 oz. low-moisture mozzarellaon the large holes of a box grater and sprinkle over.

Step 10

Cover dish with foil and set on a large rimmed baking sheet. Bake 20 minutes. Uncover dish and increase oven temperature to 425°. Continue to bake until cheese is golden brown and bubbling, 18–20 minutes. Let cool 10 minutes before serving.

Do ahead:Meat sauce can be made, rice can be parboiled, and cabbage leaves can be blanched 3 days ahead. Cover and chill separately. Assemble casserole just before baking.