Chinese Lazy Cabbage Roll Casserole

Chinese Lazy Cabbage Roll Casserole is a delectable dairy-free gluten-free casserole that's also Paleo, Whole30 and AIP. Wonderful flavors and textures make this a fun easy Asian dinner.

Course DInner, Main Course, Main Dish

Cuisine American, Asian, Chinese

Keyword aip, cabbage roll, casserole, chinese, dairy-free, gluten-free, paleo, whole30

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 375kcal

Author Megan

Cost $12

Equipment

casserole dish 9"x13", or similar
blender
deep sauté pan or large wide low pot

Ingredients

3 Tablespoons toasted sesame oil or avocado oil for AIP/ if preferred
3 medium size onions
1-½ teaspoons sea salt
6 cups cabbage , thinly sliced then cut in half lengthwise, a little less than 1 medium head
12 ounces cauliflower rice frozen, or 1-¾ cups cooked rice (brown or white), for non-Paleo
1-½ pounds ground beef
2/3 cup coconut aminos
1/4 cup broth (or, if you're out, sub: 1 teaspoon fish sauce in 1/4 cup measuring cup, filled the rest of the way with water)
⅓ cup ginger root diced (chopped finely) to measure, no need to peel it first
1 teaspoon dried ginger powder
1 teaspoon cumin omit for AIP
½ teaspoon garlic powder optional
¼ teaspoon white pepper or ½ teaspoon black pepper, according to preference (omit for AIP)

Instructions

In large wide pot (better to be wider than deeper) or big sauté pan, cook onion in 2 Tablespoons fat over medium-high heat, until translucent, about 8 minutes. Reduce heat to medium if needed. Remove onion, and set aside.
In same pan, cook cauliflower rice in 1 Tablespoon fat for 8 minutes over medium heat to melt and reduce water content. Reduce heat on cauliflower in the final minutes if needed. Remove cauliflower rice to a plate or bowl; set aside.
Preheat the oven to 350℉. Lightly grease 9"x13" casserole dish. Set aside.
Add ground beef and 1-½ teaspoons sea salt to same sauté pan over medium-high heat. Cook, breaking up meat with a spatula, until most of the pink is gone, about 5 minutes. Add cauliflower rice (or rice), herbs and spices: ginger powder, cumin, optional garlic and optional pepper. Sauté an additional 2 to 3 minutes until fragrant. Remove from heat.
Place in blender: coconut aminos, broth, ginger root and 2 cups of the sautéed onions (reserve the remaining onions for the moment). Blend on medium speed 30 seconds, until fully smooth (about applesauce consistency).
To the large pot or deep sauté pan with beef (or use large mixing bowl [for all the ingredients] if sauté pan isn't big enough), add raw chopped cabbage, sautéed onions and purée from blender. Toss together well.
Pour into a 9"x13" glass baking dish. Spread out and smooth the top slightly.
Bake 45 minutes, until the casserole is cooked through, bubbly on the sides and middle, and tinged on the top. Allow to set up as it cools slightly; so wait to serve about 10 minutes. Top with chopped fresh cilantro, and serve!

Notes

Make ahead option

To make this casserole ahead of time, any or all of the steps can be prepped early and kept until you're ready to bake; (even the whole casserole can be made and assembled). If made a few hours before dinner, ingredients can be kept out at room temperature. For meal prep, place prepared ingredients in the fridge, covered, until you're ready to bake -- up to 2 days early.

Casserole may take an additional 5 minutes baking time if it's chilled first.

Nutrition