Speedy Cabbage Casserole
Don’t want to roll the cabbage? Oil an 8-inch (2-L) square baking pan. Cook cabbage as above. You’ll only need about 16 leaves. Layer bottom of pan with 4 leaves, overlapping and folding, if necessary. Spoon one-third of meat mixture overtop. Cover with 4 more leaves. Press down. Repeat layering and pressing two more times, ending with cabbage. Don’t add any water to remaining sauce; simply spoon overtop. Pan will be very full. Cover tightly with foil, then place on a baking sheet. Bake 1 hour, then remove foil. Continue baking until sauce is bubbly, 25 to 30 more minutes. Let stand 15 minutes before slicing into squares.