Stuffed cabbage can be a bit finicky to make, but the flavors are just as easy to harness in this "unstuffed" cabbage casserole. The recipe below pairs tender leaves of braised cabbage with a slightly sweet-and-sour tomato sauce. Cooked kasha — toasted buckwheat groats common in Poland — add heft to the dish, while ground beef adds protein and flavor. If you can't find buckwheat groats you can use another grain like pearled barley or farro.
When preparing the cabbage, be sure to remove the hard core, which won't cook at the same pace as the cabbage leaves. Boiling the leaves before adding them to the casserole won't just cut down on their slightly sulfurous aroma; it will also help them become soft and tender in the oven.