Description
A quick and easy casserole that combines all the flavors of traditional cabbage rolls without the hassle of stuffing them.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium head of green cabbage, chopped (about 4 cups)
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 cup long-grain white rice, uncooked
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef with the diced onion and minced garlic until the beef is fully cooked. Drain any excess fat.
- Stir in the chopped cabbage, diced tomatoes, tomato sauce, uncooked rice, beef broth, oregano, paprika, salt, and black pepper. Mix well to combine all ingredients.
- Bring the mixture to a simmer, then cover and cook for about 10 minutes, stirring occasionally, until the cabbage is tender.
- Transfer the mixture to a greased 9×13-inch baking dish. If using, sprinkle the shredded cheddar cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
Notes
- For a spicier version, add a teaspoon of red pepper flakes or diced jalapeños to the mixture.
- Substitute ground turkey or chicken for a leaner option, or use a plant-based ground meat for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg