Description
This stuffed cabbage roll casserole is a comforting, hearty dish that layers ground beef, cabbage, rice, and a rich tomato sauce, all baked to perfection and topped with melted cheese. Ideal for a family dinner, it combines classic flavors in a casserole format, simplifying the traditional stuffed cabbage rolls into an easy, baked one-dish meal.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 large white onion, diced
- 3 cloves garlic, minced
- 1 medium head green cabbage, outer leaves discarded and chopped into 1½-inch cubes
Seasonings and Oils
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt, plus more to taste
- ½ teaspoon pepper, plus more to taste
Liquids
- 1 (32-ounce) can tomato sauce
- 3 cups low-sodium beef broth
Grains and Dairy
- 1 cup long-grain white rice, rinsed
- 2 cups freshly shredded mozzarella cheese (or cheddar cheese, Colby Jack, Pepper Jack, etc.)
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit and spray a large 9×13-inch casserole dish with non-stick cooking spray. Set aside for later use.
- Cook the Ground Beef: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon or spatula, until it is no longer pink. Drain excess grease, then transfer the beef to a clean plate or bowl and set aside.
- Sauté Onion and Seasonings: Return the skillet to medium heat and add the olive oil. Stir in the diced onion and cook until softened, about 10 minutes. Add the minced garlic, Italian seasoning, paprika, salt, and pepper, and cook while stirring continuously for 30-60 seconds to release their aromas.
- Cook the Cabbage and Sauce: Stir in the chopped cabbage and cook until it begins to soften, approximately 5 minutes. Add the tomato sauce and beef broth, stirring well to combine. Increase heat to high and bring to a gentle simmer for 1-2 minutes, then remove from heat.
- Assemble the Casserole: Carefully pour the tomato and cabbage mixture into the prepared baking dish. Add the uncooked white rice and browned ground beef. Mix thoroughly to evenly distribute all ingredients.
- Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. This ensures the rice cooks properly and flavors meld.
- Add Cheese and Finish Baking: After baking, remove the foil and gently fluff the casserole with a fork. Sprinkle the shredded cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for an additional 10-20 minutes until the cheese is melted and bubbly, and the rice is fully cooked.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley, and serve warm. Optionally, add a dollop of sour cream for extra creaminess.
Notes
- For a spicier kick, add crushed red pepper flakes with the other seasonings.
- You can substitute ground turkey or chicken for ground beef for a leaner option.
- Using low-sodium broth helps control the salt content in the dish.
- Ensure the rice is rinsed well to remove excess starch for fluffier results.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Try using different cheeses to suit your taste preferences or what you have on hand.
Nutrition
- Serving Size: 1 serving (about 1/8 of casserole)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
