Description
A hearty and comforting cabbage roll casserole that combines ground beef, cabbage, tomato sauce, and rice baked to perfection with melted cheese on top. This easy one-dish meal delivers all the flavors of traditional cabbage rolls without the hassle of rolling, making it perfect for weeknight dinners or family gatherings.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 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 Sauces
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt - plus more to taste
- ½ teaspoon pepper - plus more to taste
- 1 (32-ounce) can tomato sauce
Other
- 3 cups low-sodium beef broth
- 1 cup long-grain white rice - rinsed
- 2 cups freshly shredded mozzarella cheese - or cheddar cheese, Colby Jack, Pepper Jack, etc.
Instructions
- Preheat and Prepare: Preheat the oven to 350 degrees Fahrenheit and spray a large 9×13-inch casserole dish with non-stick cooking spray. Set aside.
- Cook 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 from the skillet, then remove the beef to a clean plate or bowl and set aside.
- Sauté Onions and Seasonings: Return the skillet to medium heat. Add the olive oil, then the diced onion. Cook until softened, about 10 minutes. Stir in the minced garlic, Italian seasoning, paprika, salt, and black pepper. Cook while stirring continuously for 30-60 seconds to release flavors.
- Cook Cabbage and Prepare Sauce: Stir in the chopped cabbage and cook until slightly softened, about 5 minutes. Add the tomato sauce and beef broth and mix well. Increase the heat to high and bring the mixture to a simmer. Let it simmer gently for 1-2 minutes, then remove from heat.
- Assemble Casserole: Carefully pour the tomato and cabbage mixture into the prepared baking dish. Add the uncooked rice and browned meat on top. Mix everything well to combine evenly.
- Bake Covered: Cover the casserole tightly with foil and bake in the preheated oven for 45 minutes.
- Add Cheese and Finish Baking: Remove the foil and gently fluff the casserole with a fork. Sprinkle the shredded cheese evenly over the top. Bake uncovered for an additional 10-20 minutes or until the cheese is melted and the rice is fully cooked.
- Garnish and Serve: Garnish with freshly chopped parsley and serve warm. Optionally, add a dollop of sour cream for extra richness.
Notes
- Ground beef can be substituted with ground pork, sausage, chicken, or turkey for different flavors.
- Use long-grain white rice like basmati or jasmine for best results. Brown rice can be used but will require longer cooking time (about 10-15 minutes longer) and more beef broth (4 cups).
- If using precooked rice, omit beef broth and add approximately 3 cups cooked rice at the same step you would use uncooked rice. Bake covered for 20 minutes, then uncovered for 15 minutes until cheese is bubbly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
