Description
A comforting, easy-to-make casserole that captures all the flavors of traditional stuffed cabbage rolls without the fuss of rolling. Layers of savory ground beef, rice, and tender cabbage baked in a tangy tomato sauce.
Ingredients
Scale
For the Crust:
- 1 pound ground beef
- 1 medium head green cabbage, chopped into 1-inch pieces
- 1 cup uncooked long-grain white rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onion is soft. Drain excess fat.
- Stir in crushed tomatoes, tomato sauce, brown sugar, vinegar, thyme, paprika, salt, and pepper. Simmer for 5 minutes.
- Spread half of the chopped cabbage in the bottom of the prepared baking dish. Sprinkle uncooked rice evenly over the cabbage.
- Pour half of the meat sauce over the rice and cabbage. Layer remaining cabbage on top, then cover with remaining sauce.
- Cover tightly with foil and bake for 45 minutes. Remove foil, stir gently, and if using, sprinkle with mozzarella. Bake uncovered for 15 more minutes until cheese is melted and bubbly.
- Let rest for 10 minutes before serving to allow flavors to meld.
Notes
You can customize the seasonings to taste.