Stuffed Cabbage Roll Casserole
A delightful casserole dish that combines classic stuffed cabbage roll flavors without the hassle of rolling each leaf.
Ingredients
Main Ingredients
- 900 grams lean ground beef Use lean ground beef for a healthier option.
- 1600 grams green cabbage, cored and coarsely chopped
- 200 grams uncooked long grain white rice Can use pre-cooked or leftover rice for quicker preparation.
- 1 can (400 grams) diced tomatoes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika Can adjust for spice preference.
- 2 cups beef broth
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large skillet, cook the ground beef, onion, and garlic over medium heat until the meat is browned; drain excess fat.
- Add the chopped cabbage, rice, diced tomatoes, salt, pepper, paprika, and beef broth to the skillet; mix well.
- Transfer the mixture to a greased casserole dish.
Cooking
- Cover with foil and bake for 1 hour.
- Remove the foil and bake for an additional 15-20 minutes or until the rice is tender and the casserole is bubbly.
- Let it cool slightly before serving.
Notes
Serve with crusty bread, fresh garden salad, or a dollop of sour cream. Leftovers can be stored in the refrigerator for up to 4 days.