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Experience all the comforting flavors of classic cabbage rolls without the tedious rolling. This hearty, one-pan casserole layers savory ground beef, tender rice, and sweet cabbage, all baked in a rich, tangy tomato sauce. A perfect weeknight meal for the whole family.
For 6 servings
Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and cook for 5-6 minutes, until softened and translucent.
Add the minced garlic and cook for 1 minute more until fragrant. Add the ground beef, 1 teaspoon of salt, and the black pepper. Cook, breaking up the meat with a spoon, for 6-8 minutes until browned. Drain off any excess grease.
Stir the uncooked rice and paprika into the beef mixture until well combined. Remove from heat.
In a separate medium bowl, whisk together the tomato sauce, diced tomatoes, beef broth, brown sugar, Worcestershire sauce, and the remaining 1/2 teaspoon of salt.
Assemble the casserole. Spread half of the chopped cabbage (about 4 cups) evenly in the bottom of the prepared baking dish. Top with the beef and rice mixture, spreading it into an even layer. Spread the remaining cabbage over the beef.
Pour the tomato sauce mixture evenly over the entire casserole, ensuring everything is covered.
Cover the dish tightly with aluminum foil and bake for 45 minutes. Carefully remove the foil, sprinkle with shredded cheese if using, and bake uncovered for another 15 minutes, until the cabbage is tender, the rice is cooked, and the sauce is bubbly.
Experience all the comforting flavors of classic cabbage rolls without the tedious rolling. This hearty, one-pan casserole layers savory ground beef, tender rice, and sweet cabbage, all baked in a rich, tangy tomato sauce. A perfect weeknight meal for the whole family.
This midwest recipe takes 105 minutes to prepare and yields 6 servings. At 639.09 calories per serving with 42.45g of protein, it's a beginner-friendly recipe perfect for dinner or supper.
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Remove from the oven and let the casserole rest for 10 minutes before serving. This allows it to set and makes serving easier.
Substitute ground beef with ground turkey, chicken, or pork for a different flavor profile.
For a vegetarian version, replace the ground beef with 2 cups of cooked lentils or a plant-based ground 'meat' substitute, and use vegetable broth instead of beef broth.
Swap white rice for brown rice or quinoa. If using brown rice, you may need to increase the baking time by 15-20 minutes and add 1/2 cup of extra broth.
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the tomato sauce for a little kick.
Cabbage is an excellent source of Vitamin K, essential for blood clotting and bone health, and Vitamin C, a powerful antioxidant that supports the immune system.
The ground beef provides high-quality protein, which is vital for building and repairing tissues, muscle maintenance, and overall body function.
Tomatoes are rich in lycopene, an antioxidant linked to a reduced risk of certain chronic diseases and known for its heart-health benefits.
With plenty of cabbage and tomatoes, this dish is a good source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
A serving of this Cabbage Roll Casserole contains approximately 480-550 calories, depending on the leanness of the beef and whether you add cheese.
It can be part of a healthy diet as it's a balanced meal with protein, carbohydrates, and vegetables. Cabbage is rich in vitamins and fiber. To make it healthier, use extra-lean ground beef or turkey, opt for low-sodium broth and tomato sauce, and use cheese sparingly.
Yes, you can assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the initial covered baking time if baking straight from the fridge.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or place the entire casserole dish (covered with foil) in a 350°F (175°C) oven for 20-25 minutes until heated through.
Absolutely. Bake as directed and let it cool completely. Cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
This usually happens for two reasons: not enough liquid or the dish wasn't covered tightly enough. Ensure the sauce completely covers the layers and that your foil seal is tight to trap steam, which is crucial for cooking the rice.
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