Cabbage Casserole

Name: Cabbage Casserole
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10 servings
Ingredients: 2 teaspoons olive oil; 1 pound lean ground beef; 1 large onion; 1 tablespoon garlic; 1/2 teaspoon dried thyme; 1 teaspoon sweet Hungarian paprika; kosher salt; 1 1/2 heads green cabbage; 1 14.5-ounce can petite dice tomatoes with juice; 1 15-ounce can tomato sauce; 1/4 cup water; 2 cups cooked brown rice; 2 cups part-skim mozzarella cheese

User Reviews

4.9

366 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings
10 servings
Calories
251 kcal
Course
Dinner
Cuisine
American

Cabbage Casserole

Iris Warren

Report

This Cabbage Casserole recipe is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese. It's SO good!

Share:

I Made This!

274 people made this

Print

73 people printed this

Save this

219 people saved this

Ingredients

Servings

2 teaspoons olive oil (divided)
1 pound lean ground beef (95%)
1 large onion (chopped fine)
1 tablespoon garlic (finely minced )
1/2 teaspoon dried thyme
1 teaspoon sweet Hungarian paprika
kosher salt ( and fresh ground black pepper to taste)
1 1/2 heads green cabbage (coarsely chopped)
1 14.5-ounce can petite dice tomatoes with juice
1 15-ounce can tomato sauce
1/4 cup water
2 cups cooked brown rice
2 cups part-skim mozzarella cheese

Add to Shopping List

Instructions

Preheat oven to 350°F. Spray a large 9 x 12 or 13 x 10-inch casserole dish with non-stick spray.
Heat a large skillet over medium heat; add the ground beef and cook until it's browned and cooked through, breaking it apart as it cooks, about 5 minutes. Remove ground beef and set aside.
In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.
Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef.
Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.
While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.
Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.
When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.
Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Cut into 10 slices and serve hot.

Notes

Freezer friendly note: if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.