Cabbage Casserole
User Reviews
4.9
Cabbage Casserole
Description
The Cabbage Casserole features lean ground beef cooked until browned, combined with onion and garlic sautéed with thyme and Hungarian paprika. The mixture simmers with diced tomatoes, tomato sauce, and a splash of water, creating a flavorful base. Coarsely chopped green cabbage is lightly wilted separately to soften it without losing texture. The cooked brown rice is mixed in before layering everything into a casserole dish, topped generously with part-skim mozzarella cheese. Baking melds the ingredients, melting the cheese and allowing flavors to blend.
This hearty casserole serves as a wholesome main dish that can be enjoyed on its own. The ingredients suit those seeking a filling meal with a balance of vegetables, protein, and grains. It works well for family dinners or meal prepping.
Leftover casserole can be safely frozen. To reheat, thaw overnight in the fridge, then heat thoroughly in the microwave or oven covered with foil. This dish is a good option for advance preparation and can provide convenient subsequent meals.
Ingredients
- 2 teaspoons olive oil (divided)
- 1 pound ground beef 95%, lean
- 1 large onion (chopped fine)
- 1 tablespoon garlic (finely minced )
- 1/2 teaspoon thyme dried
- 1 teaspoon paprika sweet, Hungarian
- kosher salt ( and fresh ground black pepper to taste)
- 1 1/2 heads green cabbage (coarsely chopped)
- 1 .5-ounce can tomato petite diced with juice
- 1 ounce can tomato sauce
- 1/4 cup water
- 2 cups brown rice cooked
- 2 cups mozzarella cheese part-skim
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
- Leftovers freeze well; thaw overnight in the refrigerator before reheating.
- Reheat either in the microwave or oven, covering the casserole with foil when using the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 251kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 17g | 34% |
| Fat | 11.5g | 18% |
| Sodium | 459mg | 19% |
| Fiber | 5.5g | 22% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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