Stuffed Cabbage Casserole
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
9 slices
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Calories
391 kcal
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Course
Main Course
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Cuisine
American
Stuffed Cabbage Casserole
Description
This hearty casserole begins by browning lean ground beef and then cooking onion with garlic and herbs such as thyme, rosemary, and basil adding warmth and aroma. Smoked paprika and Worcestershire sauce deepen the flavor. The meat mixture is combined with canned diced tomatoes, tomato sauce, and broth, then simmered to meld the flavors and thicken slightly.
Fresh green cabbage is chopped into pieces, mixed into the simmered meat sauce alongside cooked white or brown rice for texture and bulk. The mixture is transferred to a prepared casserole dish, topped evenly with mozzarella and cheddar cheeses which melt to form a rich, flavorful crust during baking at 350°F. The result is a comforting dish with a combination of tender cabbage, savory meat sauce, and melty cheese.
This casserole offers an easier alternative to traditional stuffed cabbage rolls, as it eliminates the need for stuffing individual leaves and wrapping. It can be served as a main course, providing a balanced combination of proteins, vegetables, and grains in one dish.
Ingredients
- 2 tablespoons olive oil divided
- 1 lb. ground beef lean
- 1 cup Bacon chopped and cooked
- 1 onion finely diced, large
- 3 cloves garlic minced, cloves
- 1/2 teaspoon thyme dried
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon basil dried
- 1 teaspoon smoked paprika
- salt to taste
- ground black pepper to taste
- 1 1/2 green cabbage coarsely chopped, heads, medium
- 14.5 oz. diced tomato with juice, petite, canned
- 15 oz. tomato sauce canned
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1/4 cup chicken broth
- 2 1/2 cups white rice or brown rice, cooked
- 2 cups mozzarella cheese shredded
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 350 degrees F.
- Spray a large casserole dish with non-stick spray, 9x13 or 10x13.
- Place a large frying pan over medium heat. Once hot, add ground beef and cook until browned and cooked through. Break it apart as it cooks with a wooden spoon. Once done, remove it from the skillet and set aside.
- In the same pan, add one tablespoon of olive oil. Once the oil is shimmering, add the chopped onion. Cook until translucent, stirring often, for about 5 minutes.
- Add the minced garlic, dried thyme, rosemary, basil, and smoked paprika, and cook for about 2 minutes.
- Add the diced tomatoes with juice, tomato sauce, and Worcestershire sauce. Add the ground beef back to the pan. Stir.
- Add broth, stir, and simmer until slightly thickened, about 15-20 minutes.
- In the meantime, prepare the cabbage by cutting it in half, removing the core and any wilted leaves, and chopping it into 1-inch pieces.
- Add the remaining olive oil to a large Dutch oven or frying pan, and add the cabbage. Cook over medium-high heat until the cabbage is wilted and about half cooked, stirring a few times. Season with salt and pepper.
- When the meat mixture has thickened, stir in the 2 1/2 cups of cooked rice and gently stir to combine.
- Layer half of the cabbage on the bottom of the casserole dish, top with half of the meat mixture, half of the cooked bacon, and 1 cup of mozzarella cheese, and then add the remaining cabbage and meat mixture on top.
- Cover with aluminum foil and bake for around 40-45 minutes.
- Uncover and add the rest of the bacon and cheese on top. Bake uncovered until the cheese is golden and bubbly, about ten more minutes.
- Remove it from the oven, let it cool for 15 minutes, slice, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9slices
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 56mg | 19% |
| Sodium | 840mg | 35% |
| Potassium | 875mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 727IU | 15% |
| Vitamin C | 66mg | 73% |
| Calcium | 396mg | 40% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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