Description
This Stuffed Cabbage Casserole is a comforting, layered dish combining ground beef, tender cabbage, and savory tomato sauce, all topped with melted mozzarella cheese. It’s an easy casserole recipe that brings the flavors of traditional stuffed cabbage rolls into a simple baked dish perfect for a family dinner.
Ingredients
Scale
Meat Sauce
- 1 tbsp olive oil
- 1 medium onion (diced)
- 1 tsp salt
- ½ tsp black pepper
- 2 garlic cloves (minced)
- 1 lb lean ground beef
- 2 tsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 can tomato puree (about 15 oz)
- 15 oz diced tomatoes
- 1 ½ cups cooked white rice
Cabbage
- 1 tbsp olive oil
- ½ large green cabbage or 1 small cabbage (cored and chopped into bite-sized pieces)
- 1 tsp salt
Topping
- 1 cup mozzarella cheese (shredded)
Instructions
- Prepare Onion and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until softened, seasoning with 1 teaspoon of salt and black pepper. Stir in the minced garlic and cook for an additional minute until fragrant.
- Brown the Meat: Add the ground beef to the skillet. Cook thoroughly until well browned, breaking it apart as it cooks to ensure even browning and no pink remains.
- Make the Sauce: Stir in 2 teaspoons of tomato paste, Worcestershire sauce, and paprika. Then add the tomato puree and diced tomatoes. Bring to a simmer and let the sauce cook for 20 minutes, allowing flavors to develop fully.
- Combine Rice: Once the sauce has thickened and simmered, stir in the cooked white rice thoroughly to combine.
- Cook the Cabbage: Heat the remaining 1 tablespoon of olive oil in another pan over medium-high heat. Add the chopped cabbage and sprinkle with the remaining 1 teaspoon of salt. Cook until the cabbage is wilted and partially cooked, about 8-10 minutes.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Assemble the Casserole: In a baking dish, spread one-third of the meat sauce evenly as the bottom layer. Top with half of the cooked cabbage. Repeat this layering with another one-third of the sauce and the remaining cabbage. Finish by spreading the last third of the meat sauce on top.
- Bake Covered: Cover the assembled casserole with foil and bake for 30 minutes to allow flavors to meld and the dish to heat through.
- Add Cheese and Finish Baking: Remove the foil and sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Notes
- For a crispy cheese topping, broil the casserole for the last few minutes instead of baking covered. Watch carefully to prevent burning.
- This casserole reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can substitute ground turkey or chicken for beef for a lighter version.
- Using pre-cooked rice from leftover meals saves time but freshly cooked rice works best for texture.
- Feel free to add herbs like parsley or thyme to the sauce for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
