Description
A comforting and easy-to-make stuffed cabbage roll casserole that combines tender cabbage leaves with a savory beef and rice filling, simmered in a flavorful tomato sauce and baked until bubbly and golden.
Ingredients
Scale
Vegetables & Herbs
- 1 medium head of cabbage
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Meat & Grains
- 1 lb ground beef
- 1 cup cooked rice
Sauces & Condiments
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
Spices
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Blanch Cabbage Leaves: Bring a large pot of water to a boil. Carefully remove the leaves from the cabbage head and blanch them in the boiling water briefly until pliable. Trim away the thick veins from each leaf and set aside.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef for about 5-7 minutes until browned. Drain any excess fat from the skillet.
- Sauté Onions and Garlic: Add the chopped onion and minced garlic to the browned beef. Cook together for 2-3 minutes until the onions are softened and fragrant.
- Combine Ingredients and Simmer: Stir in the cooked rice, tomato sauce, diced tomatoes, brown sugar, vinegar, salt, pepper, paprika, thyme, and red pepper flakes if using. Mix everything thoroughly and simmer for 5 minutes to blend the flavors well.
- Assemble the Casserole: In a 9×13-inch casserole dish, layer cabbage leaves evenly on the bottom. Spoon half of the beef and rice mixture over the cabbage. Repeat by layering the remaining cabbage leaves and topping with the rest of the beef mixture.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 40 minutes.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10-15 minutes. This will allow the top to brown slightly and the casserole to become bubbly.
- Serve: Remove from oven, let it cool slightly, then serve the casserole hot and enjoy your hearty stuffed cabbage roll casserole!
Notes
- You can use brown rice instead of white rice for a nuttier flavor and added fiber.
- Adjust the red pepper flakes to your preferred spice level or omit for no heat.
- For a lighter version, substitute ground turkey or chicken instead of beef.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- If you prefer, add shredded cheese on top before the last 10-15 minutes of baking for a cheesy crust.
