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Cabbage Roll Casserole with Rice

Cabbage Roll Casserole with Rice Recipe

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb lean ground beef
  • 1 tsp fine sea salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 1 cup long-grain white rice, uncooked
  • ½ medium green cabbage, cored and chopped into 1-inch pieces (about 4 cups)
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 cup beef broth
  • 1 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce

Method
 

  1. Preheat oven to 375°F. In a large oven-safe skillet, heat oil over medium. Cook onion until soft, about 5 min. Add garlic and beef; cook until no longer pink, 6-8 min. Drain fat, then season with salt, pepper, and paprika.
  2. Turn off heat. Sprinkle rice over beef, then top with cabbage. Pour tomato sauce, diced tomatoes, broth, brown sugar, vinegar, and Worcestershire on top. Press cabbage gently, but do not stir. Cover tightly.
  3. Bake covered 45 min. Uncover and bake 15 min more until rice is tender and top is golden.
  4. Let rest 10 min. Scoop into bowls and serve with sour cream if desired.

Notes

For the deepest flavor, use a combination of ground beef and pork. If your tomato sauce is very thick, thin it with 2 tablespoons of water so the rice has enough liquid to cook properly. Leftovers thicken as they sit; stir in a splash of broth when reheating.