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Unstuffed Cabbage Casserole

Unstuffed Cabbage Casserole Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef (85% lean)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 small green cabbage (about 2 lbs), cored and shredded into ribbons
  • 1 cup uncooked long-grain white rice
  • 1 (15 oz) can tomato sauce
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 ½ cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • Vegetable oil for the skillet

Method
 

  1. In a large skillet over medium-high heat, brown the beef and onion in a little oil for 6 to 8 minutes, breaking up the meat, then stir in garlic, Worcestershire, paprika, salt, and pepper until fragrant.
  2. Heat oven to 375°F (200°C). In a 9x13-inch baking dish, layer half the shredded cabbage, scatter the uncooked rice, top with the beef mixture, and add the remaining cabbage. Pour the tomato sauce, diced tomatoes with their juice, and beef broth over everything.
  3. Cover tightly with foil and bake 30 minutes. Uncover and bake 20 to 25 minutes more, until rice is tender and liquid is absorbed.
  4. Let the casserole rest for 10 minutes, then scoop generous portions onto plates and serve hot.

Notes

If the cabbage shreds are very thick, you may need an extra 5 minutes of uncovered baking. Resting is not optional, it keeps the scoop from falling apart. For a little extra tang, stir 1 tablespoon apple cider vinegar into the liquids before pouring.