Description
A deconstructed version of classic stuffed cabbage rolls, this casserole layers all the delicious flavors of the original dish into an easy-to-make, family-friendly meal. Savory ground beef, rice, and cabbage are baked in a rich tomato sauce for ultimate comfort food.
Ingredients
Scale
For the Crust:
- For the casserole:
- 1 large head green cabbage, chopped
- 1 lb lean ground beef
- 1 cup uncooked long-grain white rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- For the topping:
- 1 (8 oz) can tomato sauce
- 2 tbsp brown sugar
- 1 tbsp lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large pot of boiling water, blanch the chopped cabbage for 3-4 minutes until slightly softened. Drain well.
- In a large skillet over medium heat, brown the ground beef with onion and garlic until meat is no longer pink. Drain excess fat.
- Add uncooked rice, 15 oz tomato sauce, diced tomatoes, Worcestershire sauce, paprika, thyme, salt, and pepper to the beef mixture. Stir well to combine.
- Layer half the cabbage in the prepared baking dish. Top with the beef and rice mixture, then remaining cabbage.
- In a small bowl, mix together 8 oz tomato sauce, brown sugar, and lemon juice. Pour evenly over the casserole.
- Cover tightly with foil and bake for 1 hour. Remove foil and bake 15 minutes more until bubbly and rice is tender.
- Let stand 10 minutes before serving.
Notes
For a vegetarian version, substitute the ground beef with lentils or plant-based crumbles. Leftovers reheat well and taste even better the next day. Freezes beautifully for up to 3 months.