Description

A hearty and comforting cabbage roll casserole with all the flavors of traditional cabbage rolls, but without the fuss of rolling. Layers of seasoned beef, rice, and cabbage baked in a savory tomato sauce.

Ingredients

1 lb ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 cup cooked rice
1 small head cabbage, chopped
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
1 cup shredded mozzarella cheese (optional)
1 tbsp olive oil

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Instructions

Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until soft.
Add ground beef and cook until browned. Drain excess fat.
Stir in cooked rice, tomato sauce, diced tomatoes, salt, pepper, paprika, oregano, and red pepper flakes. Simmer for 5-10 minutes.
In a greased 9×13-inch baking dish, layer half of the chopped cabbage, then half of the beef mixture. Repeat the layers.
Cover with foil and bake for 45 minutes.
Remove foil, top with shredded mozzarella cheese (if using), and bake uncovered for an additional 10-15 minutes, until cheese is melted and bubbly.
Let rest for 10 minutes before serving.

Notes

Use brown rice for a healthier option.
Can be made ahead and stored in the fridge for up to 3 days.
Freezes well for up to 3 months.