Description

A deconstructed version of classic cabbage rolls made easy in casserole form—layers of ground beef, cabbage, rice, and tomato sauce baked to comfort-food perfection.

Ingredients

1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
1 medium head green cabbage, cored and shredded (about 6 cups)
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 cup cooked white rice
1/2 cup beef broth
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
Salt and pepper, to taste
2 tbsp olive oil
1 cup shredded mozzarella or cheddar cheese (optional)

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Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until onion is translucent, about 3 minutes.
Add ground beef to the skillet. Cook until browned, breaking it up with a spoon. Season with salt, pepper, oregano, and basil.
Stir in tomato paste, diced tomatoes, tomato sauce, and beef broth. Bring mixture to a simmer and cook 5 minutes.
Stir in cooked rice and remove skillet from heat.
In the greased baking dish, spread half of the shredded cabbage. Top with half of the beef mixture. Repeat layers with remaining cabbage and beef mixture.
Cover the dish with foil and bake for 30 minutes. Remove foil, sprinkle cheese on top if using, and bake uncovered for another 10–15 minutes until cabbage is tender.
Let casserole rest for 5 minutes before serving. Enjoy!

Notes

For a leaner version, substitute ground turkey or chicken for beef.
You can use brown rice; just adjust cooking time as needed.
Add a pinch of red pepper flakes for a spicy kick.
Leftovers store well for up to 4 days in the fridge or 3 months in the freezer.