Classic Stuffed Cabbage Roll Casserole for Family Meals (Print version)
A no-roll cabbage roll casserole with tender cabbage, seasoned beef, rice, and tangy tomato sauce for a cozy family dinner.
# Ingredients:
For the casserole
01 -
1 medium green cabbage, cored and chopped into 1-inch pieces, about 10 cups (900 g)
02 -
1 tablespoon olive oil
03 -
1 1/2 lb (680 g) lean ground beef
04 -
1 medium yellow onion, diced
05 -
4 cloves garlic, minced
06 -
1 1/2 teaspoons kosher salt, divided
07 -
1/2 teaspoon black pepper
08 -
1 1/2 teaspoons sweet paprika
09 -
1/2 teaspoon dried thyme
10 -
2 cups cooked long-grain white rice (about 370 g)
11 -
1 can (28 oz or 795 g) crushed tomatoes
12 -
1 can (15 oz or 425 g) tomato sauce
13 -
1 cup (240 ml) low-sodium beef broth, gluten-free if needed
14 -
1 tablespoon brown sugar
15 -
1 tablespoon apple cider vinegar
16 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish with a little oil or cooking spray.
02 -
Bring a large pot of salted water to a boil. Add the chopped cabbage and cook for 5-6 minutes until just tender. Drain very well and set aside.
03 -
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook for 7-9 minutes, breaking up the meat, until the beef is browned and the onion is soft. Drain excess fat if needed.
04 -
Stir in the garlic, 1 teaspoon salt, pepper, paprika, and thyme. Cook for 30 seconds until fragrant.
05 -
Add the crushed tomatoes, tomato sauce, beef broth, brown sugar, vinegar, and remaining 1/2 teaspoon salt. Simmer for 5 minutes, then stir in the cooked rice.
06 -
Spread half of the drained cabbage in the prepared baking dish. Spoon half of the beef and rice mixture over it. Repeat with the remaining cabbage and remaining beef mixture.
07 -
Cover tightly with foil and bake for 30 minutes. Uncover and bake for 10-15 minutes more, until bubbling around the edges. Rest for 10 minutes, then sprinkle with parsley and serve.
# Good to know:
01 -
Use cooked rice for the best texture.
02 -
Let the casserole rest before serving so the layers set.
03 -
Leftovers keep refrigerated for up to 4 days or frozen for up to 3 months.