Stuffed Cabbage Roll Casserole (Print Version)
Layers of cabbage, ground beef, tomato, and rice baked into a warm, flavorful casserole for easy family meals.
# Ingredients:
→ Filling
01 -
900 grams lean ground beef
02 -
1.6 kilograms green cabbage, cored and coarsely chopped
03 -
1 large yellow onion, finely chopped (approximately 150 grams)
04 -
200 grams uncooked long grain white rice
05 -
5 milliliters fine sea salt
→ Sauce
06 -
820 grams tomato sauce
07 -
830 milliliters beef broth
# Instructions:
01 -
Preheat the oven to 175°C.
02 -
In a large nonstick skillet over medium-high heat, cook the ground beef until fully browned and crumbly. Drain off any excess fat.
03 -
In a large mixing bowl, combine chopped cabbage, chopped onion, uncooked rice, salt, tomato sauce, and browned ground beef. Mix thoroughly to ensure even distribution.
04 -
Transfer the cabbage mixture into a 23 x 33 cm baking dish, spreading evenly. Pour the beef broth over the mixture.
05 -
Cover the baking dish tightly with foil or a lid. Bake in the preheated oven for 60 minutes.
06 -
Remove from the oven, uncover, and stir the casserole thoroughly. Recover and return to the oven for an additional 20 to 30 minutes, until the cabbage is tender and the rice is fully cooked.
07 -
Serve the casserole hot directly from the baking dish.
# Notes:
01 -
Allow the casserole to rest for 10 minutes before serving to help flavors meld and facilitate cleaner portions.