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Cabbage Roll Casserole

This casserole has all the elements of cabbage rolls—ground beef, onion and rice cooked in tomato sauce—and skips the fuss of rolling. The cabbage is chopped instead and layered with the saucy filling, then topped with cheese, for a satisfying and easy casserole. Feel free to substitute other ground meats, such as turkey, for the ground beef—this recipe would also be great with a vegetarian meat substitute.

Active Time
35 mins
Total Time
1 hr
Yield
Serves 8

How to Make It

1. Step
Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
2. Step
Heat 1 tablespoon oil in a large saucepan over medium heat. Add ground beef and onion; cook, stirring, until the beef is no longer pink, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in broth, tomato sauce, rice, 1/4 teaspoon salt and 1/4 teaspoon pepper; bring to a simmer. Cover, reduce heat to maintain a simmer and cook, stirring once or twice, until the rice is tender, about 17 minutes (the mixture will be a little saucy). Uncover and remove from heat.
3. Step
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add cabbage, dill, crushed red pepper and the remaining 1/4 teaspoon each salt and pepper. Cook, stirring, until the cabbage is just tender, 5 to 7 minutes. Remove from heat.
4. Step
Spread half the cabbage in the bottom of the prepared baking dish. Top with half the beef mixture then half the cheese. Repeat with the remaining cabbage, beef mixture and cheese. Bake until hot and the cheese has melted and started to brown, about 25 minutes.

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 pound lean ground beef
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken or beef broth
  • 1 (15 ounce) can no-salt-added tomato sauce
  • 1 cup long-grain white rice
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 8 cups chopped green cabbage (1 1/4 pounds)
  • 2 teaspoons dried dill
  • ¼ teaspoon crushed red pepper
  • 1 ½ cups shredded Cheddar cheese

Tags

Egg FreeGluten-FreeHigh-ProteinNut-FreeSoy-Free

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