Baked Beef and Cabbage Roll Casserole
Equipment
- Large skillet
- 9x13 baking dish
- Oven
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 small head green cabbage, shredded (about 6 cups)
- 1 cup uncooked long-grain white rice
- 2 cups tomato sauce
- 1 cup beef broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9-by-13-inch baking dish.
- In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion is soft. Drain excess fat.
- Add the shredded cabbage to the skillet and cook for 5 minutes, stirring often, until it begins to wilt.
- Stir in the uncooked rice, tomato sauce, beef broth, paprika, thyme, salt, and pepper. Mix until everything is evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Cover tightly with foil and bake for 45 minutes. Remove the foil and bake for 10 more minutes until the rice is tender and the top is lightly browned.
Notes
If the cabbage releases extra liquid during baking, let the casserole rest for five minutes before serving so the rice absorbs it. You can assemble the dish up to a day ahead and keep it covered in the fridge, then add five extra minutes to the covered bake time. Skip the foil step only if you prefer a drier top layer.
Course: Main Course
Cuisine: American
Equipment: Large skillet, 9x13 baking dish, Oven
Cuisine: American
Equipment: Large skillet, 9x13 baking dish, Oven