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Cabbage Roll Casserole with Rice and Tomato Sauce
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large skillet
  • 9-by-13-inch baking dish
  • Aluminum foil

Ingredients
  

  • 1 medium head green cabbage, chopped into bite-size pieces
  • 1 cup uncooked long-grain white rice
  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (28-ounce) can tomato sauce
  • 2 cups beef broth
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat the oven to 375 degrees. Lightly grease a 9-by-13-inch baking dish.
  • Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks. Add the diced onion and minced garlic and cook until the onion softens.
  • Stir in the uncooked rice, paprika, oregano, salt, and black pepper. Cook for one minute so the rice gets coated with the seasonings.
  • Add one cup of tomato sauce and one cup of beef broth to the skillet. Simmer for five minutes, then remove from heat.
  • Spread half the chopped cabbage in an even layer in the prepared baking dish. Spoon the beef and rice mixture over the cabbage. Top with the remaining cabbage.
  • Pour the rest of the tomato sauce and beef broth over the top, spreading it gently so the liquid reaches the bottom layer.
  • Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for 15 more minutes until the rice is tender and the cabbage is soft.

Notes

Chop the cabbage into fairly even pieces so it cooks at the same rate. If the casserole looks dry when you check it at 45 minutes, add a splash more broth before the final bake. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the rice from drying out.
Course: Main Course
Cuisine: American
Equipment: Large skillet, 9-by-13-inch baking dish, Aluminum foil