Description
Stuffed Cabbage Casserole is a comforting dish that combines all the flavors of traditional stuffed cabbage rolls without the hassle. Ground beef, rice, and seasonings are baked with cabbage in a rich tomato sauce, creating a hearty, flavorful casserole.
Ingredients
Units
Scale
- 1 medium head of cabbage, chopped
- 1 lb ground beef
- 1/2 cup cooked rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
- Add ground beef to the skillet, breaking it apart with a spoon, and cook until browned. Drain excess fat.
- Stir in cooked rice, diced tomatoes, tomato sauce, Worcestershire sauce, oregano, paprika, salt, and pepper. Simmer for 5–7 minutes, allowing the flavors to combine.
- In a large baking dish, layer half of the chopped cabbage, then top with half of the beef mixture. Repeat with another layer of cabbage and beef mixture.
- Cover with foil and bake for 45 minutes. Remove foil and sprinkle with shredded mozzarella cheese. Return to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
Notes
- For a lower-fat version, use lean ground turkey instead of ground beef.
- Add a bit of sour cream on top when serving for extra richness.
- You can prepare this casserole in advance and refrigerate it before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg