Description
A hearty and comforting cabbage roll casserole that combines all the flavors of traditional cabbage rolls in a simple, baked dish.
Ingredients
Scale
- 1 medium head of cabbage
- 1 pound ground beef
- 1 cup uncooked rice
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil. Remove the core from the cabbage and boil the leaves until tender, about 5 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft.
- Add ground beef to the skillet and cook until browned. Drain excess fat.
- Stir in rice, tomato sauce, diced tomatoes, salt, pepper, and paprika. Mix well.
- In a greased baking dish, layer cabbage leaves with the beef mixture. Repeat layers.
- Cover with remaining cabbage leaves and top with cheese if desired.
- Bake for 1 hour or until heated through. Let cool for a few minutes before serving.
Notes
- For a vegetarian option, substitute ground beef with lentils or mushrooms.
- Feel free to add spices according to your taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: cabbage roll casserole, comfort food, baked dish, easy recipe