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Cabbage Roll Rice Casserole

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Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 small head of cabbage chopped
  • 1 cup uncooked white rice
  • 1 can 15 oz tomato sauce
  • 1 can 14.5 oz diced tomatoes, undrained
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 cups beef broth

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
  3. Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is softened.
  4. Stir in the chopped cabbage and cook for about 5 minutes, until it starts to soften.
  5. Add the uncooked rice, tomato sauce, diced tomatoes (with their juice), smoked paprika, oregano, salt, and pepper to the skillet. Mix well to combine.
  6. Pour the beef broth into the skillet and stir everything together.
  7. Transfer the mixture to the prepared baking dish and spread out evenly.
  8. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
  9. Remove the foil and bake for an additional 15 minutes, or until the rice is tender and the casserole is bubbly.
  10. Let it cool for a few minutes before serving. Enjoy this comforting and hearty meal!

Notes

You can use ground turkey or chicken instead of beef for a lighter option. Add extra veggies like bell peppers or carrots for added nutrition and color. Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or on the stovetop.