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Cabbage Roll Rice Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 18 minutes
Cooling Time 5 minutes
Total Time 1 hour 38 minutes
Servings: 6 servings
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. Heat oven to 375°F (190°C); grease a 9x13-inch dish.
  2. Brown beef in a large skillet over medium; drain excess fat.
  3. Add onion and garlic; cook until onion softens.
  4. Add cabbage; cook about 5 minutes until starting to soften.
  5. Stir in rice, tomato sauce, tomatoes with juice, paprika, oregano, salt, and pepper.
  6. Stir in broth.
  7. Spread evenly in prepared dish.
  8. Cover with foil; bake 45 minutes.
  9. Uncover; bake 15 minutes until rice is tender and casserole bubbles.
  10. Cool a few minutes before serving.

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.