Stuffed Cabbage Casserole
(from SallyV’s recipe box)
An easy fake-out for stuffed cabbage rolls. To make it even easier, I skip the layering…just mix everything together, pour into baking dish and bake per instructions.
Prep time: 35 minutes
Cook time: 60 minutes
Serves 6 people
Categories: Entree - Beef
Ingredients
- 2 T olive oil, divided
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 lb. lean ground beef
- Salt & pepper
- 1/2 t. dried thyme
- 1 t. sweet Hungarian Paprika
- 1/2 t. sharp Hungarian Paprika
- 1 can diced tomatoes
- 1 15 oz. tomato sauce
- 3/4 C. rice
- 1 1/2 C. water
- 1 T. olive oil
- 1 head cabbage, chopped
- Salt & pepper
- 2 cups grated cheese
Directions
-
Preheat oven to 350°. Spray a 9X12 baking dish with cooking spray.
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Heat 1 T. olive oil in a large frying pan; sauté onion and garlic and cook over medium heat. Add the ground beef and cook until it’s done and nicely browned. Add the thyme, and paprika; cook about 2 minutes more. Add the tomatoes, tomato sauce, rice and water. Let mixture simmer until it’s slightly thickened and rice is done, about 15-20 minutes.
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While the meat mixture simmers, chop the cabbage coarsely into pieces. Heat 1 T. olive oil in a large frying pan or dutch oven with high sides, add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season cabbage with salt and pepper.
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In prepared baking dish, layer half the cabbage, half the meat mixture, other half of cabbage, and other half of meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
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Remove foil and sprinkle on cheese. Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown.