Cabbage roll casserole is an easy family favorite. It combines all the delicious flavors of stuffed cabbage rolls with much less time and effort. This delicious casserole makes eight healthy servings and leftovers reheat perfectly in the microwave.
Preparation:
Cook:
Level: Easy
Ingredients
- 1 pound Lean ground beef
- 1 Medium onion, chopped
- 3 cloves minced garlic
- ½ teaspoon Paprika
- ½ teaspoon onion powder
- ¼ teaspoons Ground cayenne pepper
- 2 tablespoons brown sugar
- 1 box (15 oz size) Tomato sauce
- 1 box (Size 14 1/2 oz) Low Sodium Beef Broth
- 1 cup Long-grain white rice, uncooked
- 2 tablespoons Olive oil, divided
- 1 Chopped medium green cabbage
- 1-½ cup Finely grated sharp cheddar
- 1-½ cup Finely grated Monterey Jack cheese
Preparation
Preheat the oven to 350ºF. Spray a 9×13-inch pan with nonstick cooking spray or olive oil spray.
Brown minced meat. When the ground beef is half browned, add the onion. Cook until the beef is completely browned. Reduce heat to low. Add the garlic and cook for 1 minute, stirring constantly. Drain any excess fat from the skillet.
Add paprika, onion powder, cayenne pepper, brown sugar, tomato sauce, beef broth and rice. Bring the mixture to a low boil. Bring to a simmer and cover with a lid. Simmer for 20 minutes until the rice is tender.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half the chopped cabbage and cook until slightly tender, 5 to 7 minutes. Spread the cabbage in the bottom of the gratin dish. Top with half of the ground beef mixture. Sprinkle with half of the cheeses while mixing them.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the remaining chopped cabbage and cook until slightly tender, 5 to 7 minutes. Spread the cabbage over the cheese in the casserole. Top with remaining beef mixture, then remaining cheese.
Cover the casserole with aluminum foil and bake for 20 minutes. Remove foil and bake for another 20 minutes or until cheese is lightly browned.
