FOOD
Cabbage Roll Casserole
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Instructions
- Preheat oven to 350 degrees. Spray 9×13 inch baking dish with nonstick cooking spray or olive oil spray.
- Brown ground beef. When the ground beef is about halfway browned, add the onion; cook until the beef is fully browned. Reduce the heat to low. Add the garlic and cook for 1 minute, stirring continuously. Drain any excess fat from the skillet.
- Add paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth, and rice. Bring the mixture to a low boil. Turn to a simmer and cover with a lid. Simmer for 20 minutes until rice is tender. Season with salt and fresh ground black pepper to taste.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 of the chopped cabbage and cook until slightly tender; 5-7 minutes. Spread cabbage over the bottom of the casserole dish. Top with 1/2 of the ground beef mixture. Sprinkle with 1/2 of the cheeses, blending them. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the other 1/2 of the chopped cabbage and cook until slightly tender, 5-7 minutes. Spread the cabbage over the cheese in the casserole dish. Top with the other 1/2 of the beef mixture and then with the remaining cheese.
- Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes or until the cheese is lightly browned.
Notes
- Substitute ground turkey, ground chicken, or ground pork for the ground beef.
- Add fresh herbs like thyme, rosemary, parsley, or dill.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
Calories: 407kcal | Carbohydrates: 31g | Protein: 26g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 327mg | Potassium: 484mg | Fiber: 3g | Sugar: 7g | Vitamin A: 575IU | Vitamin C: 43mg | Calcium: 374mg | Iron: 2mg
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