Cabbage Roll Casserole

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