Description
A hearty, one-pan cabbage and ground beef casserole that brings the comforting flavors of stuffed cabbage rolls without the hassle. Perfect for meal prep or a quick, nutritious family dinner.
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 1 small head of cabbage, chopped
- 1 cup uncooked white rice
- 1 (29 oz) can tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, brown the ground beef with the chopped onion until the meat is no longer pink. Drain any excess fat.
- In a large mixing bowl, combine the chopped cabbage, uncooked rice, tomato sauce, salt, pepper, garlic powder, paprika, and red pepper flakes. Mix in the cooked beef and onion.
- Transfer the mixture into a greased 9x13-inch baking dish and spread evenly.
- Cover with aluminum foil and bake for 1 hour.
- Remove foil, sprinkle shredded cheddar cheese if using, and bake uncovered for an additional 15 minutes or until the cheese is melted and bubbly.
- Let rest for 10 minutes before serving.
Notes
- Use green cabbage for best texture, or substitute with savoy cabbage.
- No need to pre-cook the rice; it cooks in the casserole.
- Can be made ahead and refrigerated before baking.
- Freezes well for up to 3 months.
- Slow cooker adaptation available—cook on low for 6-7 hours or high for 3-4 hours.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
