Stuffed Cabbage Casserole

Equipment

• Large skillet
• Large pot
• 9×13-inch casserole dish
• Mixing spoon
• Aluminum foil

Ingredients

For the Casserole

• 2 pounds (900 g) green cabbage, chopped
• 1½ pounds (680 g) lean ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup uncooked long-grain rice
• 2 cans (15 oz each) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon black pepper

Optional Garnishes

• Fresh parsley
• Sour cream
• Chopped green onions

Instructions

Step 1: Prepare the Cabbage

1. Bring a large pot of water to a boil.
2. Add chopped cabbage.
3. Cook for 5 minutes until slightly softened.
4. Drain thoroughly and set aside.

Step 2: Cook the Meat Mixture

1. Heat a large skillet over medium heat.
2. Add ground beef and diced onion.
3. Cook until beef is browned.
4. Drain excess fat.
5. Stir in garlic and cook for 1 minute.

Step 3: Prepare the Sauce

1. Add tomato sauce, diced tomatoes, beef broth, brown sugar, Worcestershire sauce, paprika, oregano, parsley, salt, and pepper.
2. Stir well.
3. Simmer for 10 minutes.

Step 4: Add Rice

1. Stir uncooked rice into the meat mixture.
2. Mix until evenly combined.

Step 5: Assemble the Casserole

1. Grease a 9×13-inch baking dish.
2. Spread half of the cabbage on the bottom.
3. Spoon half of the meat mixture over the cabbage.
4. Repeat with remaining cabbage and meat mixture.

Step 6: Bake

1. Cover tightly with foil.
2. Bake at 350°F (175°C) for 60–75 minutes.
3. Check that rice is tender and casserole is bubbling.

Step 7: Rest and Serve

1. Allow casserole to rest for 10 minutes.
2. Garnish with parsley or sour cream.
3. Serve warm.

Nutrition

Calories: 390 · Protein: 24g · Fat: 22g · Carbohydrates: 25g · Saturated Fat: 8g · Fiber: 5g · Sugar: 8g · Sodium: 620mg