Description
This Stuffed Cabbage Casserole is a comforting and hearty dish combining seasoned ground beef, tender cabbage, and cooked rice baked to perfection under a layer of melted mozzarella cheese. Perfect as a family-friendly meal, it features rich tomato flavors and a touch of paprika, offering a delicious twist on traditional stuffed cabbage rolls without the rolling hassle.
Ingredients
Scale
Meat Mixture
- 2 tbsp olive oil, divided
- 1 medium onion, diced
- 2 tsp salt, divided
- 1/2 tsp black pepper
- 2 garlic cloves, minced
- 1 lb lean ground beef
- 2 tsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 can (15 oz) tomato puree
- 1 can (15 oz) diced tomatoes
- 1 1/2 cups cooked white rice
Cabbage Layer
- 1/2 large green cabbage (or 1 small), cored and chopped
- 1 tbsp olive oil
- 1 tsp salt
Topping
- 1 cup shredded mozzarella cheese
Instructions
- Sauté onions: Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and cook for about 5 minutes until softened. Season with 1 tsp salt and black pepper.
- Add garlic and brown beef: Stir in the minced garlic and cook for 1 minute until fragrant. Add the lean ground beef and cook, stirring frequently, until the beef is fully browned.
- Simmer the sauce: Mix in the tomato paste, Worcestershire sauce, paprika, tomato puree, and diced tomatoes. Reduce heat to a simmer and cook for 15 to 20 minutes to meld the flavors.
- Incorporate cooked rice: Stir the cooked white rice into the beef mixture and set aside.
- Cook cabbage: In a separate pan, heat 1 tbsp olive oil over medium-high heat. Add the chopped cabbage and cook for 5 to 7 minutes until slightly softened. Season with the remaining 1 tsp salt.
- Prepare to bake: Preheat the oven to 350°F (175°C). Grease a baking dish to prevent sticking.
- Assemble casserole: Spread one-third of the beef mixture evenly on the bottom of the baking dish. Layer half of the cooked cabbage over the beef. Repeat with another one-third of the beef mixture and the remaining cabbage. Top with the last third of the beef mixture.
- Bake covered: Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
- Add cheese and finish baking: Remove foil and sprinkle mozzarella cheese evenly over the top. Return to the oven and bake uncovered for an additional 10 to 15 minutes until the cheese is bubbly and golden brown.
- Rest before serving: Remove from the oven and let the casserole rest for 5 minutes to allow the flavors to settle. Serve warm.
Notes
- Use lean ground beef to reduce excess fat and maintain a balanced flavor.
- Make sure to cook the cabbage until just tender; overcooking may make it mushy in the casserole.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives and adjust seasonings accordingly.
- Feel free to experiment with different cheese toppings like cheddar or provolone for varied flavor profiles.
