Cabbage Roll Casserole

How To Make Cabbage Roll Casserole

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 328kcal

Ingredients

  • 1 lb lean ground beef
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons brown sugar
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can low sodium beef broth
  • 1 cup long grain white rice (uncooked)
  • 2 tablespoons olive oil
  • 1 medium head green cabbage chopped
  • 1 1/2 cups finely shredded sharp cheddar
  • 1 1/2 cups finely shredded Monterey Jack Cheese

Instructions

  • Preheat oven to 350 degrees. Spray 9×13 inch casserole 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 simmer and cover with lid. Simmer for 20 minutes until rice is tender.
  • Heat 1 tablespoon olive oil in 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 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.
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