Cabbage and Rice Casserole
Warm, comforting, and packed with wholesome ingredients, this Cabbage and Rice Casserole is a deliciously hearty dish perfect for weeknight dinners or cozy gatherings. Layers of tender green cabbage, fluffy white or brown rice, and a rich, savory tomato sauce are crowned with gooey, melted cheddar cheese for the ultimate baked casserole experience. Infused with aromatic garlic, onion, oregano, and paprika, this dish delivers robust, homestyle flavors in every bite. Nutrient-rich and vegetarian-friendly, it's a satisfying one-pan meal that’s easy to prepare and ideal for feeding a crowd. Plus, a sprinkle of fresh parsley adds a simple, vibrant garnish to complete this crowd-pleasing recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 cups Cooked white or brown rice
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 pieces Garlic cloves
- 1 14-ounce can Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 cup Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Shredded cheddar cheese
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Prepare the cabbage by removing any tough outer leaves. Cut the cabbage into quarters, remove the core, and chop into bite-sized pieces.
In a large pot, bring water to a boil. Add the chopped cabbage and blanch it for 3-4 minutes, until slightly tender. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Dice the onion and mince the garlic. Add the onion to the skillet and sauté for 3-4 minutes until softened. Add the garlic and cook for an additional 1 minute.
Add the diced tomatoes (with their juice), tomato paste, vegetable broth, oregano, paprika, salt, and black pepper to the skillet. Stir well and allow the mixture to simmer for 5-7 minutes.
In the prepared baking dish, layer half of the blanched cabbage evenly on the bottom. Spread half of the cooked rice on top of the cabbage. Pour half of the tomato sauce mixture over the rice and spread evenly.
Repeat the layers with the remaining cabbage, rice, and tomato sauce.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with fresh parsley, if desired, and enjoy!
Nutrition Facts
Calories |
1895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 5800 mg | 252% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 37.1 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1619 mg | 125% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2579 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
