Cabbage Beef Casserole Lazy Cabbage Rolls Dairy Free
Satisfy your cravings for hearty, homey comfort food with this Cabbage Beef Casserole, a simplified take on classic cabbage rolls that's both dairy-free and irresistibly flavorful. Perfectly seasoned ground beef is combined with tender chopped cabbage, fluffy cooked rice, and a rich tomato-based sauce enhanced with smoky paprika and thyme. This one-pan wonder skips the labor-intensive rolling and layering, making it a time-saving, crowd-pleasing weeknight meal. Baked to perfection in just over an hour, the casserole delivers all the cozy, savory goodness of traditional stuffed cabbage rolls in an easy, family-friendly format. Garnish with fresh parsley for a vibrant finish, and enjoy this filling, nutritious dish straight from the oven! Keywords for SEO: lazy cabbage rolls, cabbage beef casserole, dairy-free casserole, easy weeknight dinner, hearty comfort food, stuffed cabbage alternative.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 large, diced Yellow onion
- 3 minced Garlic cloves
- 1 medium head, chopped Green cabbage
- 2 cups Cooked white or brown rice
- 14.5 ounces (1 can) Diced tomatoes (with juices)
- 14 ounces (1 can) Tomato sauce
- 1 cup Beef broth
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add olive oil.
Add the diced onion and sauté until soft and translucent, about 3-5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the ground beef to the skillet. Cook and crumble the beef until browned, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the smoked paprika, dried thyme, salt, and black pepper. Mix well to evenly coat the beef with the spices.
In a large mixing bowl, combine the chopped cabbage, cooked rice, diced tomatoes with their juices, tomato sauce, and beef broth.
Add the cooked beef mixture to the bowl and stir everything together until well-mixed.
Transfer the mixture to a 9x13-inch casserole dish, spreading it out evenly.
Cover the dish tightly with aluminum foil to prevent the cabbage from drying out.
Bake in the preheated oven for 50 minutes.
Remove the foil and bake for an additional 10 minutes to allow the top to lightly brown.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
3924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 10920 mg | 475% | |
| Total Carbohydrate | 370.7 g | 135% | |
| Dietary Fiber | 75.0 g | 268% | |
| Total Sugars | 152.1 g | ||
| Protein | 150.4 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 996 mg | 77% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 3520 mg | 75% | |
*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.
