Cabbage Never Roll Casserole
Say goodbye to the time-consuming task of rolling cabbage leaves with this comforting and hearty Cabbage Never Roll Casserole! Packed with tender ground beef, fragrant garlic, savory onions, and perfectly wilted cabbage, this one-dish meal offers all the flavors of traditional stuffed cabbage rolls without the fuss. Juicy crushed tomatoes, rich beef broth, and a blend of pantry spices like paprika and oregano combine to create a flavorful base, while uncooked rice seamlessly cooks to perfection in the oven. Topped with golden, bubbly mozzarella cheese and a sprinkle of fresh parsley, this family-friendly casserole is a delicious and effortless dinner idea. Ready in just about an hour and perfect for feeding a crowd, this recipe is ideal for busy weeknights or cozy weekend gatherings. Keywords: cabbage casserole recipe, no-roll stuffed cabbage casserole, easy cabbage dinner idea, hearty casserole with beef and rice.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 medium head, chopped green cabbage
- 1 cup, uncooked white rice
- 28 ounces (1 can) crushed tomatoes
- 15 ounces (1 can) tomato sauce
- 2 cups beef broth
- 2 tablespoons soy sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon. Drain any excess grease.
Add the diced onion and minced garlic to the skillet with the browned beef. Sauté for 2-3 minutes until the onions are softened and fragrant.
Stir in the chopped cabbage, and cook for about 5 minutes, stirring frequently, until the cabbage begins to wilt.
Add the uncooked rice, crushed tomatoes, tomato sauce, beef broth, soy sauce, oregano, paprika, salt, and black pepper to the skillet. Stir everything to combine well.
Let the mixture simmer for about 5-7 minutes, stirring occasionally, to slightly soften the rice and meld the flavors.
Transfer the skillet mixture into the prepared baking dish, spreading it out evenly.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil, sprinkle the shredded mozzarella cheese evenly over the top, and bake uncovered for an additional 15-20 minutes, or until the cheese is melted and bubbly and the rice is cooked through.
Remove the casserole from the oven and allow it to rest for 5-10 minutes before serving.
Garnish with fresh parsley, if desired, and enjoy your Cabbage Never Roll Casserole!
Nutrition Facts
Calories |
4187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.1 g | 294% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 14814 mg | 644% | |
| Total Carbohydrate | 312.2 g | 114% | |
| Dietary Fiber | 84.8 g | 303% | |
| Total Sugars | 179.8 g | ||
| Protein | 202.9 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2780 mg | 214% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 5076 mg | 108% | |
*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.
