Description
Stuffed Cabbage Casserole is a hearty and comforting dish that captures the flavors of traditional stuffed cabbage rolls with less fuss. Ground beef, aromatic onions, and garlic are simmered in a rich tomato sauce enhanced with Worcestershire sauce and paprika, then combined with cooked rice and layered with tender sautéed cabbage. Baked with a generous topping of melted mozzarella cheese, this casserole offers all the satisfying elements of stuffed cabbage in a simple, delicious meal perfect for family dinners.
Ingredients
Meat Sauce
- 2 tbsp olive oil (divided)
- 1 medium onion, diced
- 2 teaspoons salt (divided)
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 1 lb lean ground beef
- 2 tsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 teaspoon paprika
- 1 can tomato puree (about 15 oz)
- 15 oz diced tomatoes
- 1 ½ cups cooked white rice
Cabbage Layer
- ½ large green cabbage or 1 small cabbage, cored and chopped into bite-sized pieces
- 2 tbsp olive oil (remaining from divided)
- 1 tsp salt (remaining from divided)
Topping
- 1 cup shredded mozzarella cheese
Instructions
- Sauté Onions and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and season with 1 teaspoon of salt and black pepper. Cook until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the Ground Beef: Add the ground beef to the skillet with the onions and garlic. Cook, breaking the meat apart with a spatula, until fully browned and no longer pink, approximately 8-10 minutes.
- Add Flavorings and Tomatoes: Stir in the tomato paste, Worcestershire sauce, and paprika. Incorporate the tomato puree and diced tomatoes into the skillet. Bring the mixture to a simmer and cook uncovered for 15-20 minutes, allowing the sauce to thicken and flavors to meld.
- Combine with Rice: Once the sauce has simmered, stir in the cooked white rice until evenly combined and heated through. Remove from heat.
- Cook the Cabbage: In a separate large pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chopped cabbage and season with the remaining 1 teaspoon of salt. Cook, stirring occasionally, until the cabbage is wilted and partially cooked but still slightly crisp, about 7-8 minutes. Remove from heat.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ready it for baking the casserole.
- Assemble the Casserole: In a baking dish, spread one-third of the meat and rice sauce evenly as the base layer. Top this with half of the cooked cabbage. Repeat with another one-third of the sauce and the remaining half of the cabbage. Finish by spreading the last third of the sauce on top.
- Bake Covered: Cover the baking dish tightly with foil to retain moisture. Bake the casserole in the preheated oven for 30 minutes to heat through and further meld the flavors.
- Add Cheese and Finish Baking: Carefully remove the foil and sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Return the dish to the oven, uncovered, and bake until the cheese is melted, bubbly, and lightly golden, about 10 minutes.
- Serve: Remove from oven and let the casserole cool slightly before serving. Enjoy this comforting dish warm as a satisfying main course.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Use freshly cooked rice or leftover rice — jasmine or long-grain white rice works well.
- Adjust the amount of Worcestershire sauce or paprika to your taste preferences.
- For a spicier kick, add some red pepper flakes when simmering the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, ensure Worcestershire sauce used is gluten-free.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
