Description
A cozy, hands-off dinner that captures the flavors of cabbage rolls without the fuss of stuffing.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 head of cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 cup uncooked rice
- 2 cups beef broth
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C). Chop the onion, mince the garlic, and core and chop the cabbage into bite-sized pieces. Measure the rice, open the cans, and have the beef broth ready.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent and fragrant, about 3–4 minutes. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat, then return the beef to the skillet.
- Stir the chopped cabbage into the beef mixture and cook until the cabbage starts to wilt, about 4–6 minutes. Add the diced tomatoes (with their juices), tomato sauce, uncooked rice, beef broth, paprika, and salt and pepper to taste. Mix everything well so the rice is evenly distributed.
- Transfer the mixture to a greased casserole dish. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake an additional 15 minutes until the rice is cooked through and the casserole is bubbly and starting to brown on top. Let it cool for 5–10 minutes before serving to allow the flavors to settle.
Notes
Serve warm with a dollop of Greek yogurt or sour cream and a sprinkle of parsley. Pairs well with a salad or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg