a delicious family casserole made using items I frequently keep on hand.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 2 ½ pounds cabbage, cut into strips
- 1 pound ground beef
- 1 medium onion, chopped
- 4 ½ cups cooked white rice
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Add cabbage strips to boiling water. Boil until tender. Drain.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Mix together meat and onion mixture with cooked rice, cabbage, tomato sauce, diced tomatoes, cabbage, salt, and pepper until well combined. Place mixture into a large glass baking dish.
- Bake in the preheated oven until bubbly and heated through, 30 to 45 minutes.
- You can use ground turkey instead of beef.
Nutrition Facts
| Calories | 480 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 9 g |
| Protein | 24 g |
| Saturated Fat | 6 g |
| Sodium | 670 mg |
| Sugars | 14 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
What a wonderful recipe for making an authentic tasting stuffed cabbage without the hard work of rolling them!! The only thing I did different was add some water as it wasn’t fluid enough to be in the oven and let the flavors cook together. I liked using cooked ground meat and cooked rice for this. The boiled cabbage also cut down on cook time and made sure it was all cooked. Excellent!! A keeper!
Just reading the ingredients, I was concerned about the lack of seasonings, so I did make a few changes to accommodate our tastes. I used El Pato Hot Tomato Sauce and basil, garlic and olive oil diced tomatoes. I also gave this a pretty healthy shot of Worcestershire sauce and a good sprinkle of garlic powder. I scaled this recipe in half which then called for a half can of tomatoes, but it was a little dry, so I ended up using the entire can. The amount of ground beef seemed disproportionate to the amounts of rice and cabbage, so I will increase the meat a bit the next time. Also, I know we all have different appetites, but in this house, even halving the recipe yielded 4 “generous” servings instead of 2-1/2. On the positive side, this really does taste like a stuffed cabbage roll, and it simply tasted good. Apologies for making a few changes to your recipe, but thanks for sharing. This is certainly a lot easier than stuffing cabbage rolls, and I will make this again. My rating is based on the changes I made.