Cabbage Roll Casserole
Cabbage rolls are delicious comfort food, but if you'd like an easy version, make this Cheesy Cabbage Roll Casserole. Layers of tender sauteed cabbage, beef with rice in a tomato sauce, and a Monterey Jack/cheddar cheese blend; all of the cabbage roll flavor packed into one dish!
- 1 pound lean ground beef
- 1 medium onion peeled and chopped
- 3 cloves garlic minced
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper optional
- 2 tablespoons brown sugar
- 1 15 ounce can tomato sauce
- 1 14.5 ounce can low sodium beef broth
- 1 cup long grain white rice uncooked
- 2 tablespoons olive oil
- 1 medium head green cabbage chopped
- 1 1/2 cups sharp cheddar shredded
- 1 1/2 cups Monterey Jack cheese shredded
Preheat oven to 350F degrees. Spray 9×13-inch casserole dish with nonstick cooking spray; set aside.
Crumble the ground beef into a large pot. Add the onion and cook over medium heat until the meat is fully browned. Reduce the heat to low. Add the garlic and cook for 1 minute, stirring often. Drain off any excess fat.
Add the paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth, and uncooked rice. Bring the mixture to a slow boil then cover with a lid and simmer for 20 minutes until the rice is tender.
Heat the olive oil in large skillet over medium heat. Add the chopped cabbage and cook until slightly tender, about 5-7 minutes.
Spread half of the cooked cabbage over the bottom of the casserole dish. Top with half of the beef and rice mixture. Sprinkle with half of the cheeses. Add the remaining cabbage, then the remaining beef and rice mixture, then top with the remaining cheese.
Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes.