Description
This delicious layered casserole combines ground beef and cabbage, topped with a tomato sauce and rice.
Ingredients
Scale
- 2 pounds ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 28 ounce can crushed tomatoes
- 1 19 ounce can tomato sauce
- 1 bay leaf
- ¼ cup long grain rice, uncooked
- 1 medium head cabbage, chopped
- 1 tablespoon oil (for sautéing cabbage)
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet over medium-high heat, brown the ground beef with the onion, garlic, salt, and pepper, breaking up the meat as it cooks. Drain any excess fat.
- Stir in the crushed tomatoes, tomato sauce, and bay leaf. Bring to a simmer, then reduce heat and simmer for 15 minutes.
- Remove and discard the bay leaf, then stir in the uncooked rice. Set the sauce aside.
- While the sauce simmers, heat 1 tablespoon of oil in a large pan over medium heat. Add the chopped cabbage and cook for 10–15 minutes, until softened. Remove from heat.
- In a 9×13-inch (23×33 cm) baking dish, layer half of the softened cabbage on the bottom.
- Spoon the meat and rice sauce evenly over the cabbage layer.
- Top with the remaining softened cabbage.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until heated through, the rice is tender, and the cabbage is soft.
- Let the casserole rest for a few minutes before serving.
Notes
- This recipe can be made ahead of time and baked when ready to serve.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg