Description
A quick and easy 30-minute weeknight dinner that captures the flavors of traditional stuffed cabbage rolls without the tedious rolling process. This one-dish bake features savory ground beef, tender cabbage, and rice in a rich tomato sauce, topped with melted cheddar cheese.
Ingredients
- 1.5 lbs ground beef (80/20 lean-to-fat ratio)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 medium head green cabbage (about 2 lbs), cored and chopped into 1-inch chunks
- 1 cup long-grain white rice
- 1 cup beef broth (low-sodium)
- 15 oz can tomato sauce
- 2 tablespoons ketchup
- 1 teaspoon dried dill weed
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1.5 cups sharp cheddar cheese, shredded
- 1/2 teaspoon paprika (optional)
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Chop the cabbage into 1-inch chunks and set aside.
- Heat a large skillet over medium-high heat. Add ground beef and diced onion. Break up the beef and cook until browned and onions are translucent (5-7 minutes). Drain excess grease, leaving a small amount for flavor.
- In a bowl, whisk together tomato sauce, ketchup, beef broth, soy sauce, Worcestershire sauce, dill, paprika, salt, and pepper until smooth.
- In a 9×13 inch baking dish, combine the cooked beef mixture, chopped cabbage, and uncooked rice. Pour the sauce mixture over everything and stir gently to combine.
- Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
- Remove foil and bake for another 5-10 minutes to allow the top to brown slightly.
- Remove from oven and sprinkle shredded cheddar cheese evenly over the top.
- Return to oven uncovered for 2-3 minutes until cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving to allow the sauce to thicken.
Notes
For best results, use long-grain white rice as it absorbs liquid well without becoming mushy. If using instant rice, reduce baking time by 10 minutes and reduce liquid by 1/4 cup. The sauce should look watery when mixed; the rice and cabbage will absorb the liquid during baking. Letting the casserole rest for 5-10 minutes after baking helps it set up for easier serving. This recipe is naturally gluten-free if using gluten-free soy sauce/tamari.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 380
- Sugar: 8
- Sodium: 650
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 4
- Protein: 22
Keywords: ground beef, stuffed cabbage, casserole, easy dinner, weeknight meal, comfort food, one pot, 30 minute meal, family friendly