Stuffed cabbage rolls is a classic dish of Eastern European cuisine, but it can be tedious to prepare. By tossing braised cabbage with a richly flavored beef-and-tomato sauce, the recipe below features all of the great flavors of stuffed cabbage without all the work. Rice absorbs the tasty sauce as the casserole bakes for a complete meal in just one pan.
You'll need to start this casserole with cooked rice, so it's an awesome way to use up leftovers. You could also sub leftover cooked kasha or quinoa for the rice for even more protein and flavor. The tomato sauce you choose will lend lots of flavor, so consider using a brand with fire-roasted tomatoes or roasted garlic.
5-ingredient cabbage casserole
6
5 minutes
40 minutes
45 minutes
1 tablespoon olive oil
1 pound ground beef
1 head green cabbage, thinly sliced
1 1/2 cups cooked rice
2 cups canned tomato sauce
salt
Preheat the oven to 350 degrees.
Heat the olive oil in a skillet over high heat and add the beef. Season with salt, and cook until browned on all sides. Remove the meat from pan with a slotted spoon and add the cabbage.
Add half cup of water to the cabbage and simmer it for 10 mins.
Bring back the meat, add the tomato sauce and rice, toss everything together and spread into a 9x13 inch casserole dish.
Bake for 35 minutes, or until hot and bubbly.
