Cabbage Roll Casserole

Eastern European cabbage rolls inspired this no-roll shortcut, long beloved as a Midwest hotdish. Layers of chopped cabbage, beef, and uncooked rice bake under a paprika-tomato sauce until tender and saucy.

Serves 8 · 20 min prep · 75 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

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Ingredients

• 1 1/2 lb ground beefMeat
• 1 small head cabbage, choppedProduce
• 1 onion, dicedProduce
• 1 cup uncooked ricePantry
• 2 cans (15 oz each) tomato saucePantry
• 1 can (14.5 oz) diced tomatoesPantry
• 1 cup beef brothPantry
• 2 cloves garlic, mincedProduce
• 1 tsp paprikaSpices
• to taste salt and pepperSpices

Instructions

1. 1Heat oven to 350°F. Brown beef with onion and garlic; drain.
2. 2Layer half the cabbage in a deep casserole, then beef, uncooked rice, remaining cabbage.
3. 3Mix tomato products, broth, paprika, salt, and pepper; pour over. Cover tightly.
4. 4Bake 1 hour 15 minutes until rice and cabbage are tender. Rest 10 minutes.