This Cabbage Roll Casserole Tastes Like What Grandma Made With Less Work by Donna John
Remember your grandma boiling cabbage leaves, stuffing them with a filling, rolling them and then (finally!) baking them in a tomato sauce? Busy moms don't have time for that. With this easy cabbage roll casserole recipe, all you'll be rollin' is out of the kitchen.
- 1 head cabbage, cored and chopped
- 1/4 cup water
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 2 tablespoons brown sugar
- 1/4 teaspoon cayenne, or to taste
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) beef broth
- 1 cup long-grain white rice
- 1 1/2 cups grated mozzarella cheese
- 1 1/2 cups grated sharp cheddar cheese
Here's how to make it:
Put the chopped cabbage and water into a large pot. Cook until just tender, stirring often, about 10 minutes. Season with salt and pepper, to taste.
Cook the ground beef and onion until meat is browned. Add the garlic and cook another minute.
Add the paprika, onion powder, brown sugar, cayenne, tomato sauce, beef broth and rice. Bring to a boil, reduce heat, cover and simmer 20 minutes, or until rice is tender.
Put half of the cabbage onto the bottom of a 13x9-inch casserole dish.
Top with half of the meat mixture.
Sprinkle with half of the cheeses.
Repeat with another layer. Cover with foil and bake in a preheated 350-degree F oven for 20 minutes. Uncover and bake for another 20 minutes.
Related Products on Amazon We Think You May Like:
Tomato Sauce $1 & Up
Beef Broth $1 & Up
Paprika $3 & Up
Onion Powder $3 & Up
Cayenne $3 & Up
Brown Sugar $2 & Up
Long-grain White Rice $3 & Up
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