Description
This Layered Cabbage Roll Casserole offers comforting traditional flavors with tender cabbage, savory meat, and rice baked altogether. It’s an easy and hearty dinner perfect for any night of the week.
Ingredients
Scale
- 1 medium head of cabbage sliced into ½ inch strips
- 2 pounds ground beef
- 1 small onion chopped small
- ⅔ cup uncooked rice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 24 ounces crushed tomatoes
- 15 ounces tomato sauce
- 2 tablespoons white wine vinegar
- ⅓ cup light brown sugar
Instructions
- Heat your oven to 350°F. Arrange the sliced cabbage evenly in the bottom of a 9×13 baking dish or two smaller pans.
- Over medium heat, cook the ground beef together with the chopped onion in a large skillet.
- Drain excess fat from the skillet and mix in the rice, chili powder, garlic powder, salt, and pepper with the meat. Stir in the crushed tomatoes until everything is well combined. Spread this meat mixture over the cabbage layer in the baking dish.
- Combine tomato sauce, brown sugar, and white wine vinegar, then pour this sauce evenly on top of the meat and cabbage layers. Cover the dish with foil.
- Bake the casserole for 90 minutes, then remove the foil and allow it to rest for 5 to 10 minutes before serving.
Notes
- FREEZER MEAL: Layer everything into the pan and when it has cooled completely, cover with foil or lids and freeze
- 1-2 days before you plan to eat this, take it out of the freezer and place it in the fridge
- Once thawed, bake as noted above
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Method: Baked
Nutrition
- Calories: 456 kcal
- Sugar: 19 g
- Sodium: 786 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Carbohydrates: 39 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 81 mg