Cabbage Roll Casserole
TOTAL TIME: Prep: 20 min. Bake: 55 min.
YIELD: 8 servings.
I layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work. —Doreen Martin, Kitimat, British Columbia
Ingredients
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2 pounds ground beef
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1 large onion, chopped
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3 garlic cloves, minced
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2 cans (15 ounces each) tomato sauce, divided
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1 teaspoon dried thyme
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1/2 teaspoon dill weed
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1/2 teaspoon rubbed sage
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon cayenne pepper
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2 cups cooked rice
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4 bacon strips, cooked and crumbled
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1 medium head cabbage (2 pounds), shredded
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1 cup shredded part-skim mozzarella cheese
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Coarsely ground pepper, optional
Directions
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1.
Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking beef into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.
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2.
Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
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3.
Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.
Nutrition Facts
1-1/3 cups: 384 calories, 19g fat (7g saturated fat), 83mg cholesterol, 813mg sodium, 26g carbohydrate (6g sugars, 5g fiber), 29g protein.
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