Description

A deconstructed version of traditional cabbage rolls, this casserole combines layers of cabbage, ground meat, and a savory tomato sauce for an easy and comforting meal.

Ingredients

Units Scale

1 1/2 pounds ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 small head cabbage, chopped
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1/2 cup water
1 cup cooked rice
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 cup shredded mozzarella cheese (optional)

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Instructions

Preheat the oven to 350°F (175°C).
In a large skillet, cook the ground beef, onion, and garlic over medium heat until the meat is browned and the onion is tender. Drain excess fat.
Stir in the diced tomatoes, tomato sauce, water, cooked rice, salt, pepper, paprika, oregano, and thyme. Simmer for 10 minutes.
In a greased 9×13 inch baking dish, layer half the chopped cabbage, then half the meat mixture. Repeat layers.
Cover with foil and bake for 45 minutes.
Remove foil, sprinkle with mozzarella cheese if using, and bake for an additional 10-15 minutes until the cabbage is tender and cheese is melted.
Let rest for 10 minutes before serving.

Notes

You can substitute ground turkey or pork for the beef.
For a low-carb version, omit the rice or use cauliflower rice.
This dish freezes well; make ahead and reheat when needed.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 540mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 22g
Cholesterol: 60mg