Best Stuffed Cabbage Casserole Recipe
This stuffed cabbage casserole is interestingly nothing but the beautiful amalgamation of stuffed shredded cabbage, tomatoes, ground beef and brown rice that are cooked with tangy-sweet tomato sauce and with the topping of melted cheese. This dish is worth your time and efforts.
Ingredients
- 2 tsp olive oil divided
- 1 tbsp Finely minced garlic
- Fresh ground black pepper
- 1/4 cup Water
- 2 cups Cooked brown rice
- 1 1/2 head Green cabbage
- 1/2 tsp Dried thyme
- 1 lb 95% Lean ground beef
- 1 tsp Sweet Hungarian Paprika
- salt
- 1 can Diced tomatoes with juice
- 1 large sized Onion
- 1 can tomato sauce
- 2 cups Low-fat mozzarella cheese
Instructions
- Get the oven ready by preheating it to 350°F. Take a large glass casserole dish and spray it with non-stick spray.
- Take a large frying pan and heat it on medium heat flame; pour ground beef into it and keep cooking it until it harnesses some brown hue and completely cooked well; break it apart while it is still cooking. Take out the ground beef and keep it aside.
- Pour one teaspoon of olive oil in the same pan along with finely chopped onions, and cook it on medium heat flame until the onion becomes brown and translucent, for at least 5 minutes.
- Add the dried thyme, minced garlic and paprika and keep cooking it for extra 2 minutes. Afterwards, pour the diced tomatoes, tomato sauce, ground beef and juice.
- Stream some water into the pan. Simmer it until it gets a little thick, for fifteen to twenty minutes.
- Chop the cabbage in half while it simmers. Chop the core well, and eradicate withered leaves; Chop the cabbage into fine 1 inch of pieces.
- Take a large frying pan and heat the remaining olive oil; pour the shredded cabbage and cook it over medium heat, and until the cabbage is wholly wilted, flip it over numerous times as it cooks. Season the dish with freshly ground black pepper and salt.
- When the tomato mixture and meat blend is thickened and cooked, stream 2 cups of cooked rice and very carefully combine it.
- Take a casserole dish and spray with non-stick spray and drizzle up half of the meat and cabbage on it, also the leftover meat blend.
- Cover it up very tightly with foil and bake it for 40 minutes, or to the point, complete blend forms some bubbles on the sides.
- Take out the foil and drizzle up some cheese. Keep it uncovered and bake for extra 20 minutes, or to the point, whole cheese is melted and gets a slight brown hue. Cut it into ten slices and serve it warm.
Notes
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