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Cabbage Roll Casserole Recipe

20-Minute Prep-Time Cabbage Roll Casserole

Forget about cooking and rolling each cabbage leaf! Making Cabbage Roll Casserole is way easier and faster!
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 8 SERVINGS
Calories: 231kcal
Author: Kathy

Ingredients

  • 1 lb lean ground beef
  • ½ cup onion, chopped
  • 1 medium cabbage, chopped (around 10 cups)
  • ¾ cup white long-grain rice
  • 1- 28 oz can tomato sauce
  • 2 cups beef broth
  • 1 ½ tsp salt, divided
  • Freshly ground black pepper to taste
  • 2 tsp fresh thyme
  • 2 bay leaves

Instructions

  • Spray a 9x13-inch casserole dish with cooking spray and preheat the oven to 350 F.
  • Heat a large skillet over medium-high heat, and brown the ground beef with the chopped onion until no pink is left in the meat. Season with ½ tsp salt and pepper.
  • In a large bowl, mix the cabbage, rice, and tomato sauce until well combined. Season with 1 tsp salt and pepper to taste.
  • Transfer half of the cabbage mixture to the baking dish.
  • Spoon the ground beef evenly over the cabbage mixture.
  • Top with the remaining half of the cabbage mixture
  • Pour the beef broth evenly over the casserole sprinkle the fresh thyme and place the bay leaves on top.
  • Cover with foil and bake for 1 hr 20 minutes. At the 50-minute mark, remove the casserole from the oven, take off the foil, stir everything to ensure proper cooking, cover with foil again, and continue cooking until the rice is cooked through.

Nutrition

Calories: 231kcal | Carbohydrates: 28g | Protein: 16g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Trans Fat: 0.25g | Cholesterol: 35mg | Sodium: 1072mg | Potassium: 623mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4IU | Vitamin C: 56mg | Calcium: 7mg | Iron: 21mg