Description

This Stuffed Cabbage Roll Recipe offers a comforting, hearty dish featuring a flavorful mixture of ground beef, rice, and cabbage baked in a savory tomato sauce and topped with melted cheese. Perfect for a family dinner, this recipe brings together tender cabbage pieces infused with aromatic spices and rich beef broth, all baked to perfection in the oven for a warm, satisfying meal.

Ingredients

Scale

Meat and Vegetables

1 pound lean ground beef
1 large white onion, diced
3 cloves garlic, minced
1 medium head green cabbage, outer leaves discarded and chopped into 1½-inch cubes

Seasonings and Oils

1 tablespoon olive oil
1 tablespoon Italian seasoning
1 teaspoon paprika
1 teaspoon salt, plus more to taste
½ teaspoon pepper, plus more to taste

Liquids and Sauces

1 (32-ounce) can tomato sauce
3 cups low-sodium beef broth

Grains and Dairy

1 cup long-grain white rice, rinsed
2 cups freshly shredded mozzarella cheese (or cheddar cheese, Colby Jack, Pepper Jack, etc.)

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Instructions

Preheat and Prepare Dish: Preheat the oven to 350 degrees Fahrenheit and spray a large 9×13-inch casserole dish with non-stick cooking spray. Set aside to use later for baking the casserole.
Cook Ground Beef: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up continuously with a wooden spoon or spatula until it is no longer pink. Drain any excess grease, then transfer the browned beef to a clean plate or bowl and set aside.
Sauté Onions and Add Seasonings: Return the skillet to medium heat and add the olive oil. Stir in the diced onion and cook until softened, about 10 minutes. Next, stir in the minced garlic, Italian seasoning, paprika, salt, and black pepper, cooking for 30 to 60 seconds while stirring to release their aromas.
Cook Cabbage and Simmer Sauce: Add the chopped cabbage to the skillet and cook until it begins to soften, about 5 minutes. Pour in the tomato sauce and beef broth, mix well, then increase the heat to high and bring to a simmer. Let it simmer gently for 1 to 2 minutes to meld the flavors before removing from the heat.
Assemble Casserole: Carefully transfer the tomato and cabbage mixture into the prepared baking dish. Add the rinsed uncooked white rice and the browned ground beef on top, then mix all the ingredients thoroughly in the dish to distribute evenly.
Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes. This allows the rice to cook and the flavors to blend.
Add Cheese and Finish Baking: After 45 minutes, remove the foil and gently fluff the mixture with a fork. Sprinkle the shredded cheese evenly over the top. Return the dish to the oven uncovered and bake for an additional 10 to 20 minutes, or until the cheese is melted and bubbly and the rice is fully cooked.
Serve: Garnish with freshly chopped parsley for a pop of color and fresh flavor. Optionally, serve with a dollop of sour cream on the side to add creaminess and balance the tomato sauce’s acidity.

Notes

Be sure to rinse the rice thoroughly to remove excess starch and prevent it from becoming gummy during baking.
Use low-sodium beef broth to better control the salt level in the dish. Adjust seasoning at the end if necessary.
If you prefer a spicier dish, consider adding a pinch of red pepper flakes when cooking the onions and garlic.
For a vegetarian version, replace ground beef with cooked lentils or plant-based meat alternatives and use vegetable broth instead of beef broth.
Leftovers reheat well in the microwave or oven and can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving (approx. 1/8 of recipe)
Calories: 380
Sugar: 8g
Sodium: 480mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 28g
Cholesterol: 75mg