
Yields:
6 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 15 mins
Cal/Serv:
506
We took everything you love about traditional stuffed cabbage and turned it into a crowd-friendly, no-fuss casserole. You don't even need to cook the rice beforehand—it cooks in the big and bubbly bake. Now that's weeknight-friendly!
Advertisement - Continue Reading Below
Ingredients
Cooking spray
- 1
large head cabbage, roughly chopped
- 2 Tbsp.
extra-virgin olive oil
- 1
large onion, chopped
- 3
cloves garlic, minced
- 1 lb.
ground beef
- 2 Tbsp.
tomato paste
- 1
(14.5-oz.) can chopped tomatoes
- 1 cup
rice
- 3 cups
low-sodium chicken broth (or water)
Chopped parsley, for serving
Directions
- Step 1Preheat oven to 350° and grease a 9"-x-13" baking dish with cooking spray. In a large dutch oven or pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef, breaking up meat with a wooden spoon, and cook until no longer pink, about 6 minutes. Drain fat.
- Step 2Return skillet to heat. Stir in tomato paste until beef is coated, then add chopped tomatoes, rice, and 2 cups broth. Season with oregano, salt, and pepper. Bring mixture to a simmer and cook 10 minutes, stirring frequently to prevent rice from scorching. Gradually stir in cabbage and cook until slightly wilted, 5 minutes. Stir in remaining 1 cup broth.
- Step 3Transfer mixture to prepared baking dish and cover dish with foil.
- Step 4 Bake until rice is tender, about 40 minutes.
- Step 5 Garnish with parsley before serving.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below