Stuffed Cabbage Casserole
All the flavors of stuffed cabbage rolls, made easy in one pot with ground meat, tender cabbage, rice, and a savory tomato sauce.
Ingredients
- 1 tbsp olive oil 15 ml
- 1 lb ground turkey or beef 450 g
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can tomato sauce (425 g) 15-ounce
- 1 cup beef or chicken broth or water, 240 ml
- 1 cup long-grain white rice uncooked, 185 g
- 1 small head green cabbage cored and chopped, about 2 lbs / 900 g
- 1 cup shredded Monterey Jack or cheddar cheese 113 g
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground meat and chopped onion. Cook, breaking up the meat with a spoon, until it is browned and the onion is soft, about 5-7 minutes. Drain off any excess fat.
- Stir in the minced garlic, paprika, dried thyme, salt, and pepper. Cook for about 30 seconds until fragrant.
- Pour in the tomato sauce and broth (or water). Add the uncooked rice and stir to combine. Bring the mixture to a simmer.
- Spread the chopped cabbage evenly over the top of the rice mixture. Do not stir it in.
- Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. The cabbage should be wilted and tender.
- Confirm the ground meat has reached a safe internal temperature of 160°F (71°C) using a food thermometer.
- Remove the pot from the heat. Stir everything together to combine the cabbage with the rice and meat.
- Sprinkle the shredded cheese over the top of the casserole. Cover the pot again for 1-2 minutes to allow the cheese to melt.
- Garnish with fresh parsley before serving.
Notes
For food safety, ground meat should be cooked to a minimum internal temperature of 160°F (71°C).
The amount of chopped cabbage will seem very large at first, but it cooks down significantly as it steams.
Using beef or chicken broth instead of water adds a richer, deeper flavor to the casserole.
This recipe is written for standard long-grain white rice. If you use instant rice, add it during the last 5 minutes of cooking to prevent it from getting mushy. Brown rice will require about 20-25 additional minutes of cooking and an extra 1/2 cup of liquid.