Stuffed Cabbage Casserole

 Stuffed Cabbage Casserole (Oven-Baked)

Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour

 Ingredients

• 1 lb (450 g) ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 small head green cabbage, chopped
• 1 cup uncooked white rice
• 1 can (15 oz / 425 g) tomato sauce
• 1 can (14.5 oz / 410 g) diced tomatoes
• 2 cups beef broth
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and black pepper, to taste
• Optional: 1–2 tbsp brown sugar (for a slightly sweet balance)

 Instructions

1. Preheat oven to 180°C (350°F).
2. Cook the beef:
   In a large skillet, heat olive oil over medium heat. Add onion and cook until soft (about 3–4 minutes). Stir in garlic, then add ground beef. Cook until browned. Season with salt, pepper, paprika, and oregano.
3. Prepare cabbage:
   While the beef cooks, chop the cabbage into bite-sized pieces.
4. Assemble the casserole:
   In a large baking dish, combine:
   • Cooked beef mixture
   • Chopped cabbage
   • Uncooked rice
   • Tomato sauce
   • Diced tomatoes (with juices)
   • Beef broth
   • Optional brown sugar

   Mix everything well so the rice is fully submerged in liquid.

5. Bake:
   Cover tightly with foil and bake for 45 minutes.
6. Finish baking:
   Remove foil, stir gently, and bake uncovered for another 15–20 minutes, until rice is tender and cabbage is soft.
7. Rest & serve:
   Let sit for 5–10 minutes before serving.

 Tips

• Swap beef for ground turkey for a lighter version.
• Add a sprinkle of shredded cheese on top in the last 10 minutes for a richer finish.
• Serve with crusty bread or a simple salad.