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stuffed cabbage casserole

(2 ratings)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I found this recipe while searching for another and decided this sounded better than the first. I have chosen not to chop the cabbage finely as suggested. I prefer larger hunks! Recipe & photo: skinnytaste.com

(2 ratings)
yield 10 serving(s)
prep time 35 Min
cook time 55 Min

Ingredients For stuffed cabbage casserole

  • 2 tsp
    olive oil, divided
  • 1 lb
    lean ground beef
  • 1 lg
    onion, chopped
  • 1 Tbsp
    minced garlic
  • 1/2 tsp
    dried thyme
  • 1 tsp
    sweet hungarian paprika
  • salt and black pepper to taste
  • 1 lg
    head green cabbage, cored and cut into small wedges
  • 1 can
    (14.5 oz.) petite diced tomatoes with juice
  • 1 can
    (15 oz.) tomato sauce
  • 1/4 c
    water
  • 2 c
    cooked brown rice
  • 2 c
    low-fat mozzarella cheese

How To Make stuffed cabbage casserole

  • 1
    In a large skillet over medium heat, cook ground beef until browned and cooked through. Remove and set aside.
  • 2
    In the same skillet, add 1 tsp. olive oil, chopped onion, and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it is hot and slightly thickened, about 15-20 minutes.
  • 3
    While it simmers, cut the cabbage in half, remove the core and any wilted outer leaves. Cut into small wedges. (Or chop coarsely into 1-inch pieces, if you prefer.)
  • 4
    Heat remaining olive oil in a large skillet or dutch oven, add the cabbage and cook over medium-high heat until the cabbage is about half-cooked, turning it over several times so it all cooks. Season with salt and pepper.
  • 5
    When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
  • 6
    Spray a 13x9" casserole dish with non-stick spray and layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake in a preheated 350-degree oven for 40 minutes, or until the mixture is just starting to bubble on the edges.
  • 7
    Remove foil and sprinkle on cheese. Bake uncovered an additional 15 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.
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