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Cabbage Roll Beef and Rice Bake
Andre Lewis

Cabbage Roll Beef and Rice Bake

Chopped cabbage gives the taste of stuffed rolls without boiling and wrapping leaves. Rice cooks before assembly so it cannot steal all the tomato sauce in the oven. A pound and a half of beef, one cabbage and three cups of rice make ten heavy portions from modest groceries.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 1/2 pounds 85% lean ground beef
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • 1 small green cabbage cored and chopped
  • 1 can crushed tomatoes 28 ounces
  • 1 can tomato sauce 15 ounces
  • 1 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sweet paprika
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups cooked long-grain white rice

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish.
  2. Brown the beef and onion in a large deep skillet and drain. Add garlic for 30 seconds.
  3. Add the cabbage and cook for 8 to 10 minutes until wilted. Stir in crushed tomatoes, tomato sauce, broth, Worcestershire, paprika, salt and pepper and simmer 5 minutes.
  4. Fold in the cooked rice and spread the mixture in the dish. Cover tightly with foil.
  5. Bake for 35 minutes, uncover and bake 8 to 10 minutes more. Rest for 10 minutes before serving.