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Stuffed Cabbage Roll Casserole
Melissa Hart

Stuffed Cabbage Roll Casserole

All the cabbage-roll flavor is here without the maddening business of peeling perfect leaves. Give the cabbage a head start in the skillet so it turns tender, not squeaky. The rice cooks in the tomato broth and binds the layers together.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 lb 85% lean ground beef
  • 8 oz ground pork
  • 1 medium yellow onion chopped
  • 1 small green cabbage cored and chopped into 1-inch pieces
  • 1 can 28 oz crushed tomatoes
  • 1 can 15 oz tomato sauce
  • 1 1/2 cups beef broth
  • 3/4 cup uncooked long-grain white rice
  • 1 tbsp brown sugar
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish with 1 teaspoon of the oil.
  2. Brown the beef, pork and onion in a deep skillet over medium-high heat for 8 to 10 minutes, until the meat reaches 160°F, then drain the fat.
  3. Add the remaining oil and cabbage and cook for 8 minutes, stirring often, until the cabbage begins to wilt.
  4. Stir in the crushed tomatoes, tomato sauce, broth, rice, brown sugar, salt and pepper.
  5. Transfer the mixture to the dish, cover tightly with foil and bake for 55 minutes.
  6. Stir from the edges toward the center, cover again and bake for 10 to 15 minutes more, until the rice and cabbage are tender.
  7. Rest the covered casserole for 10 minutes before serving.