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Unstuffed Cabbage Roll Casserole
Andre Lewis

Unstuffed Cabbage Roll Casserole

Chopped cabbage and beef deliver the flavor of cabbage rolls without boiling and wrapping leaves. Cooked rice waits until the end so it does not drink the casserole dry. A head of cabbage stretches two pounds of beef into ten heavy scoops.
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 lbs 90-percent lean ground beef
  • 1 1/2 cups diced yellow onion
  • 3 cloves garlic minced
  • 8 cups chopped green cabbage
  • 28 oz canned crushed tomatoes
  • 15 oz canned tomato sauce
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups cooked long-grain white rice

Method
 

  1. Brown the beef and onion in a skillet for 9 minutes until the beef reaches 160°F, drain the fat, and stir in the garlic.
  2. Place half the cabbage in a 6-quart crockpot, add the beef mixture, and cover with the remaining cabbage.
  3. Whisk the tomatoes, tomato sauce, broth, Worcestershire, salt and pepper and pour it over the layers.
  4. Cover and cook on low for 6 hours until the cabbage is tender.
  5. Fold in the cooked rice and cook on high for 20 to 30 minutes until hot and thick enough to scoop.