Cabbage Roll Casserole
Equipment
- 9 X 13 baking dish
Ingredients
- 1 medium head green cabbage
- 1 medium onion
- 3 cloves garlic
- 2 T olive oil
- 1 pound ground beef
- ½ t paprika
- ½ t onion powder
- ¼ t red pepper flakes
- 2 T brown sugar
- 1 28-ounce can of crushed tomatoes
- 2 cups beef broth
- 1 t kosher salt
- ¼ t black pepper
- 1 cup long grain white rice (uncooked)
- fresh dill, for garnish
- grated or shredded Parmesan cheese, for garnish
Instructions
- Mise en place - Give the cabbage a rough chop. Peel and dice the onion. Peel and mince the garlic.
- Brown the ground beef - In a large skillet, heat the oil, then sauté the ground beef until it begins to brown, then add the onion. Cook until the beef is fully browned and the onion is softened. Reduce the heat to low. Add the garlic and cook for 1 minute, stirring continuously.
- Add the cabbage - Add ½ t paprika, ½ t onion powder, ¼ t red pepper flakes, 2 T brown sugar, the crushed tomatoes, 2 cups of beef broth, 1 t salt, ¼ t pepper, and 1 cup of rice to the skillet with the beef. Bring the mixture to a low boil. Stir in the cabbage, turn the heat down to a simmer, and cover with a lid. Simmer for 20-30 minutes until the rice and cabbage are tender. Chop the dill while the mixture is simmering.
- Let rest, and serve - Take the pan off the heat and allow the dish to cool a bit. Garnish with dill and serve.