Cabbage Roll Casserole

This one is far more than the sum of its parts. Don’t get squicked out by the rice and noodles – the small amount of rice only serves to add some body and richness to the sauce. And the smoked paprika isn’t just me being fussy; the smoky flavor enhances the beefiness of even humble ground beef. Serves 6-8.

1 lb. ground beef
1 onion, chopped
3 cloves chopped garlic
14.5 oz or 400g can tomato sauce
2 T Worcestershire sauce
1 small head cabbage, cored and chopped, tough ribs discarded
1/3 c uncooked rice
1/2 tsp salt
1 tsp black pepper
1/2 tsp sweet smoked paprika
1 (14 oz) can beef broth

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, brown beef, onion and garlic in oil over medium high heat until pink is gone. Drain off fat.

In a large mixing bowl combine the tomato sauce, Worcestshire sauce, cabbage, rice, salt, pepper and paprika. Add meat mixture and mix all together. Pour mixture into a 9×13 inch baking dish. Pour broth over mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes. Serve hot over buttered noodles and top with sour cream or Greek yogurt.

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