Cabbage Roll Casserole

I’ve never actually had a cabbage roll, but I’ve read recipes and it looks like more work than I want to do. I found this recipe that cuts out all the rolling – it’s tasty and not terribly complicated. The only issue I have is coring the cabbage. Serves 6-8.

1 lb. ground beef
1/2 c chopped onion
3 cloves chopped garlic
1/2 can tomato sauce (14.5 oz of 29 oz can)
2 T Worcestshire sauce
1 3/4 lb chopped cabbage
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 redness 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.

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