Stuffed Cabbage Casserole with Rice

This amazing Stuffed Cabbage Casserole with Rice came from my friend Dolores many years ago, and it’s great for winter comfort food. Now I have a recipe for Low-Carb Deconstructed Stuffed Cabbage Casserole (with cauliflower rice) that’s a low-carb version for this recipe. I’m moving this recipe with rice to the archives, but keeping the printer-friendly version here so people who are fans of this recipe can still find it!

Ingredients

• 1 1/2 T olive oil, divided (more or less, depending on your pan)
• 1 lb. ground beef
• 1 medium onion, chopped small
• 1 T finely minced garlic
• 1/2 tsp. dried thyme
• 1 tsp. sweet Hungarian Paprika (see notes)
• 1/2 tsp. sharp Hungarian Paprika (optional; if making for kids I might leave this out)
• salt and fresh ground black pepper to taste (for seasoning meat mixture and cooked cabbage)
• 1 1/2 heads green cabbage, coarsely chopped
• 1 14.5 oz. can petite dice tomatoes with juice
• 1 15 oz. can tomato sauce
• 1/4 cup water (just enough to rinse out each of the cans)
• 2 cups cooked rice (see notes)
• 2 cups cheese (optional; see notes)

Instructions

1. Preheat oven to 350F/180C.  Spray a large glass or crockery casserole dish with non-stick spray. (I used a dish that was 12″ x 10″.)
2. Heat 1-2 tsp. olive oil in a large frying pan; add ground beef and cook until it’s done and nicely browned, breaking apart as it cooks. (I like to use a potato masher (affiliate link) to break the meat apart once it’s partly done.)  Remove ground beef to a bowl.
3. In the same pan, add a little more olive oil if needed, then add chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.
4. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more.
5. Then add the diced tomatoes with juice, tomato sauce, and ground beef.  Rinse each of the cans out with a little water (about 1/4 cup total) and add to the pan.  Let mixture simmer until it’s hot and slightly thickened, about 15-20 minutes.
6. While the meat mixture simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves, and then chop the cabbage coarsely into pieces.  (They don’t have to be all the same size.  I chopped it into pieces that varied from 1/2 inch to 1 1/2 inches.)
7. Heat about 2 tsp. olive oil in a large frying pan or dutch oven with high sides, add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks.  Season cabbage with salt and fresh-ground black pepper.
8. When the meat and tomato sauce mixture has cooked 15-20 minutes and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
9. Spray a large glass or crockery casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, other half of cabbage, and other half of meat mixture.
10. Cover tightly with foil and bake about 40 minutes, or until the mixture is just starting to bubble on the edges.
11. Remove foil and sprinkle on cheese (if using.)  Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown.  Serve the Stuffed Cabbage Casserole hot.
12. To reheat, I would recommend thawing overnight in the refrigerator and then either microwaving it until hot or heating in the oven in a glass dish covered with foil.

Notes

I use both Sweet Hungarian Paprika (affiliate link) and Sharp Hungarian Paprika (affiliate link) to make this dish. I love Szeged Paprika (affiliate link) and always use that brand; good quality paprika makes a big difference here. I might leave out the Sharp Hungarian Paprika if making this for kids.

I used brown rice, but use any rice you prefer.

I used a blend of Mozzarella, cheddar, and Provolone for the cheese.

This recipe from my good friend Dolores.