All the flavor of stuffed cabbage rolls made easy with Stuffed Cabbage Casserole. The one pot dinner that will have your family begging for more!
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Dinner
Cuisine: American, Polish
Keyword: casserole, ground beef, stuffed cabbage
Servings: 6
Calories: 518kcal
Author: Kellie
Cost: $10
Equipment
skillet
Ingredients
1tbspolive oil
2lbslean ground beef
1cupdiced onion
1garlic cloveminced
3tbspbutter
5cupschopped cabbageapproximately one head of cabbage, core removed
14.5ouncesdiced tomatoes
28ouncescrushed tomatoes
1/4cupapple cider vinegar
1/4cupbrown sugar
1/4cupgrated apple
1cupuncooked rice
1tbspWorcestershire sauce
1cupbeef stock
salt and pepperto taste
Instructions
Preheat oven to 350˚F.
Heat the olive oil in a large skillet over medium high heat.
Add the ground beef to the skillet. Cook the beef until browned, breaking up into smaller pieces with a wooden spoon, and no longer pink, approximately 5-7 minutes.
Using a slotted spoon, transfer the beef to a bowl. Pour off all but 2 tablespoons fat and return the pot to the heat.
Add the onion to the pot and cook for 2-3 minutes or until softened. Stir in the garlic cooking for 1 minute longer.
Stir in the butter and add the cabbage to the skillet tossing to combine. Cook the cabbage until softened, approximately 10-12 minutes, stirring occasionally.
Stir in the tomatoes, vinegar, brown sugar, apple, rice, Worcestershire sauce, beef stock and cooked beef.
Cover the skillet with foil (or a lid) and transfer to the oven.
Bake the casserole for 40 minutes or until the rice is tender.
Season with salt and pepper, to taste. Serve immediately with sour cream, if desired.
Notes
Casserole can be assembled in advanced and stored in the refrigerator, covered tightly, for up to 3 days. You can also freeze the casserole for up to 3 months.