This Cabbage Roll Casserole is one of my favorite cabbage recipes. My family loves this dish with cornbread. This is real comfort food and a recipe that most men like. If you like cabbage, you will make this dish over and over again. It keeps well in the refrigerator and can be reheated in the oven or microwave.
1 pound ground beef
1 medium onion, chopped
2 teaspoons minced garlic
1/2 medium sized head of cabbage, coarsely chopped
1 cup rice, uncooked (I use long grain, could use minute rice, too)
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can beef broth
1/4 teaspoon ground thyme
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons vinegar, white or apple cider
2 teaspoons Worcestershire sauce
3 tablespoons white granulated sugar
2 cups shredded cheese (I use Italian style, can use whatever you like)
Brown hamburger, onion and minced garlic in a skillet on top of the stove, drain. Whisk together in a bowl until well mixed tomato sauce, diced tomatoes, beef broth, thyme, black pepper, salt, vinegar, Worcestershire sauce and sugar. Spray a 9 x 13 baking dish with cooking spray and add half the chopped cabbage, half the ground beef and onions, half the rice and half the liquid tomato mixture for the first layer. Make a second layer and pour on the remaining liquid mixture. Bake in preheated 350 degree oven, uncovered, for 1 1/2 hours or 90 minutes. Remove from oven and sprinkle cheese over top. Put back into oven for about 20 minutes to melt the cheese. Makes about 8 to 10 servings. Enjoy!
Note: Make sure you mash the rice down on the top layer so that it is wet and not dry. You can cover the last hour if you think the rice is not cooking or getting soft. I make this most of the time with long grain rice and it is always done in my oven at about 90 minutes. I have not tried freezing this casserole.
If you like this recipe, you might also like my recipe for Crock Pot Cabbage and Ham.
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