Description
A comforting, slow-cooked casserole blending tender cabbage with a rich tomato-based beef and rice filling. Effortless to prepare and packed with hearty, nostalgic flavors, this dish is perfect for busy weeknights or chilly evenings.
Ingredients
1 large head green cabbage, cored and chopped into bite-sized pieces
1 pound ground beef or turkey
1 cup uncooked white rice
1 onion, diced
2 cloves garlic, minced
1 jar marinara sauce (24 oz), or 2 cups homemade tomato sauce
1 cup Italian seasoning
1 cup beef or vegetable broth
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons chopped fresh parsley (optional)
Instructions
1. Prepare the cabbage by discarding outer leaves and chopping the head into 1-inch pieces. Rinse and set aside.
2. In a skillet, heat 1 tablespoon of olive oil. Brown the ground beef or turkey, drain excess fat (if using beef), and add diced onion and garlic. Cook until onions are translucent.
3. Stir in rice, marinara sauce, Italian seasoning, broth, salt, black pepper, and paprika. Cook for 2 minutes to incorporate flavors.
4. Layer half the chopped cabbage in the crockpot, followed by the beef-rice mixture. Top with remaining cabbage and pour remaining marinara sauce over the layers.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours. Let rest for 10 minutes before serving.
Notes
Use white rice for quicker cooking; brown rice requires longer simmering. The casserole stores well for 3-4 days in the fridge. For freezing, cool completely before sealing in an airtight container.
- Prep Time: 20
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American