"Unstuffed" Stuffed Cabbage Casserole
- SERVING SIZE
- 1 cup
- COOK TIME
- 1 Hr
While we love traditional stuffed cabbage, we don't always have time to make it, especially when we're feeding a large gang. That's when our recipe for "Unstuffed" Stuffed Cabbage Casserole comes in handy. This casserole has all the flavors you crave, without all the fuss involved!
What You'll Need:
1 small cabbage, cored
1 pound lean ground beef
cup chopped onion
1 (15-ounce) can plus 1 (8-ounce) can no-salt-added tomato sauce, divided
1 teaspoon tomato paste
2 tablespoons lemon juice
2 tablespoons light brown sugar
1 teaspoon garlic powder
teaspoon black pepper
cup cooked rice
What To Do:
- In a soup pot over high heat, bring 1 inch of water to a boil. Place cabbage in water, cored-side down. Cover pot, reduce heat to low, and steam 20 minutes, or until cabbage leaves pull apart easily. Drain, then chop roughly; set aside.
- Preheat oven to 350 degrees F. In a large skillet over medium-high heat, cook ground beef and onion 5 to 7 minutes, or until browned. Add the 15-ounce can tomato sauce, the tomato paste, lemon juice, brown sugar, garlic powder, salt, pepper, and rice; mix well. Stir in cabbage, then place in a 9- x 13-inch baking dish. Place remaining tomato sauce over top, then cover with aluminum foil.
- Bake 30 minutes, uncover, and continue baking 10 to 15 additional minutes, or until heated through.
Nutritional InformationShow More
Servings Per Recipe: 8
Calories from Fat
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