Stuffed Cabbage Casserole Recipe
This unstuffed cabbage roll casserole has all the flavors of traditional cabbage rolls, but is so much easier to prepare!
Equipment
Ingredients
- 1 pound lean ground beef
- ½ pound ground pork sausage
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tsp Italian seasoning
- ½ tsp dry dill
- 1 ¼ tsp salt
- ½ tsp black pepper
- 1 tsp sugar (white or brown sugar)
- 8 oz can tomato sauce
- 24 oz spaghetti sauce
- 1 Tbsp worcestershire sauce
- 1 cup beef broth
- 1 cup long grain rice (raw, not cooked)
- 6 cups chopped green cabbage
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Instructions
- Spray a 9x13" pan with cooking spray. Preheat your oven to 350°.
- Cook ground beef, pork and chopped onion in a large skillet over medium-high heat until the meat is brown. Drain off any excess grease.
- Stir in the garlic, Italian seasoning, dill, salt, pepper, and sugar and cook for 1 minute.
- Add the tomato sauce, spaghetti sauce, Worcestershire, broth, and rice. Stir and bring to a boil.
- Meanwhile, chop the cabbage and spread it in the prepared pan. Pour the meat mixture evenly over the top.
- Cover with foil and bake for about 60 minutes, or until the cabbage and rice are tender.
- Sprinkle cheese over the top, replace the foil, and bake for another 3-5 minutes, or until cheese is melted. Serve hot.
Notes
- If you don't have the pork sausage, you can use an additional 1/2 pound of ground beef, or omit it altogether.
- Leftover casserole can be covered with plastic wrap or stored in an airtight container in the refrigerator for 4-5 days.
Nutrition
Calories: 403kcalCarbohydrates: 31gProtein: 27gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 81mgSodium: 1450mgPotassium: 809mgFiber: 4gSugar: 7gVitamin A: 815IUVitamin C: 29mgCalcium: 241mgIron: 4mg
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