Redfield Recipes: Cabbage Roll Casserole

Cabbage Roll Casserole

Like cabbage rolls, but a casserole!

1	lb	ground beef
1	onion, chopped
3	cloves garlic, minced
¹/₂	tsp	paprika
¹/₂	tsp	onion powder
2	Tb	brown sugar
¹/₄	tsp	cayenne (or to taste)
15	oz	(1 can) tomato sauce
15	oz	(1 can) beef broth
1	cup	long grain white rice
1¹/₂	cups	grated mozzarella cheese
1¹/₂	cups	grated sharp cheddar cheese
1	head cabbage, cored and chopped
¹/₄	cup	water

Brown the ground beef and onion for about 5 minutes, then add the garlic and cook for another minute. Add the paprika, onion powder, brown sugar, optional cayenne, tomato sauce, beef broth, and rice. Bring to a boil, then reduce heat and cover. Simmer 20-25 minutes until rice is done.

While the meat and rice are cooking, put the chopped cabbage and water into a large pot and cook until just tender, stirring often (about 10 minutes). Season with salt and pepper to taste.

Layer half the cabbage at the bottom of a 9x13 casserole dish, then half the meat and rice mixture, then half the cheeses, then the rest of the cabbage, the rest of the meat, and top with the rest of the cheeses.

Cover with foil and bake at 350°F for about 20 minutes. Uncover and bake for another 20 minutes or until the cheese is bubbly and starting to brown.