Stuffed Cabbage Casserole
What you need:
- 2 tsp. EVOO
- 1 lb. ground beef
- 1 large onion, diced
- 1 Tbsp. garlic
- 1/2 tsp. thyme
- 1 tsp. paprika
- Salt and pepper, to taste
- 1 head cabbage
- 1 can diced tomatoes
- 1 can (15 oz.) tomato sauce
- 1/4 cup water
- 2 cups brown rice, cooked
- 2 cups mozzarella cheese
Directions:
- Cook ground beef over medium heat until no longer pink. Set aside.
- Add 1 tsp. EVOO and onion. Saute for 5 minutes.
- Add garlic, thyme, and paprika. Cook for 2 more minutes.
- Add tomatoes, tomato sauce, and ground beef to the skillet and stir.
- Add water and simmer for 15 to 20 minutes.
- Meanwhile, cut cabbage in half and core. Remove any wilted leaves and then chop.
- Heat remaining tsp. EVOO in a Dutch oven and cook cabbage over medium-high heat until wilted. Salt and pepper to taste.
- Add rice to the ground beef/sauce mixture.
- In a 9x13-inch pan, layer 1/2 the cabbage, then 1/2 the beef/sauce mixture, and repeat.
- Cover with foil and bake at 350* for 40 minutes.
- Remove from oven, uncover, and sprinkle with cheese. Bake uncovered for 20 more minutes.
Recipe from Mostly Food & Crafts