Lazy Cabbage Roll Casserole (with Ground Beef and Rice)
One-pan cabbage roll casserole with ground beef, rice, and cabbage — hearty, cozy, and done in 55 minutes.
Servings: 6
Calories: 399kcal
Ingredients
- 2 teaspoons olive oil (10 ml)
- 1 pound lean ground beef 95% (450 g)
- 1 large onion finely chopped (150 g)
- 1 large carrot diced
- 1 tablespoon garlic finely minced from 5 cloves (15 g)
- ½ teaspoon dried thyme 1 g
- 1 teaspoon sweet smoked paprika 2 g
- 1 medium green cabbage coarsely chopped (800 g)
- 1 can diced tomatoes 14.5 oz / 410 g
- 1 litre stock vegetable or beef
- 1 cup uncooked rice 200 g
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Heat a large skillet over medium heat. Add the olive oil, chopped onion, and diced carrot. Cook until the onion is translucent and lightly browned, about 3–5 minutes.2 teaspoons olive oil, 1 large onion, 1 large carrot
- Add the ground beef meat to the pan with the minced garlic, dried thyme, and smoked paprika. Cook until browned, breaking it up as it cooks, about 5-10 minutes.1 pound lean ground beef, 1 tablespoon garlic, ½ teaspoon dried thyme, 1 teaspoon sweet smoked paprika
- While the meat mixture simmers, cut the cabbage in half, remove the core and any wilted outer leaves, and chop into roughly 1-inch (2.5 cm) pieces.
- Add the cabbage to the pan with half of the stock (500 ml). Cover and simmer for 5 minutes.1 medium green cabbage, 1 litre stock
- Stir in the diced tomatoes and washed rice. Season with salt and pepper. Simmer for another 5 minutes.1 can diced tomatoes, 1 cup uncooked rice, Kosher salt and freshly ground black pepper
- Transfer the pan to the preheated oven with the lid on and cook for 30 minutes. For a slightly charred top, remove the lid in the last 3 minutes and switch to the grilling setting if available.
- Serve hot with Greek yogurt or sour cream, freshly made polenta(mamaliga), and some spicy pickled peppers. One-pan, hearty, and full of taste!
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth.
- For a slow cooker version, brown the meat first in a skillet, then cook on low for 6 to 8 hours. Stir in the rice during the last hour.
- Swap ground beef for ground turkey or ground pork if you prefer.
- Add shredded cheddar or mozzarella on top during the last 5 minutes of baking for a melty finish.
- For a low-carb version, skip the rice and add an extra cup of chopped cabbage.
Nutrition
Calories: 399kcal | Carbohydrates: 42g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 54mg | Sodium: 750mg | Potassium: 727mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2759IU | Vitamin C: 65mg | Calcium: 115mg | Iron: 3mg
