Deconstructed Stuffed Cabbage Casserole
Shredded cabbage, ground beef, and brown rice combine in this hearty, deconstructed take on a classic stuffed cabbage, finished with a golden layer of melted mozzarella.
Ingrédients
- 2 tsp olive oil · divided
- 1 pound lean ground beef · 95%
- 1 onion · chopped fine
- 1 tbsp garlic · finely minced
- 1/2 tsp dried thyme
- 1 tsp sweet Hungarian Paprika
- kosher salt
- fresh ground black pepper
- 1 1/2 heads green cabbage · coarsely chopped
- 1 14.5-ounce petite dice tomatoes · with juice
- 1 15-ounce tomato sauce
- 1/4 cup water
- 2 cups cooked brown rice
- 2 cups part-skim mozzarella cheese
Préparation
- 1
Preheat the oven to 175°C and prepare a large 9x13-inch casserole dish with non-stick spray.
- 2
Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart for about 5 minutes. Remove the beef and set aside.
- 3
Add 1 teaspoon of olive oil to the same skillet and sauté the chopped onion until translucent and lightly browned, about 5 minutes.
- 4
Incorporate the minced garlic, thyme, and paprika, cooking for 2 minutes. Stir in the diced tomatoes with their juice, tomato sauce, and the cooked ground beef.
- 5
Add the water and simmer the mixture until heated through and slightly thickened, about 15-20 minutes.
- 6
Meanwhile, core the cabbage, remove any wilted outer leaves, and chop the remainder into 1-inch pieces. Heat the remaining olive oil in a large frying pan or Dutch oven and sauté the cabbage until wilted and partially cooked, seasoning with salt and pepper.
- 7
Gently stir the cooked brown rice into the meat and tomato sauce mixture.
- 8
Assemble the casserole by layering half of the cabbage, followed by half of the meat mixture, then repeating the layers.
- 9
Cover the dish tightly with foil and bake for 40 minutes, until the mixture begins to bubble at the edges.
- 10
Remove the foil, sprinkle with mozzarella cheese, and bake uncovered for another 20 minutes until the cheese is melted and lightly browned.