Cabbage Casserole

  • Cooking spray
  • 1 medium head cabbage, roughly chopped
  • 1 cup diced yellow onion
  • 1 tsp minced garlic
  • 1 lb. lean ground beef
  • 3 tbsp. tomato paste
  • 1 14.5oz can of chopped tomatoes
  • 1 Tbsp parsley
  • 1 tbsp. oregano
  • 1 tsp salt
  • 1 cup rice
  • 4 cups beef broth
  • 2 Tbsp parmesan
  • 1 1/2 cups shredded mozzarella

Preheat oven to 350° and grease a 9″ x 13″ baking dish with cooking spray. In a large Dutch Oven or pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef, breaking up meat with a wooden spoon, and cook until no longer pink, about 6 minutes. Drain fat.

Return beef mixture to skillet. Stir in tomato paste, parsley, oregano, salt and mix. Next add chopped tomatoes, rice, and 2 cups beef broth. Bring mixture to a simmer and cook 10 minutes, stirring frequently to prevent the rice from scorching. Gradually stir in cabbage and cook until slightly wilted 5 minutes. Stir in the remaining 2 cups broth.

Transfer mixture to prepared baking dish and cover dish with foil

Bake until rice is tender, about 40 minutes. Take out from the oven and remove foil. Top with parmesan and mozzarella. Bake 2 minutes or until cheese is melted.