Ingredients
Scale
- 2 pounds lean ground beef
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 medium head of green cabbage, chopped into 1-inch pieces
- 2 cups cooked white rice
- 2 cans (15 ounces each) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup beef broth
- 1 tablespoon brown sugar (optional, for balance)
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is translucent. Drain any excess fat.
- Add the minced garlic, salt, pepper, thyme, and paprika to the skillet. Cook for another 1-2 minutes until fragrant.
- In a separate bowl, whisk together the tomato sauce, diced tomatoes, beef broth, brown sugar, and lemon juice.
- Spread half of the chopped cabbage in the bottom of the prepared baking dish.
- Top the cabbage with the cooked beef mixture and the cooked rice. Spread it out evenly.
- Layer the remaining cabbage over the meat and rice.
- Pour the tomato sauce mixture evenly over the entire casserole. Press down slightly with a spoon to make sure the sauce settles into the layers.
- Cover the dish tightly with aluminum foil and bake for 45 to 50 minutes.
- Remove the foil and bake for an additional 15 to 20 minutes, or until the cabbage is very tender and the sauce is bubbling.
- Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley.
- Cook Time: 80 minutes