You know, I always thought cabbage was just one of those blah vegetables—kind of like the forgotten cousin at family gatherings. But then I stumbled upon this low-carb stuffed cabbage casserole recipe, and wow, talk about a makeover!
It’s like transforming a wallflower into the belle of the ball. With layers of juicy goodness and a hint of nostalgia, this dish has become a surprise hit at our dinner table.
Remember that time when everyone was obsessed with kale? Yeah, this is way better.
Steps
- Preheat your oven to 350°F and prepare a large casserole dish by spraying it with a non-stick spray.
- In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks, then set aside.
- Using the same skillet, add 1 teaspoon of olive oil and cook the chopped onion until it becomes translucent and begins to brown, about 5 minutes.
- Mix in the minced garlic, dried thyme, and paprika, cooking for another 2 minutes before adding the diced tomatoes with juice, tomato sauce, ground beef, and water. Let it simmer until the mixture is hot and slightly thickened, around 15-20 minutes.
- While the sauce simmers, slice the cabbage in half, remove the core, and discard any wilted leaves; chop the cabbage into 1-inch pieces.
- Heat the remaining olive oil in a large frying pan or Dutch oven, add the cabbage, and cook over medium-high heat until it is wilted and partially cooked, stirring occasionally. Season with salt and pepper.
- Once the meat and tomato sauce mixture has thickened, mix in the cooked brown rice gently.
- Layer half the cabbage, half the meat mixture, the remaining cabbage, and the remaining meat mixture in the prepared casserole dish, spraying it with non-stick spray before layering.
- Cover the dish tightly with foil and bake for 40 minutes, or until the edges start to bubble.
- Remove the foil, sprinkle with mozzarella cheese if desired, and bake uncovered for an additional 20 minutes, or until the cheese is melted and slightly browned. Serve hot, cut into 10 slices.
Ingredients
- 2 teaspoons olive oil, divided
- 1 pound lean ground beef (95% lean)
- 1 large onion, finely chopped
- 1 tablespoon garlic, finely minced
- 1/2 teaspoon dried thyme
- 1 teaspoon sweet Hungarian paprika
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 heads green cabbage, coarsely chopped
- 1 can (14.5 ounces) petite diced tomatoes with juice
- 1 can (15 ounces) tomato sauce
- 1/4 cup water
- 2 cups cooked brown rice
- 2 cups part-skim mozzarella cheese
Nutritional Values
Calories: 2510 kcal | Carbohydrates: 240 g | Protein: 170 g | Fat: 115 g | Sodium: 4590 mg | Fiber: 55 g | Sugar: 20 g
FAQ
- Can I make this casserole dairy-free?
- Yes, you can easily make this casserole dairy-free by omitting the cheese topping.
- How can I adapt this recipe to be low-carb?
- To reduce the carbohydrate content, you can skip the brown rice and add extra ground beef instead.
- What’s the best way to store leftovers?
- Leftovers can be stored in the refrigerator for 3 to 4 days or frozen for up to 3 months. For freezing, allow the casserole to cool completely, then portion it into freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- How should I reheat the frozen casserole?
- After thawing the casserole overnight in the refrigerator, you can reheat it in the microwave until hot or in the oven in a covered, oven-safe dish.
- Can I prepare this casserole in advance?
- Yes, you can prepare the casserole in advance and freeze it. Consider splitting the recipe into two smaller casseroles, so you can bake one now and freeze the other for later.
Tips
- Dairy-Free Option: If you want to make this casserole without dairy, simply leave out the cheese topping. The dish will still be flavorful and enjoyable.
- Low-Carb Alternative: For a lower carbohydrate version, consider replacing the rice with additional ground beef or a low-carb alternative like cauliflower rice.
- Meal Prep and Freezing: This casserole is ideal for meal prepping. Consider dividing the recipe into two smaller dishes; one can be baked now, and the other can be frozen for a convenient meal later.
- Storage and Reheating: Leftovers can be stored in the refrigerator for 3 to 4 days or frozen for up to three months. To reheat, defrost overnight in the fridge, then warm in the microwave or oven until hot.
Equipment
- Large Casserole Dish (9 x 12 or 13 x 10 inches)
- Large Skillet
- Large Frying Pan or Dutch Oven
- Non-stick Spray
- Foil
