Ingredients
- 1 1/2 lb ground beef (80/20)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chopped green cabbage (about 1/2 large head)
- 1 cup uncooked long-grain white rice
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp sweet paprika
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups shredded mozzarella cheese
- Fresh dill, for serving (optional)
Instructions
- Heat the oven. Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
- Brown the beef. In a large skillet over medium-high heat, cook the ground beef and onion, breaking the beef into crumbles, 6–7 minutes. Drain the fat; stir in the garlic, paprika, salt, and pepper and cook 1 minute.
- Mix the sauce. In a bowl, stir together the crushed tomatoes, tomato sauce, brown sugar, and vinegar. The sweet-tangy balance is the soul of cabbage rolls.
- Layer it up. Spread half the chopped cabbage in the dish. Top with the beef, the uncooked rice, and half the sauce. Add the remaining cabbage and the rest of the sauce, spreading to cover.
- Bake covered. Cover tightly with foil and bake 50 minutes. The trapped steam cooks the rice and softens the cabbage.
- Cheese and finish. Uncover, sprinkle with the mozzarella, and bake 12–15 minutes more until the cheese is melted and golden and the rice is tender. Rest 10 minutes, shower with dill, and serve.
💡 Casserole smarts
The brown sugar and vinegar mimic the classic sweet-sour cabbage roll sauce — taste the sauce before assembling and adjust to your liking. Chop the cabbage into bite-size pieces so the layers settle evenly. Make sure the foil seal is tight; escaping steam means crunchy rice. This is even better on day two, so do not fear leftovers — refrigerate up to 4 days or freeze up to 3 months.
Common questions
Do I need to cook the rice first?
No — the uncooked rice absorbs the tomato sauce as it bakes, which is where much of the flavor comes from. Just keep the foil on tight for the full covered bake.
Can I use ground turkey?
Yes — ground turkey, pork, or a beef-pork mix all work. Add a tablespoon of olive oil when browning leaner meats.
Can I assemble this ahead?
Assemble up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 10 minutes to the covered time.
Is it freezer-friendly?
Very. Freeze the baked casserole up to 3 months; thaw overnight and reheat covered at 350°F for 25 minutes.
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