Beefy Cabbage Roll Casserole

Time :1 30

Yield :12 servings

Recipe Background

What is it about beef and cabbage, the pairing at the heart of the Beefy Cabbage Roll Casserole, that's just so amazing? It must be the amazing contrast between the savory beef and the sweet, tender, yet still crunchy cabbage. Well, that and all the amazing flavors that come along for the ride in this delicious dish — rich tomatoes, fluffy rice, and creamy Monterey Jack cheese! The Beefy Cabbage Roll Casserole serves up a great meal that's both humble and extraordinary!

Ingredients

2 pounds lean ground beef
1 onion chopped
1 (28-ounce) can tomato sauce or crushed tomatoes
1 (1 1/2-pound) head cabbage chopped
1 cup long grain rice
1 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon garlic powder
2 (14-ounce) cans beef broth
Monterey Jack cheese to taste, shredded, for serving
fresh herbs such as parsley, optional, to taste, chopped, for garnish

Directions

Preheat the oven to 350 degrees F.
Coat a 9-x13-inch baking pan with cooking spray.
In a saucepan over medium heat, add the beef and the onion and cook, while crumbling the beef, until the meat is browned, about 5-7 minutes.
Drain the fat from the saucepan and transfer the beef-onion mixture to a large bowl.
Add the tomato sauce, the cabbage, the rice, the salt, the pepper, and the garlic powder to the beef mixture and stir to combine.
Pour the beef mixture into the prepared baking pan.
Pour the beef broth over the top of the casserole, but do not stir it.
Cover the casserole with foil and bake it for 1 hour.
Remove the foil and stir the casserole.
Replace the foil and bake until the rice and the cabbage are tender, about 30 minutes.
Top the casserole with the Monterey Jack cheese and garnish with the fresh herbs.
Serve.