Cabbage Beef Bake
Cabbage Beef Bake is a hearty and nutritious dish that features layers of tender cabbage leaves paired with seasoned ground beef, all baked together to create a deliciously comforting meal. This dish is perfect for family dinners and can be easily prepared in advance.
Equipment
- 1 large mixing bowl
- 1 baking dish (9x13 inches)
- 1 large skillet
- 1 wooden spoon
- 1 cooking spray or olive oil for greasing
Ingredients
- 1 medium head cabbage About 2 pounds.
- 1 pound ground beef
- 1 cup cooked rice
- 1 cup diced tomatoes Canned or fresh.
- 1 medium onion Chopped.
- 2 cloves garlic Minced.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ cup shredded mozzarella cheese Optional.
- ½ cup tomato sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease the baking dish with cooking spray or olive oil.
- Remove the core from the cabbage and carefully peel off 12 large leaves, trying not to tear them. Blanch the cabbage leaves in boiling water for about 2-3 minutes until softened. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned. Drain any excess fat.
- Stir in the cooked rice, diced tomatoes, salt, black pepper, oregano, and paprika. Mix well to combine.
- Lay out the blanched cabbage leaves on a flat surface. Place about ¼ cup of the beef mixture in each leaf and roll up tightly, tucking in the sides. Place the rolls seam-side down in the prepared baking dish.
- Once all the rolls are in the dish, pour the tomato sauce evenly over the top. If desired, sprinkle shredded mozzarella cheese over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes before serving.
Notes
You can substitute ground beef with ground turkey or chicken for a leaner option.
Feel free to add other vegetables like bell peppers or carrots to the beef mixture for added nutrition.
This dish can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just extend the cooking time if baking from frozen.