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Unstuffed Cabbage Casserole

Unstuffed Cabbage Casserole
We took everything you love about traditional stuffed cabbage and turned it into a crowd-friendly, no-fuss casserole.
Recipe type: Main
Ingredients
  • Cooking spray
  • 1 large head cabbage, roughly chopped
  • 2 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 lb. ground beef
  • 2 tbsp. tomato paste
  • 1 (14.5-oz.) can chopped tomatoes
  • 1 c. rice
  • 1 c. low-sodium chicken broth (or water)
Instructions
  1. Preheat oven to 350° and grease a 9"-x-13" baking dish with cooking spray. In a large dutch oven or pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef, breaking up meat with a wooden spoon, and cook until no longer pink, about 6 minutes. Drain fat.
  2. Return beef mixture to skillet. Stir in tomato paste until beef is coated, then add chopped tomatoes, rice, and 2 cups broth. Season with oregano, salt, and pepper. Bring mixture to a simmer and cook 10 minutes, stirring frequently to prevent rice from scorching. Gradually stir in cabbage and cook until slightly wilted, 5 minutes. Stir in remaining 1 cup broth.
  3. Transfer mixture to prepared baking dish and cover dish with foil.
  4. Bake until rice is tender, about 40 minutes.
  5. Garnish with parsley before serving.

 

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