I just love Fall food. It’s cozy and makes the whole house warm and inviting. My favorite Fall recipes are all about slow cooking and casseroles. Today’s recipe started as a trial to sneak in some extra nutrition but I had no idea it would be such a huge hit in my household! Win, win ;) I love making this on Sundays because I can cook and assemble everything in a morning and then pop it in the oven for dinner, with minimal cleanup after.
Deconstructed Cabbage Roll Casserole
2 tsp olive oil
1 lb ground beef
½ large onion, chopped finely
1 Tbls minced garlic
½ tsp dried thyme
1 tsp paprika
Salt and pepper to taste
1 head green cabbage, coarsely chopped
1 (15oz) can of tomato sauce ~ we like to use a spicy arrabiata for more flavor
2 cups cooked rice, white or brown
2 cups shredded cheese ~ if you are like us you end up with several nearly empty bags of various types. I like to mix them all together for this recipe.
Preheat oven to 350.
Heat oil and add cabbage. Season with salt and pepper. Cook over medium heat until cooked but not soggy. Set aside.
Heat oil and add onions. Saute until browned. Add ground beef and cook. Add garlic, thyme, paprika, tomato sauce, and cooked rice.
Coat baking dish with oil. Layer ½ each of cabbage, beef mixture, cheese. Layer remaining cabbage and beef mixture, but reserve remaining cheese.
Cover tightly with foil and bake 40 minutes. Uncover, top with remaining cheese and bake about 20 more minutes or until cheese is melted and bubbly.