Unstuffed Cabbage Casserole

 

Unstuffed" Cabbage Casserole


What You'll Need

  • 1 small cabbage, cored
  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 (15-ounce) can plus 1 (8-ounce) can no-salt-added tomato sauce, divided
  • 1 teaspoon tomato paste
  • 2 tablespoons lemon juice
  • 2 tablespoons light brown sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cup cooked rice

What to Do

  1. In a soup pot over high heat, bring 1 inch of water to a boil. Place cabbage in water, cored-side down. Cover pot, reduce heat to low, and steam 20 minutes or until cabbage leaves pull apart easily. Drain, then chop roughly; set aside.
  2. Preheat oven to 350 degrees F. In a large skillet over medium-high heat, cook ground beef and onion 5 to 7 minutes or until browned. Add the 15-ounce can tomato sauce, the tomato paste, lemon juice, brown sugar, garlic powder, salt, pepper, and rice; mix well. Stir in cabbage, then place in a 9- x 13-inch baking dish. Place remaining tomato sauce over top, then cover with aluminum foil.
  3. Bake 30 minutes, uncover, and continue baking 10 to 15 minutes or until heated through.

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