Cabbage Roll Hotdish
Ground beef, instant rice, and chopped cabbage bake together in a savory tomato sauce to create the flavors of stuffed cabbage without the rolling.
Ingredients
- 1 medium head green cabbage chopped, about 8 cups / 700 g
- 1 pound ground beef 450 g
- 1 medium yellow onion chopped
- 1 small green bell pepper diced
- 1/2 cup uncooked instant rice 50 g
- 1 can diced tomatoes undrained, 15 ounces / 425 g
- 1 can condensed tomato soup 10.75 ounces / 305 g
- 1 1/4 cups water 300 ml
- 1 tablespoon Worcestershire sauce 15 ml
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Spread the chopped cabbage evenly across the bottom of the prepared baking dish.
- Heat a large skillet over medium-high heat. Add the ground beef, chopped onion, and diced green bell pepper. Cook until the beef is browned and the vegetables are softened, about 8 to 10 minutes. Drain any excess fat.
- Spread the cooked beef and vegetable mixture evenly over the cabbage layer.
- Sprinkle the uncooked instant rice over the beef layer. Pour the undrained diced tomatoes evenly over the rice.
- In a medium bowl, whisk together the condensed tomato soup, water, Worcestershire sauce, kosher salt, and black pepper.
- Pour the soup mixture over the casserole, ensuring it covers the top layer as evenly as possible.
- Cover the baking dish tightly with aluminum foil. Bake for 1 hour and 15 minutes, or until the cabbage is tender and a meat thermometer inserted into the beef layer reads at least 160°F (71°C).
- Let the hotdish rest for 5 minutes before serving.
Notes
Use a meat thermometer to ensure the ground beef reaches a safe internal temperature of 160°F (71°C).
Instant rice is necessary for this cooking time and liquid ratio. Standard long-grain white or brown rice will remain crunchy and requires a different preparation.
You can chop the cabbage and vegetables a day in advance and store them in the refrigerator to save prep time.