Easy Cabbage Roll Casserole

This lighter, deconstructed cabbage roll casserole delivers all the comforting flavors of traditional rolls with fiber-rich cabbage and lean protein in a fraction of the time.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 1/2 pound lean ground beef (90% lean) · 338 kcal in the whole recipe
• 1 onion, chopped · 59 kcal in the whole recipe
• 1 garlic clove, minced · 4 kcal in the whole recipe
• 1 1/2 cups water
• 1 can (14.5 ounces) low-sodium diced tomatoes · 72 kcal in the whole recipe
• 1 1/2 cups low-sodium tomato sauce · 85 kcal in the whole recipe
• 1 small to medium cabbage head, chopped into bite-sized pieces · 232 kcal in the whole recipe
• 1/4 cup instant brown rice · 161 kcal in the whole recipe

Method

1. In a large pot, brown the ground beef with the chopped onion and minced garlic over medium heat, then drain off any excess fat.

   

2. Stir in the water, diced tomatoes, tomato sauce, and chopped cabbage. Bring to a simmer, cover, and cook until the cabbage is almost tender, about 15 minutes.

   

3. Stir in the instant brown rice, cover, and cook for an additional 5 minutes until the rice is tender. Let it rest for a few minutes before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.