Ingredients and Weight:
- 1 large head of green cabbage (2 pounds)
- 1 pound ground beef (80/20)
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 (15 ounce) can tomato sauce
- 1/2 cup long grain white rice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
20 minutes
Cooking Time:
60-75 minutes
Difficulty Level:
2 (Simple to Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Remove the core from the cabbage and separate the leaves.
- In a large skillet, brown the ground beef over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
- Stir in the tomato sauce, rice, salt, and pepper. Bring to a simmer and cook until the rice is cooked through, about 15 minutes.
- Line a 9x13 inch baking dish with a layer of cabbage leaves. Spread the ground beef mixture over the cabbage leaves.
- Fold the remaining cabbage leaves over the ground beef mixture.
- Bake for 60-75 minutes, or until the cabbage is tender and the casserole is heated through.
Nutritional Information:
- Calories: 350
- Protein: 25 grams
- Carbohydrates: 35 grams
- Fat: 15 grams
Dish Characteristics:
- Comforting and flavorful
- Hearty and filling
- Perfect for a cold night
- Easy to prepare and cook
User Comments:
- "This dish is packed with flavor and the cabbage is cooked perfectly."
- "The unstuffed version is so much easier to make than traditional stuffed cabbage rolls."
- "I served this with mashed potatoes and it was a huge hit with my family."
Special Precautions and Tips:
- If you can't find a large head of cabbage, you can use two smaller heads.
- To make the dish ahead of time, preheat the oven to 250°F (120°C) and bake for 90-120 minutes, or until heated through.
- Serve with additional tomato sauce or sour cream, if desired.
