Ingredients
Method
- Preheat oven to 375°F (190°C). Core and chop the cabbage into 1-inch pieces.
- Boil cabbage in salted water for 5 minutes. Drain thoroughly and press out excess moisture.
- In a skillet, heat olive oil over medium-high. Sauté onions for 2-3 minutes, add garlic and cook for 30 seconds. Add ground beef and brown completely, about 5-7 minutes.
- Drain excess fat. Stir in tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, paprika, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
- In a greased 9x13 inch baking dish, layer half the cabbage, half the beef mixture. Repeat with remaining cabbage and beef.
- Top with shredded cheese. Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until cheese is bubbly and browned.
- Let casserole rest for 10 minutes before serving to set layers and retain moisture.
Nutrition
Notes
You can substitute ground turkey or a plant-based meat alternative. Pre-shredded cabbage or fire-roasted tomatoes can be used for convenience and flavor. Letting the dish rest ensures clean slices and deeper flavor.