{Katie’s Kitchen} Stuffed Cabbage Casserole

Feeling a little festive for St. Patrick’s Day this weekend? Why not make Cabbage Casserole!

I love everything about the traditional Irish corned beef and cabbage recipe, but I thought it would be fun to mix it up with something else this year!

Preheat the oven to 375 degrees. I started with my dutch oven and my wok on the stove top. Heat olive oil in the dutch oven, toss in your chopped onion and minced garlic and stir for about 4 minutes.

Start cooking your rice- whether you use minute rice, a rice cooker or on the stove top, about 2 cups will need to go into the ground beef soon.

Then, add in the ground beef and cook until browned, seasoning with salt and pepper.

While that’s cooking chop up the cabbage into 1 inch pieces and set aside in a bowl.

In the ground beef pot, toss in the thyme, paprika, Worcestershire sauce, brown sugar and vinegar and continue to cook for a few more minutes before adding the tomatoes and tomato sauce.  Add in 1/4 cup of water and then let simmer for about 15 mins.

Take 2 cups of your cooked rice and add into the pot with the ground beef mixture and stir for a few minutes.

Heat up the wok (or any other big pan) with olive oil and then add in the cabbage and cook until halfway done, while adding in salt and pepper.

Next grab your casserole dish and spoon in one half of the cabbage in a layer on the bottom of the dish, then, add half of the ground beef mixture in a layer on top of that, followed by the rest of the cabbage and then the rest of the mixture.

Cover tightly with foil and stick in the oven to cook for 45 mins.

When it’s finished you can choose to add Parmesan and mozzarella cheese on top for the last 10 mins. Some people don’t, because it’s not traditionally on top. But….it does taste good 😉

That’s it!

Definitely let it cook because it is SOOO HOT when you spoon it onto your plate.

INGREDIENTS: I got the recipe here! 

Check out the steps below!