Rice, Cabbage & Spaghetti Sauce Casserole

Five ingredients and zero pretension. This casserole layers toasted rice, shredded cabbage, sliced mushrooms, and spaghetti sauce into a baking dish and lets the oven do all the work. It’s the kind of frugal, filling dinner that stretches a jar of sauce into a meal for six.

Toasting the raw rice in a dry skillet before layering is the move that separates this from a mushy mess. Dry-toasting the grains adds a nutty flavor and creates a slight barrier that helps the rice absorb the sauce more slowly and cook more evenly in the oven. Without this step, the bottom layer turns to porridge.

The cabbage wilts down during the hour-long bake, releasing its moisture into the rice and sauce. By the time it’s done, the cabbage is tender and sweet, the rice is cooked through, and the spaghetti sauce has thickened into a concentrated coating that holds everything together.

Kitchen Tips

• Shred the cabbage fine. Large pieces don’t soften enough in an hour and create tough, chewy pockets in the casserole.
• Toast the rice until it’s visibly golden brown, stirring constantly. This takes about 5 minutes in a dry pan.
• Mix the sauce with water before pouring over the layers. The rice needs that extra liquid to cook properly in the oven.
• Cover the casserole with foil for the first 45 minutes, then uncover for the last 15 to let the top layer brown slightly.

Variations

• Brown a pound of ground beef or sausage and layer it in for a heartier, meaty version.
• Top with shredded mozzarella in the last 10 minutes of baking for a cheesy finish.