Cabbage Roll Casserole

Cabbage Roll Casserole is a hearty, comforting dish that brings together all the delicious flavors of traditional cabbage rolls in an easy-to-make layered bake.

With tender cabbage, seasoned ground beef, rice, and a rich tomato sauce, this casserole is perfect for those cozy nights when you want something filling and flavorful but without the fuss of rolling individual cabbage leaves. If you’re a fan of cabbage rolls but are looking for a simpler version, this dish has all the same warmth and satisfaction. Feel free to customize it with your favorite seasonings, and it’s guaranteed to be a hit. Not a fan of cabbage? Don’t worry, the ingredients blend so beautifully that even non-cabbage lovers will be tempted to take a bite!

Kitchen Equipment Needed:

• Large skillet
• Large pot or saucepan
• Mixing bowls
• 9×13 inch casserole dish
• Spatula
• Aluminum foil

Ingredients:

• 1 pound ground beef (or ground turkey for a leaner option)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium head of cabbage, chopped into bite-sized pieces
• 1 cup uncooked white rice
• 2 cups water or beef broth
• 2 cans (15 ounces each) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups shredded mozzarella or cheddar cheese (optional)

Directions:

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Cook the rice: In a medium pot, cook the rice with the water or beef broth according to package instructions. Set aside.
3. Cook the beef mixture: In a large skillet, sauté the ground beef (or turkey) over medium heat until browned, about 5-7 minutes. Add the chopped onion and garlic, and cook until softened and fragrant, about 3-4 minutes. Drain any excess fat.
4. Prepare the cabbage: In a large pot, bring water to a boil and blanch the chopped cabbage for 3-5 minutes until slightly tender. Drain and set aside.
5. Make the sauce: To the beef mixture, add the tomato sauce, diced tomatoes, oregano, thyme, salt, and pepper. Stir well and simmer for 5 minutes to allow the flavors to meld.
6. Assemble the casserole: In the greased 9×13 inch casserole dish, layer half of the cooked cabbage on the bottom. Spread half of the beef and tomato sauce mixture over the cabbage. Then, spread the cooked rice evenly over the meat layer. Add the remaining cabbage, followed by the remaining beef mixture.
7. Add cheese (optional): If using cheese, sprinkle the shredded cheese over the top.
8. Bake: Cover the casserole dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden (if using cheese).
9. Let it rest: Allow the casserole to rest for about 10 minutes before serving.

Prep Time:

• 20 minutes

Cook Time:

• 1 hour

Total Time:

• 1 hour 20 minutes

Nutrition (per serving):

• Calories: 380
• Carbohydrates: 40g
• Protein: 18g
• Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 600mg
• Fiber: 5g
• Sugar: 9g
  

  Cabbage Roll Casserole

  Cabbage Roll Casserole is a hearty, comforting dish that brings together all the delicious flavors of traditional cabbage rolls in an easy-to-make layered bake.

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  Equipment

  • Large skillet
  • Large pot or saucepan
  • Mixing bowls
  • 9x13 inch casserole dish
  • Spatula
  • Aluminum foil

  Ingredients

    

  • 1 pound ground beef or ground turkey for a leaner option
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium head of cabbage chopped into bite-sized pieces
  • 1 cup uncooked white rice
  • 2 cups water or beef broth
  • 2 cans 15 ounces each tomato sauce
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups shredded mozzarella or cheddar cheese optional

  Instructions

   

  • Cook the beef mixture: In a large skillet, sauté the ground beef (or turkey) over medium heat until browned, about 5-7 minutes. Add the chopped onion and garlic, and cook until softened and fragrant, about 3-4 minutes. Drain any excess fat.
  • Prepare the cabbage: In a large pot, bring water to a boil and blanch the chopped cabbage for 3-5 minutes until slightly tender. Drain and set aside.
  • Make the sauce: To the beef mixture, add the tomato sauce, diced tomatoes, oregano, thyme, salt, and pepper. Stir well and simmer for 5 minutes to allow the flavors to meld.
  • Assemble the casserole: In the greased 9x13 inch casserole dish, layer half of the cooked cabbage on the bottom. Spread half of the beef and tomato sauce mixture over the cabbage. Then, spread the cooked rice evenly over the meat layer. Add the remaining cabbage, followed by the remaining beef mixture.
  • Add cheese (optional): If using cheese, sprinkle the shredded cheese over the top.
  • Bake: Cover the casserole dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden (if using cheese).
  • Let it rest: Allow the casserole to rest for about 10 minutes before serving.
  • Prep Time:
  • 20 minutes
  • Cook Time:
  • 1 hour
  • Total Time:
  • 1 hour 20 minutes
  • Nutrition (per serving):
  • Calories: 380
  • Carbohydrates: 40g
  • Protein: 18g
  • Fat: 18g
  • Saturated Fat: 8g
  • Cholesterol: 65mg
  • Sodium: 600mg
  • Fiber: 5g
  • Sugar: 9g