Cabbage Roll Casserole
User Reviews
5
Cabbage Roll Casserole
Description
This Cabbage Roll Casserole features thinly sliced cabbage boiled until tender, layered with a sautéed mixture of ground beef, pork, and veal combined with sweet diced onion, garlic, crispy bacon, cooked rice, and condensed tomato soup diluted with beef broth. The tomato soup lends a thicker, sweeter base compared to typical tomato sauce, adding a unique flavor component reminiscent of traditional cabbage rolls.
The mixture is seasoned with kosher salt and black pepper and transferred to a baking dish before being topped with grated sharp cheddar cheese. Baking at 350°F melts the cheese and heats the casserole through, melding the flavors. The texture combines soft cabbage and rice with meaty richness and the smoky crispness of bacon.
This casserole serves as a convenient, hearty alternative to rolling individual cabbage rolls, offering similar flavors but simplified preparation. It pairs well with simple side dishes and is suitable for family dinners.
You may substitute tomato sauce for the condensed soup, though the flavor will not be as sweet or thick. Any type of cooked rice may be used, including quick-cooking or leftover rice, adapting to what is on hand. Ensure the rice is fully cooked before assembling.
Ingredients
- 1 medium green cabbage cored and thinly sliced (about 12 cups, head
- 4 lices Bacon chopped
- 1 lb. ground beef or sub with ground beef, meatloaf mix combination
- 1 lb. ground pork
- 1 lb. ground veal
- 1 medium onion diced, sweet
- 2 cloves garlic minced or pressed (or sub with ½ teaspoon garlic powder
- 2 (10.75 ounce) condensed tomato soup canned
- ½ cup beef broth (or sub with chicken broth, milk, or water)
- 1 ½ cups rice cooked
- kosher salt to taste
- ground black pepper to taste
- 1 cup cheddar cheese or other grated cheese of choice, grated sharp
Instructions
- Preheat oven to 350°F. Grease a 13 x 9-inch baking dish or spray with nonstick cooking spray; set aside. Cook cabbage in boiling water until tender, about 5 minutes. Drain well.
- Meanwhile, fry the bacon in a large skillet or Dutch oven over medium-high heat until crisp, about 7-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate, reserving the drippings in the pan. Add the ground meatloaf mix (or ground beef) and onion to the drippings in the pan. Sauté until the meat is no longer pink and the onion is tender, about 5-7 minutes. Add the garlic and cook for 30 seconds, or until fragrant. Drain off the excess grease.
- Stir tomato soup, beef broth, cooked rice, and cooked bacon into the skillet.
- Add the drained cabbage to the beef mixture. Taste and season with salt and pepper, if necessary. Transfer the cabbage mixture to the prepared baking dish. Sprinkle cheese over top.
- Bake, uncovered, for 20-25 minutes, or until the filling is hot and bubbly.
Notes
- Condensed tomato soup adds a thicker, sweeter tomato flavor similar to traditional stuffed cabbage rolls.
- If preferred, tomato sauce can substitute for tomato soup but with less sweetness and thickness.
- Use any cooked rice variety: long grain white, basmati, brown, wild, or microwave-ready rice.
- Leftover cooked rice can be used to save time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 340kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 556mg | 23% |
| Potassium | 674mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 541IU | 11% |
| Vitamin C | 49mg | 54% |
| Calcium | 162mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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