Cabbage Roll Casserole
User Reviews
4.5
Cabbage Roll Casserole
Description
This Cabbage Roll Casserole features chopped cabbage sautéed with salt, mixed with browned ground beef, diced onion, garlic, and a tomato sauce seasoned with Italian herbs and black pepper. Cooked white rice is incorporated, creating a cohesive filling that bakes in a casserole dish topped with shredded cheese for a golden finish. The cabbage provides a slightly tender bite contrasting with the rich, savory beef and smooth tomato sauce.
The casserole is baked in a preheated oven until heated through and the cheese is melted and bubbly. This layered dish captures the classic flavor profile of stuffed cabbage without the rolling, making it a convenient meal option.
The recipe allows flexibility such as substituting ground beef with other meats or meat alternatives and using different types of cheese. Adding diced bell peppers or crushed red pepper flakes can also enhance flavor. This casserole can work well as a main dish, accompanied by a simple green salad or bread.
Use neutral oils or butter to sauté the cabbage, and remove tough tough core pieces before cooking to keep the cabbage tender. Brown rice can be used but requires longer cooking time. For best melting, shred cheese from a block rather than using pre-shredded.
Ingredients
- 2 tablespoons olive oil
- 8 cups cabbage cut into 1” pieces (1 small cabbage)
- 2 teaspoons salt divided
- 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 14.5 ounces diced tomatoes 1 can
- 8 ounces tomato sauce 1 can
- 2 teaspoons Italian seasoning dried
- 1 teaspoon black pepper
- 2 cups white rice cooked
- 1 cup cheddar cheese shredded (cheddar, mozzarella, pepper jack)
Instructions
- Cook 1 cup of dry rice per the package directions. (most white rice takes about 15 minutes)
- Preheat oven to 350° F. Lightly grease a 9x13" casserole dish with nonstick cooking spray
- In a large skillet, add the olive oil and heat over medium heat.
- When the oil is warm, add the diced cabbage and 1 teaspoon of salt and sauté the cabbage for about 8 minutes, stirring occasionally, until it is just barely tender. Transfer the cabbage to a bowl and set aside.
- In the same skillet, add the ground beef and cook over medium-high heat for about 5 minutes, stirring and browning.
- Then add the diced onion and garlic and cook for an additional 4-5minutes until the onion is tender.
- Next, add the diced tomatoes, tomato sauce, Italian seasoning, pepper, and salt and stir to combine well.
- Remove the pan from the heat add the cooked rice and cabbage and stir to mix thoroughly.
- Transfer the casserole mixture into the prepared baking dish and top with shredded cheese.
- Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Garnish with sliced green onions or chopped parsley
Notes
- Use a neutral oil or butter to sauté the cabbage.
- Remove the cabbage core and any tough stems before cooking to ensure tenderness.
- Add diced red bell peppers or a pinch of crushed red pepper flakes for extra flavor.
- Ground beef can be swapped for ground turkey, chicken, pork, or a meatless crumble for a vegetarian version.
- Brown rice can be used but will require longer cooking before mixing.
- Choose your preferred shredded cheese; shredding from a block melts best.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 588kcal | 29% |
| Carbohydrates | 62g | 21% |
| Protein | 24g | 48% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 1156mg | 48% |
| Potassium | 723mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 537IU | 11% |
| Vitamin C | 44mg | 49% |
| Calcium | 245mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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