Cabbage Roll Casserole
User Reviews
5
Cabbage Roll Casserole
Description
This Cabbage Roll Casserole recipe transforms classic stuffed cabbage into a convenient layered bake. The cabbage is boiled briefly to soften it before combining with ground beef cooked with onions and garlic. Seasonings like Italian herbs and smoked paprika add depth, while tomato sauce and beef broth create a rich sauce that melds with the rice stirred in for texture and substance.
Shredded cheddar cheese tops the assembled casserole before baking, resulting in a melted golden crust that contrasts the tender interior. The dish balances softness from cabbage and rice with meaty richness and a mild smoky undertone from paprika. The baking step allows flavors to meld and form a cohesive, one-dish meal.
This casserole is suitable for family dinners and pairs well with simple sides or fresh bread. Leftovers store well in the refrigerator for several days or freeze for longer preservation. Ready rice can be used to shorten preparation time.
Ingredients
- 1 green cabbage roughly chopped into 2-inch chunks (about 9 cups, small
- 1 pound ground beef about 90 to 95% lean, extra lean
- 1 white onion diced small, small or yellow onion, or red onion
- 3 cloves garlic finely minced
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika regular paprika may be substiuted
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 15 ounces tomato sauce canned
- 1 cup beef broth I used reduced sodium
- 2 cups basmati rice or your favorite rice such as regular white rice, brown rice, cauliflower rice, etc, cooked, long grain
- 3 cups cheddar cheese divided, shredded
Instructions
- Preheat the oven to 375F and spray a large baking dish generously with cooking spray; set aside.
- Bring a large pot of water to a boil. I prefer to salt the water but it's up to you. Add the cabbage pieces and boil for about 5 to 7 minutes, or until softened. Drain and set aside when done.
- While the cabbage is boiling, separately to a large skillet, add the ground beef, onions, and saute over medium-high heat for about 5 minutes, or until the beef is done and the onions are soft and translucent. Crumble and stir and toss the beef frequently as it cooks to ensure even browning. Note - I don't find the need to drain any excess grease because I use extra-lean ground beef and there's nothing to drain, but if you want to drain yours, do it.
- Add the garlic, Italian seasoning, smoked paprika, salt, pepper, and cook for 1 minute; stir nearly constantly.
- Add the tomato sauce, beef broth, rice (see Notes below), and stir to combine. Bring it to a simmer and allow the mixture to simmer for about 5 minutes uncovered, allowing some liquid volume to evaporate as steam. The rice will soak up some of the liquid as well, and the flavors will marry.
- To the prepared baking dish, add half the cabbage pieces. You can just scatter them over the base of the baking dish.
- Then top with HALF the meat and rice mixture, half the cheese.
- Repeat by adding the remaining cabbage, the remaining half the meat and rice mixture, and the remaining cheese.
- Cover the baking dish tightly with foil - if you're making straight through, carry on. Make Ahead - If you're making this ahead or in advance, stop now, and refrigerate for up to 48 hours before baking it off. When baking it, allow the casserole dish to sit at room temp on your counter for at least 45 minutes as to not unnecessarily lengthen the baking time using a very cold baking dish.
- Bake the casserole covered for about 25-30 minutes, or until it's hot and bubbly.
- Remove the foil, and return it to the oven uncovered for about 5-10 minutes, or until the cheese is as golden browned as desired. Serve immediately.
Notes
- Store leftover casserole in an airtight container refrigerated up to 5 days or freeze for up to 3 months.
- Reheat leftovers gently in microwave or oven to maintain texture.
- Use precooked or ready rice to simplify preparation if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 279kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 792mg | 33% |
| Potassium | 502mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 716IU | 14% |
| Vitamin C | 37mg | 41% |
| Calcium | 297mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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