Cabbage Roll Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Servings
8
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Calories
300 kcal
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Course
Main Course
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Cuisine
American
Cabbage Roll Casserole
Description
This casserole begins by browning lean ground beef with onion, infused with garlic and seasoned with paprika, onion powder, and optionally cayenne pepper for slight heat. Brown sugar, tomato sauce, beef broth, and uncooked rice are added to simmer until the rice is tender, combining meat and grain in a flavorful sauce.
Separately, chopped green cabbage is sautéed until just tender, offering a mild, slightly sweet vegetable layer in the dish. In a casserole dish, half the cooked cabbage is layered, followed by half the beef-rice mixture and a portion of shredded sharp cheddar and Monterey Jack cheeses. The layers repeat finishing with cheese on top.
The casserole is covered and baked at 350°F for 20 minutes, allowing flavors to meld and cheese to melt and lightly brown. This dish provides a deconstructed take on classic cabbage rolls, easing preparation by using chopped cabbage and layering instead of individual rolls.
It can be served as a main course, presenting a balanced combination of protein, grain, and vegetable with cheesy richness. It fits well for family dinners needing a comforting meal with layered texture and familiar flavors.
Ingredients
- 1 pound ground beef lean
- 1 onion peeled and chopped, medium
- 3 cloves garlic minced
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper optional
- 2 tablespoons brown sugar
- 1 tomato sauce 15 ounce can
- 1 beef broth 14.5 ounce can, low sodium
- 1 cup long grain white rice uncooked
- 2 tablespoons olive oil
- 1 green cabbage medium head, chopped
- 1 1/2 cups sharp cheddar cheese shredded
- 1 1/2 cups Monterey jack cheese shredded
Instructions
- Preheat oven to 350F degrees. Spray 9×13-inch casserole dish with nonstick cooking spray; set aside.
- Crumble the ground beef into a large pot. Add the onion and cook over medium heat until the meat is fully browned. Reduce the heat to low. Add the garlic and cook for 1 minute, stirring often. Drain off any excess fat.
- Add the paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth, and uncooked rice. Bring the mixture to a slow boil then cover with a lid and simmer for 20 minutes until the rice is tender.
- Heat the olive oil in large skillet over medium heat. Add the chopped cabbage and cook until slightly tender, about 5-7 minutes.
- Spread half of the cooked cabbage over the bottom of the casserole dish. Top with half of the beef and rice mixture. Sprinkle with half of the cheeses. Add the remaining cabbage, then the remaining beef and rice mixture, then top with the remaining cheese.
- Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 40mg | 13% |
| Sodium | 269mg | 11% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 323mg | 32% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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