Cabbage Roll Casserole

Name: Cabbage Roll Casserole
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 10 serving
Ingredients: 2 pounds ground beef; 1 small head of cabbage; 3 cups cauliflower rice; 2 cups mozzarella cheese; 29 ounce can tomato sauce; ½ yellow onion; ½ cup chicken broth; 3 cloves garlic; 2 tablespoons dried parsley; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 1 teaspoon salt; ½ teaspoon ground black pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
10
Calories
292 kcal
Course
Main Course
Cuisine
American

Cabbage Roll Casserole

Iris Warren

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This Cabbage Roll Casserole features tender cabbage baked in a beefy tomato sauce, topped with melted mozzarella cheese.

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Ingredients

Servings

2 pounds ground beef I use 85%
1 small head of cabbage chopped
3 cups cauliflower rice uncooked
2 cups mozzarella cheese shredded
29 ounce can tomato sauce lowest carb
½ yellow onion diced
½ cup chicken broth
3 cloves garlic minced
2 tablespoons dried parsley
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon salt divided
½ teaspoon ground black pepper

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Instructions

Heat a large pot or dutch oven to medium and add in the ground beef, half the salt and pepper.
Once the ground beef is browned, push it to one side of the pot and add in the onions, remaining salt and pepper. Sauté for a few minutes, just until they are starting to become translucent.
Add in the garlic and sauté for about 15 seconds, making sure not to brown it. Then add in the smoked paprika, tomato paste, parsley and thyme.
Stir for a minute, then pour in the chicken broth and tomato sauce. Scrape up the brown bits of flavor, then stir in the cauliflower rice. Cover and simmer on low for 5 minutes and preheat your oven to 375°F.
Stir in the cabbage until well combined, then pour into a 9 x 13 casserole baking dish that’s been sprayed with nonstick spray.
Cover with aluminum foil and bake for 40 minutes. Remove the casserole from the oven and increase the temperature to 425°F. Add the shredded mozzarella cheese in an even layer over the top and bake for another 10 minutes or until golden and bubbly.
Allow to cool slightly before cutting into and serving. Store leftovers in an airtight container in the fridge for a few days or freeze.