5.0 from 498 votes
Cabbage Roll Casserole
Cabbage Roll Casserole combines layers of meat sauce, rice, and cabbage all topped with cheese and baked in the oven!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 45 mins
Servings: 8 servings
Calories: 428 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 1 pound lean ground beef or pork , or ½ pound of each
- 1 large onion diced
- 3 cloves garlic minced
- 28 ounces canned diced tomatoes with juices, 1 can
- 1 cup tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme leaves
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups cooked rice white or brown
- 1 head green cabbage large, about 12 to 14 cups chopped
- 1 tablespoon olive oil
- ¼ teaspoon dried dill optional
Topping
- 2 cups shredded gruyere cheese or monterey jack cheese
- 1 egg
- ¼ cup milk
Instructions
- Preheat oven to 375°F.
- Brown beef or pork, onion, and garlic over medium heat until no pink remains. Drain any fat. Stir in diced tomatoes (including juice), tomato sauce, tomato paste, & seasonings. Simmer uncovered for about 10 minutes until thickened.
- Remove from heat and add cooked rice.
- Meanwhile, chop cabbage into 1" squares, rinse and shake dry. Heat oil in a skillet and add ½ of the cabbage and 2 tablespoons of water. Cook just until softened (about 10 minutes). Repeat with remaining cabbage.
- Place ½ of the cabbage in a 9x13 casserole dish. Top with ½ of the meat sauce. Repeat layers. Cover with foil and bake for 45 minutes.
Cup of Yum
Topping
- In a small bowl combine cheese, egg, and milk. Remove foil, top casserole with cheese mixture, and bake uncovered for an additional 20 minutes.
Notes
- Use lean ground beef or pork or a combination of the two.
- This recipe calls for 2 cups cooked rice which is approximately ⅔ cup uncooked long grain white rice. If you have a tiny bit more or less, this recipe will still work well. Cauliflower rice can be used and should be precooked so it doesn't make the casserole watery.
- ⅔
- Cabbage can be steamed, boiled, or fried. We prefer frying for easy prep and flavor. If boiling or steaming, ensure the cabbage is drained well. The cabbage will soften a bit as it bakes but you'll want to ensure it's fairly tender before adding to the casserole.
- The cheese topping is optional (but delicious!). If you skip the cheese topping, bake covered for the last 20 minutes so the top doesn't dry out.
Nutrition Information
Calories
428
(21%)
Carbohydrates
29g
(10%)
Protein
25g
(50%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
647mg
(27%)
Potassium
827mg
(24%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
929IU
(19%)
Vitamin C
71mg
(79%)
Calcium
463mg
(46%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 428
% Daily Value*
| Calories | 428 | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 25g | 50% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 647mg | 27% |
| Potassium | 827mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 929IU | 19% |
| Vitamin C | 71mg | 79% |
| Calcium | 463mg | 46% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.