Description
Cabbage Roll Casserole is a hearty, deconstructed version of traditional cabbage rolls, featuring layers of tender cabbage, seasoned ground beef, rice, and rich tomato sauce baked together for a cozy, family-friendly meal without the hassle of rolling individual leaves.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1/2 cup uncooked long-grain rice
- 1/2 cup water or beef broth
- 1 medium head of cabbage, chopped
- 1 cup shredded mozzarella cheese (optional, for topping)
- 1 tablespoon olive oil (for cooking)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.
- Add onion and garlic; cook until softened, about 3 minutes. Season with salt, pepper, paprika, and oregano.
- Stir in tomato sauce, diced tomatoes, tomato paste, rice, and water or beef broth. Mix well and simmer for 5 minutes.
- In the prepared baking dish, layer half of the chopped cabbage, then half of the meat mixture. Repeat with remaining cabbage and meat mixture.
- Cover tightly with foil and bake for 45–50 minutes, until the rice is tender and the cabbage is soft.
- Remove the foil, sprinkle mozzarella cheese on top (if using), and bake uncovered for another 10 minutes until melted and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Use ground turkey or chicken for a lighter version.
- You can substitute brown rice for white rice; increase cooking time by 10 minutes.
- This casserole freezes well—cool completely before freezing in portions.
- Serve with sour cream or crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European