CABBAGE ROLL CASSEROLE
This hearty cabbage roll casserole layers seasoned ground beef, tender cabbage, rice and a savory tomato sauce, then bakes until bubbly and golden — all the flavors of stuffed cabbage without the rolling.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 head green cabbage core removed and chopped
- 1 cup onion finely chopped
- 2 clove garlic minced
- 1.5 cup cooked white rice
- 15 oz tomato sauce
- 14.5 oz diced tomatoes drained slightly
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 1.5 cup shredded cheddar cheese for topping
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 4 minutes.
- Add garlic and ground beef to the skillet. Cook, breaking up the meat, until browned and cooked through. Drain excess fat if needed.
- Stir in cooked rice, tomato sauce, diced tomatoes, Worcestershire sauce, salt and pepper. Simmer for 3–4 minutes to meld flavors.
- Fold chopped cabbage into the beef and rice mixture until well combined and slightly softened.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle shredded cheddar over the top.
- Bake in the preheated oven for 35–45 minutes, or until the cabbage is tender and the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving. Spoon into portions and enjoy warm.
Notes
Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave. For a lighter version, substitute ground turkey and reduced-fat cheese.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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