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Cabbage Roll Casserole Recipe

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4.1 from 66 reviews

This hearty and comforting Cabbage Roll Casserole combines tender boiled cabbage, savory lean ground beef, flavorful spices, rice, and melted cheddar cheese baked to perfection. A simplified and time-saving twist on traditional cabbage rolls, this casserole offers all the classic flavors in an easy layered dish, perfect for weeknight dinners or meal prepping.

Ingredients

Vegetables and Meat

  • 1 small green cabbage, roughly chopped into 2-inch chunks (about 9 cups)
  • 1 pound extra lean ground beef (90 to 95% lean)
  • 1 small white or yellow onion, diced small
  • 3 cloves garlic, finely minced

Spices and Seasonings

  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste

Liquids and Others

  • 15 ounces canned tomato sauce
  • 1 cup beef broth (reduced sodium preferred)
  • 2 cups cooked long grain basmati rice (or any preferred rice including brown or cauliflower rice)
  • 3 cups shredded cheddar cheese, divided

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and generously spray a large baking dish with cooking spray to prevent sticking. Set it aside.
  2. Boil Cabbage: Bring a large pot of salted water to a boil. Add the cabbage chunks and cook for 5 to 7 minutes until softened. Drain and set aside.
  3. Sauté Beef and Onions: While the cabbage boils, heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for about 5 minutes, breaking up the meat frequently, until the beef is browned and onions are translucent.
  4. Add Seasonings and Garlic: Stir in garlic, Italian seasoning, smoked paprika, salt, and black pepper. Cook while stirring constantly for 1 minute to release the flavors.
  5. Simmer Sauce and Rice: Add tomato sauce, beef broth, and cooked rice to the skillet. Stir to combine and bring to a simmer. Let it simmer uncovered for about 5 minutes, allowing the rice to absorb flavors and some liquid to evaporate.
  6. Layer the Casserole: In the prepared baking dish, scatter half of the boiled cabbage. Spread half of the meat and rice mixture over the cabbage, then sprinkle with half of the shredded cheddar cheese.
  7. Add Second Layer: Repeat the layering with the remaining cabbage, the rest of the meat and rice mixture, and top with the remaining cheese.
  8. Cover and Refrigerate (Optional): Cover the dish tightly with foil. If making ahead, refrigerate up to 48 hours and allow the dish to come to room temperature for 45 minutes before baking.
  9. Bake Covered: Bake the casserole covered with foil for 25-30 minutes, until hot and bubbly.
  10. Bake Uncovered: Remove the foil and bake for an additional 5-10 minutes until the cheese is golden brown and melted to your liking. Serve immediately.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Reheating: Reheat leftovers gently in the microwave or oven to preserve texture and flavor.
  • Rice Options: You may substitute basmati rice with white rice, brown rice, or even cauliflower rice for a lower-carb twist.
  • Lean Meat: Using extra lean ground beef eliminates the need to drain excess fat, but if you use fattier ground beef, draining is recommended.

Find it online: https://flavorspath.com/cabbage-roll-casserole-recipe/