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Cabbage Roll Casserole

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Cabbage Roll Casserole is a cozy and convenient twist on traditional stuffed cabbage rolls, layering tender cabbage, seasoned ground meat, rice, and tomato sauce. It’s hearty, flavorful, and perfect for weeknight dinners or make-ahead meals.

Ingredients

  • 1 medium green cabbage, chopped
  • 1 lb ground beef or pork (or a mix)
  • 1 cup cooked rice
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 bay leaf (optional)
  • 1 to 1 1/2 cups shredded mozzarella or cheddar cheese (optional, for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. In a large skillet, heat olive oil over medium heat. Add onions and garlic; sauté until softened, about 3–4 minutes.
  3. Add ground meat and cook until browned. Drain excess fat. Season with salt, pepper, oregano, and paprika. Stir in crushed tomatoes and tomato sauce. Simmer for 10 minutes. Add cooked rice and mix. Remove bay leaf if using.
  4. Meanwhile, boil or steam chopped cabbage until just tender, 5–7 minutes. Drain well.
  5. Layer half the cabbage in the baking dish, followed by half the meat mixture. Repeat layers with remaining cabbage and meat mixture.
  6. Cover with foil and bake for 40 minutes. Uncover, top with shredded cheese (if using), and bake another 10–15 minutes until bubbly and golden.
  7. Let rest for 10 minutes before serving.

Notes

  • Drain cabbage well to prevent a watery casserole.
  • Use cooked rice—uncooked rice will not soften properly in the oven.
  • This dish freezes well, either baked or unbaked.
  • Swap meat for lentils or plant-based crumbles to make it vegetarian.

Nutrition

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