Cabbage Roll Casserole

This cabbage roll casserole delivers all the comforting flavors of traditional cabbage rolls with tender cabbage, seasoned ground meat, rice, and a rich tomato sauce—without the extra work.

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Course: Main Course

Cuisine: Eastern European

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings

Calories: 420kcal

Author: Lucy

Cost: $7

Equipment

9x13-inch baking dish
Large Skillet
mixing bowl
Knife
Cutting board

Ingredients

1 head green cabbage, chopped
1 lb ground beef
1/2 lb ground pork
1 large onion, diced
3 cloves garlic, minced
1 cup uncooked white rice
2 cans tomato sauce (15 oz each)
1 can diced tomatoes (14.5 oz)
2 tbsp Worcestershire sauce
1 tbsp paprika
1 tsp dried thyme
2 cups beef broth
2 tbsp olive oil
salt and pepper to taste
2 cups shredded mozzarella cheese (optional)

Instructions

Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Heat olive oil in a skillet over medium heat, then brown ground beef and pork until no longer pink.
Add onion and garlic, cooking until softened and fragrant.
Season with paprika, thyme, salt, and pepper, stirring well.
In a bowl, mix tomato sauce, diced tomatoes, Worcestershire sauce, and beef broth.
Layer 1/4 of the cabbage in the baking dish, then add half of the meat mixture.
Sprinkle half of the uncooked rice over the meat layer.
Repeat layers with cabbage, remaining meat, remaining rice, and final cabbage on top.
Pour tomato mixture evenly over the casserole.
Cover tightly with foil and bake for 45 minutes.
Remove foil, add cheese if desired, and bake uncovered for 15–20 minutes until bubbly.
Let rest for 10 minutes before serving.

Notes

Ensure the dish is tightly covered while baking so the rice cooks properly. Let casserole rest 10 minutes before serving. Store leftovers in the refrigerator for up to 4 days or freeze up to 3 months.

Nutrition