Description
This Stuffed Cabbage Roll Casserole offers all the comforting flavors of traditional cabbage rolls in a simplified, layered casserole form. Ground beef, rice, and a savory tomato sauce layered with tender cabbage leaves make for a hearty and satisfying meal that’s perfect for family dinners.
Ingredients
Scale
Cabbage
- 1 medium head of cabbage
Meat and Vegetables
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
Other Ingredients
- 1 cup cooked rice
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
- Blanch and prepare cabbage leaves: Bring a large pot of water to a boil. Submerge the cabbage head briefly to soften the leaves. Carefully separate the leaves and trim the thick veins from each leaf’s center to make them pliable for layering.
- Cook the ground beef: In a large skillet over medium heat, brown the ground beef, cooking for 5-7 minutes until fully cooked. Drain off any excess fat.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the skillet with the beef. Cook together for 2-3 minutes until they soften and become fragrant.
- Mix ingredients and simmer: Stir in cooked rice, tomato sauce, diced tomatoes, brown sugar, vinegar, salt, black pepper, paprika, dried thyme, and optional red pepper flakes. Mix thoroughly, then simmer the mixture for 5 minutes to let the flavors meld.
- Assemble the casserole: In a 9×13-inch casserole dish, lay down a layer of cabbage leaves. Spoon half of the beef and rice mixture evenly over the cabbage. Add another layer of cabbage leaves followed by the remaining beef mixture.
- Bake the casserole covered: Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
- Finish baking uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the top is slightly browned and bubbly, indicating it’s cooked through and ready to serve.
- Serve: Let the casserole cool slightly, then serve it hot for a comforting and delicious meal.
Notes
- Blanching the cabbage makes the leaves pliable for layering and enhances tenderness.
- Trimming thick veins prevents cabbage leaves from being tough and hard to cut.
- Adjust red pepper flakes to control the spiciness to your preference.
- You can substitute ground beef with ground turkey or plant-based meat for a variation.
- Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
