Name: Cabbage Roll Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tsp salt; ½ tsp black pepper; 1 tsp paprika; 1 tsp dried oregano; 1 cup cooked white rice; 1 can (15 oz) tomato sauce; 1 tbsp tomato paste; ½ cup beef broth (or vegetable broth); 1 medium head green cabbage, chopped (about 6 cups); 1 tbsp olive oil; ½ tsp salt; ½ tsp garlic powder; 1 can (15 oz) crushed tomatoes; 1 tbsp tomato paste; 1 tsp sugar; ½ tsp salt; ½ tsp smoked paprika; ¼ cup beef broth; 1½ cups shredded mozzarella cheese; 2 tbsp chopped fresh parsley (optional)

Description

Craving the comforting taste of traditional cabbage rolls but don’t have the time to roll each one individually? This Cabbage Roll Casserole brings you all the hearty, savory flavors you love in a fuss-free, layered bake. It’s perfect for busy weeknights or meal prepping ahead for the family.

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Ingredients

Scale

For the Beef & Rice Layer:

1 lb ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp dried oregano
1 cup cooked white rice
1 can (15 oz) tomato sauce
1 tbsp tomato paste
½ cup beef broth (or vegetable broth)

For the Cabbage Layer:

1 medium head green cabbage, chopped (about 6 cups)
1 tbsp olive oil
½ tsp salt
½ tsp garlic powder

For the Sauce:

1 can (15 oz) crushed tomatoes
1 tbsp tomato paste
1 tsp sugar
½ tsp salt
½ tsp smoked paprika
¼ cup beef broth

For Topping:

1½ cups shredded mozzarella cheese
2 tbsp chopped fresh parsley (optional)

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Instructions

Step 1: Cook the Ground Beef Mixture

In a large skillet over medium heat, add ground beef and cook for 5-7 minutes until browned.
Add chopped onion and garlic. Sauté for 2-3 minutes until the onions soften.
Season with salt, pepper, paprika, and oregano. Stir well.
Mix in the cooked rice, tomato sauce, tomato paste, and beef broth. Let simmer for 3-4 minutes, then remove from heat.

Step 2: Sauté the Cabbage

Heat olive oil in a separate skillet over medium heat.
Add chopped cabbage, salt, and garlic powder.
Cook for 7-10 minutes, stirring occasionally, until the cabbage is softened but not mushy.

Step 3: Prepare the Tomato Sauce

In a small saucepan, combine crushed tomatoes, tomato paste, sugar, salt, smoked paprika, and beef broth.
Stir and bring to a gentle simmer over medium heat for 5 minutes.
Remove from heat and set aside.

Step 4: Assemble the Casserole

Preheat your oven to 375°F (190°C).
Grease a 9×13 inch baking dish with nonstick spray or a little oil.
Layer half the cabbage on the bottom.
Spoon all of the beef and rice mixture over the cabbage layer.
Add the remaining cabbage on top.
Pour the tomato sauce evenly over the top layer of cabbage.
Cover the dish tightly with foil.

Step 5: Bake the Casserole

Bake in the preheated oven for 40 minutes, covered.
Remove foil and sprinkle the shredded mozzarella cheese over the top.
Return to oven and bake uncovered for another 10-15 minutes, or until the cheese is melted and bubbly.
Let rest for 10 minutes before serving.
Garnish with chopped parsley if desired.

Notes

Use Pre-cooked Rice – Save time by using leftover or microwavable rice.
Chop Cabbage Evenly – This ensures even cooking and a better texture.
Don’t Overcook the Cabbage – You want it tender, not soggy.
Let it Rest – Allowing it to sit after baking helps it hold together when sliced.
Add Heat – If you like spice, stir in a pinch of chili flakes to the meat mixture.

Prep Time: 15 minutes
Cook Time: 55 minutes
Cuisine: American