Description

Stuffed Cabbage Roll Casserole is a comforting and hearty dish that captures all the flavors of traditional stuffed cabbage rolls without the hassle of rolling. This casserole layers blanched cabbage with a savory mixture of ground beef, rice, and a rich tomato sauce, baked until bubbly and topped with melted mozzarella cheese for a delicious finish. Perfect for a family dinner that’s both satisfying and easy to prepare.

Ingredients

Scale

Cabbage

1 medium head of cabbage, chopped

Meat and Vegetables

1 lb ground beef (or ground turkey for a lighter option)
1 medium onion, diced
2 cloves garlic, minced

Grains

1 cup cooked rice (white, brown, or your choice)

Tomato Sauce Mixture

1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
1/4 cup tomato paste
2 tbsp brown sugar (optional, for a hint of sweetness)
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

Topping

1 1/2 cups shredded mozzarella cheese (optional, for topping)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside to prepare for assembling the casserole.
Prepare the Cabbage: Bring a large pot of salted water to a boil. Add the chopped cabbage and blanch it for about 2-3 minutes until just tender. Drain thoroughly and set the blanched cabbage aside.
Cook the Ground Beef: Heat a tablespoon of oil in a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook, stirring and breaking up the meat as it browns, until the beef is fully cooked and the onions are soft, approximately 5-7 minutes.
Combine the Ingredients: To the skillet with the beef mixture, add the cooked rice, tomato sauce, diced tomatoes, tomato paste, brown sugar (if using), dried oregano, dried thyme, salt, and black pepper. Stir well to combine and let the mixture simmer for 5-10 minutes to meld the flavors.
Assemble the Casserole: In the prepared baking dish, layer half of the blanched cabbage, then top with half of the beef and rice mixture. Repeat with another layer of the remaining cabbage and beef mixture, creating two layers total.
Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes. After this, remove the foil, sprinkle the shredded mozzarella cheese evenly over the top, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
Serve: Allow the casserole to rest for a few minutes after baking to set. Slice into portions and serve warm, enjoying all the comforting flavors of traditional stuffed cabbage rolls made easy.

Notes

You can substitute ground turkey for ground beef to make the dish lighter.
Brown sugar is optional but adds a nice balance to the acidity of the tomato sauce.
Use cooked rice leftover from a previous meal or prepare fresh rice to save time.
Blanching the cabbage softens it, making it easier to layer and eat without rolling.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
For a dairy-free version, omit the mozzarella cheese or use a plant-based cheese alternative.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Baking
Cuisine: American