Cabbage Roll Casserole Recipe
This lazy cabbage roll casserole has it all - easy and budget-friendly ingredients, it's cheesy, fulfilling, and has all the flavors of cabbage rolls. The difference is that it is a simplified version of cabbage rolls without the fuss and rolling mess in the kitchen.
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INGREDIENTS
- 1 pound ground beef , or mixed ground meat
- 1 medium yellow onion, diced
- 1 ½ teaspoons fresh garlic, minced
- ¼ teaspoon cajun spice
- 1 teaspoon sweet paprika
- 1 tablespoon white sugar , or brown sugar or substitute with ½ tablespoon liquid sweetener of choice
- 1 can (15 oz) tomato sauce or puree, , or tomato soup
- 1 can (15 oz) chopped tomatoes , in liquid
- 1 ½ cup cooked brown, or white rice
- 3 tablespoon olive oil, divided
- 6 cups green cabbage, cut into 1 or 1 ½ inches cubes
- ¼ cup water
- 1 cup carrot, medium grated
- 1 cup mozzarella, grated
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- dill or parsley for serving
INSTRUCTIONS
- In a medium-sized skillet or Dutch oven, heat olive oil over medium-high heat. Once the oil is sizzling, sauté onion for approximately one minute before adding the carrot. Continue cooking the mixture for an additional minute.1 medium yellow onion, 3 tablespoon olive oil, 1 cup carrot
- Add the beef to the skillet, using a spatula to break it apart. Cook until the meat is thoroughly browned and there is no longer any pink color. Gently stir in the garlic and sauté for one minute. Tip: If you're using lean meat, it's ideal. However, if there's excess liquid, be sure to drain it before proceeding to the next step.1 pound ground beef, 1 ½ teaspoons fresh garlic
- Add the seasonings to the skillet: black pepper, sugar, salt, sweet paprika, Cajun seasoning, along with the tomato sauce and chopped tomatoes. Stir until everything is mixed together. Then, lower the heat to medium-low and let it simmer for 10 minutes.¼ teaspoon cajun spice, 1 teaspoon sweet paprika, 1 can (15 oz) tomato sauce or puree,, 1 can (15 oz) chopped tomatoes, 1 teaspoon salt or to taste, ½ teaspoon black pepper, 1 tablespoon white sugar
- While the mixture is simmering, get your oven preheated to 350 degrees Fahrenheit. Next, spray an 8x11-inch or 2-quart baking dish with cooking oil.
- Take the skillet off the heat and move the beef mixture to a deep pot or a large Dutch oven. Mix in the cooked rice and taste for salt and black pepper. Then, set it aside.1 ½ cup cooked brown, 1 teaspoon salt or to taste, ½ teaspoon black pepper
- Clean the skillet or pot (the same one you used for the beef) with paper towels and heat the remaining 1 tablespoon of oil over medium heat. Add the chopped cabbage along with ¼ cup of water, then simmer until the cabbage softens and the water evaporates. After it's cooked, put half of the cabbage into the baking dish.6 cups green cabbage, ¼ cup water
- Layer it with the saucy beef and rice mixture. Repeat this process with one more layer of cabbage and beef. Make sure the top layer is even, and then sprinkle it with mozzarella cheese. Cover with foil and bake for 20 minutes. Then uncover and bake for 20 more minutes until cheese melts. Optionally, broil for 1-2 minutes to brown cheese.1 cup mozzarella
- Garnish with dill, parsley, and a dollop of sour cream.dill or parsley for serving
VIDEO
NOTES
- Timing - with proper planning and ingredient prep ahead this casserole can be made even quicker.
- To Make ahead:
- Assemble: Follow the recipe until layering in the dish before baking.
- Cool: Let it cool to room temperature; avoid putting a hot dish in the fridge.
- Cover: Seal with plastic wrap or foil to preserve freshness.
- Refrigerate: Store in the fridge for up to 24 hours.
- Bake: Preheat the oven as per the recipe, then allow the dish to sit for 15-30 mins at room temperature.
- Cook: Follow the original recipe bake time, adjusting for refrigeration if needed.
- Note: Please note that the longer the casserole sits the more liquid the rice will absorb. For the best flavor, if you can, make it fresh.
- I prefer my cabbage larger, about 1 ½ inches cubes. It just tastes juicy this way. This being said, the casserole will bake perfectly with thinner and ‘’coleslaw’’ style cabbage too.
- Once the cabbage casserole is baked it will have some liquid in the bottom, it is normal. You can either leave it as it is or remove the liquid by slowly tilting the dish into the sink to remove the extra liquid.
- Store. Let it cool first and any leftover casserole can be stored in an airtight container for up to 3-4 days.
- To freeze this casserole, follow the same steps and for 2-3 months.
- To reheat, thaw first if frozen and reheat in a pot over the stovetop. You may need to add some extra water or stock/broth to thin it out. I don’t recommend reheating this in the microwave as the cabbage will or may become too soggy.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 319kcalCarbohydrates: 24gProtein: 23gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 62mgSodium: 200mgPotassium: 543mgFiber: 4gSugar: 7gVitamin A: 3965IUVitamin C: 28mgCalcium: 148mgIron: 3mg
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