Description
This Cabbage Roll Casserole is a deconstructed version of the classic, made with layers of tender cabbage, seasoned ground beef, rice, and a rich tomato sauce. It’s a comforting, easy-to-assemble one-pan meal that’s perfect for family dinners or meal prep.
Ingredients
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1 lb ground beef (or use half ground pork)
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1 small onion, chopped
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2 cloves garlic, minced
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1 can (15 oz) tomato sauce
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1 can (14.5 oz) diced tomatoes, undrained
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1 tbsp tomato paste (optional, for richer flavor)
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1 tsp paprika
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1/2 tsp dried thyme
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1/2 tsp salt
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1/4 tsp black pepper
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2 cups cooked white rice
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1 small head green cabbage, chopped (about 6 cups)
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1 1/2 cups shredded mozzarella or cheddar cheese (optional topping)
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
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In a large skillet over medium heat, cook ground beef and onion until browned. Drain excess fat.
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Stir in garlic, tomato sauce, diced tomatoes, tomato paste (if using), paprika, thyme, salt, and pepper. Simmer for 5–7 minutes.
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Stir in cooked rice and remove from heat.
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In the prepared casserole dish, layer half the chopped cabbage, then spread half the meat and rice mixture over it. Repeat with remaining cabbage and meat mixture.
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Cover tightly with foil and bake for 40–45 minutes, until cabbage is tender.
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Uncover, top with shredded cheese (if using), and return to oven for 10 more minutes, or until cheese is melted and bubbly.
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Let rest for 5–10 minutes before serving.
Notes
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You can use brown rice or cauliflower rice for a healthier twist.
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This dish freezes well before or after baking.
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Add a splash of beef broth if you’d like it saucier.