Description
Stuffed Cabbage Roll Casserole is a comforting, layered dish that delivers all the classic flavors of traditional cabbage rolls—tender cabbage, seasoned ground beef, rice, and rich tomato sauce—without the hassle of rolling.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 small head green cabbage, chopped (about 6 cups)
- 1 cup uncooked long-grain white rice
- 2 cups beef broth
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, add olive oil and sauté onion until softened. Add garlic and cook for 1 minute.
- Add ground beef to the skillet and cook until browned. Drain excess fat.
- Stir in tomato sauce, diced tomatoes, tomato paste, brown sugar, paprika, thyme, salt, and pepper. Simmer for 5 minutes.
- Spread half of the chopped cabbage evenly in the prepared baking dish.
- Layer half of the uncooked rice over the cabbage, then spoon half of the beef mixture on top.
- Repeat layers with remaining cabbage, rice, and beef mixture.
- Pour beef broth evenly over the casserole. Cover tightly with foil.
- Bake for 50–60 minutes, or until rice is tender and cabbage is soft.
- Remove foil and bake an additional 10 minutes if needed to reduce excess liquid.
- Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- You can substitute ground turkey for a lighter option.
- For a low-carb version, replace rice with cauliflower rice and reduce baking time slightly.
- This dish freezes well for up to 3 months.
- Add a splash of Worcestershire sauce for extra depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European