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Cabbage Roll Casserole Recipe

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4.1 from 2 reviews

This hearty Cabbage Roll Casserole combines the comforting flavors of traditional cabbage rolls with a simplified, layered casserole approach. Ground beef is simmered with spices, tomato sauce, beef broth, and rice, then layered with sautéed cabbage and a blend of sharp cheddar and Monterey Jack cheeses before baking until bubbly and golden. Perfect for a family dinner, this casserole delivers all the taste of classic cabbage rolls with less fuss and in less time.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Meat and Vegetables

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 medium head green cabbage, chopped

Spices and Seasonings

  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon ground cayenne pepper
  • kosher salt and freshly ground black pepper, to taste

Liquids and Sauces

  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can low sodium beef broth

Other Ingredients

  • 2 tablespoons brown sugar
  • 1 cup long grain white rice (uncooked)
  • 2 tablespoons olive oil
  • 1½ cups finely shredded sharp cheddar cheese
  • 1½ cups finely shredded Monterey Jack cheese

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Spray a 9x13 inch baking dish with nonstick cooking spray or olive oil spray to prevent sticking.
  2. Brown the Ground Beef with Onion: In a skillet, brown the ground beef over medium heat. When the beef is about halfway browned, add the chopped onion and cook until the beef is fully browned. Reduce heat to low, add minced garlic, and cook for 1 minute while stirring continuously. Drain any excess fat from the skillet.
  3. Simmer Beef Mixture with Rice: To the skillet, add paprika, onion powder, cayenne pepper, brown sugar, tomato sauce, beef broth, and uncooked rice. Bring the mixture to a low boil, then reduce heat to a simmer and cover with a lid. Let it simmer for 20 minutes, or until the rice is tender. Season with kosher salt and freshly ground black pepper to taste.
  4. Sauté the Cabbage and Layer: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add half of the chopped cabbage and cook for 5-7 minutes until slightly tender. Spread this cooked cabbage over the bottom of the prepared casserole dish. Next, spread half of the ground beef and rice mixture over the cabbage. Sprinkle half of both cheddar and Monterey Jack cheeses evenly over the beef mixture. In the same skillet, add the remaining 1 tablespoon olive oil and sauté the other half of the chopped cabbage until slightly tender (about 5-7 minutes). Layer this sautéed cabbage over the cheese, then add the remaining beef mixture and top with the remaining cheese.
  5. Bake the Casserole: Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for another 20 minutes or until the cheese is melted and lightly browned on top. Remove from oven and let it rest before serving.

Notes

  • Use low sodium beef broth to control the salt content.
  • Sautéing the cabbage helps to soften it and reduce baking time while maintaining texture.
  • If you prefer, substitute ground turkey or chicken for a leaner option.
  • For a spicier dish, increase the cayenne pepper slightly, but adjust carefully.
  • Leftovers keep well in the fridge for up to 3 days and reheat nicely.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/cabbage-roll-casserole-recipe/