Description
This Stuffed Cabbage Roll Casserole offers the comforting flavors of traditional cabbage rolls in an easy-to-make casserole form. Ground beef, rice, and a savory tomato sauce with spices are layered between blanched cabbage leaves and baked to perfection, making a hearty and satisfying meal that’s perfect for family dinners.
Ingredients
Scale
Vegetables
- 1 medium head of cabbage
- 1 onion, chopped
- 2 cloves garlic, minced
Meat and Grains
- 1 lb ground beef
- 1 cup cooked rice
Sauces and Canned Goods
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
Seasonings
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Blanch the cabbage: Bring a large pot of water to a boil. Carefully remove the leaves from the cabbage head and blanch them in the boiling water. Trim the thick veins from the center of each leaf to make them more pliable. Set the cabbage leaves aside.
- Cook the beef: In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain any excess fat to keep the mixture from being greasy.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the skillet with the browned beef and cook for another 2-3 minutes until the onion softens and becomes fragrant.
- Add remaining ingredients: Stir in the cooked rice, tomato sauce, diced tomatoes, brown sugar, vinegar, salt, black pepper, paprika, thyme, and red pepper flakes if using. Mix thoroughly and let the mixture simmer for 5 minutes to meld all the flavors together.
- Assemble casserole layers: In a 9×13-inch casserole dish, arrange a layer of cabbage leaves on the bottom. Spoon half of the beef and rice mixture over the cabbage leaves. Repeat by layering the remaining cabbage leaves and topping with the rest of the beef mixture.
- Bake covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 40 minutes.
- Bake uncovered to finish: Remove the foil and bake for an additional 10-15 minutes until the top layer is slightly browned and bubbly.
- Serve and enjoy: Remove from the oven, let it cool slightly, then serve hot for a comforting, delicious meal.
Notes
- Blanching the cabbage leaves softens them, making them easier to layer and eat.
- Remove thick cabbage veins carefully to prevent tearing the leaves.
- For a spicier casserole, increase or add more red pepper flakes to taste.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Use freshly cooked rice or leftover rice depending on convenience.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
