Cabbage Roll Casserole
This Cabbage Roll Casserole combines all the classic flavors of stuffed cabbage rolls into an easy, layered casserole that's perfect for busy weeknights.
Servings: 6 servings
Calories: 443kcal
Ingredients
- 1 lb ground beef
- 1 head of cabbage chopped
- 1 small onion chopped
- 14.5 oz. can of diced tomatoes undrained
- 1 cup cooked rice
- 1 tbsp brown sugar
- 2 cups shredded cheese
- 1 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp lemon juice
- 1 tbsp worcestershire sauce
Instructions
- Preheat the oven to 350℉ and lightly grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the chopped cabbage and cook for 5-7 minutes, just until slightly tender. Drain well and blot with paper towels if needed.
- Heat olive oil in a large skillet over medium-high heat. Cook the ground beef and onion until the beef is browned. Drain excess grease.
- Stir in the garlic and cook for about 1 minute until fragrant.
- Add the diced tomatoes, Worcestershire sauce, brown sugar, Italian seasoning, salt, pepper and lemon juice. Simmer for about 10 minutes.
- Stir the cooked rice into the meat mixture.
- Spread half of the cabbage into the prepared baking dish.
- Top with half of the meat mixture.
- Repeat with the remaining cabbage and meat mixture.
- Sprinkle the shredded cheese over the top, cover tightly with foil and bake for 25 minutes, until the cheese is melted and bubbly.
- Allow the casserole to rest for about 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
Helpful Tips
- Don't overcook the cabbage before baking since it will continue cooking in the oven.
- Drain the cabbage well so the casserole doesn't become watery.
- Cook your rice ahead of time to make assembly even faster.
- Freshly shredded cheese melts much better than pre-shredded cheese.
- If the casserole starts browning too quickly, loosely tent it with foil.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze the baked casserole for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm individual portions in the microwave, or reheat the entire casserole covered in a 350℉ oven until heated through.
Nutrition
Calories: 443kcal | Carbohydrates: 28g | Protein: 26g | Fat: 26g | Potassium: 781mg | Fiber: 6g
