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Cabbage Roll Casserole Recipe

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Cabbage Roll Casserole is a comforting and flavorful dish that combines ground beef, rice, and tender cabbage layers in a zesty tomato sauce, topped with melted mozzarella cheese. This family favorite offers all the taste of traditional cabbage rolls without the hassle of rolling, making it an easy and delicious weeknight meal.

Ingredients

Meat and Vegetables

  • 1 pound ground beef (or mixed ground meat)
  • 1 medium yellow onion (diced)
  • 1 cup carrot (medium grated)
  • 6 cups green cabbage (cut into 1 or 1 ½ inch cubes)
  • 1 ½ teaspoons fresh garlic (minced)
  • ¼ cup water

Spices and Seasonings

  • ¼ teaspoon Cajun spice
  • 1 teaspoon sweet paprika
  • 1 tablespoon white sugar (or brown sugar or substitute with ½ tablespoon liquid sweetener of choice)
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper

Tomato Base

  • 1 can (15 oz) tomato sauce or puree (or tomato soup)
  • 1 can (15 oz) chopped tomatoes (in liquid)

Other Ingredients

  • 1 ½ cup cooked brown rice (or white rice)
  • 3 tablespoon olive oil (divided)
  • 1 cup mozzarella (grated)
  • Dill or parsley for serving
  • Optional: dollop of sour cream for serving

Instructions

  1. Prepare Veggies: Heat 2 tablespoons of olive oil in a medium-sized skillet or Dutch oven over medium-high heat. When the oil is hot and shimmering, add the diced onion and cook until softened, about one minute. Then add the grated carrot and cook for another minute to combine flavors.
  2. Brown the Meat: Add the ground beef to the skillet with the veggies. Use a spatula to break the meat apart and cook until it is no longer pink but not fully cooked through, as it will continue cooking in the casserole later. Stir in the minced garlic and sauté for an additional minute. If excess liquid is released from the meat, drain it before moving on.
  3. Add Seasonings and Tomato: Sprinkle in the Cajun spice, sweet paprika, sugar, salt, and black pepper. Pour in the tomato sauce and chopped tomatoes. Stir everything well to combine the flavors.
  4. Simmer Mixture: Lower the heat to medium-low and let the sauce simmer for 10 minutes. Taste and adjust salt and pepper as needed to get the desired flavor balance.
  5. Preheat Oven & Prepare Dish: While the sauce simmers, preheat your oven to 350°F (175°C). Lightly spray or grease an 8×11-inch or 2-quart casserole dish so the casserole doesn’t stick.
  6. Combine Rice & Meat Mixture: Remove the skillet from heat. Transfer the meat and tomato mixture to a large pot or Dutch oven. Stir in the cooked rice and taste again, adjusting salt and pepper if necessary. Set this mixture aside for assembly.
  7. Cook Cabbage: Clean the original skillet or pot, then heat the remaining tablespoon of olive oil over medium heat. Add the chopped cabbage along with ¼ cup of water. Cover and simmer until the cabbage softens and the water evaporates. Once done, remove half of the cooked cabbage and layer it evenly in the prepared casserole dish.
  8. Layer the Casserole: Spread half of the meat and rice mixture over the cabbage layer. Then add the remaining cabbage on top and finish with the rest of the meat mixture. Make sure to distribute everything evenly. Sprinkle the grated mozzarella cheese over the top.
  9. Bake the Casserole: Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 20 minutes until the cheese is melted and bubbly. For a golden-brown top, optionally broil the casserole for 1-2 minutes watching carefully to prevent burning.
  10. Garnish & Serve: Remove from oven and garnish with fresh dill or parsley. Serve each portion with a dollop of sour cream if desired for added creaminess and tang.

Notes

  • You can substitute ground beef with ground turkey or chicken for a leaner option.
  • Use white rice if preferred instead of brown rice; adjust cooking time accordingly.
  • If you want a spicier dish, increase the Cajun seasoning slightly.
  • The casserole can be assembled ahead and refrigerated; bake within 24 hours for best results.
  • Leftovers store well in an airtight container for up to 3 days and reheat nicely.

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