Cabbage Roll Casserole
A comforting, meaty casserole made with cabbage leaves stuffed with seasoned ground beef and rice, baked in a rich tomato sauce.
Servings: 6
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 30 minutes
Total: 1 hour 30 minutes
Ingredients
Main Ingredients
- 1 head green cabbage
- 1 lb ground beef
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup shredded mozzarella cheese optional
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Bring a large pot of water to a boil.
- Carefully remove outer leaves from the cabbage. Boil the whole cabbage head for 5–7 minutes until leaves are pliable. Remove and pat dry; set aside.
- In a skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onions are soft. Drain excess fat.
- Stir in cooked rice, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 5 minutes. Remove from heat.
- Spoon about 2 tablespoons of filling onto each cabbage leaf. Roll tightly and place seam-side down in a greased 9x13-inch baking dish.
- Pour any remaining sauce over the rolls. Cover with foil and bake for 45 minutes.
- Remove foil, sprinkle with mozzarella if using, and bake uncovered for an additional 10–15 minutes until bubbly and cheese is melted.
Notes
Serve hot, optionally with a side salad and crusty bread.