Description
A comforting and easy-to-make Stuffed Cabbage Roll Casserole that captures all the flavors of traditional cabbage rolls without the hassle of rolling. This dish features ground beef simmered with tomatoes, spices, and tender cabbage layered with cooked rice, then baked to perfection with melted mozzarella cheese on top. Perfect for a family dinner and can be adapted to gluten-free by using gluten-free tomato products.
Ingredients
Scale
Meat and Vegetables
- 1 ½ pounds ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups green cabbage, chopped
Tomato Sauce Mixture
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Other Ingredients
- 2 cups cooked white rice
- 1 ½ cups shredded mozzarella cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook Ground Beef: Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary to keep the dish from becoming greasy.
- Add Tomato Mixture and Simmer: Stir in the diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, dried oregano, paprika, salt, and black pepper. Let the mixture simmer on low heat for 5–7 minutes to allow flavors to meld.
- Layer the Casserole: In the prepared baking dish, create the first layer by spreading half of the chopped cabbage evenly, then half of the cooked white rice, and top with half of the meat sauce mixture. Repeat with the remaining cabbage, rice, and meat sauce forming a second layer.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. This allows the cabbage to soften and flavors to combine.
- Add Cheese and Continue Baking: Remove the foil, sprinkle the shredded mozzarella cheese evenly on top, and return to the oven. Bake uncovered for an additional 10–15 minutes until the cheese melts and becomes bubbly and golden.
- Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes to set. Garnish with chopped fresh parsley if desired before serving.
Notes
- This casserole freezes well—assemble, cover tightly, and freeze before baking for easy future meals.
- Substitute ground turkey for a lighter version with less fat.
- Use gluten-free tomato products to make this dish gluten-free.
- Leftovers can be stored refrigerated for up to 3 days and reheated thoroughly before serving.
