Hearty Stuffed Cabbage Roll Casserole
This hearty stuffed cabbage roll casserole is a cozy, no-fuss version of the classic. Layers of tender cabbage, savory beef, and melted cheese make this dish a family favorite and weeknight winner.
Ingredients
- 2 pounds ground beef
- 1 large onion chopped
- 3 garlic cloves minced
- 1 head green cabbage chopped
- 1 29 oz can tomato sauce
- 1 14.5 oz can diced tomatoes, undrained
- 1 cup uncooked white rice
- 2 cups water or beef broth
- 2 cups shredded mozzarella cheese
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp dried thyme
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a skillet, heat olive oil and sauté chopped onion until soft. Add garlic and cook for 1 minute.
- Add ground beef and cook until browned. Drain fat.
- Stir in tomato sauce, diced tomatoes, salt, pepper, paprika, and thyme. Simmer 5–7 minutes.
- Boil or steam chopped cabbage until tender (5–7 mins). Drain well.
- Cook rice in broth or water until just tender.
- Layer half the cabbage, rice, and meat mixture in the baking dish. Repeat.
- Top with mozzarella cheese. Cover with foil and bake for 30 minutes.
- Uncover and bake another 10–15 minutes until bubbly and golden.
- Rest for 10 minutes before serving.
Notes
For a low-carb version, use cauliflower rice.
You can freeze this casserole before or after baking.
Add bell peppers or mushrooms for more veggies