Introduction
Comforting Cabbage Roll Casserole with Savory Ground Beef and Rice – an easy, deconstructed take on classic cabbage rolls. Layers of tender cabbage, seasoned ground beef, and flavorful rice combine for a hearty, family-friendly dish.
Ingredients
- 1 medium head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Remove the core from the cabbage and carefully separate the leaves. Blanch the leaves in boiling water for 2–3 minutes until softened, then drain and set aside.
- In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent. Drain any excess fat.
- Stir in the cooked rice, tomato sauce, diced tomatoes, Worcestershire sauce, oregano, paprika, salt, and pepper. Mix well and let simmer for 5 minutes.
- In a large baking dish, layer the bottom with a few cabbage leaves. Spoon half of the beef and rice mixture over the leaves, then add another layer of cabbage leaves. Repeat with the remaining beef mixture and top with any leftover cabbage leaves.
- Cover the dish with aluminum foil and bake for 45 minutes. If using cheese, remove the foil, sprinkle mozzarella on top, and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
Variation
- Use Ground Turkey or Chicken: Swap ground beef with ground turkey or chicken for a lighter version of this casserole. The flavors meld just as beautifully, and it’s a great option for those looking to reduce red meat consumption.
- Add a Spicy Kick: Incorporate a teaspoon of red pepper flakes or a diced jalapeño into the beef mixture to give the casserole a spicy twist. Perfect for those who enjoy bold flavors.
- Make It Vegetarian: Replace the ground beef with a mix of lentils and finely chopped mushrooms for a hearty, plant-based alternative. Add a dash of soy sauce to mimic the umami depth of beef.
Cooking Notes
- Cabbage Preparation: Be sure to blanch the cabbage leaves just enough to make them pliable. Overcooking can cause the leaves to tear, while undercooking may leave them too tough to layer smoothly.
- Rice Choice: Long-grain rice, such as basmati or jasmine, works well for this recipe. If you’re short on time, microwaveable rice packets can be a convenient shortcut.
- Layering Tips: Start and end with cabbage leaves when layering to ensure the casserole holds its shape and stays moist throughout baking.
Serving Suggestions
- Pair with Crusty Bread: Serve this casserole alongside warm crusty bread or garlic toast to soak up the flavorful tomato juices. It’s a hearty way to round out the meal.
- Fresh Side Salad: A simple green salad with a tangy vinaigrette complements the richness of the casserole and adds a refreshing, crisp element to the plate.
- Dollop of Sour Cream: Top each serving with a dollop of sour cream for a creamy contrast to the savory, tomato-based filling. For an extra pop of flavor, sprinkle with chopped fresh parsley or dill.
Tips
- Make Ahead for Busy Days: Assemble the casserole the night before and store it in the refrigerator. When you’re ready to cook, simply pop it into the oven, adding a few extra minutes to the baking time.
- Freeze for Later: This casserole freezes beautifully. Prepare it up to the baking step, wrap it tightly in foil, and freeze for up to three months. Defrost overnight in the refrigerator before baking.
- Cheese Variations: While mozzarella is a classic choice, you can experiment with other cheeses like cheddar, gouda, or even Parmesan for a different flavor profile.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 22 g
- Sodium: 690 mg
Frequently Asked Questions
- Can I use uncooked rice instead of cooked rice?
Yes, but you will need to adjust the liquid content and baking time to ensure the rice cooks fully. Adding an extra 1 1/2 cups of broth or water to the beef mixture and covering the dish tightly with foil can help. - What’s the best way to store leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F (175°C) for about 15–20 minutes. - Can I make this casserole dairy-free?
Absolutely! Simply omit the mozzarella cheese or replace it with a dairy-free cheese alternative. The casserole will still be deliciously comforting. - Is this recipe gluten-free?
Yes, as long as you ensure all ingredients, like Worcestershire sauce and canned tomatoes, are certified gluten-free. Double-check labels to avoid any hidden gluten.
Conclusion
This Easy Cabbage Roll Casserole offers all the hearty, comforting flavors of traditional cabbage rolls without the hassle of rolling them. Perfect for a cozy family dinner or meal prep, this dish is versatile, delicious, and sure to please. Whether you make it with ground beef or a lighter protein, serve it with bread or salad, or enjoy it as-is, this recipe will quickly become a favorite at your table.
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Easy Cabbage Roll Casserole
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
Comforting Cabbage Roll Casserole with Savory Ground Beef and Rice – an easy, deconstructed take on classic cabbage rolls. Layers of tender cabbage, seasoned ground beef, and flavorful rice combine for a hearty, family-friendly dish.
Ingredients
Scale
- 1 medium head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Remove the core from the cabbage and carefully separate the leaves. Blanch the leaves in boiling water for 2–3 minutes until softened, then drain and set aside.
- In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent. Drain any excess fat.
- Stir in the cooked rice, tomato sauce, diced tomatoes, Worcestershire sauce, oregano, paprika, salt, and pepper. Mix well and let simmer for 5 minutes.
- In a large baking dish, layer the bottom with a few cabbage leaves. Spoon half of the beef and rice mixture over the leaves, then add another layer of cabbage leaves. Repeat with the remaining beef mixture and top with any leftover cabbage leaves.
- Cover the dish with aluminum foil and bake for 45 minutes. If using cheese, remove the foil, sprinkle mozzarella on top, and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
Notes
- Swap cabbage with Swiss chard for a quicker-cooking alternative.
- Add broth if the mixture feels too thick to prevent dryness.
- Broil the cheese topping for a golden, bubbly finish.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 690 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 50 mg
Keywords: Cabbage roll casserole, deconstructed cabbage rolls, easy dinner recipe