Description
This Stuffed Cabbage Roll Casserole is a comforting, hearty dish that captures the classic flavors of traditional stuffed cabbage rolls without the hassle of rolling each leaf. Ground beef, rice, and a savory tomato sauce with spices are layered between tender blanched cabbage leaves and baked to perfection, creating a deliciously satisfying casserole perfect for family dinners.
Ingredients
Scale
Cabbage
- 1 medium head of cabbage
Meat and Vegetables
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
Grains
- 1 cup cooked rice
Tomato Sauce Mixture
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Blanch and Prepare Cabbage: Bring a large pot of water to a boil. Carefully remove the leaves from the cabbage head and blanch them in the boiling water briefly until tender enough to fold. Trim the thick veins from the center of each leaf and set aside.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain any excess fat to keep the casserole from being greasy.
- Sauté Onion and Garlic: Add chopped onion and minced garlic to the skillet with the browned beef. Cook for another 2-3 minutes until the onion becomes translucent and soft.
- Add Sauce and Seasonings: Stir in cooked rice, tomato sauce, diced tomatoes, brown sugar, vinegar, salt, pepper, paprika, thyme, and red pepper flakes if using. Mix well and let the mixture simmer for 5 minutes to blend flavors.
- Assemble Layers: In a 9×13-inch casserole dish, layer half of the blanched cabbage leaves at the bottom. Spread half of the beef and rice mixture over the cabbage. Repeat with the remaining cabbage leaves and beef mixture to form a layered casserole.
- Cover and Bake: Cover the casserole with aluminum foil and bake for 40 minutes in the preheated oven.
- Uncover and Brown: Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and lightly browned.
- Serve: Serve the stuffed cabbage roll casserole hot and enjoy the rich, comforting flavors.
Notes
- You can substitute ground turkey or chicken for a leaner meat option.
- Use cauliflower rice instead of white rice for a low-carb variation.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder dish.
- Leftovers store well in the refrigerator for up to 3 days and reheat in the oven or microwave.
- This casserole can be prepared a day in advance and baked just before serving for convenience.
