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cabbage roll casserole in a clear baking dish with a wooden spoon
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Cabbage Roll Casserole

This Cabbage Roll Casserole makes it easy to enjoy the taste of the original rolls, without any of the hard work!
Course Main Course
Cuisine American
Keyword cabbage roll casserole recipe
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 583kcal

Ingredients

Meat Sauce

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium yellow onion diced finely
  • 1 tbsp minced garlic
  • 1/2 tsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp italian seasoning
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/8-1/4 tsp red pepper flakes optional
  • 1/4 cup water
  • 1 tsp worcestershire sauce
  • 14.5 oz canned petite diced tomatoes undrained
  • 15 oz canned tomato sauce

Rice

  • 1 cup minute rice
  • 1 cup water
  • 1 beef bouillon cube
  • 2 tbsp butter

Cabbage

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 head cabbage cored and chopped into 1 inch pieces
  • 1 tsp salt
  • 1/2 tsp pepper

Toppings

  • 2.5 cup mozzarella cheese shredded
  • chopped parsley optional

Instructions

  • In a small saucepan bring 1 cup of water, butter, and beef bouillon cube to a boil over medium high heat. Remove from heat. Add 1 cup minute rice and stir well. Cover pot and let sit until you are ready to use it in the meat mixture.
  • Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Set aside.
  • In a large soup pot over medium heat add hamburger. Cook and crumble until no longer pink. Drain grease. Return beef to pot, add onions and garlic. Stir well. Let cook for 5-7 minutes while stirring often.
  • Add dried parsley, garlic powder, onion powder, paprika, italian seasoning, salt, pepper, and red pepper flakes. Stir well to combine. Let cook for an additional 2 minutes.
  • Add diced tomatoes with their juices and tomato sauce. Stir well and turn heat to low and allow to simmer for about 5 minutes.
  • Add cooked rice to the sauce mixture and stir well. Remove from heat and set aside.
  • In a separate large skillet over medium heat add 2 tbsp olive oil. Add cabbage, salt, pepper, and butter. Stir well. Let cabbage cook for 5 minutes or until the cabbage is starting to get tender.
  • Add your cabbage to the meat and rice mixture. Stir well to combine.
  • Dump cabbage mixture into a 9x13 baking dish and spread evenly with a spatula. Top with shredded mozzarella cheese.
  • Cover with foil and cook at 350 degrees for 40 minutes.
  • Uncover casserole dish and continue to cook for an additional 15 minutes, or until the cheese is starting to brown and the casserole juices are bubbling on the sides of the casserole.

Notes

Pro Tip: To make into a freezer meal, cook on skillet and then place in freezer bag to freeze rather than baking. When ready, let thaw, dump into casserole and finished as instruction.

Nutrition

Calories: 583kcal | Carbohydrates: 32g | Protein: 29g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 106mg | Sodium: 2036mg | Potassium: 910mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1229IU | Vitamin C: 68mg | Calcium: 352mg | Iron: 5mg