Cabbage Roll Casserole
Cozy comfort food meets easy weeknight cooking in this amazing casserole that busy families absolutely love! You get all the hearty flavors of traditional cabbage rolls without all the tedious rolling and wrapping.
Recipe Details
Timing & Servings: Active Time: 35 minutes, Total Time: 1 hour, Serves: 8 people.
Nutrition Profile: Nut-Free, Soy-Free, High-Protein, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 309 Calories, 18g Fat, 16g Carbs, 20g Protein.
Ingredients You’ll Need
Extra-virgin olive oil: You’ll need 3 tablespoons total, but we’ll divide it up as we cook. This gives everything such a nice rich flavor!
Lean ground beef: One pound is perfect for feeding the whole family. The lean variety keeps things from getting too greasy.
Onion: One cup chopped up, which is about one large onion. Yellow or white onions work great here!
Garlic: Three cloves minced up nice and small. Fresh garlic makes such a difference in flavor.
Broth: Two cups of low-sodium chicken or beef broth. Either one tastes amazing, so use whatever you have on hand.
Tomato sauce: One 15-ounce can of no-salt-added tomato sauce. This creates the perfect saucy base for our rice.
Long-grain white rice: One cup of uncooked rice that’ll soak up all those delicious flavors as it cooks.
Salt and pepper: Half a teaspoon of each, but we’ll split them between the beef mixture and cabbage.
Green cabbage: Eight cups chopped up, which comes from about 1¼ pounds of cabbage. Don’t worry about perfect pieces!
Dried dill: Two teaspoons of this herb gives us that classic cabbage roll taste.
Crushed red pepper: Just a quarter teaspoon adds a tiny bit of warmth without making it spicy.
Cheddar cheese: One and a half cups shredded cheese for that golden, bubbly top we all love!
How to Make Cabbage Roll Casserole
Step 1: Preheat your oven to 350°F and lightly spray a 9-by-13-inch baking dish with cooking spray.
Step 2: Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the ground beef and chopped onion. Cook for about 5 minutes, stirring frequently, until the beef is no longer pink.
Step 3: Add the minced garlic and cook for just 1 minute until it smells amazing. Then stir in the broth, tomato sauce, rice, and half of your salt and pepper.
Step 4: Bring everything to a simmer, then cover and reduce heat to keep it simmering gently. Cook for 17 minutes, stirring once or twice, until the rice is tender. The mixture should be a little saucy, which is perfect!
Step 5: While that’s cooking, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the chopped cabbage, dill, crushed red pepper, and the rest of your salt and pepper.
Step 6: Cook the cabbage for 5 to 7 minutes, stirring often, until it’s just tender but still has a little bite to it.
Step 7: Now for the fun layering part! Spread half the cooked cabbage in your prepared baking dish. Top with half the beef and rice mixture, then sprinkle half the cheese over that.
Step 8: Repeat those layers with the remaining cabbage, beef mixture, and cheese. Bake for 25 minutes until it’s hot and bubbly and the cheese is golden brown on top.
Easy and Quick Cabbage Roll Casserole Version
Want to make this even faster? You can use 3 cups of leftover cooked rice instead of cooking it from scratch! Just mix the cooked rice with 1 cup of broth and the tomato sauce, then layer away. This cuts your cooking time down to just 15 minutes of prep plus baking time.
Serving Ideas
This hearty casserole is pretty much a complete meal all by itself! On hot days, I love serving it with a crisp green salad to balance out all that comfort food goodness. When it’s chilly outside, garlic mashed potatoes and roasted root vegetables make perfect cozy companions.
Storage
Store leftovers in the fridge for up to 4 days in a covered container. To reheat, just pop individual portions in the microwave for 1-2 minutes, or warm the whole dish in a 350°F oven for about 15 minutes until heated through.
Substitutions
No ground beef? Ground turkey or even ground chicken work great here! You can swap the white rice for brown rice too, just add an extra 10 minutes to the cooking time. If you’re not a fan of cheddar, mozzarella or a Mexican cheese blend taste amazing too.
Pro Tips
Don’t skip the cabbage pre-cooking: This step prevents your casserole from getting watery as it bakes.
Let it rest: Give the casserole 5 minutes to cool after baking so the layers set up nicely when you cut into it.
Make it ahead: You can assemble this whole thing the night before and just bake it when you’re ready to eat!
Freeze for later: Assemble but don’t bake, then freeze for up to 3 months. Thaw overnight in the fridge before baking.
FAQs
Is this recipe gluten-free?
You bet! This recipe doesn’t call for any ingredients that contain gluten. Just make sure to check your ingredient labels if you’re strictly gluten-free, since some products are made in facilities that also process wheat.
Can I freeze Cabbage Roll Casserole?
Sure! You can assemble the whole casserole but skip the baking step. Let it cool completely, cover it well, and freeze for up to 3 months. Just move it to the fridge the day before you want to serve it to thaw.
Why is the cabbage cooked separately?
Great question! Cooking the cabbage first helps release some of the water so your casserole doesn’t get soggy as it bakes. Plus, it lets us add those yummy spices like dill and crushed red pepper right to the cabbage.
How long can I let the Cabbage Roll Casserole sit out at room temperature?
Keep an eye on the clock if you’re serving this at a party! It’s best to get it back in the fridge within 2 hours, or just 1 hour if it’s really hot outside (90°F or higher).
Final Thoughts
I’d love to hear how this casserole turns out for your family! Did you try any fun variations or substitutions? Drop a comment and let me know – I always enjoy hearing about your cooking adventures!
