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Cabbage Roll Casserole

Cabbage Roll Casserole

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If you’re a fan of hearty comfort food but don’t want to spend hours rolling individual cabbage leaves, this Cabbage Roll Casserole is your answer! Packed with all the flavors of classic cabbage rolls—savory ground meat, tender cabbage, and a robust tomato sauce—this dish delivers satisfying, homestyle goodness without the fuss. Perfect for family dinners, potlucks, or meal prep, it’s a budget-friendly recipe that doesn’t skimp on flavor now Let’s cooking our Cabbage Roll Casserole.

Ingredients

Here’s what you’ll need to create this warm and hearty casserole:

For the Casserole Base

  • 1 medium head of cabbage, chopped into bite-sized pieces
  • 1 lb ground beef (or ground turkey for a leaner option)
  • 1/2 lb ground pork (optional, for added flavor)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup uncooked rice (white or brown)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) tomato sauce
  • 1 can (6 oz) tomato paste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp ground allspice (optional but recommended for authentic flavor)
  • 1/2 tsp red pepper flakes (optional, for a little heat)
  • Salt and black pepper, to taste

For Topping

  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Chopped fresh parsley, for garnish

Instructions

1. Prep Your Ingredients

  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9×13-inch baking dish with non-stick cooking spray or a thin layer of oil.

2. Cook the Meat Mixture

  1. In a large skillet over medium heat, cook the ground beef and pork until browned.
  2. Add the chopped onion and garlic; sauté until fragrant, about 3–4 minutes.
  3. Stir in the thyme, smoked paprika, allspice (if using), and red pepper flakes. Season with salt and pepper to taste.

3. Assemble the Layers

  1. Spread half of the chopped cabbage evenly on the bottom of the prepared baking dish.
  2. Top the cabbage layer with half of the uncooked rice.
  3. Add half of the meat mixture over the rice layer.
  4. Pour half of the diced tomatoes, tomato sauce, and tomato paste evenly over the top.
  5. Repeat the layers with the remaining ingredients, finishing with a layer of cabbage.

4. Bake the Casserole

  1. Cover the baking dish tightly with foil and bake in the preheated oven for 1 hour.
  2. After 1 hour, remove the foil and sprinkle the shredded mozzarella and Parmesan cheeses evenly over the top.
  3. Return to the oven, uncovered, and bake for an additional 20–25 minutes, or until the cheese is melted and bubbly.

5. Rest and Serve

  1. Allow the casserole to rest for 10 minutes before serving.
  2. Garnish with chopped parsley and enjoy!

Tips for the Best Cabbage Roll Casserole

  1. Choose Fresh Ingredients: Fresh cabbage and high-quality ground meat make a big difference in flavor.
  2. Cook the Meat Thoroughly: Browning the meat adds a rich, caramelized flavor that enhances the dish.
  3. Use Foil to Seal In Moisture: Covering the dish ensures the rice and cabbage cook evenly.
  4. Let It Rest: Allowing the casserole to rest helps it set and makes serving easier.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave or the oven.
Freezer: This casserole freezes beautifully! Let it cool completely, then wrap it tightly in foil or transfer to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F until warmed through.

Variations

  1. Low-Carb Option: Replace the rice with cauliflower rice for a keto-friendly version.
  2. Vegetarian Version: Substitute ground meat with a plant-based alternative or lentils.
  3. Spicy Kick: Add a chopped jalapeño or extra red pepper flakes to the sauce.
  4. Cheese Swap: Use cheddar or Monterey Jack instead of mozzarella for a different cheesy twist.

Nutrition Details (Per Serving)

  • Calories: 320
  • Protein: 20g
  • Carbohydrates: 25g
  • Fat: 15g
  • Fiber: 4g
  • Sugar: 6g

FAQ

Q: Can I make this casserole ahead of time?

Absolutely! You can assemble the casserole a day in advance, cover it tightly, and refrigerate until you’re ready to bake. Add an extra 10–15 minutes to the cooking time if baking directly from the fridge.

Q: Can I use pre-cooked rice?

Yes, you can use pre-cooked rice. Just reduce the baking time by about 15 minutes and layer it as instructed.

Q: Is this dish gluten-free?

This recipe is naturally gluten-free, but be sure to double-check all canned ingredients and spices for hidden gluten.

Q: How can I avoid soggy cabbage?

Make sure to chop the cabbage into bite-sized pieces and layer it evenly. Baking uncovered for the last 20–25 minutes also helps reduce excess moisture.

 

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