Cabbage Roll Casserole

This cabbage roll casserole is the perfect easy weeknight dinner! It’s loaded with tender green cabbage, ground beef, and rice in a flavorful tomato sauce. Top the casserole with gooey melted cheese and it can go straight from the oven to the table!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 313kcal

Author Toni Dash

Equipment

9-inch by 13-inch baking pan

Ingredients

2 tablespoons olive oil
1 small head green cabbage cored and cut into 1” pieces
2 teaspoons kosher salt divided
1 pound ground beef
1 medium yellow onion chopped
2 cloves garlic diced
1 14.5-ounce can diced tomatoes
1 8- 8-ounce can tomato sauce
2 teaspoons Italian seasoning store bought or homemade
1 teaspoon freshly ground black pepper
2 cups cooked rice white rice or brown rice
2 cups shredded cheese cheddar, mozzarella, pepper jack– anything you have on hand will work!

Instructions

Preheat the oven to 350 degrees F. Spray a 9-inch by 13-inch baking dish with non-stick cooking spray. It can also be made in a large oven-proof skillet with high sides (it's a deep casserole).
Heat a large high sided skillet or large Dutch oven over medium heat and add the olive oil. When the oil is warm (the surface will ripple), add the chopped cabbage and 1 teaspoon of salt. Sauté the cabbage, stirring occasionally, until it is just crisp-tender– about 8 minutes. Remove the cabbage to a plate and set it aside.
2 tablespoons olive oil, 1 small head green cabbage, 2 teaspoons kosher salt
Add the ground beef to the skillet and return it to medium-high heat. Cook, stirring occasionally, until the beef is almost browned– about 5 minutes.
1 pound ground beef
Add the onion and garlic. Cook for an additional 3-4 minutes, or until the onion is tender.
1 medium yellow onion, 2 cloves garlic
Add the diced tomatoes, tomato sauce, Italian seasoning, black pepper, and the remaining teaspoon of kosher salt.
1 14.5-ounce can diced tomatoes, 1 8- 8-ounce can tomato sauce, 2 teaspoons Italian seasoning, 1 teaspoon freshly ground black pepper
Remove the pan from the heat and add the rice and cabbage to the meat mixture. Stir to combine.
2 cups cooked rice
Transfer the casserole to the prepared baking dish and add the cheese to the top of the casserole.
2 cups shredded cheese
Bake for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with sliced green onions or chopped parsley and enjoy.

Notes

Variations

Like a bit of spicy heat? Add some crushed red pepper flakes to the seasonings. Or use Pepper Jack cheese (or a blend including it) for the cheesy topping.
Want a leaner version? Substitute ground turkey or ground chicken for the ground beef. Ground turkey browns more similarly to ground beef.
Mix in some ground pork. To change the meat flavor, substitute ground pork for half of the ground beef or ground Italian sausage instead of ground beef. You can use hot Italian sausage or sweet Italian sausage or blend the two.
Canned tomatoes. Tomatoes have to be one of the most controversial vegetables (technically they are a fruit). Though canned diced tomatoes are small in size if your crew doesn't like tomatoes petit diced tomatoes are very small and a great substitute. Crushed tomatoes can also be used.

Storing Leftovers

Allow the casserole to cool slightly, cover tightly with aluminum foil or plastic wrap and store in the refrigerator for up to 4 days. Reheat portions in the microwave for serving. Portions can also be stored in an airtight container.

Nutrition