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Cabbage Roll Casserole Recipe

Cabbage Roll Casserole Recipe photo by Taste of Home

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Field editor Doreen Martin of Kitimat, British Columbia layers cabbage and a ground beef filling lasagna-style in this hearty casserole that cabbage-roll lovers will savor.

This recipe is:

Diabetic Friendly

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Cabbage Roll Casserole Recipe

Prep: 20 min. Bake: 55 min.

Yield: 12 Servings

20 55 75

Ingredients

2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds), shredded
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in rice and bacon; heat through. Remove from the heat.
Layer a third of the cabbage in a greased 13-in. x 9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
Cover and bake at 375° for 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 12 servings.

Nutritional Analysis: 1 serving equals 230 calories, 8 g fat (4 g saturated fat), 44 mg cholesterol, 620 mg sodium, 18 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 lean meat, 1/2 fat.

Originally published as Cabbage Roll Casserole in Taste of Home April/May 2005, p12

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Reviews for Cabbage Roll Casserole

Cabbage Roll Casserole

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Reviewed on Mar. 20, 2013 by maureenf1222

Great recipe!!! I added 1/2 tsp of crushed red pepper and a I increased the amount of spices but not by a measurable amout...I also used an extra clove of garlic and and a bit more tomato sauce and mozzarella...FANTASTIC!!!

Reviewed on Mar. 20, 2013 by maureenf1222

I thought this was amazing!!! I also added 1/2 tsp of crushed red pepper because we like a little "zing" and an extra clove of garlic...also, I used a smidgen more tomato sauce as well as mozzarella...one question, if anyone can reply, the cabbage was a tad crunchy...

Reviewed on Mar. 14, 2013 by Sarigen

This is great. Use packaged shredded cabbage to speed the process. I think it works better.

Reviewed on Mar. 05, 2013 by brendabalduck

I have made this several times for my family. I have used ground turkey in place of the ground beef with no problems. I do leave out the thyme, sage and bacon. I also cheat and buy a bag of shredded coleslaw mix with carrots and red cabbage, works excellent and is a big time saver. I also add a can of diced tomatoes to the meat mixture. I don't like using tomato sauce for the top. Instead I've used V8 juice or tomato juice. I may have to try spicy V8 as another has suggested. Either way every time I make this it's never enough for my family, it gets devoured every time.

Reviewed on Dec. 29, 2012 by janetlynnatkins

This is the best recipe ever! I hate all the prep of cabbage rolls, so it's great! Every time I've made it for someone I get asked for the recipe!

Reviewed on Dec. 15, 2012 by eddyeornot

I didnt shred the cabbage witch would have made it better. We ate one and froze one.

Reviewed on Aug. 10, 2012 by ellen10

I have made this recipe a few time for pot luck dinners. Everyone loves it. Hint: Don't skimp on the spices.

Reviewed on Jun. 18, 2012 by katlaydee3

This was excellent and much easier than regular cabbage rolls.

Reviewed on Apr. 18, 2012 by pennyandmickey

I love this recipe and make it often. Very quick and much easier than cabbage rolls.

Reviewed on Apr. 16, 2012 by niagaracat

Tasted just like a cabbage roll without all the fuss and muss of cooking cabbage leaves and rolling. This does need a bit more in the spice department though.

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