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Cabbage Roll Casserole Recipe
Cabbage Roll Casserole Recipe photo by Taste of Home

Cabbage Roll Casserole Recipe

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4.5 69
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I layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work. —Doreen Martin, Kitimat, British Columbia
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES: 12 servings

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

Nutritional Facts

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.

Directions

  1. Preheat oven to 375°. 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 5 minutes. Stir in rice and bacon; heat through. Remove from heat.
  2. Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
  3. Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Yield: 12 servings.
Originally published as Cabbage Roll Casserole in Taste of Home April/May 2005, p12

Nutritional Facts

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.

Reviews for Cabbage Roll Casserole

AVERAGE RATING
   (67)
RATING DISTRIBUTION
5 Star
 (45)
4 Star
 (17)
3 Star
 (4)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 13, 2016

"I'm Ukrainian, was raised on bland cabbage rolls, so over the years kept tweeking my moms way of making them, and I believe have come up with THE BEST. Your cassaroll gave me the idea to make my recipe into a cassaroll. Thanks! ..... Boiled the rice yes, next the bacon fried and crumbled, the meat I used is ground beef, pork, hot Italian sausage which I fried all the crap out till it was browned, added caramelized onion, salt, pepper,thyme, sage, and a heap of garlic powder, 1 can spiced tomato sauce. In the meantime I started to shred the cabbage till I cut myself, so chopped the remainder and boiled it , then followed your recipe for layering and adding mozzarella, also the second can of tomato sauce had no seasoning. Oh my, my, my, my had two friends over ..... the 3 of us ate the entire cassaroll, and my Chihuahua licked the cassarole clean! ..... Thank you soooo much for the idea!"

MY REVIEW
Reviewed Feb. 11, 2016

"I never made this yet but I will soon and I will use some of grandmawaynes Ideas and add to my recipe it sounds sooo good We love cabbage."

MY REVIEW
Reviewed Feb. 9, 2016

"It was fairly easy to make. I thought the seasoning was lacking. Not sure if I will do it again."

MY REVIEW
Reviewed Jan. 20, 2016

"I skip the cayenne & dill weed. I use 1/2 lb lean ground beef and 1/2 lb sweet italian sausage and I use 1 c. instant rice (uncooked), 1 can tomato sauce & 1 can petite diced tomatoes. Sometimes I layer & cook it in the slow cooker and turns out great!! This casserole also freezes real well. I brown my meats with onions & garlic and use precooked bacon bits. I do not bring to a boil & simmer just mix it all up and make my layers."

MY REVIEW
Reviewed Dec. 18, 2015

"This is a really great recipe base but it needs additional spices. I omitted the bacon and cayenne and added additional spices and green pepper for flavor, in addition to using a large head of cabbage, about 3#. I also substituted a combination of brown rice and quinoa for a whole grain meal."

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