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

Cabbage Roll Casserole Recipe

Publisher Photo
I layer cabbage and a ground beef filling lasagna-style in this hearty casserole that cabbage roll lovers will savor. —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 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
   (55)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (15)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 23, 2015

"I make this every February/March, building up to St. Pat's Day. Love it!"

MY REVIEW
Reviewed Feb. 16, 2015

"Made this casserole last week and it turned out pretty good. Good flavours and it made a lot. I put it in a 8.5 x 12 dish and a 8x8 dish. I froze the larger one for later. I assembled it and cooled and then froze it. The one thing I think I did wrong was maybe I should have shredded the cabbage finer as it wasn't all cooked through. It was a bit crunchy still. Perhaps the recipe should say "finely shredded" cabbage. I maybe could have cooked it longer as well. I will make this again."

MY REVIEW
Reviewed Feb. 15, 2015

"Very good Cabbage casserole that I will definitely be making again. My measure of an excellent dish is when I want more even though I feel full. What a great way to put cabbage in the diet! I will make some changes next time. I like the suggestion of Worcestershire sauce. I will likely drop the sage and use one can of tomato paste for a thicker sauce. I will also likely add some cheese in the middle for a cheesier dish!"

MY REVIEW
Reviewed Feb. 14, 2015

"This is a delicious, satisfying meal! I added a side of roast citrus glazed carrots."

MY REVIEW
Reviewed Feb. 13, 2015

"Pretty good and easy to make. Next time I'm buying already shredded cabbage."

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