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Cabbage Roll Casserole

 Cabbage Roll Casserole
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.
12 ServingsPrep: 20 min. Bake: 55 min.

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

2 of 2

Cabbage Roll Casserole (continued)

Directions (continued)

  • cheese. Bake 10 minutes longer or until cheese is melted. Let stand
  • for 5 minutes before serving. Yield: 12 servings.
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.