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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 68
Publisher Photo
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
   (66)
RATING DISTRIBUTION
5 Star
 (44)
4 Star
 (17)
3 Star
 (4)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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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. 29, 2016

"i love that one the same way to my mom mike it all so"

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."

MY REVIEW
Reviewed Nov. 5, 2015

"I cut the recipe in half because it was too large for me. It was ok but I did not see the purpose of the bacon or cheese as they are not part of a normal cabbage roll."

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