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

Cabbage Roll Casserole Recipe

Publisher Photo
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.
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 turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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. 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.
  2. 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.
  3. 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.
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
   (44)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (12)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 8, 2014

I added dill and bacon to this recipe and cooked the cabbage in the bacon grease. It was very good. My children loved everything, but the cabbage. :-)

MY REVIEW
Reviewed Apr. 2, 2014

Like most everyone else, I liked this recipe. I agree that it needed a little something extra in terms of flavor--next time I will probably add some worchestershire sauce, extra garlic and try using spicy V-8 juice instead of tomato sauce. The different textures of the rice mixture and cabbage make it very unique. The fam loved it.

MY REVIEW
Reviewed Mar. 20, 2013

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!!!

MY REVIEW
Reviewed Mar. 20, 2013

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...

MY REVIEW
Reviewed Mar. 14, 2013

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

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