- 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 shredded part-skim mozzarella cheese
- Coarsely ground pepper, optional
- Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and next six ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.
- 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.
- Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper. Yield: 12 servings.
Reviews for Cabbage Roll Casserole
"I used one can of tomato sauce and a can of diced tomatoes, chopped the cabbage instead of shredding, omitted the dill, cayenne, and cheese. I added oregano, Worcestershire sauce, and a small amount of Frank's Hot Sauce. It was good and I'd make it again."
"Just a so so recipe. I won't make this version again."
"I make these the hard way by rolling up meat in cabbage. Will be trying this but will do the german version. Use saurkraut instead of tomato sauce or tomatoes."
"I made this last night and it was awesome. I bought three bags of coleslaw and made half ground chuck and a pound of pork. Also I put eight slices of bacon and three cups of rice and extra can of sauce. I will make again my four year old loved it. But next time i will use cheddar cheese."
"These sounds really good, although I believe I will use chopped cabbage rather than shredded, since one reviewer mentioned that it didn't have much of a cabbage flavor. And I'll omit the cheese. I've made several different cabbage roll recipes and not a one called for cheese. I think that would ruin the "cabbage roll" flavor."
"I cut this recipe in half and put it in a 12X8 dish. After cooking it, I thought it needed more sauce, so I added some to the top. We thought it was delicious!!"
"I was intrigued by this recipe but unfortunately, our friends and family were not fans. Nice to try, but won't be making again."
"This is a delicious way to get the same taste as traditional cabbage rolls, but a lot easier. I only used 1 pound of ground beef and I substituted 1 15 oz. can of diced tomatoes for one of the cans of tomato sauce. It did take a good hour to get the cabbage soft (I had chopped it rather than shred it). The bacon adds a nice flavor! The grandkids liked it and my son-in-law took seconds - always a sign of a good recipe!"
"Delicious flavour, but to all who make this dish, please be advised that it takes at least 2 hours to fully cook the cabbage in this dish. Other than that the dish is awesome."
"I did not have enough shredded cabbage, so I used cabbage leaves on the bottom of the dish, and then layered the rest as directed. I would recommend using cabbage leaves instead of shredded cabbage. I could not taste any cabbage except the whole leaves I had on the bottom. The meat and rice mixture was very delicious, and it was easier to assemble than cabbage rolls."