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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
   (62)
RATING DISTRIBUTION
5 Star
 (41)
4 Star
 (17)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 4, 2015

"I have to try this!"

MY REVIEW
Reviewed Mar. 3, 2015

"Very good recipe. I made 1/2 recipe for the 2 of us and still have plenty of leftovers for another meal. I didn't quite have enough cabbage so used a bit of cauliflower to make up the difference. I used seasonings for a full batch and it still needs a bit more though. A very tasty, healthy meal."

MY REVIEW
Reviewed Mar. 3, 2015

"Great substitute for heavy pasta! I used my favorite spaghetti sauce I use for regular Lasagna and a small tub of ricotta cheese layer. Big hit with everyone!"

MY REVIEW
Reviewed Mar. 3, 2015

"I made but used 1 lb ground beef and 1 lb sausage was good that way!"

MY REVIEW
Reviewed Mar. 3, 2015

"This recipe is really good. I cut up the bacon and cook it along with the ground beef, eliminating one step. Shredded the cabbage quite thin and baked the casserole for an hour instead of 45 min, it was not too crunchy although we like just a bit of crunch- make sure it is covered well so the cabbage will really steam. Adding the Worcestershire makes a huge difference in flavor, as does using Spicy V-8 on top! (or regular V-8 for sissies...) It does need more than 1/4 tsp salt, otherwise I think the spices are good although I don't measure, just toss in an amount that "looks about right"... Oh, I used brown rice. Delicious."

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