Cabbage Roll Casserole Recipe

4.5 104 117
Cabbage Roll Casserole Recipe
Cabbage Roll Casserole Recipe photo by Taste of Home
Publisher Photo

Cabbage Roll Casserole Recipe

Read Reviews
4.5 104 117
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + standing

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 shredded part-skim mozzarella cheese
  • Coarsely ground pepper, optional

Directions

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.

Test Kitchen Tips
  • Minimize mess by using 90% lean ground beef or ground sirloin (so you can skip the draining step) and use coleslaw mix (so you don't have to chop cabbage).
  • Try serving with a splash of red wine or cider vinegar.
  • Take this with a grain of salt: Our tasting panel finds salt preferences vary widely. We recommend adjusting according to your dietary restrictions, if any, and taste. Remember the hidden sources of sodium, like bacon, cheese, and canned sauces, soups and vegetables.
  • Originally published as Cabbage Roll Casserole in Taste of Home April/May 2005, p12

    Nutritional Facts

    1 piece: 256 calories, 13g fat (5g saturated fat), 56mg cholesterol, 544mg sodium, 17g carbohydrate (4g sugars, 3g fiber), 20g protein.

    • 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
    1. 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.
    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 until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper. Yield: 12 servings.

    Test Kitchen Tips
  • Minimize mess by using 90% lean ground beef or ground sirloin (so you can skip the draining step) and use coleslaw mix (so you don't have to chop cabbage).
  • Try serving with a splash of red wine or cider vinegar.
  • Take this with a grain of salt: Our tasting panel finds salt preferences vary widely. We recommend adjusting according to your dietary restrictions, if any, and taste. Remember the hidden sources of sodium, like bacon, cheese, and canned sauces, soups and vegetables.
  • Originally published as Cabbage Roll Casserole in Taste of Home April/May 2005, p12

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    Reviews forCabbage Roll Casserole

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    MY REVIEW
    Andrea User ID: 9313359 277535
    Reviewed Nov. 9, 2017

    "I'm trying to give this 5 stars but it won't take. Like some of the other viewers, maybe the browser doesn't like cabbage. I fixed this exactly as presented and served it with sour cream and with a choice of fried apples or applesauce as a side dish. I did shred the cabbage in the food processor. The sour cream seems to give it a bit of an umami kick. My family loved this recipe. Will be adding it to our regular meal rotation."

    MY REVIEW
    recyclefraulein123 User ID: 3447440 272506
    Reviewed Sep. 1, 2017

    "It is okay but my mom always made cabbage rolls in a brown gravy. I still make it that way today. I have never heard of it with tomato sauce."

    MY REVIEW
    Ellen User ID: 9192898 272365
    Reviewed Aug. 28, 2017

    "The kids and I are rating this dish as we eat it. We've settled on a two star rating and feel generous granting that. I made no alterations to the recipe, and have no desire to try it again in order to attempt any improvement. We will save our cabbage for better things."

    MY REVIEW
    jmount User ID: 1076319 271480
    Reviewed Aug. 7, 2017

    "Really like the flavor, and the cabbage works veggies into the meal nicely. I've made this as written a number of times and always recv many compliments."

    MY REVIEW
    pusspuss01 User ID: 8525717 269995
    Reviewed Jul. 26, 2017

    "Excellent recipe. I read the other reviews and did make the following changes: I doubled spices (used garlic powder and only 5/8 t. instead of cloves), used No Salt and no salt added tomato sauce, one diced green pepper, added 1 t. Worcestershire sauce and 1/2 can water, 6 bacon strips instead of 4, brown rice and finely shredded the cabbage). I let it cook for 55 minutes before adding the cheese. Everyone loved it!"

    MY REVIEW
    Leslie26 User ID: 8884848 269909
    Reviewed Jul. 24, 2017

    "My husband and I agreed on this one....it taste like Spanish rice with cabbage. Would not make again."

    MY REVIEW
    rjanet User ID: 4251554 264830
    Reviewed Apr. 18, 2017

    "This recipe is awful. The spices are overpowering. This is very disappointing. I would not recommend this recipe . It does not live up to the taste of actual cabbage rolls. I threw it all out."

    MY REVIEW
    Kathie User ID: 8990282 264346
    Reviewed Apr. 5, 2017

    "Why is there no print button on this recipe?"

    MY REVIEW
    Patricia User ID: 8964678 264312
    Reviewed Apr. 4, 2017

    "navy1015 if you buy Minute Rice brand rice, that doesn't have to be cooked. All you do is take it right from the box, measure it, and add it to the recipe. Good luck with your cooking and I also would like to Thank You for your service."

    MY REVIEW
    Jan User ID: 8793265 264283
    Reviewed Apr. 4, 2017

    "I made this and we loved it! I used all diced tomatoes. It was delicious! Will definitely make

    again."

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