Cabbage Roll Casserole Recipe

4.5 114 125
Cabbage Roll Casserole Recipe
Cabbage Roll Casserole Recipe photo by Taste of Home
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Cabbage Roll Casserole Recipe

Read Reviews
4.5 114 125
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.

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    • 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
    ozment User ID: 4985023 289819
    Reviewed Jun. 8, 2018

    "MOST EXCELLENT RECIPE!

    Can it be frozen?"

    MY REVIEW
    tag44017 User ID: 465349 287578
    Reviewed May. 7, 2018

    "I've been making this for years. Always a favorite at my house. I add about 1 1/2 cups of sauerkraut to my cooked cabbage to give it a little zip, omit the cheese (I have one family member that's lactose intolerant), substitute the tomato sauce with 1 large can of chopped or crushed tomatoes & sprinkle some french-fried onions on the top for a little crunch."

    MY REVIEW
    gtjones56 User ID: 8177496 287519
    Reviewed May. 6, 2018

    "Great flavor and no hassle rolling in the cabbage leaves. The sage seasoning is perfect. Thank you!"

    MY REVIEW
    debs951 User ID: 4246813 287433
    Reviewed May. 3, 2018

    "My family isn't "big" on spicy heat, so I had my doubts on adding the cayenne pepper. No worries! It wasn't overly hot and my entire family gobbled it up! Made it just as written and we all enjoyed it. Will definitely be making it again! Thanks for this recipe!"

    MY REVIEW
    Cheryl User ID: 9166849 286774
    Reviewed Apr. 17, 2018

    "Is there a way to print a recipe from watching a video of how to make it. As it doesn't tell the amount of each ingredient?"

    MY REVIEW
    Kim User ID: 9444699 286644
    Reviewed Apr. 14, 2018

    "I’ve never tried a Taste of Home recipe that my family didn’t like until now. I was very disappointed that this dish wasn’t very good. I had to purchase a couple of spices that weren’t cheap, in order to make the casserole, and now I have spices that most likely I will never use again, plus the expense of throwing 99% of it away."

    MY REVIEW
    Charnassi User ID: 8132133 285925
    Reviewed Mar. 31, 2018

    "i thought it tasted good, husband, who is one who could taste a quarter teaspoon of wine in eight gallons of soup, thought it was so so. I used packaged shredded cabbage and he felt it was too finely shredded and got lost in the casserole. Will try buying whole head next time and coarsely chopping. Will also leave off the cheese."

    MY REVIEW
    Brenda User ID: 8988683 285834
    Reviewed Mar. 29, 2018

    "This is delicious. I didn’t have tomato sauce so I used a jar of spaghetti sauce and added additional dill. Used cheddar cheese and a little Parmesan because that’s what I had on hand. Excellent dish."

    MY REVIEW
    DiAnna User ID: 9119276 285826
    Reviewed Mar. 29, 2018

    "What a hit!!! Everyone LOVED it and so easy. One friend said-"this could be done instead of noodles and no one would care"- it's that good!!!"

    MY REVIEW
    Patricia User ID: 7574880 285807
    Reviewed Mar. 29, 2018

    "Could this be make with spaghetti sauce and cut out all the extra spices? I once saw a recipes using spaghetti sauce for Cabbage roll casserole but cannot find it now. Thought this would work. Cut out a lot of work."

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