Print

Easy Deconstructed Stuffed Cabbage Roll Casserole

A close-up serving of stuffed cabbage roll casserole layered with tender cabbage and rich tomato-meat sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make comforting stuffed cabbage rolls without the rolling! This easy casserole combines ground beef, rice, and tender cabbage in a rich tomato sauce for a simple weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1.5 pounds ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded green cabbage (about half a medium head)
  • 1 cup uncooked white rice, rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • 1 tablespoon brown sugar
  • 1 bay leaf

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is soft, about 8 minutes. Drain off any excess grease.
  3. Stir the oregano, salt, and pepper into the meat mixture.
  4. In the prepared baking dish, layer half of the shredded cabbage on the bottom. Top with the cooked meat mixture. Sprinkle the rinsed rice evenly over the meat layer. Top with the remaining shredded cabbage.
  5. In a medium bowl, whisk together the crushed tomatoes, tomato sauce, beef broth, and brown sugar. Pour this sauce mixture evenly over the cabbage and meat layers in the baking dish. Tuck the bay leaf into the sauce.
  6. Cover the baking dish tightly with aluminum foil.
  7. Bake for 50 minutes.
  8. Remove the foil and bake uncovered for an additional 10 to 15 minutes, or until the rice is tender and the sauce is bubbly.
  9. Remove the bay leaf before serving. Let the casserole rest for 5 minutes before scooping and serving.

Notes

  • For a richer flavor, substitute half of the ground beef with ground pork.
  • If you prefer a tangier sauce, add 1 tablespoon of apple cider vinegar to the tomato mixture.
  • This recipe freezes well before baking; cover tightly and freeze for up to three months. Thaw overnight in the refrigerator before baking.

Nutrition

Find it online: https://devourdish.com/stuffed-cabbage-roll-casserole/