Cabbage Roll Casserole
A deconstructed cabbage roll baked as a casserole, layering cabbage, ground beef, rice and tomato sauce without the fuss of individually rolling leaves.
- Prep
- 25 min
- Cook
- 60 min
- Total
- 85 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 400 kcal
Equipment
- •large baking dish
- •skillet
Nutrition
Per serving, approximate
- Calories
- 400 kcal
- fat
- 18 g
- carbs
- 36 g
- protein
- 24 g
- calories
- 400
Instructions
- 1
Preheat oven to 180°C.
- 2
Steam or parboil chopped cabbage 5 minutes until slightly softened; drain well.
- 3
Brown ground beef with onion and garlic in a skillet, seasoning with salt, pepper and paprika.
- 4
Stir cooked rice into the beef mixture.
- 5
Layer half the cabbage in a baking dish, top with the beef and rice mixture, then the remaining cabbage.
- 6
Combine diced tomatoes and tomato sauce and pour evenly over the top.
- 7
Cover with foil and bake 40-45 minutes until bubbling and the cabbage is tender.
- 8
Uncover for the last 10 minutes to let the top set slightly before serving.
Chef's tips
Parboiling the cabbage briefly first keeps the casserole from turning watery in the oven.
Ingredient substitutions
- ground beef → ground pork or a beef-pork blend
- cooked rice → cooked barley for a heartier texture
Storage
Refrigerate up to 4 days in a covered dish.
Reheating
Reheat covered in the oven or microwave until heated through.
Common mistakes to avoid
- •Skipping the parboil step, leaving the cabbage too crunchy
- •Not draining the cabbage well, making the casserole watery
Serving suggestions
Cooked Cabbage Roll Casserole?
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