Description
This Cabbage Roll Casserole Bake is a comforting one-dish meal that combines savory flavors of beef, rice, and tomato sauce wrapped in tender cabbage. It’s a delightful way to create lasting memories around the dinner table.
Ingredients
Scale
- 1 medium head of green cabbage (about 2–3 pounds)
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 cup uncooked long-grain white rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 1 can (8 ounces) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- 2 cups beef broth (or vegetable broth)
- 1 tablespoon olive oil
- ¼ cup chopped fresh parsley (for garnish, optional)
- Grated Parmesan cheese (for serving, optional)
Instructions
- Preheat your oven to 350°F (175°C). This ensures your casserole bakes evenly and thoroughly.
- Carefully remove the core from the cabbage using a sharp knife, then place the head in boiling water for about 5 minutes. This will soften the leaves, making them easier to separate. Watch for the leaves to begin to wilt but not fall apart.
- While the cabbage is boiling, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5-7 minutes, until the onion is translucent and fragrant. Stir occasionally to avoid burning.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant. Avoid browning the garlic as it can turn bitter.
- In the same skillet, add the ground beef and cook until browned, about 8-10 minutes. Use a spatula to break it up into small pieces. Ensure there are no pink bits remaining.
- Once the beef is cooked, stir in the uncooked rice, diced tomatoes (with juice), tomato sauce, tomato paste, oregano, basil, smoked paprika, salt, and pepper. Mix well to combine all the ingredients.
- Pour in the beef broth and stir until everything is thoroughly mixed. The mixture should be slightly saucy; adjust the seasoning if necessary. Turn off the heat.
- Once the cabbage leaves are cool enough to handle, carefully peel away about 10-12 leaves. Place a heaping spoonful of the beef mixture in the center of each leaf and fold the sides over, rolling it up tightly. Place seam-side down in a greased 9×13-inch baking dish.
- Spread any remaining filling over the top of the rolled cabbage. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15-20 minutes, until the top is bubbly and slightly golden. The casserole should be hot throughout, and the cabbage leaves tender.
- Let it rest for 5-10 minutes before serving. Garnish with fresh parsley and grated Parmesan cheese if desired.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: One common mistake is overcooking the cabbage. Boil it just enough to soften the leaves for rolling; otherwise, they can become mushy when baked. For a more complex flavor, consider adding a splash of Worcestershire sauce or soy sauce to the beef mixture.