Stuffed Cabbage Roll Casserole is a comforting and hearty dish that brings the classic flavors of stuffed cabbage rolls into an easy-to-make casserole. It combines ground meat, rice, and cabbage in a flavorful tomato sauce, making it a perfect meal for busy weeknights.
Why Make This Recipe
This recipe is a great option for several reasons. First, it is simple to prepare and doesn’t require the rolling of cabbage leaves, saving you time and effort. Second, it is a one-dish meal that offers plenty of nourishment with protein, veggies, and carbohydrates. Additionally, it is very versatile. You can tailor the ingredients to suit your taste or dietary needs.
How to Make Stuffed Cabbage Roll Casserole
Ingredients:
- 1 lb ground beef or turkey
- 1 small onion, diced
- 3 cups chopped green cabbage
- 1 1/2 cups cooked white rice
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded mozzarella or cheddar cheese (optional)
Directions:
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the ground beef (or turkey) and diced onion until the meat is browned and fully cooked. Drain any excess fat if necessary.
- Season the meat mixture with garlic powder, paprika, salt, and pepper.
- Stir in the chopped cabbage and cook for 5 to 7 minutes, just until the cabbage begins to soften.
- Add the cooked rice, tomato sauce, and diced tomatoes (with their juices).
- Mix everything together until evenly combined.
- Transfer the mixture into the prepared baking dish and spread it out into an even layer.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil, sprinkle with shredded cheese if using, and bake for another 10 to 15 minutes until hot and bubbly.
- Let the casserole rest for a few minutes before serving.
How to Serve Stuffed Cabbage Roll Casserole
Serve this casserole hot from the oven. It pairs well with a side salad or some crusty bread. Feel free to add extra cheese on top for a cheesy finish or a dollop of sour cream for creaminess.
How to Store Stuffed Cabbage Roll Casserole
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, simply warm it in the oven or microwave until heated through.
Tips to Make Stuffed Cabbage Roll Casserole
- If you want to boost the nutritional value, consider adding more vegetables. Bell peppers and carrots work well!
- To save time, cook the rice in advance or use leftover rice.
- If you like a bit of spice, add some red pepper flakes or diced jalapeños to the meat mixture.
Variation
You can easily make this casserole vegetarian by using lentils or veggie ground in place of the meat. You can also use brown rice or quinoa instead of white rice for a healthier option.
FAQs
1. Can I use frozen cabbage?
Yes, you can use frozen cabbage. Just thaw and drain it before adding it to the casserole.
2. Can I make this ahead of time?
Absolutely! You can prepare the casserole the night before, cover it, and store it in the refrigerator. Just add 10-15 minutes to the baking time if cooking from cold.
3. Can I freeze the casserole?
Yes! You can freeze it before baking. Just cover well and freeze for up to 3 months. When ready to bake, thaw it in the fridge overnight and follow the baking instructions.
Stuffed Cabbage Roll Casserole
Ingredients
Main Ingredients
- 1 lb ground beef or turkey
- 1 small onion, diced
- 3 cups chopped green cabbage
- 1.5 cups cooked white rice
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded mozzarella or cheddar cheese (optional) For topping
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the ground beef (or turkey) and diced onion until the meat is browned and fully cooked. Drain any excess fat if necessary.
- Season the meat mixture with garlic powder, paprika, salt, and pepper.
- Stir in the chopped cabbage and cook for 5 to 7 minutes, just until the cabbage begins to soften.
- Add the cooked rice, tomato sauce, and diced tomatoes (with their juices).
- Mix everything together until evenly combined.
- Transfer the mixture into the prepared baking dish and spread it out into an even layer.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil, sprinkle with shredded cheese if using, and bake for another 10 to 15 minutes until hot and bubbly.
- Let the casserole rest for a few minutes before serving.
