Stuffed Cabbage Roll Casserole
A comforting and hearty casserole that combines ground meat, rice, cabbage, and a flavorful tomato sauce, offering an easy preparation without the need for rolling cabbage leaves.
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.
Notes
This casserole pairs well with a side salad or some crusty bread. You can add extra cheese on top or a dollop of sour cream for creaminess. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm in the oven or microwave until heated through.