Stuffed Cabbage Roll Casserole

Looking for a cozy, comforting meal that combines the heartiness of stuffed cabbage rolls with the ease of a casserole? You’ve found it! This Stuffed Cabbage Roll Casserole brings all the flavors you love about traditional cabbage rolls—savory beef, tangy tomato sauce, and tender cabbage—into one easy-to-make dish. No more rolling individual cabbage leaves—just layer everything into a casserole dish and let the oven do the work. Trust me, this casserole is going to become your go-to weeknight dinner!

Why You’ll Love Stuffed Cabbage Roll Casserole

This casserole is perfect for those days when you want a warm, filling meal without spending all day in the kitchen. Here’s why it’s a keeper:

Comfort in Every Bite

It’s like a hug on a plate! The rich tomato sauce, savory beef, and soft cabbage all come together for the ultimate comfort food experience.

Easy and Convenient

No more spending time stuffing individual cabbage leaves—just layer it all in one dish and bake. It’s the convenience of a casserole with the flavor of stuffed cabbage rolls.

Make-Ahead Meal

This casserole is perfect for prepping ahead of time. You can assemble it the night before and pop it in the oven when you’re ready to eat. It also makes fantastic leftovers!

Hearty and Satisfying

Packed with protein, veggies, and hearty rice, this casserole is filling enough to keep you satisfied without feeling weighed down.

Ingredients

For the Cabbage Roll Casserole:

• Ground Beef: 1 lb
  This is the base of the dish, adding flavor and richness to the casserole.
• Onion: 1 medium, diced
  For a bit of sweetness and depth of flavor.
• Garlic: 2 cloves, minced
  Because garlic makes everything better, right?
• Cabbage: 1 medium head, chopped
  The star of the dish, adding a soft and tender texture once baked.
• Cooked Rice: 1 cup
  This adds a nice texture and makes the dish even more filling.
• Crushed Tomatoes: 1 can (14.5 oz)
  These create the savory tomato sauce base.
• Tomato Sauce: 1 can (15 oz)
  Adds an extra layer of tomato flavor and moisture.
• Beef Broth: 1/2 cup
  For a little extra richness in the sauce.
• Sugar: 1 teaspoon
  A little sweetness to balance the acidity of the tomatoes.
• Salt: 1/2 teaspoon
  Just enough to bring all the flavors together.
• Black Pepper: 1/4 teaspoon
  For a mild kick of spice.
• Dried Thyme: 1/2 teaspoon
  Adds a fragrant herby flavor.
• Dried Basil: 1/2 teaspoon
  A classic herb that pairs perfectly with the tomato sauce.
• Shredded Cheddar Cheese: 1 cup (optional)
  For a cheesy topping that melts beautifully over the casserole.

Instructions

Step 1: Prepare the Cabbage

1. In a large pot of boiling water, blanch the chopped cabbage for 3-4 minutes, just until it starts to soften. Drain the cabbage and set it aside to cool.

Step 2: Cook the Beef and Vegetables

1. In a large skillet, brown the ground beef over medium heat until fully cooked, about 5-7 minutes. Drain any excess fat.
2. Add the diced onion and minced garlic to the skillet with the beef and cook until the onion is soft and translucent, about 3-4 minutes.

Step 3: Make the Sauce

1. Add the crushed tomatoes, tomato sauce, beef broth, sugar, salt, pepper, thyme, and basil to the beef and onion mixture. Stir well to combine, then simmer for 5-10 minutes, allowing the flavors to meld together.

Step 4: Assemble the Casserole

1. Preheat your oven to 350°F (175°C).
2. In a greased 9×13-inch baking dish, layer the blanched cabbage at the bottom, followed by the cooked rice.
3. Pour the beef and tomato sauce mixture over the rice and cabbage, spreading it out evenly.

Step 5: Bake

1. Cover the casserole with aluminum foil and bake for 45 minutes, allowing everything to meld together and the cabbage to become tender.
2. Remove the foil and sprinkle the shredded cheddar cheese over the top (if using). Bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 6: Serve and Enjoy

1. Let the casserole sit for 5-10 minutes before slicing to allow it to set. Serve warm, and enjoy the comforting layers of deliciousness!

Nutrition Facts

Here’s an approximate breakdown for one serving (1/8th of the casserole):

• Calories: 350
• Total Fat: 20g
  • Saturated Fat: 8g
  • Trans Fat: 0g
• Cholesterol: 60mg
• Sodium: 700mg
• Total Carbohydrates: 30g
  • Dietary Fiber: 4g
  • Sugars: 8g
• Protein: 18g
• Vitamin A: 10% of daily value
• Vitamin C: 50% of daily value
• Calcium: 10% of daily value
• Iron: 15% of daily value

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes

How to Serve Stuffed Cabbage Roll Casserole

• With a Side Salad: Pair it with a simple green salad and a light vinaigrette to balance out the richness of the casserole.
• Crusty Bread: Serve with a warm loaf of crusty bread for dipping in the sauce.
• For Leftovers: This casserole makes great leftovers and can be reheated in the microwave or oven. It actually gets even better the next day!

Additional Tips

• Make-Ahead: You can assemble the casserole a day in advance, cover it tightly, and refrigerate it until you’re ready to bake. This will save you time and make for an easy weeknight meal.
• Vegetarian Option: Swap the ground beef for a plant-based protein like lentils or tempeh for a vegetarian version of this dish.
• Add Extra Veggies: Throw in some chopped carrots, bell peppers, or mushrooms for added texture and flavor.
• Spice It Up: If you like a little heat, add a pinch of red pepper flakes to the sauce for some kick.

FAQ Section

Q1: Can I use frozen cabbage?
A1: Yes! Frozen cabbage can be used in place of fresh, though it may release more water during cooking. Just make sure to thaw and drain it well before using.

Q2: Can I make this casserole ahead of time?
A2: Absolutely! You can assemble the casserole the night before and keep it in the fridge. Just bake it when you’re ready to eat.

Q3: Can I freeze this casserole?
A3: Yes! This casserole freezes beautifully. Just let it cool completely, cover it with foil, and freeze for up to 3 months. When ready to eat, thaw it overnight in the fridge and bake as directed.

Q4: Can I use ground turkey instead of beef?
A4: Yes! Ground turkey is a great substitute for beef and will work wonderfully in this casserole.

Q5: How do I store leftovers?
A5: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven until warmed through.

Q6: Can I use instant rice instead of cooked rice?
A6: Yes, you can use instant rice, but make sure to adjust the cooking instructions as needed.

Q7: Is this casserole spicy?
A7: Not at all! The recipe is mild, but if you like a little heat, feel free to add some red pepper flakes or chili powder.

Q8: Can I skip the cheese topping?
A8: Yes, you can absolutely leave off the cheese if you prefer. The casserole is still full of flavor without it!

Q9: How can I make this gluten-free?
A9: Simply substitute the regular rice for gluten-free rice and ensure that the beef broth and canned ingredients are gluten-free.

Q10: Can I add more vegetables to this casserole?
A10: Absolutely! Feel free to add mushrooms, bell peppers, or even zucchini to the casserole for extra veggies and flavor.

Conclusion

This Stuffed Cabbage Roll Casserole takes all the flavors you love about cabbage rolls and makes them easier, faster, and more comforting in casserole form. It’s the perfect weeknight dinner that’s hearty enough to feed the whole family and will have everyone coming back for seconds. So, gather your ingredients, layer it up, and let the oven work its magic—your new favorite dinner is just a few steps away!

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