Cabbage Roll Casserole

Flavorful browned ground beef, cheesy topping, and soft and crunchy cabbage all rolled into a one-dish meal! This flavor-packed recipe is a complete meal. The best part about this potluck favorite is that it's the perfect way to repurpose leftovers.

Course Main

Cuisine American, European

Diet Gluten Free

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings

Calories 532kcal

Author Imma

Ingredients

2-3 tablespoons (30-45ml) cooking oil
1 pound (450g) ground beef
½ pound (225g) ground pork (or more ground beef)
1 large onion, diced
1 tablespoon (15g) minced garlic
2 teaspoons (2g) minced thyme
2 teaspoons (8g) Creole seasoning
1 teaspoon (3g) smoked paprika (or regular paprika)
1 14.5-ounce can diced tomatoes, undrained
1 15-ounce can tomato sauce
1 cup (195g) uncooked long-grain rice
¾ cup (178ml) water
2 teaspoons (10ml) Worcestershire sauce
1-2 teaspoons (304g) chicken or beef bouillon powder (optional)
salt and pepper to taste
1½ heads green cabbage, cored and chopped into 1-inch chunks
1-2 cups (235-470g) shredded Jack cheese or cheddar cheese
chopped parsley for garnish

Instructions

Preheat oven to 350°F (170°C). Spray a large 13 "x10" or 13 "x9" casserole dish with non-stick spray.
Heat a large skillet or saucepan on medium heat, add oil, and follow with the ground beef and pork. Cook, breaking it apart as it cooks, until it's browned and cooked through (5-7 minutes). Remove browned beef and set aside.
In the same saucepan, add another tablespoon of oil. Followed with onions and cook over medium heat until the onion is translucent (4-5 minutes).
Add the minced garlic, thyme, Creole seasoning, and paprika, and cook for about 2 minutes more.
Then, return the beef mixture to the pan with the diced tomatoes with juice, tomato sauce, rice, water, Worcestershire sauce, and bouillon powder. Season to taste with salt and pepper.
Bring to a boil and let it simmer until slightly thickened (15-18 minutes).
While the sauce simmers, add 1-2 tablespoons of oil to a large skillet or Dutch oven, add the cabbage, and cook over medium-high heat until the cabbage is tender. It doesn't need to cook much because it will continue cooking in the oven.
Season cabbage with salt and freshly ground black pepper. Remove and layer in the bottom of the casserole dish.
Place the meat and rice mixture over the cabbage and press if needed.
Cover the casserole tightly with foil and bake for 35-40 minutes.
Carefully remove the foil with oven mitts and sprinkle the cheese over the casserole if desired.
Bake uncovered for 7-10 more minutes or until the cheese melts. Remove from the oven, let it cool slightly, and serve hot.

Notes

My personal observation is that cabbage is more important than rice. Overcooked rice is better than undercooked or overcooked cabbage. So remember to keep an eye on the cabbage.
If you don't eat pork, replace it with beef. Or use leftover meat like pulled chicken.
No Worcestershire sauce? Mix ¼ teaspoon sugar, 2 teaspoons soy sauce, and ¼ teaspoon lemon juice.
Feel free to swap Jack cheese with cheddar or parmesan.
You can freeze this casserole dish for 4-8 weeks. When you're ready to cook the dish, let the casserole thaw. Bake for around 45 minutes in a preheated 350℉ (175℃) oven.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition