Cabbage Roll Casserole
Cabbage Roll Casserole is a hearty, comforting dish that combines the flavors of classic cabbage rolls in an easy-to-make layered casserole. Packed with tender cabbage, savory beef, and a flavorful tomato sauce, it’s a family-friendly meal perfect for cozy dinners.
Ingredients
- 1 small head of cabbage about 16 large leaves
- 2 tablespoons olive oil divided
- 1 ½ pounds ground beef I use 80/20
- 1 cup onion diced
- 3 cloves garlic minced
- 1 pinch red pepper flakes optional
- 1 28 ounce canned diced tomatoes
- ½ cup water
- 1 ¼ cups long grain rice cooked according to package directions
- 1 tablespoon butter
- 2 tablespoons fresh dill chopped
- 8 ounces sour cream
- 2 cups mozzarella shredded
Instructions
- Preheat the oven to 425°F.
- In a large skillet, heat 1 tablespoon of olive oil. Add the ground beef, breaking it up with a spoon, and cook until browned. Drain excess fat, leaving about 1 tablespoon, and set aside the beef in a bowl.
- Add diced onion to the skillet and cook for 5–6 minutes until softened, adding 1 tablespoon of olive oil if your beef didn't have enough fat. Stir in the garlic and cook for an additional minute.
- Add the beef back to the skillet along with the diced tomatoes and water. Simmer uncovered over low heat for 15–20 minutes, stirring occasionally, until the mixture thickens and reduces by about half. Season with salt and pepper to taste.
- Boil a large pot of water. Remove outer leaves from the cabbage, then carefully cut out about 2 inches of the core with a small, sharp knife. Blanch the cabbage by placing the whole head of cabbage into boiling water, then peel away softened leaves with tongs, transferring them to a plate. Repeat until you have around 16 leaves.
- Prepare the rice as per package directions. Once cooked, stir in butter and fresh dill, and set aside.
Assemble the Casserole
- Lightly coat a 9x13-inch casserole dish with 1 tablespoon of olive oil.
- Trim the thick cores from each cabbage leaf by cutting out a small triangle at the base to remove most of the core stem.
- Place a layer of cabbage leaves in the bottom of the dish, slightly overlapping to cover the base.
- Spread half the sauce over the cabbage layer, then top with half of the rice in an even layer.
- Repeat layers with remaining cabbage leaves, sauce, and rice.
- Spread sour cream over the final layer of rice, then top with the last layer of cabbage.
- Sprinkle shredded mozzarella over the top.
- Cover and bake at 425°F for 20 minutes. Then, uncover, lower the heat to 400°F, and continue baking for 20–30 minutes until the cheese is bubbly and golden.
Notes
Chef Jenn’s Tips
- A medium-sized cabbage is ideal for layering, as large leaves are easier to handle.
- Trimming the cabbage core ensures a flatter layer, making the casserole easier to cut and serve.
- Take your time with the sauce, letting it reduce adds extra depth and flavor.
- You can prep the casserole the night before and keep it in the fridge until you're ready to bake. Add extra baking time if it is fridge cold.
- For a bubbly, golden top, broil the casserole for a few minutes at the end.
Nutrition
Serving: 1.5cupsCalories: 537kcalCarbohydrates: 32gProtein: 25gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 103mgSodium: 272mgPotassium: 507mgFiber: 3gSugar: 5gVitamin A: 509IUVitamin C: 35mgCalcium: 237mgIron: 3mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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