Description
This Cabbage Roll Casserole features layers of ground beef (or turkey), rice, and tender cabbage in a rich tomato sauce, all topped with melted mozzarella cheese. It’s a comforting, one-dish meal that’s easy to make and perfect for family gatherings.
Ingredients
Scale
- 1 pound ground beef (or turkey)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup uncooked rice (white or brown)
- 1 medium head of cabbage, chopped
- 2 cups beef broth (or vegetable broth)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet over medium heat, add the ground beef (or turkey). Cook until browned, breaking it apart with a spatula as it cooks (about 5-7 minutes).
- Drain any excess fat. Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
- Stir in the tomato sauce, diced tomatoes (with their juice), uncooked rice, beef broth, oregano, basil, salt, and pepper. Mix well and bring to a gentle simmer. Cook for about 5 minutes.
- While the meat mixture simmers, remove the core from the cabbage head and chop it into bite-sized pieces.
- In a large pot, bring water to a boil. Add the chopped cabbage and blanch for about 3-4 minutes until slightly tender but still crisp. Drain and set aside.
- Preheat your oven to 350°F (175°C).
- In a large casserole dish, layer half of the cabbage at the bottom.
- Pour half of the meat mixture over the cabbage layer, spreading it evenly.
- Repeat with the remaining cabbage and then the remaining meat mixture, ensuring the top layer is the meat mixture.
- Cover the casserole dish with aluminum foil to retain moisture.
- Bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil. If using mozzarella cheese, sprinkle it over the top.
- Return to the oven, uncovered, and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Let the casserole sit for about 10 minutes before serving.
- Scoop out portions and serve on plates, garnished with freshly chopped parsley.
Notes
- For a vegetarian option, substitute ground beef with lentils or a meat alternative and use vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes