Cabbage Non Rolls Casserole
Transform your weeknight dinners with this mouthwatering Cabbage Non Rolls Casserole, a deconstructed twist on classic stuffed cabbage rolls. Packed with hearty ground beef, tender cabbage, and perfectly cooked rice, this casserole takes all the flavor of traditional stuffed rolls and delivers it in half the time. A rich tomato-based sauce infused with oregano, basil, and paprika ties everything together, while a bubbly layer of melted mozzarella adds a satisfying finish. With just 15 minutes of prep and no tedious rolling required, this easy baked dish is an ideal comfort food for busy families. Serve it warm and garnish with fresh parsley for a wholesome, crowd-pleasing meal. Perfect for make-ahead dinners and easy leftovers, this one-pan wonder will be your new go-to recipe!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1.5 cups cooked white or brown rice
- 4 cups cabbage, chopped into bite-sized pieces
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up into small pieces with a spoon. Drain excess grease if needed.
Stir in the cooked rice, chopped cabbage, crushed tomatoes, tomato paste, and beef broth.
Season with oregano, basil, paprika, salt, and black pepper. Mix well to combine all the flavors.
Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil, sprinkle the shredded mozzarella cheese evenly over the casserole, and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley if desired and let the casserole cool for 5 minutes before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.2 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 203 mg | 16% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
