Easy Cabbage Roll Casserole
Discover the ultimate comfort food with this Easy Cabbage Roll Casserole—a simplified, time-saving twist on traditional cabbage rolls. Packed with layers of savory seasoned ground beef, tender chopped cabbage, and fluffy white rice, all simmered in a tangy tomato-based sauce, this hearty casserole is baked to perfection and topped with gooey melted mozzarella cheese. Ready in just over an hour with only 20 minutes of prep, this recipe is ideal for busy weeknights or cozy family dinners. Featuring wholesome ingredients like garlic, onion, and a touch of Worcestershire sauce for depth, it delivers a satisfying, classic flavor without the hassle of rolling individual cabbage leaves. With a serving size for six, it’s perfect for meal prep or feeding a crowd. Don’t forget a garnish of fresh parsley for a bright, beautiful finish!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2 cups Cooked white rice
- 4 cups Cabbage, chopped
- 14.5 oz Canned diced tomatoes
- 15 oz Tomato sauce
- 1 cup Beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Paprika
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 cup Shredded mozzarella cheese
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch casserole dish.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon. Drain any excess grease.
Add the diced onion and minced garlic to the skillet with the ground beef. Sauté for 3-4 minutes until the onion is softened and fragrant.
Reduce heat to low and stir in the canned diced tomatoes (with juices), tomato sauce, beef broth, Worcestershire sauce, paprika, oregano, salt, and black pepper. Simmer for 5-7 minutes to let the flavors combine.
Spread half of the chopped cabbage evenly over the bottom of the prepared casserole dish.
Top the cabbage with half of the cooked ground beef mixture, spreading it out evenly.
Sprinkle 1 cup of cooked white rice over the beef layer, followed by the remaining cabbage.
Spread the remaining ground beef mixture on top of the cabbage, ensuring the casserole is evenly layered.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil, sprinkle the shredded mozzarella cheese evenly over the top of the casserole, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
Allow the casserole to rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6458 mg | 281% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 38.4 g | ||
| Protein | 129.4 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1286 mg | 99% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3214 mg | 68% | |
*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.
