Unstuffed Cabbage Roll Casserole
Delightfully hearty and brimming with homestyle flavors, this Unstuffed Cabbage Roll Casserole is the ultimate comfort food with half the effort of traditional cabbage rolls. Perfect for busy weeknights, this casserole layers tender cabbage, savory ground beef, and perfectly seasoned tomato-based sauce with fluffy white rice, all baked under a golden, gooey blanket of mozzarella cheese. With just 15 minutes of prep and a simple one-pan baking process, it’s a time-saving, family-friendly dish that doesn’t skimp on flavor. Garnish with fresh parsley for a vibrant finish, and serve up a warm, satisfying meal that’s sure to become a new household favorite. Whether you're searching for "easy casserole recipes," "ground beef dinners," or "quick comfort food," this showstopper provides all the cozy vibes you're craving.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium head cabbage, chopped
- 1 28-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 1.5 cups beef broth
- 2 cups cooked white rice
- 1.5 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (garnish, optional)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and fully cooked, about 6-7 minutes. Drain excess fat if necessary.
Season the cooked beef with paprika, dried oregano, salt, and black pepper. Stir to combine.
Add the chopped cabbage to the skillet and cook for about 5 minutes, until slightly softened.
Stir in the can of diced tomatoes, tomato sauce, and beef broth. Mix well and let it simmer for 5 minutes.
Remove the skillet from heat and stir in the cooked white rice until evenly combined.
Transfer the mixture to the prepared baking dish. Spread it out evenly.
Top the casserole with shredded mozzarella cheese, spreading it evenly across the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Optional: Garnish with chopped fresh parsley before serving for added freshness.
Nutrition Facts
Calories |
2661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 5061 mg | 220% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 44.5 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1810 mg | 139% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3835 mg | 82% | |
*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.
