Description
This Stuffed Cabbage Roll Casserole is a comforting and hearty dish that offers all the flavors of traditional stuffed cabbage rolls with less fuss. Ground beef, rice, and a rich tomato sauce blend together beneath tender, blanched cabbage leaves, baked to perfection. Perfect for a family dinner, this casserole is easy to assemble and bursting with classic savory taste.
Ingredients
Scale
Main Ingredients
- 1 medium head of cabbage
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
Sauce Ingredients
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for baking your casserole.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil, and blanch the whole head of cabbage. This softens the leaves and makes them pliable. Carefully peel off the softened cabbage leaves and trim the thick veins from the center of each leaf to ease layering.
- Brown the Ground Beef: In a large skillet, cook the ground beef over medium heat until fully browned, about 5 to 7 minutes. Drain any excess fat to keep the dish from being greasy.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the skillet with the beef and continue cooking for another 2 to 3 minutes, allowing them to soften and infuse flavor.
- Combine Ingredients and Simmer: Stir in the cooked rice, tomato sauce, diced tomatoes, brown sugar, vinegar, salt, pepper, paprika, thyme, and red pepper flakes if using. Mix thoroughly and let the mixture simmer for about 5 minutes so all the flavors meld together.
- Assemble the Casserole: In a 9×13-inch casserole dish, start by layering the cabbage leaves evenly on the bottom. Then spoon half of the beef and rice mixture evenly over the cabbage. Add another layer of cabbage leaves followed by the remaining beef mixture on top.
- Bake Covered: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 40 minutes to let all the flavors meld and the cabbage steam perfectly.
- Bake Uncovered to Brown: Remove the foil and continue baking for an additional 10 to 15 minutes, until the top is slightly browned and bubbly, adding a lovely texture and appearance.
- Serve and Enjoy: Remove from the oven, let the casserole rest a few minutes, then serve hot for a satisfying and easy meal.
Notes
- Blanching the cabbage leaves makes them more pliable and easier to layer without tearing.
- Removing the thick veins from cabbage leaves helps with layering and chewing.
- You can substitute ground beef with ground turkey or plant-based meat for a lighter or vegetarian version.
- Adjust red pepper flakes quantity to control spice level or omit for mild flavor.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
