Cabbage Roll Casserole

4.86 from 7 votes

With a meaty filling and plenty of tender, chopped cabbage, this Cabbage Roll Casserole is a delicious, old-fashioned meal you’ll make again and again.

Prep Time10

Cook Time1 25

Total Time1 35

Course: Dinner

Cuisine: American, Macedonian

Keyword: casserole healthy, cooking cabbage, unstuffed cabbage rolls

Servings:

Author: Katerina | Easy Weeknight Recipes

Ingredients

1 tablespoon olive oil
1 large yellow onion, diced
1 pound ground beef
1 teaspoon dried thyme
1 teaspoon sweet paprika
4 cloves garlic, minced
1 can (15 ounces) crushed tomatoes
1 to 1.5 pound head of cabbage, chopped or thinly sliced (you can also use store-bought coleslaw mix)
1 cup uncooked long grain white rice
salt and fresh ground black pepper, to taste
2 cups low sodium beef broth
chopped parsley, for garnish
sour cream for serving, optional

Instructions

Preheat oven to 350˚F.
Lightly grease a 9x13 baking dish with cooking oil and set aside.
Heat olive oil in a large skillet set over medium-high heat.
Add the diced onions to the hot oil and cook for 1 minute.
Stir in the ground beef; season with thyme and paprika, and continue to cook until browned, breaking it up with a wooden spoon as it cooks.
Add in the minced garlic and cook for 20 seconds.
Stir in the crushed tomatoes and cook for 1 minute.
Remove from heat and transfer the meat mixture to previously prepared baking dish.
Stir in the chopped cabbage, rice, salt, and pepper.
Pour in the beef broth.
Cover with foil.
Bake for 45 minutes.
Remove foil; stir and cover with foil again.
Continue to cook for about 30 minutes, or until rice is cooked through and tender.
Remove from oven and let stand 8 to 10 minutes.
Taste for salt and pepper, and adjust accordingly.
Garnish with parsley and serve with a dollop of sour cream.

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