Stuffed Cabbage Roll Casserole

Transform the classic stuffed cabbage rolls into an easier, just-as-delicious casserole version! This Stuffed Cabbage Roll Casserole delivers all the traditional flavors you love without the fussy rolling. Perfect for busy weeknights or when you’re craving comfort food without the extra work.

Ingredients:

• Main Ingredients:
  • 1 large head of cabbage (about 2-3 pounds), roughly chopped
  • 2 pounds lean ground beef
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 2 cups cooked white rice
  • 2 large eggs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper
• Optional Additions:
  • 1 cup shredded mozzarella cheese
  • Fresh parsley for garnish
  • Sour cream for serving
• Pro Tips:
  • Use medium or long-grain rice for best texture
  • Ground turkey can substitute for beef
  • Gluten-free? Skip Worcestershire sauce or use a GF version

Step-by-Step Instructions:

1. Prep the Cabbage (15 mins):
   • Chop cabbage into 1-inch pieces
   • Blanch in boiling water for 5 minutes until slightly tender
   • Drain well and set aside
2. Prepare the Meat Mixture (20 mins):
   • Brown ground beef with onions until meat is no longer pink
   • Add garlic and cook for 1 minute until fragrant
   • Drain excess fat
3. Create the Sauce (10 mins):
   • Mix diced tomatoes, tomato sauce, Worcestershire sauce, paprika, salt, and pepper
   • Combine with meat mixture
4. Assemble the Casserole (15 mins):
   • Layer half the cabbage in a 9×13 baking dish
   • Spread meat mixture evenly
   • Top with remaining cabbage
   • Pour remaining sauce over top
5. Bake (45 mins):
   • Cover with foil and bake at 350°F for 45 minutes
   • If using cheese, add in last 10 minutes

Key Details:

🕒 Total Time: 1 hour 45 minutes (Prep: 1 hour | Cook: 45 minutes)
🍽️ Servings: 8 people
🔥 Calories: ~350 per serving
⚙️ Equipment: 9×13 baking dish, large pot, skillet, cutting board

Pro Tips & Variations:

• Par-cook the cabbage to prevent excess water in the casserole
• Let rest 10 minutes before serving for easier portioning
• Make ahead: Assemble up to 24 hours in advance

Storage Instructions:

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Wrap well and freeze for up to 3 months
• Reheat: Cover and warm in 350°F oven until heated through

Frequently Asked Questions:

Can I make this vegetarian?
Yes! Substitute the meat with a mixture of mushrooms and lentils.

Why is my casserole watery?
Make sure to drain the cabbage well after blanching and the meat after browning.

Can I use pre-cooked rice?
Absolutely! Leftover rice works perfectly in this recipe.