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.
Prep Time 1 hour hr
Cook Time 45 minutes mins
Total Time 1 hour hr 45 minutes mins
Servings 8 servings
Calories 350 kcal
- 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
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
- Sour cream for serving
Chop cabbage into 1-inch pieces. Blanch in boiling water for 5 minutes until slightly tender. Drain well and set aside.
Brown ground beef with onions until meat is no longer pink. Add garlic and cook for 1 minute until fragrant. Drain excess fat.
Mix diced tomatoes, tomato sauce, Worcestershire sauce, paprika, salt, and pepper. Combine with meat mixture.
Layer half the cabbage in a 9x13 baking dish. Spread meat mixture evenly. Top with remaining cabbage. Pour remaining sauce over top.
Cover with foil and bake at 350°F for 45 minutes. If using cheese, add in last 10 minutes.