Cheesy Cabbage Roll Casserole
All the flavor of stuffed cabbage rolls, with beef, rice, cabbage and tomato baked in one dish under melted mozzarella.
This casserole tastes just like classic cabbage rolls without any of the rolling. Cabbage is one of the cheapest vegetables in the store, so it feeds eight for under $2 a serving.
The rice cooks right in the casserole, soaking up the tomato sauce and the juices from the beef and cabbage.
Cheesy Cabbage Roll Casserole
Per serving, estimated: 320 calories · 20 g protein · about $1.90 How we estimate
Ingredients
Ingredients
- 1 lb (450 g) ground beef, 85% lean
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 small head green cabbage, about 2 lb (900 g), cored and chopped
- ¾ cup (140 g) uncooked long-grain white rice
- 1 can (15 oz / 425 g) diced tomatoes, undrained
- 1 can (15 oz / 425 g) tomato sauce
- 1 cup (240 ml) water or beef broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1½ cups (170 g) shredded low-moisture mozzarella
- Chopped fresh parsley or dill, to serve
Instructions
- Heat the oven to 375°F (190°C).
- Brown the beef and onion in a large skillet over medium-high heat for 7 to 8 minutes, breaking up the meat. Add the garlic for 30 seconds, then drain off excess fat.
- In a 9 × 13-inch (23 × 33 cm) baking dish, stir together the beef, cabbage, rice, diced tomatoes, tomato sauce, water, salt, pepper and paprika. The dish will be very full; the cabbage shrinks as it bakes.
- Cover tightly with foil and bake for 1 hour, stirring once halfway through, until the rice and cabbage are tender.
- Uncover, stir, sprinkle with the mozzarella and bake for 10 to 15 minutes more, until the cheese is melted and bubbling.
- Rest for 10 minutes, then sprinkle with parsley or dill and serve.
Tips for success
- Seal the foil tightly. The rice needs the trapped steam to cook through.
- If the rice is still firm after an hour, add ¼ cup water, cover and bake 10 minutes longer.
- Serve with a spoonful of sour cream, as is traditional with cabbage rolls.
Storing and reheating
Refrigerate for up to 4 days, or freeze for up to 3 months. It tastes even better the next day.
Equipment you'll need
- 9 × 13-inch baking dish (at least 2½ inches deep)
- Large skillet
Questions
Can I use cooked rice?
Yes. Use 2 cups cooked rice, reduce the water to ¼ cup, and bake covered for about 40 minutes until the cabbage is tender.
Can I use ground pork?
Yes. A mix of beef and pork is traditional and very flavorful.
Calories, protein and cost are estimates calculated from the main ingredients and typical US supermarket prices. They will vary with the brands you buy, where you shop and your portion size. Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
