Stuffed Cabbage Roll Casserole
Stuffed Cabbage Roll Casserole is a layered, one-pan version of classic cabbage rolls—featuring tender cabbage, seasoned meat, rice, and a sweet-tangy tomato sauce. Perfect for weeknights or meal prep.
Ingredients
- 1 head of cabbage
- 1 lb ground beef
- 1 medium onion
- 2 cloves garlic
- 1 cup cooked rice
- 1 can diced tomatoes
- 1 can tomato sauce
- ¼ cup brown sugar
- 2 tbsp apple cider vinegar (or white vinegar)
- 1 tsp smoked paprika
- 1 tsp dried thyme or oregano
- Salt and pepper
Instructions
- Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles. Drain any extra grease. Add chopped onion and garlic, and sauté for 2–3 minutes until soft and fragrant.
- Stir in cooked rice, diced tomatoes, tomato sauce, brown sugar, vinegar, smoked paprika, thyme, salt, and pepper. Simmer for 5 minutes to let the flavors blend.
- Spread half of the sliced cabbage into the bottom of the baking dish. Spoon half the beef mixture over the cabbage. Repeat with the rest of the cabbage and beef mixture to create two layers.
- Cover tightly with foil and bake for 45–50 minutes, until the cabbage is tender. Uncover during the last 10 minutes if you want a lightly caramelized top.
- Let it rest for 5 minutes before serving. Top with chopped parsley, sour cream, or shredded cheese if you’d like. Serve warm.