This Cabbage Roll Casserole lets you enjoy the simple flavours of cabbage rolls without all the fuss!
I love cabbage rolls, but don’t make them very often. They are too fussy for me and always look a mess. I can never roll out those neat cabbage parcels. That doesn’t mean I still can’t enjoy the flavours. I’ve made Cabbage Roll Soup, Cabbage Roll Rice and, now, Cabbage Roll Casserole. Yum!
This Cabbage Roll Casserole may not be the prettiest of dishes, but it sure is tasty. It’s also easy to make. The hardest part is cutting up the cabbage into shreds. It has all the flavours of cabbage rolls that my family loves so much.
How to Make Cabbage Roll Casserole
The first step is to cook the beef. Add the beef, onion, garlic, salt and pepper to a skillet on your stove over medium high heat. Once the beef is cooked and the onion is softened, add the tomato sauce and water. Then, add the uncooked rice and turn the heat up to high to boil. Once boiling, turn it down again to low and cover. The rice will cook for about 20 minutes.
Once cooked, it’s time to assemble the casserole. Spread 1/2 of the cabbage in a casserole dish. Cover the cabbage with 1/2 the rice mixture. Then repeat these steps again.
Cover the casserole with aluminum foil and bake for one hour. Your house is going to smell so good!
Serve with a dollop of sour cream for a delicious, comforting meal. If you aren’t going for looks and more for taste, this is the meal for you.
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You might also like this Shipwreck Casserole.
Do you make any different variations of cabbage rolls?
- 1 1/2 lb ground beef
- 1 onion, chopped
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 + 3/4 cups tomato sauce
- 1 + 3/4 cups water
- 1/2 cup long grain rice, uncooked
- 4 cups shredded cabbage
- Sour cream, for garnish
- Preheat oven to 350F.
- Add ground beef, onion, garlic, salt and pepper to a skillet over medium high heat. Cook until beef is browned and onion is softened. Add tomato sauce and water. Stir in rice and bring to a boil. Turn down heat to low and cover. Simmer for 20 minutes.
- Place 1/2 cabbage in a 9×13 baking dish. Cover with 1/2 rice mixture. Repeat layers. Cover with aluminum foil and bake for 1 hour. Serve with sour cream.
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Nutrition Information:Yield: 8 Serving Size: 1 bowl
Amount Per Serving: Calories: 159Total Fat: 3.1gSaturated Fat: 1.4gTrans Fat: 0.1gUnsaturated Fat: 1.4gCholesterol: 51.4mgSodium: 371.5mgCarbohydrates: 12.4gFiber: 2.8gSugar: 5.2gProtein: 20.8g