Cabbage Roll Casserole - Hot Eats and Cool Reads
This hearty and comforting cabbage roll casserole features layers of savory ground beef, tender cabbage, rich tomato sauce, and fluffy rice – all simmered and baked to perfection for the ultimate one-dish meal.
Equipment
- 1 Large skillet for browning beef
- 1 Baking dish for layering and baking casserole
- 1 Foil to cover casserole
Ingredients
Main Ingredients
- 2 pounds ground beef
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ teaspoons dried basil
- 3 cloves garlic minced
- 29 oz tomato sauce
- 14.5 oz petite diced tomatoes
- 3 ½ cups beef broth
- 3 to 4 pounds cabbage cored and chopped
- 1 cup onion chopped
- 1 cup long grain white rice uncooked
Instructions
Instructions
- Preheat oven to 375°F.
- In a large skillet over medium heat, cook ground beef until browned and crumbled. Drain excess grease.
- Season beef with salt, pepper, and basil. Add minced garlic and cook for 2 more minutes.
- Stir in tomato sauce, diced tomatoes, and beef broth. Simmer for 10 minutes.
- In large baking dish, place half the cabbage, then spread half the beef mixture on top.
- Repeat with remaining cabbage and beef mixture. Cover dish with foil.
- Bake covered for 45 minutes. Remove foil and bake an additional 15–20 minutes until cabbage is tender and top is slightly browned.
- Remove from oven and let rest for 10 minutes before serving.
Notes
To store leftovers, refrigerate in an airtight container or freeze after cooling. Reheat slowly to maintain moisture and tenderness.