Cabbage Roll Casserole

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With all the amazing flavors of cabbage rolls but with none of the messy rolling, this Cabbage Roll Casserole is delicious! It's perfect for potlucks, family dinners, or whenever you want a hot and hearty pasta-free casserole that's packed with flavor!

Prep Time20

Cook Time50

Total Time1 10

Course: Casseroles, Main Course

Cuisine: American

Keyword: cabbage, cabbage roll casserole, ground beef

Servings: servings

Calories: 537kcal

Author: Chef Jenn

Ingredients

1 small head of cabbage or about 16 large leaves
2 tablespoons olive oil divided
1 ½ pounds ground beef I use 80/20
1 cup onion diced
3 cloves garlic minced
1 pinch red pepper flakes optional
1 28-ounce canned diced tomatoes undrained
½ cup water
1 ¼ cups long grain rice cooked according to package directions
1 tablespoon butter I cook with salted butter
2 tablespoons fresh dill chopped
8 ounces sour cream full fat works best in this recipe
2 cups mozzarella shredded

Instructions

How to Make Cabbage Roll Casserole

Preheat your oven to 425-F.
Heat 1 tablespoon of olive oil in a large skillet. Add the ground beef, breaking it up with a spoon, and cook until browned.
Drain excess fat from the skillet, leaving about 1 tablespoon of fat behind. Transfer the cooked beef to a bowl and set aside.
Add the diced onion to the skillet with the remaining fat, and cook for 5–6 minutes or until soft and translucent. Add the minced garlic and cook for an additional minute until fragrant.
Return the beef to the skillet with the onions. Add the undrained diced tomatoes and water, and simmer the mixture for 15–20 minutes, stirring occasionally, until the liquid is reduced by about half and thickened to a jammy consistency.
Season the sauce with salt and pepper to taste, then turn off the heat and set aside.
Meanwhile, bring a large pot of water to a boil. Remove the outer leaves from the cabbage and discard, then carefully cut into and around the core to remove about 2 inches of it.
Place the head of cabbage in the boiling water. Simmer for 2–3 minutes, then use tongs to peel away a layer of cabbage. Transfer each leaf to a plate as it softens. Repeat until you have about 16 blanched leaves.
Cook the rice according to package directions. When cooked, stir in the butter and chopped dill, then set aside.

Assemble Your Casserole

Lightly oil the inside of a 9x13-inch casserole dish with 1 tablespoon of olive oil.
Trim the cabbage leaves by cutting a small triangle out of the thick stem end of each leaf to remove some of the hardcore. Kitchen scissors work great for this step.
Layer 4-5 cabbage leaves in the baking dish to cover the bottom, slightly overlapping them to create a base layer.
Add half of the sauce on top of the first layer of cabbage leaves, spreading it out evenly.
Top with half of the rice, spreading it out in an even layer over the sauce.
Add another layer of 4-5 cabbage leaves, then spread the remaining sauce over this layer, followed by the remaining rice.
Dollop the sour cream on top of the final layer of rice, spreading it around if possible for even coverage.
Add the final layer of cabbage leaves to cover the top of the casserole.
Top with shredded mozzarella to add a cheesy finish.
Bake the casserole, covered, in the preheated oven at 425°F for 20 minutes. Then, remove the cover and lower the oven temperature to 400°F. Continue baking for an additional 20–30 minutes, or until the top is golden and bubbly.
Serve and enjoy!

Notes

Chef Jenn's Tips

Use a small to medium head of cabbage for this recipe; large leaves are easier to work with for layering.
Make sure to trim the thick core from each leaf; this helps the layers lie flat and makes it easier to cut the casserole when serving.
Don’t rush the sauce step—letting the sauce reduce makes it rich and flavorful.
Add a pinch of red pepper flakes if you like a little heat.
If you prefer a bit more color, broil the casserole for the last few minutes to get a bubbly, golden cheese topping.

Nutrition