Cabbage Roll Casserole

Cabbage Roll Casserole

With the cool weather arriving and the leaves starting to change colours, it is time to pull out some comfort food. One pot meals and casseroles are so nice to have during the fall. They are hearty and comforting, warming you up on the inside. I love the smell of a casserole in the oven. The aroma fills the house and seems to put everyone in a good mood.

I am not fan of the fall. I love the summer and autumn is a constant reminder that summer is over and winter is coming. Even though I do not like the season of fall, I love the food associated with it. The warmth of casseroles, the availability of harvest vegetables like squash, root vegetables and cabbage.

Today’s recipe is something I make regularly. I love cabbage rolls and have made them before (recipe), but they do take a while to prepare. Sometimes, I want cabbage rolls, but do not have the time to make them. This cabbage roll casserole can be made in a fraction of the time, but tastes almost as good as the real thing.

I want these to taste as close to cabbage rolls as possible. With cabbage rolls, the texture of the cabbage is tender and the rice is soft. Often, when making a casserole with rice, I like the rice to be a little firm and not mushy. Not so, with this casserole. Therefore, I usually cook it a little longer than the 90 minutes. Adding a little bit extra water and cooking for another 30 minutes allows this casserole to have a texture closer to cabbage rolls. Either way, they will turn out great! Just like cabbage rolls, I eat this casserole with a dollop of sour cream. Delish!

4.6 from 7 reviews
Cabbage Roll Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: One Pot Meals
Serves: 6
Ingredients
  • 1½ pounds ground beef
  • 1 onion, minced
  • 4 garlic cloves minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ¼ tsp dry thyme
  • ½ large cabbage, cut into ½ inch pieces
  • 1½ cups uncooked rice
  • 2 cups crushed tomatoes or tomato sauce
  • 3 cups water or beef broth
Instructions
  1. Brown the beef in a skillet. Drain the grease and stir in the onions, garlic and spices. Cook on medium/low heat until the onions soften and become transparent.
  2. Remove from heat.
  3. Stir in the remaining ingredients and dump into a large casserole dish or deep 13x9 lasagna pan. Cover with aluminum foil.
  4. Bake in a 350F preheated oven for 90 minutes. Halfway through the cooking time, take the casserole out of the oven and give it a stir.
Notes
If you prefer to have the cabbage soft and the rice very tender, similar to cabbage rolls, add another ¼ cup of water after the 90 minutes and cook for another 30 minutes.
Nutrition Information
Calories: 300 Fat: 13.8 g Saturated fat: 5.4 g Unsaturated fat: 6.7 g Carbohydrates: 28.9 Sodium: 472 mg Protein: 15.6 g Cholesterol: 47.8 mg
 

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48 comments

  1. I was waiting for you to post the recipe for the cabbage roll casserole. I love cabbage rolls but not all the work to make them . I can’t wait to try this especially since we have cabbage here in abundance. Is there any chance you could get the nutrient values – especially carb and fat? Thanks so much!!!!!!!!!!!!!

  2. Haven’t had this in years. Will try soon.

  3. It looks delicious and simple. Will try it for sure and see how it turns out.

  4. What a great idea!! I have always wanted to make cabbage rolls… but the work put into them always felt like a lot. I love this simplified version. :) Have a wonderful weekend. :)

  5. I love this recipe … Lovely flavors without all the work :-)

  6. Trying this recipe tonight…its in the oven now. :)

  7. It was amazing…I posted a pic on your FB page, :) T.y. bunches.

  8. Made this for dinner tonight after seeing it. I love cabbage rolls and this is so quick and easy. Thanks Steve. Have a great Thanksgiving with your family!

  9. Making this tonight for dinner as well!!! Found it on reddit (= will post a link to it in the comment thread once it’s all done and I’ve tasted it!

  10. Okay – I made the casserole on Friday night. Wanted something that I could reheat for a couple more suppers while I prepare a VBS lesson. Oh my – it was delicious! And mine looked just like yours, Steve! This would also make a great potluck dish too! THANKS!

  11. Hi have you tried freezing this? Im trying to fill my freezer with homemade meals and would love if I could add this one in.

    Thanks

  12. Love this recipe! Very good and easy! I used half brown rice/half quinoa. Delicious! I did add more liquid and the remainder of crushed tomatoes that were leftover. Perfect!

  13. Thank you so much for sharing! Down here in Louisiana cabbage rolls are a must on New Years Day but due to some unexpected events, anything requiring that much work just wasn’t going to happen! Now we can still uphold tradition! (and maybe start a new one!)

  14. Wow this sounds awesome! I told my mom at Christmas that I had a craving for my grandma’s Pigs in the Blanket (that’s what we call cabbage rolls here in western PA). Haven’t had them in years because they’re just too time consuming to make. I’m going to try out your recipe and take some to my mom. Thanks for the recipe!

  15. Hey There!

    Super excited about this recipe…

    I just took it out at the halfway mark to stir and its still VERY liquidy..any tips to get that liquid soaked up in the last 45 minutes?

    • I am sure that the rice is still quite crunchy and not fully cooked. The remaining time should allow the rice to soak up the water and soften. If it has not at the end of the 45 minutes, leaving it an extra 10-20 should also help reduce the water. Let me know how it turns out. I always like to hear different reports. :)

      • Thanks! It is still crunchy.

        Do I leave the tin foil on the whole time? :)

        • That is what I do. I find that if I take the cover off, the rice never fully cooks before the liquid evaporates. Keeping it covered lets the rice absorb the water. It sounds like it should be fine, just needs some more cooking time.

  16. could I possibly sustitute 2 cups of tomato soup instead of the crushed tomatoes or tomato sauce and then the three cups of water or beef broth?? My family likes the taste of the tomato soup, maybe because it is sweeter. Thank you

  17. Great recipe! My only suggestion would be to partially cook the cabbage before adding to the mix. I tried it with adding more liquid and cooking time and the rice was a bit soft for my taste, but I want the cabbage soft and the rice a little firmer. So I think this adjustment would make it perfect for my taste and cut down on the cooking time.

    • AWESOME !!!!!!! Sorry for the slow response. My Mom even popped over and joined us for dinner. She DOES NOT care for cabbage at all (except slaw). She really enjoyed it. Good job Steve. :)

  18. Just popped into the oven. Super easy to make. Now to see if its boyfriend approved. He is a cabbage lover (as in, not just rolls) I’ll let you know after dinner. :)

  19. Hey Seve, Great recipe!! We usually use 1/3 gr ound pork & minute rice what do u think of the cookin time adjustment & should I precook the cabbage. Gonna try tomorrow!! Yummy!!!

    • I have not used minute rice. My thought is that since minute rice will not need as long to cook, it might be necessary to precook the cabbage. Otherwise the cabbage would likely still be crunchy. Hope that helps

  20. loved this recipe – made it friday night and it was excellent!

  21. I tried stuffed peppers were the ingredients were cut up & you could either bake or add all the ingredients into a casseroll. So I decided to try this since cabbage rolls are such a hassle. I used brown parboiled rice which is better for you because it holds onto all the nutrients & I boiled my cabbage with broth, garlic & tumeric. Once I added everything together I added chili powder & Louisiana Gold Hot Sauce. Since the Gold sauce is more flavor than heat it was perfect for everyone. I took a taste before sticking in the oven & it was so good even w/o being completely done. I also fried the onions with the beef. Can hardly wait for it to be done. Thanks a bunch.

  22. I made this last night but used brown rice. it took twice as long before it wasn’t a liquid mess in a pan. I should have thought about the fact that brown rice uses less water than white. Thankfully, after 3 hours in the oven it came out pretty darn well. The brown rice held up well and wasn’t mushy, and the cabbage wasn’t too soft either. I’ll reduce the amount of water added next time. Thanks for the recipe.

  23. Plan on making this recipe tomorrow nite..one question..after 90 minutes & adding 1/4 cup water, do u cover it back up for the next 30 minutes or not? Tks! Lookin forward to fixin it! Tks!

  24. This recipe looked so good that I HAD to make it for supper tonight… too bad I nearly cut my finger off cutting the cabbage :( it better be some freakin good cabbage casserole lol!! Thanks for the recipe Steve!

  25. This looks delicious! I’m looking for something to make for my co-workers on these cold days! What type of rice would you recommend using.
    Thanks!
    Jess

  26. Made this tonight. Added some chilli flakes. This made sooo much im gonna have to freeze it. Easy and delicious! Much easier than cabbage rolls but tastes the same. :)

  27. Just put this together. I had some cooked rice, so put that in and added about half bag of frozen corn. I’ll top it with some shredded cheese the last 15 minutes. Nothing not to like about this gem. Thank you!

  28. Sooo good :D Thanks! Love this recipe. My mom always makes this recipe in her slow cooker… just chucks it all in and voila! Gonna try that next time…

  29. I HAVE BEEN LOOKING FOR A GOOD RECIPE FOR THIS DISH. THIS ONE LOOKS GREAT. CAN’T WAIT TO TR IT.

  30. I enjoyed this recipe. Used ground pork, fire roasted tomatoes and tomato bollion. Nice cruch to the cabbage, we will make again.

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