Description

This hearty Cabbage Roll Casserole combines all the flavors of classic cabbage rolls in a comforting layered bake, perfect for a family dinner. Ground beef, savory spices, tender cabbage, and a blend of sharp cheddar and Monterey Jack cheese come together in a baked casserole that’s easy to prepare and satisfying to eat.

Ingredients

Scale

Meat and Aromatics

1 pound lean ground beef
1 medium onion, peeled and chopped
3 cloves garlic, minced

Spices and Flavorings

1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground cayenne pepper (optional)
2 tablespoons brown sugar

Liquids and Grains

1 (15 ounce) can tomato sauce
1 (14.5 ounce) can low sodium beef broth
1 cup long grain white rice, uncooked

Vegetables

1 medium head green cabbage, chopped

Dairy

1 1/2 cups sharp cheddar cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded

Oils

2 tablespoons olive oil

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray and set aside.
Cook Ground Beef and Onions: In a large pot over medium heat, crumble the ground beef and add the chopped onion. Cook until the beef is completely browned and the onions are softened. Reduce heat to low, add minced garlic, and cook for an additional minute, stirring frequently. Drain off any excess fat.
Add Spices and Rice: Stir in paprika, onion powder, cayenne pepper (if using), brown sugar, tomato sauce, beef broth, and uncooked white rice. Bring this mixture to a slow boil, then cover the pot and let it simmer on low heat for 20 minutes, or until the rice is tender.
Sauté Cabbage: While the beef and rice are cooking, heat olive oil in a large skillet over medium heat. Add the chopped cabbage and sauté for about 5 to 7 minutes, until it becomes slightly tender but still has some texture.
Assemble the Casserole: In your prepared casserole dish, spread half of the cooked cabbage evenly on the bottom. Layer half of the beef and rice mixture over the cabbage. Sprinkle half of the shredded cheddar and Monterey Jack cheeses on top. Repeat the layering with the remaining cabbage, beef and rice mixture, and finish with the remaining cheeses on top.
Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for another 20 minutes, allowing the cheese on top to melt and brown slightly.

Notes

You can substitute ground beef with ground turkey or chicken for a leaner option.
If you prefer spicier dishes, increase the cayenne pepper to 1/2 teaspoon or add red pepper flakes.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
This casserole freezes well; assemble but do not bake, then freeze for up to 2 months. Thaw before baking as directed.
For a gluten-free version, ensure the beef broth is gluten free.