Cabbage Roll Casserole

5 from 3 votes

This casserole has all the flavors of classic cabbage rolls with none of the fuss. Chopped cabbage is layered with a rich beef sauce, rice, and cheese for an easy, comforting dinner.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Course

Cuisine: American

Diet: Gluten Free

Skill Level: Intermediate

Servings: servings

Author: Rena

Ingredients

1 medium head green cabbage
1 pound lean ground beef
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 medium sweet onion finely diced
2-3 garlic cloves minced
15 ounces marinara sauce one can
1 cup beef broth chicken or vegetable broth will work too
1 ½ cups cooked rice brown rice or quinoa
Kosher salt and ground black pepper to taste
1 cup grated parmesan cheese
1 cup shredded mozzarella

Instructions

Preheat the oven to 350°F and have 1 ½ cups cooked rice ready.
Carefully cut the 1 medium head green cabbage in half and remove the tough core.
Place the cabbage in a large soup pot and cover with water. Add 1 tbsp salt and bring to a boil. Boil the cabbage for about 15 minutes, then drain and set aside to cool.
While the cabbage cools, cook the 1 pound lean ground beef in a large skillet, mincing it with a wooden spoon. Once the meat is no longer pink, stir in the 1 teaspoon dried oregano, 1 teaspoon Italian seasoning, 1 medium sweet onion, and 2-3 garlic cloves.
Continue to cook, stirring occasionally, for 5 minutes. Add the 15 ounces marinara sauce and 1 cup beef broth and simmer for another 5 minutes.
Season the meat sauce with Kosher salt and ground black pepper to your liking and remove from the heat.
To assemble the dish, chop the cooked cabbage. Spread half of the cabbage into a large baking dish. Top with 3/4 cup rice, sprinkle with 1/2 cup parmesan cheese (from the 1 cup grated parmesan cheese), and spoon over half of the meat sauce. Repeat the layers, finishing off with the meat sauce.
Cover with aluminum foil and bake for 30-35 minutes, until bubbly.
Sprinkle with 1 cup shredded mozzarella and continue to bake, uncovered, for 15 minutes until the cheese is melted.

Notes

Tips:

Part-cooking the cabbage in salted water before layering it into the casserole will guarantee that the cabbage is fully cooked in the final dish.
This recipe is naturally gluten-free, so it's great for serving to a crowd with dietary requirements.
It's likely that there will be some liquid at the bottom of the baking dish when you freshly slice and serve it. You can tilt the dish to help remove some of the liquid. If you let the dish sit overnight in the fridge, the rice will absorb a lot of the remaining liquid.
No need to rinse the rice before pre-cooking it for this recipe. The excess starch on the surface of the rice will help to soak up some of the liquid.
Covering the casserole dish tightly with foil for the first part of the bake helps to trap in moisture, steaming the ingredients so that everything cooks through without drying out.

Substitutions & Variations:

Swap the beef for turkey: If you're not a fan of beef, you can use ground turkey instead.
Increase the fiber: Use cooked brown rice or quinoa instead of the white rice for a whole grain boost.
Change out the cheese: You can use grated cheddar or provolone in place of the mozzarella for a cheesier flavor.

Storage:

Food safety note: As this dish contains cooked rice, it's important to take steps to prevent food poisoning. When letting the dish cool at room temperature, you'll need to make sure you get it into the fridge within 2 hours (or 1 hour if it's a hot day, over 90°F). When reheating, please make sure the food is piping hot throughout before consuming.
Fridge: Allow leftovers to cool completely, then either cover the dish tightly with foil or transfer the food to an airtight container. Chill in the fridge for up to 3 days.
Freezer: Allow the leftovers to cool completely, then transfer to an airtight container. Freeze for up to 3 months. When ready to eat, defrost in the fridge overnight.
Reheat: Reheat leftovers from the fridge by transferring to an oven-proof dish, covering with foil, and warming in an oven preheated to 350°F for 15-20 minutes until piping hot throughout. Alternatively, microwave in a microwave-safe dish until piping hot throughout.

Nutrition