Description

Cabbage Roll Casserole is a comforting and healthier twist on traditional cabbage rolls, layered with savory ground beef, tender cabbage, rice, and melty Cheddar cheese. This casserole is seasoned with garlic, dill, and a hint of crushed red pepper, then baked to bubbly perfection. It’s an easy, one-dish meal that captures all the flavors of classic cabbage rolls without the hassle of rolling each one individually.

Ingredients

Meat and Aromatics

3 tablespoons extra-virgin olive oil, divided
1 pound lean ground beef
1 cup chopped onion
3 cloves garlic, minced

Liquids and Staples

2 cups low-sodium chicken or beef broth
1 (15 ounce) can no-salt-added tomato sauce
1 cup long-grain white rice

Vegetables and Seasonings

8 cups chopped green cabbage (about 1 1/4 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
2 teaspoons dried dill
1/4 teaspoon crushed red pepper

Dairy

1 1/2 cups shredded Cheddar cheese

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Instructions

Preheat and prepare dish: Preheat your oven to 350°F (175°C). Lightly coat a 9-by-13-inch baking dish with cooking spray to prevent sticking and set aside.
Cook beef and rice mixture: Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the ground beef and chopped onion, cooking and stirring frequently until the beef is no longer pink, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant. Add the chicken or beef broth, tomato sauce, rice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring the mixture to a simmer, then cover and reduce heat to maintain a simmer. Cook, stirring once or twice, until the rice is tender but the mixture remains slightly saucy, about 17 minutes. Remove from heat and uncover.
Sauté the cabbage: Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped cabbage, dried dill, crushed red pepper, and the remaining 1/4 teaspoon each of salt and pepper. Cook, stirring occasionally, until the cabbage is just tender, about 5 to 7 minutes. Remove from heat.
Assemble the casserole: Spread half of the sautéed cabbage evenly in the bottom of the prepared baking dish. Spoon half of the beef and rice mixture over the cabbage, then sprinkle half of the shredded Cheddar cheese on top. Repeat the layering with the remaining cabbage, beef mixture, and cheese.
Bake: Place the baking dish in the preheated oven and bake until the casserole is heated through, the cheese has melted, and it starts to brown lightly, about 25 minutes.

Notes

This recipe is naturally gluten-free, but check labels on broth and tomato sauce to ensure no hidden gluten ingredients.
You can assemble the casserole through step 4 and freeze it unbaked for up to 3 months. Thaw in the refrigerator overnight before baking.
Cooking the cabbage separately releases excess water preventing a soggy casserole and allows better flavor infusion.
Do not leave the casserole out at room temperature for more than 2 hours; if over 90°F, refrigerate within one hour.
Serve with a light leafy green salad on warm days or comforting sides like mashed potatoes and roasted root vegetables when it’s cooler.

Prep Time: 15 minutes
Cook Time: 49 minutes
Category: Main Dish
Method: Baking
Cuisine: American