Description
A cozy, cheesy casserole that captures all the flavors of traditional cabbage rolls without the fuss of rolling. Tender cabbage, savory seasoned ground beef, and tender rice bake together in a bright tomato sauce topped with a bubbly cheese crust.
Ingredients
Scale
- 1 medium head cabbage, chopped into bite-sized pieces (about 8 cups)
- 1 1/2 pounds lean ground beef
- 2 cups cooked rice (white or brown)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (15 ounces each) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 teaspoons Italian seasoning
- Salt and black pepper, to taste (about 1 1/2 teaspoons salt and 1/2 teaspoon pepper total)
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
Instructions
- Preheat Your Equipment: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Combine Ingredients: In a large skillet over medium heat, warm 2 tablespoons olive oil. Sauté the chopped onion until translucent, about 4 minutes, then add minced garlic and cook 30 seconds until fragrant. Add 1 1/2 pounds ground beef and cook until browned, breaking it up as it cooks. Stir in 2 cups cooked rice, 2 cans (15 oz each) tomato sauce, 1 can (14.5 oz) diced tomatoes (drained), 2 teaspoons Italian seasoning, salt, and pepper. Simmer the mixture 3 to 5 minutes to marry flavors.
- Prepare Your Cooking Vessel: Bring a large pot of salted water to a boil and parboil the chopped cabbage pieces for about 5 minutes until slightly tender but not mushy. Drain thoroughly and pat dry.
- Assemble the Dish: Spread half of the parboiled cabbage in the prepared 9×13 baking dish. Spoon half of the beef-and-rice mixture over the cabbage and spread evenly. Sprinkle 1 cup shredded mozzarella over the layer. Repeat with the remaining cabbage, then the remaining beef-and-rice mixture, and top with the remaining 1 cup mozzarella.
- Cook to Perfection: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil, sprinkle 1 cup shredded cheddar cheese over the top, and return to the oven uncovered for 12 to 15 minutes until the cheese is bubbly and golden.
- Finishing Touches: Remove from the oven and let the casserole rest for 10 minutes so it sets and is easier to slice. Adjust seasoning with a pinch of salt or pepper if needed.
- Serve and Enjoy: Slice into 8 portions and serve warm. Optionally garnish with chopped fresh parsley or a dollop of sour cream.
Notes
- Use freshly shredded cheese for the best melt and texture.
- Drain canned diced tomatoes well to prevent a watery casserole.
- Assemble ahead and refrigerate for up to 24 hours before baking for convenience.
- To freeze, assemble, cover tightly, and freeze for up to 3 months. Thaw overnight before baking.
Nutrition
- Serving Size: 1 slice (about 1 cup)
- Calories: 390
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 75 mg
Keywords: cabbage roll casserole, cheesy casserole, comfort food, easy weeknight dinner, cabbage recipe, one-dish meal