Cabbage Roll Casserole
Highlighted under: Everyday Comfort Meals
When I'm craving comfort food, this Cabbage Roll Casserole is my go-to dish. It beautifully marries the familiar flavors of traditional cabbage rolls into a more approachable casserole format. I love how the layers of ground meat, rice, and tangy tomato sauce meld together in every warm, satisfying bite. Plus, it’s an excellent way to sneak in some veggies without compromising on flavor. Perfect for weeknight dinners or meal prep, it's a dish that I know will please family and friends alike.
When I first attempted to recreate the classic cabbage rolls, I found the rolling process quite tedious. After a few tries, I decided to deconstruct the dish into a casserole, and that’s when the magic happened! I was thrilled with how everything combined seamlessly while still delivering that beloved flavor. Each layer represents the essence of cabbage roll tradition but in a way that's simply delightful to prepare and serve.
One tip I discovered is to use a mix of both ground beef and pork for a richer flavor. The sweetness of the cabbage pairs beautifully with the savory filling and tangy sauce. Baking it all together creates a wonderful depth of flavor that makes this dish irresistible! Trust me, you’ll want to keep this recipe in your back pocket for every gathering.
Why You'll Love This Recipe
- Hearty and satisfying with layers of flavor
- Simplifies the traditional cabbage roll process
- Great for meal prep and leftovers
Understanding Cabbage in Casseroles
The type of cabbage you choose can greatly influence the texture and flavor of your Cabbage Roll Casserole. I recommend using a firm green cabbage, which holds up well to boiling and baking. When blanching, keep an eye on the leaves; they should be tender but not falling apart. Overcooking them can lead to excess moisture in the casserole, which may make it soggy. A quick tip: if you find the leaves are too tough to separate easily, you can also cut the cabbage into quarters before boiling, making it simpler to peel off the leaves.
Layering cabbage properly is crucial for even cooking and flavor distribution. By having a bottom layer of cabbage, you ensure that the casserole stays moist while the top layer crisps beautifully in the oven. Another approach is to intersperse shredded cabbage throughout the filling mixture for added texture. For those who prefer a slightly crunchy topping, consider leaving off the cheese for the final 10-15 minutes of baking—this gives the cabbage a chance to get a little char.
Customizing Your Filling
The meat blend in this casserole can be adjusted to suit your taste. Ground turkey or chicken are excellent substitutes for a lighter option, while keeping the beef and pork will yield a richer flavor. If you're looking to make it vegetarian, consider using lentils or a meat substitute like tempeh mixed with plenty of spices to enhance the flavor. Just be sure to pre-cook these alternatives similarly to how you would cook meat so that they integrate well with the rice and sauces.
The seasoning enhancements in this recipe can elevate its overall taste. Adding herbs like oregano or thyme can contribute earthy notes that complement the cabbage. You could also introduce a splash of hot sauce or red pepper flakes for an added kick. Don't forget that simmering your filling allows the rice to absorb flavors from the meat and tomatoes—keep it on a low simmer for best results, stirring occasionally to avoid sticking.
Ingredients
Gather all the ingredients you need to make this comforting casserole.
Cabbage Roll Casserole Ingredients
- 1 large head of cabbage
- 1 lb ground beef
- 1 lb ground pork
- 1 cup uncooked white rice
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
Make sure to have all your ingredients prepped and ready for a smooth cooking experience.
Instructions
Follow these steps to create a delicious Cabbage Roll Casserole!
Prepare the Cabbage
Bring a large pot of salted water to a boil. Carefully remove the leaves from the cabbage and blanch them in the boiling water for 2-3 minutes until softened. Drain and cool the leaves.
Cook the Filling
In a large skillet over medium heat, sauté chopped onions and minced garlic until fragrant. Add the ground beef and pork, cooking until browned. Stir in the rice, crushed tomatoes, Worcestershire sauce, paprika, salt, and pepper. Let it simmer for about 10 minutes.
Assemble the Casserole
In a large baking dish, layer half of the cabbage leaves on the bottom. Spread half of the meat and rice mixture over the cabbage. Repeat layers, finishing with a layer of cabbage on top.
Add Tomato Sauce
Pour the tomato sauce over the entire casserole and sprinkle with shredded mozzarella cheese. Cover with foil.
Bake
Preheat the oven to 350°F (175°C). Bake the casserole for 45-50 minutes. Remove the foil in the last 10 minutes to let the cheese melt and brown slightly.
Allow the casserole to cool for a few minutes before serving. Enjoy the wonderful flavors!
Pro Tips
- For an extra kick, add some crushed red pepper flakes to the meat mixture. This casserole also freezes well, so consider making double the batch for quick meals later on.
Storage and Reheating Tips
Cabbage Roll Casserole is incredibly adaptable for meal prep! After it has cooled completely, store it in an airtight container in the refrigerator for up to four days. If you want to keep it longer, consider freezing individual portions. Make sure to wrap them tightly in plastic wrap and then place them into a freezer-safe bag. When ready to enjoy, thaw overnight in the refrigerator, then heat in the oven at 350°F (175°C) for about 25-30 minutes to restore its original texture.
If you're reheating from frozen, allow the casserole to thaw in the fridge before baking. This minimizes the risk of uneven heating, where the edges may become overdone while the center remains cold. Alternatively, you can cover it with foil and bake at 375°F (190°C) for about one hour, checking occasionally to ensure it does not dry out.
Serving Suggestions
This Cabbage Roll Casserole pairs wonderfully with a simple green salad or some crusty bread to soak up the delicious tomato sauce. For a more substantial meal, serve it alongside mashed potatoes or creamy polenta, which complements the flavors beautifully. You can also top each serving with a dollop of sour cream or a sprinkle of fresh herbs like parsley or dill for an extra layer of flavor and freshness.
If you're looking to impress, consider garnishing each serving with toasted pine nuts or walnuts for a nice crunch. This not only adds flavor and texture but also provides a visual appeal that elevates the comforting casserole to a more sophisticated dish. Plus, if you have leftover sauce, drizzle a little on the plate before serving for an extra touch.
Questions About Recipes
→ Can I use other types of meat?
Absolutely! Feel free to substitute with ground turkey or chicken for a lighter option.
→ How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze for up to 3 months.
→ Can I make this dish ahead of time?
Yes! Prepare the casserole, cover it with foil, and refrigerate it for up to 24 hours before baking.
→ What can I serve with this casserole?
This flavorful dish pairs well with a simple side salad or crusty bread for a complete meal.
Cabbage Roll Casserole
When I'm craving comfort food, this Cabbage Roll Casserole is my go-to dish. It beautifully marries the familiar flavors of traditional cabbage rolls into a more approachable casserole format. I love how the layers of ground meat, rice, and tangy tomato sauce meld together in every warm, satisfying bite. Plus, it’s an excellent way to sneak in some veggies without compromising on flavor. Perfect for weeknight dinners or meal prep, it's a dish that I know will please family and friends alike.
Created by: Summer Blake
Recipe Type: Everyday Comfort Meals
Skill Level: Intermediate
Final Quantity: 6 servings
What You'll Need
Cabbage Roll Casserole Ingredients
- 1 large head of cabbage
- 1 lb ground beef
- 1 lb ground pork
- 1 cup uncooked white rice
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
How-To Steps
Bring a large pot of salted water to a boil. Carefully remove the leaves from the cabbage and blanch them in the boiling water for 2-3 minutes until softened. Drain and cool the leaves.
In a large skillet over medium heat, sauté chopped onions and minced garlic until fragrant. Add the ground beef and pork, cooking until browned. Stir in the rice, crushed tomatoes, Worcestershire sauce, paprika, salt, and pepper. Let it simmer for about 10 minutes.
In a large baking dish, layer half of the cabbage leaves on the bottom. Spread half of the meat and rice mixture over the cabbage. Repeat layers, finishing with a layer of cabbage on top.
Pour the tomato sauce over the entire casserole and sprinkle with shredded mozzarella cheese. Cover with foil.
Preheat the oven to 350°F (175°C). Bake the casserole for 45-50 minutes. Remove the foil in the last 10 minutes to let the cheese melt and brown slightly.
Extra Tips
- For an extra kick, add some crushed red pepper flakes to the meat mixture. This casserole also freezes well, so consider making double the batch for quick meals later on.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g