Description
This Stuffed Cabbage Roll Casserole offers all the comforting flavors of traditional stuffed cabbage rolls without the fuss of rolling. Combining ground beef and pork with aromatic onions, garlic, cabbage, and a savory tomato sauce, then baked with rice and topped with melted mozzarella and Parmesan cheeses, it’s a hearty one-dish meal perfect for family dinners or meal prep.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 pound ground pork (or use 2 lbs of beef)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 small head green cabbage, chopped
Tomato and Grain Ingredients
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup uncooked long grain white rice
- 1½ cups beef broth
Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
Cheese and Garnish
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Meat and Onions: In a large skillet over medium heat, brown the ground beef, ground pork, and chopped onion until the meat is fully cooked and the onion is tender, about 8-10 minutes. Stir occasionally to break up the meat.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Drain Excess Grease: Remove the skillet from heat and carefully drain any excess grease to reduce fat content.
- Combine Ingredients: To the meat mixture, add chopped cabbage, tomato sauce, diced tomatoes (with juice), uncooked rice, beef broth, salt, black pepper, paprika, and dried oregano. Stir thoroughly to combine all ingredients evenly.
- Transfer and Cover: Pour the well-mixed casserole mixture into the prepared baking dish, spreading it out evenly. Cover tightly with aluminum foil to trap steam during baking.
- Bake: Bake in the preheated oven for 75 to 90 minutes, or until the rice is tender and the liquid is mostly absorbed. This slow baking allows flavors to meld while cooking the rice through.
- Add Cheese Topping: Remove the foil carefully, sprinkle shredded mozzarella and grated Parmesan cheeses evenly over the top of the casserole.
- Bake Uncovered: Return the dish to the oven uncovered and bake for an additional 10 to 15 minutes, or until the cheeses are melted, bubbly, and slightly golden.
- Cool and Serve: Let the casserole cool slightly for about 5 minutes before garnishing with fresh chopped parsley. Serve warm and enjoy!
Notes
- You can prepare this casserole up to a day in advance and refrigerate it. Bake when ready to serve for convenience.
- To add heat, incorporate a pinch of crushed red pepper flakes or substitute ground pork with spicy sausage.
- For a gluten-free meal, be sure to use gluten-free beef broth.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
