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World Chef Recipes Test Kitchen

Cabbage Roll Casserole

Cabbage roll casserole with ground beef, rice and tangy tomato sauce. All the flavor of stuffed cabbage rolls with no rolling. Freezes well.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb lean ground beef
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 28 oz crushed tomatoes (1 can)
  • 15 oz tomato sauce (1 can)
  • 1 1/2 cups low-sodium beef broth
  • 1 cup long-grain white rice uncooked
  • 1 tbsp light brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp paprika
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 medium head green cabbage cored and chopped (about 2 lb)
  • 1 cup shredded mozzarella optional

Method
 

  1. Heat the oven to 350°F.
  2. In a 5-quart or larger oven-safe Dutch oven, cook the beef and onion over medium-high heat for 8 to 10 minutes, breaking up the meat, until no pink remains. Drain off excess fat and stir in the garlic for 1 minute.
  3. Stir in the crushed tomatoes, tomato sauce, broth, rice, brown sugar, vinegar, paprika, salt and pepper.
  4. Add the cabbage a few handfuls at a time, stirring so it is coated in sauce. The pot will be very full, but the cabbage shrinks as it cooks.
  5. Cover and bake for 60 minutes, stirring once after 30 minutes, until the rice and cabbage are tender.
  6. If using cheese, sprinkle it on top and bake uncovered for 5 to 10 minutes more, until melted.
  7. Rest for 10 minutes before serving so the sauce thickens.

Notes

Use regular long-grain white rice. Instant rice turns mushy, and brown rice needs about 30 minutes more and an extra cup of broth.