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Cabbage Roll Casserole

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A hearty and comforting casserole that combines layers of sautéed meat, garlic, onion, tender cabbage, rice, and a bright tomato sauce, offering the nostalgic flavors of stuffed cabbage without the fuss of rolling individual leaves.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Cabbage and Base Ingredients
  • 1 large head cabbage, core removed and roughly chopped or shredded
  • 1 lb ground beef or turkey Choose based on preference; ground beef adds richness.
  • 1 medium onion, chopped Adds sweetness and depth.
  • 2 cloves garlic, minced Brings flavor and aroma.
  • 1 can (15 ounces) tomato sauce Creates a nice base for the casserole.
  • 1 can (14.5 ounces) diced tomatoes Adds fresh, zesty flavor.
  • 1 cup cooked rice Makes the casserole hearty.
Seasonings
  • 2 teaspoons salt Brings out the flavors; start with 1½ teaspoons and adjust to taste.
  • 1 teaspoon black pepper Adds a little kick.
  • 1 teaspoon paprika Adds smokiness and color.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Prepare the cabbage: remove tough outer leaves, halve, remove core, and chop into roughly 1-inch pieces. If you prefer a softer texture, microwave the chopped cabbage in a covered bowl for 2–3 minutes to wilt slightly.
Assembly and Baking
  1. In a large skillet over medium heat, add 1 tablespoon oil. Sauté the chopped onion until translucent, about 4–5 minutes. Add the minced garlic and cook for 30 seconds more until fragrant.
  2. Push aromatics to the side and add the ground beef or turkey. Break it apart with a spatula and brown until no pink remains, about 6–8 minutes. Drain excess fat if desired.
  3. Stir in the tomato sauce, diced tomatoes (undrained), cooked rice, salt, pepper and paprika. Taste and adjust seasoning. Simmer for 3–5 minutes so flavors meld.
  4. Transfer half of the chopped cabbage into a greased 9x13-inch casserole dish. Spread half of the meat-tomato mixture on top. Repeat with the remaining cabbage and then the remaining meat mixture so the dish is layered.
  5. Cover the casserole tightly with foil and bake at 350°F (175°C) for 45 minutes. Remove the foil and bake an additional 10–15 minutes until the top is slightly browned and sauce is bubbly.
  6. Let rest for 5–10 minutes before serving; this helps the casserole set and makes serving cleaner.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 7gSodium: 800mgFiber: 5gSugar: 6g

Notes

For a lower-carb option, replace the cooked rice with riced cauliflower (add later and reduce bake time slightly). If you prefer a thicker sauce, drain a bit of the diced tomatoes or simmer the combined sauce briefly before assembling. If you like extra tang, stir 1–2 tablespoons of vinegar or Dijon into the tomato sauce. Refrigerate for 3–4 days; freeze for up to 3 months.
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