Cabbage Roll Casserole
Cabbage Roll Casserole is an EASY version of a classic comfort food made with cabbage, ground beef, tomato sauce, and mozzarella cheese, baked and broiled until golden and bubbly!
Servings: 8 servings
Calories: 390kcal
Equipment
- 1 deep skillet
- 1 9x13" casserole dish
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium Vidalia onion chopped
- 2 pounds lean ground beef
- 2 pounds green cabbage chopped (1 small to medium head of cabbage)
- 29 ounces tomato sauce (1 big can)
- 3 cups beef broth low sodium, gluten free
- 1 cup uncooked white rice washed
- 1 1/2 tablespoons Worcestershire sauce gluten free
- 1 tablespoon brown sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper or to taste
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 375°F. Grease a large baking dish and set aside.
- In a large skillet over medium-high heat, add the olive oil and onion. Cook until the onion is translucent, about 5 minutes. Add the ground beef and cook until browned, breaking up the meat as it cooks, about 8-10 minutes. Drain off any grease.
- In a large mixing bowl whisk together the tomato sauce and spices. Add the cabbage, stirring until well combined. Pour the cabbage into the baking dish and set aside.
- Stir the beef broth into the skillet and bring to a boil, then reduce to a simmer. Add the rice, Worcestershire sauce, and brown sugar, stirring everything together.
- Place the lid on the skillet and simmer for 5 minutes, stirring occasionally. Once time is up, pour the beef mixture into the casserole dish. Use a spatula to mix everything in the baking dish together until well combined.
- Cover the baking dish with tinfoil and bake for 1 hour. Once time is up, remove the tinfoil and top the casserole with mozzarella cheese. Return the casserole to the oven and bake an additional 15-20 minutes, or until the cheese is melted. Optionally, broil for 2-3 minutes to make the cheese golden brown and bubbly.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 3-4 days in an airtight container.
Freeze in a freezer-safe container for 2-3 months.
Cooking Tips
- Partially cook the rice for about 5 minutes in the beef broth before mixing it into the casserole. This ensures it finishes cooking evenly in the oven.
- We're covering the casserole in aluminum foil while it cooks, then remove and discard the foil after adding the mozzarella cheese and let it cook uncovered for the rest of the time.
- You could also make this in a dutch oven, then just put the lid on the pot and transfer it to the oven to bake.
- This is optional, but you can turn the broiler on after the mozzarella is melted for 2-3 minutes to turn it golden brown and bubbly. Watch it really closely, because it can burn quickly!
- Worcestershire sauce can vary by brand, just make sure the one you buy is gluten free.
Nutrition
Calories: 390kcal | Carbohydrates: 35g | Protein: 34g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 880mg | Potassium: 1176mg | Fiber: 5g | Sugar: 10g | Vitamin A: 781IU | Vitamin C: 50mg | Calcium: 162mg | Iron: 5mg
