Description
All the cozy flavors of classic cabbage rolls, minus the rolling and fuss. This Deconstructed Cabbage Roll Casserole layers tender cabbage, savory ground beef, and tomatoey rice under a blanket of melty mozzarella for a hearty, family-friendly dinner that feels like comfort in a casserole dish.
Ingredients
Scale
- 1 medium head green cabbage, chopped
- 1 lb (450 g) ground beef
- 1 cup cooked rice (white or brown)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz / 425 g) tomato sauce
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp paprika (sweet or smoked)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 cup shredded mozzarella cheese
- Nonstick spray or oil, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with nonstick spray or oil.
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains, 6–8 minutes. Drain excess fat if needed.
- Add the chopped onion and minced garlic to the skillet with the beef. Cook, stirring occasionally, for 3–4 minutes, until the onion is softened and translucent.
- Stir in the chopped cabbage. Cook for 5–7 minutes, stirring occasionally, until the cabbage is slightly softened but not fully tender. Remove from heat.
- In a large mixing bowl, combine the cooked rice, tomato sauce, diced tomatoes with their juices, Worcestershire sauce, dried oregano, paprika, salt, and black pepper. Stir until well mixed.
- Add the beef-and-cabbage mixture to the bowl. Fold everything together until the cabbage, beef, and rice are evenly coated in the tomato mixture.
- Transfer the mixture to the prepared 9×13-inch baking dish, spreading it out into an even layer.
- Sprinkle the shredded mozzarella cheese evenly over the top. Cover the dish tightly with aluminum foil.
- Bake for 30 minutes. Carefully remove the foil, then continue baking for another 10–15 minutes, or until the cheese is bubbly and lightly golden and the casserole is hot all the way through.
- Remove from the oven and let the casserole rest for 5–10 minutes before scooping and serving, allowing it to set slightly for cleaner portions.
Notes
- You can use leftover rice to speed things up just make sure it’s fully cooked before mixing it in.
- Adjust seasoning after mixing everything together; the tomatoes and Worcestershire already add saltiness.
- Letting the casserole rest before serving helps it thicken slightly and hold its shape when scooped.
- If your skillet is large and oven-safe, you can assemble and bake directly in it to save dishes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole, Main Course
- Method: Baked
- Cuisine: American, Eastern European-inspired
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 65 mg
Keywords: deconstructed cabbage roll casserole, cabbage roll casserole, ground beef and rice casserole, easy cabbage bake, weeknight comfort food