Description
This Unstuffed Cabbage Roll Casserole offers all the comforting flavors of traditional cabbage rolls but without the hassle of stuffing. Ground beef and pork are simmered in a rich tomato sauce with aromatic herbs, then layered with tender-cooked cabbage and rice. Baked to perfection, this hearty casserole is a family-friendly, easy-to-make dish that’s perfect for weeknight dinners or meal prepping.
Ingredients
Scale
Meat and Aromatics
- 1 pound lean ground beef
- 8 ounces lean ground pork (or additional ground beef)
- 1 medium onion, diced
- 3 cloves garlic, minced
Tomato Sauce and Seasonings
- 8 ounces tomato sauce
- 28 ounces canned diced tomatoes (with juices, 1 can)
- 2 tablespoons tomato paste
- 3 tablespoons chopped fresh parsley
- 1 teaspoon dried dill
- 1 bay leaf
- Salt and pepper to taste
Other Ingredients
- 2 ½ cups cooked rice (brown or white)
- 1 tablespoon olive oil
- 1 head green cabbage, chopped (about 8 cups)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and butter a 9×13 inch baking pan to prevent sticking.
- Brown the meats and aromatics: In a large skillet over medium heat, cook ground beef, ground pork, diced onion, and minced garlic until the meat is no longer pink and the onions are softened. Drain excess fat from the pan to keep the dish lean.
- Simmer the tomato mixture: Add tomato sauce, canned diced tomatoes with their juices, tomato paste, chopped fresh parsley, dried dill, salt, pepper, and the bay leaf to the skillet. Stir well, cover, and let it simmer gently for 10 minutes to allow the flavors to meld. After simmering, remove and discard the bay leaf, then stir in the cooked rice until fully combined.
- Cook the cabbage: While the tomato mixture simmers, heat the olive oil in a separate large frying pan over medium heat. Add the chopped cabbage and sauté it until it is tender-crisp, about 5-7 minutes, which helps to soften the cabbage and enhance its flavor.
- Assemble the casserole: In the prepared baking dish, layer half of the cooked cabbage evenly on the bottom. Spread half of the beef and rice mixture over the cabbage. Repeat the layers with the remaining cabbage and top with the final portion of the beef and rice mixture.
- Bake the casserole: Place the assembled casserole in the preheated oven and bake uncovered for 25 to 30 minutes, or until the casserole is hot, bubbly, and slightly browned on top. Let it cool slightly before serving.
Notes
- For a healthier option, use lean ground turkey or chicken instead of beef and pork.
- Brown rice adds more fiber and a nuttier flavor, but white rice works just as well.
- To make this dish gluten-free, ensure that your tomato sauce and paste do not contain any gluten additives.
- This casserole can be made ahead and refrigerated for up to 2 days before baking.
- Leftovers reheat well in the microwave or oven for quick meals.
