How To Make Cabbage Roll Casserole
Layered with the rice, meat sauce, cabbage, and topped with cheese, this cabbage roll casserole baked to tasty perfection will surely be a favorite!
Serves:
Ingredients
- 1lbpork,lean ground, or beef
- 1large onion,diced
- 3clovesgarlic,crushed
- 1cuptomato sauce
- ½tsppepper
- 1tsppaprika
- 1tspthyme
- 1tbsptomato paste
- 28oztomatoes,(1 can) diced
- 1large cabbage head
- 2cupsrice,cooked, white or brown
- 1tbspolive oil
Optional Toppings:
- 2cupsGruyere cheese,or Monterey Jack cheese
- 1egg
- ¼cupmilk
Instructions
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Brown the beef, onion, and garlic over medium heat until no pink remains.
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Drain any fat. Stir in the tomatoes (including the juice), tomato paste, seasoning, and tomato sauce. Simmer uncovered about 10 minutes until thickened.
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Remove from heat and add the rice.
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Meanwhile, coarsely chop the cabbage, then rinse and shake dry. Heat 1 tablespoon of oil in a skillet and add ½ of the cabbage. Cook for about about 5 minutes just until softened. Repeat with the remaining cabbage.
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Place ½ of the cabbage in a large casserole dish. Top with ½ of the meat sauce. Repeat layers. Cover with foil and bake at 375 degrees F for 45 minutes.
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In a small bowl, combine the cheese, egg, and milk. Remove the foil, top the casserole with cheese mixture, and bake uncovered for an additional 20 minutes.
Nutrition
- Calories: 527.70kcal
- Fat: 21.06g
- Saturated Fat: 9.45g
- Trans Fat: 0.00g
- Monounsaturated Fat: 8.15g
- Polyunsaturated Fat: 1.88g
- Carbohydrates: 56.53g
- Fiber: 6.13g
- Sugar: 10.30g
- Protein: 28.83g
- Cholesterol: 92.78mg
- Sodium: 470.59mg
- Calcium: 445.41mg
- Potassium: 941.06mg
- Iron: 2.51mg
- Vitamin A: 167.77µg
- Vitamin C: 75.51mg
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