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Cabbage Roll Casserole Recipe

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4.2 from 40 reviews

A comforting and hearty Cabbage Roll Casserole that layers tender savoy cabbage with a savory ground beef and vegetable mixture, parboiled rice, and a blend of cheeses. This oven-baked dish combines the flavors of traditional cabbage rolls without the hassle of rolling, making it a simple yet satisfying meal for the whole family.

  • Total Time: 2 hours
  • Yield: 9 servings

Ingredients

Vegetables and Herbs

  • 10 cups savoy cabbage, chopped (about 3/4 of a large head)
  • 1 large onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, finely minced
  • 1/4 cup parsley, freshly chopped, divided

Protein and Dairy

  • 1½ lbs ground beef (medium lean)
  • ½ cup grated Parmigiano cheese or Pecorino Romano
  • 3 cups shredded mozzarella cheese, divided

Grains

  • 1 cup parboiled rice

Liquids and Seasonings

  • 960 ml tomato juice, preferably low sodium (such as V8), divided
  • 1 tsp salt or more to taste
  • Pinch red pepper flakes (optional)
  • Pepper to taste
  • Oil for greasing the baking dish

Instructions

  1. Prep the Cabbage: Cut the cabbage in half, remove the core with a sharp knife, then slice into roughly 1-inch wide pieces until you collect 10 cups (about 3/4 of the head).
  2. Blanch the Cabbage: Bring a large pot of salted water to a boil. Cook the cabbage in batches for 2 minutes each. Drain well and set aside in a bowl.
  3. Brown the Ground Beef and Vegetables: In a large skillet over medium heat, brown the ground beef until no longer pink. Stir in diced onion, carrot, celery, garlic, red pepper flakes (if using), and salt. Cook while stirring for 5 minutes to soften the vegetables.
  4. Add Tomato Juice and Rice: Pour in 3 cups of tomato juice and add the rice. Bring to a simmer and cook for 5 minutes. Transfer this mixture to a bowl and mix in grated Parmigiano cheese and half of the chopped parsley. Adjust seasoning to taste.
  5. Prepare for Baking: Grease a 9 x 13 inch baking dish with oil and preheat your oven to 350°F.
  6. Layer the Casserole – First Layer: Spread one-third of the chopped cabbage evenly on the bottom of the dish. Then ladle half of the beef mixture over the cabbage and sprinkle evenly with one-third of the shredded mozzarella cheese.
  7. Layer the Casserole – Second Layer: Add half of the remaining cabbage over the mozzarella, then top with the rest of the beef mixture. Cover with half of the remaining mozzarella cheese.
  8. Layer the Casserole – Final Layer: Spread the remaining cabbage over the last mozzarella layer. Pour the remaining tomato juice evenly across the surface, then sprinkle the last of the mozzarella cheese on top.
  9. Bake the Casserole: Cover the dish tightly with foil and bake for 1 hour. Remove the foil and bake uncovered for an additional 15 minutes to brown the cheese.
  10. Rest and Garnish: Let the casserole rest for 15 minutes after baking. Garnish with the remaining chopped parsley before serving.

Notes

  • Use medium lean ground beef for a balance of flavor and fat.
  • Parboiled rice cooks faster and retains a firm texture; regular rice may require adjustments in cooking time.
  • Tomato juice is preferred over tomato sauce for a lighter, less dense sauce.
  • Blanching the cabbage softens it and reduces cooking time in the oven.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/cabbage-roll-casserole-recipe/