Cabbage Roll Casserole

Michelle Crawford


My kids are very finicky when it comes to cabbage (one of my favorites) so I only do half the head. I would love more in it, so use the whole thing if you want to. I miss my grandma's cabbage rolls. but that's a lot of work steaming each leaf and then filling and placing in another pan so I turned it into this.

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10 Min


2 Hr


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I love cabbage rolls but hate making them. This recipe is so easy and I think cooking the Rotel with the ground meat really makes a difference. Very flavorful!!


1 medium
head of cabbage shredded (I use about half of it)
1 large
onion chopped
1 medium
bell pepper chopped
1 can(s)
Rotel tomatoes
1-2 can(s)
8 oz. tomato sauce
1-2 lb
ground beef
5-6 c
cooked rice

Directions Step-By-Step

Prep: Shred cabbage. Chop onions and bell pepper.
In a large dutch oven, add ground beef, onion, bell pepper and Rotel (cooks into meat for extraordinary flavor, didn't believe it till I did it). Cook till meat is done.
Then add cabbage and tomato sauces allow to cook till cabbage is done almost clear. If it needs water, add it so it stays juicy for rice. then add your rice and mix well. It is so tasty!

About this Recipe

Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #cabbage roll