Cheesy Cabbage Roll Casserole

Cheesy Cabbage Roll Casserole Recipe

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Barbara Pace


Our Curious Cuisiners club members were challenged to make a new recipe using cabbage for our monthly meeting. I found a recipe and tweaked it to make it my own. This is the result.


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  • 2 1/2 lb
    ground chuck
  • 1 large
    onion, chopped
  • 3 clove
    garlic, minced
  • 2 can(s)
    tomato sauce, 15 0zs. each, divided
  • 1 can(s)
    tomatoe sauce, 8 ozs.
  • 1-1/2 tsp
    dried thyme
  • 3/4 tsp
    dill weed
  • 3/4 tsp
    rubbed sage
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
    cayenne pepper
  • 1 Tbsp
    balsamic vinegar, optional
  • 2 c
    rice, cooked
  • 4 slice
    bacon, cooked and crumbled
  • 2 bag(s)
    angel hair slaw
  • 1 c
    mozzarella, shredded
  • ·
    coarsely ground pepper, optional

How to Make Cheesy Cabbage Roll Casserole


  1. Preheat oven to 375 degrees F.
    Cook rice.
    Grease a 9" x 13" baking dish.
  2. In a large skillet, cook beef and onion over medium heat, crumbling beef until meat is no longer pink. Add garlic & cook for 1 minute. Drain.
  3. Stir in one 15 oz. can & the 8 oz. can of tomato sauce. Add the seasonings.
    Add vinegar, if using.
    Bring to a boil.
    Reduce heat & simmer covered for 5 minutes.
  4. Add rice and bacon. Remove from heat.
  5. Layer a third of the cabbage in the baking dish.
    Top with half of the meat mixture.
    Repeat layer & top with cabbage.
    Pour remaining 15 oz. can of tomato sauce over cabbage.
  6. Cover and bake for 45 minutes.
    Uncover & with cheese.
    Bake until cheese is melted, about 10 minutes.
    Let stand 5 minutes before serving.
    Sprinkle with coarsely ground pepper, if using.

Printable Recipe Card

About Cheesy Cabbage Roll Casserole

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: American

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