Cabbage Roll Casserole

Edna Kidwell


Here's another take on Cabbage Rolls.


☆☆☆☆☆ 0 votes

20 Min
55 Min


  • 2 lb
    ground beef
  • 1 large
    onion, chopped
  • 3 clove
    garlic, minced
  • 1 qt
    tomato sauce, divided
  • 14 oz
    tomatoes, diced with juice
  • 1 1/2 tsp
    thyme, dried
  • 1/2 tsp
    dill weed
  • 1/2 tsp
    ground sage
  • 1 tsp
  • 1 tsp
    black pepper
  • 1/4 tsp
    cayenne pepper
  • 1/4 tsp
    ground ancho chili pepper
  • 1/2 tsp
    cumin, ground
  • 3/4 tsp
    paprika, sweet mild
  • 1/4 tsp
    celery seed
  • 1/2 c
    brown rice, raw
  • 1/2 c
    rice, instant and uncooked
  • 6 slice
    bacon, cooked and crumbled
  • 1 c
    mushrooms, chopped
  • 1 large
    cabbage, shredded
  • 1 1/2 c
    mozzarella cheese, shredded

How to Make Cabbage Roll Casserole


  1. Cook rice according to directions; set aside. Measure out 1 1/2 cups of tomato sauce; set aside.
    Preheat oven to 375 degrees.
  2. In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in remaining tomato sauce, diced tomatoes with juice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in cooked rice, bacon and mushrooms; heat through. Remove from heat.
  3. In a greased 13 x 9 x 2 baking dish, layer a third of the cabbage. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour reserved tomato sauce over top.
  4. Cover and bake for 45 minutes. Uncover; sprinkle with cheese. Bake uncovered 10 minutes longer or until cheese is melted. Let stand about 5 - 10 minutes before serving.

Printable Recipe Card

About Cabbage Roll Casserole

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Eastern European

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