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


  • 1Cook rice according to directions; set aside. Measure out 1 1/2 cups of tomato sauce; set aside.
    Preheat oven to 375 degrees.
  • 2In 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.
  • 3In 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.
  • 4Cover 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