Cabbage Roll Casserole
This Cabbage Roll Casserole is the lazy way to enjoy a comfort food classic like stuffed cabbage rolls but with less prep.
Servings 12 servings
Calories 224kcal
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1 large onion diced
- 3 cloves garlic minced
- 1 medium cabbage chopped, 7-8 cups
- 28 ounces petite diced tomatoes with juice
- 15 oz can tomato sauce
- 1-2 tablespoon brown sugar optional for added sweetness, to taste
- 1-2 tablespoon red wine vinegar or 1 lemon juiced
- salt and pepper to taste
- 2 cups cooked rice
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 casserole dish and set aside.
- In a skillet, brown the beef and pork over medium heat using a potato masher to break up the meat. Cook for 8-10 minutes or until the beef is no longer pink.
- While the meat is cooking, add the chopped cabbage to a large stock pot with a steamer insert inside and about 1-2 inches of water. Cover and steam the cabbage for 5-7 minutes until the cabbage is tender.
- Remove the beef from the skillet and add in the onion and cook for 2-3 minutes. Add the garlic and cook for another minute.
- Add the ground meat back to the dutch oven along with the diced tomatoes, tomato sauce, brown sugar, vinegar, salt, and pepper. Next add the rice and mix to combine and cook for 5-6 minutes to meld all the flavors.
- Layer the bottom of the baking dish with 1/4 cup of cabbage and then top some of the meat mixture; repeat with 1/4 of the cabbage and then some of the meat mixture. Alternate until both are finished.
- Cover with foil and bake for 55-65 minutes or until cabbage is tender.
- Serve and enjoy.
Nutrition
Serving: 1serving | Calories: 224kcal | Carbohydrates: 21g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 306mg | Potassium: 626mg | Fiber: 4g | Sugar: 8g | Vitamin A: 371IU | Vitamin C: 38mg | Calcium: 74mg | Iron: 3mg