Cabbage Roll Casserole


  1. Cabbage: 1 medium head, chopped
  2. Ground Beef: 1 pound (or substitute with ground turkey for a lighter option)
  3. Onion: 1 large, chopped
  4. Garlic: 2 cloves, minced
  5. Rice: 1 cup uncooked (white or brown, as per preference)
  6. Tomato Sauce: 1 can (15 oz)
  7. Diced Tomatoes: 1 can (14.5 oz), undrained
  8. Beef Broth: 1 cup (or chicken/vegetable broth)
  9. Worcestershire Sauce: 1 tablespoon
  10. Paprika: 1 teaspoon
  11. Salt and Pepper: to taste
  12. Cheese: 1 cup shredded (optional, like cheddar or mozzarella)


  1. Preheat Oven: Set your oven to 350°F (175°C).
  2. Prepare Cabbage: Bring a large pot of water to a boil. Add chopped cabbage and cook for about 2-3 minutes until slightly softened. Drain and set aside.
  3. Cook Meat: In a large skillet, cook the ground beef (or turkey) with onion and garlic over medium heat until the meat is no longer pink. Drain any excess fat.
  4. Combine Ingredients: Stir in the uncooked rice, tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, paprika, salt, and pepper. Bring to a boil.
  5. Layering: In a greased baking dish, layer half the cabbage, followed by the meat and rice mixture. Repeat the layers.
  6. Bake: Cover with aluminum foil and bake for 1 hour.
  7. Add Cheese: If using cheese, sprinkle it over the casserole and bake, uncovered, for an additional 10-15 minutes until the cheese is melted and bubbly.
  8. Rest & Serve: Let the casserole sit for a few minutes before serving. Enjoy!

Feel free to adjust the seasoning to your liking or add other vegetables like bell peppers for more flavor and nutrition. Enjoy your meal!

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