Layered cabbage with tomato sauce and ground beef and rice lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all of the work of rolling up in cabbage leaves.
Cabbage Roll Casserole
Layered shredded cabbage with tomato sauce, ground beef and rice lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work of trying to roll up the cabbage and the extra work.
Servings 12
Equipment
- 1 large skillet with cover large enough to brown meat and add rice with room to simmer
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cans tomatoe sauce, divided (15 ounce size)
- 1 tsp thyme, dried
- 1/2 tsp dill weed
- 1/2 tsp rubbed sage
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cayenne pepper
- 2 cups cooked rice
- 4 strips bacon, cooked and crumbled
- 1 cup mozzarella shredded cheese
- coarsely ground pepper, optional
Instructions
- Preheat oven to 375 degrees
- Shred medium size (two pound) fresh cabbage and set aside until ready to make layers.
- In a large skillet, cook beef and onion over medium heat, crumbling beef until meat is no longer pink. Add garlic and cook 1 minute longer. Drain off grease.
- Stir in 1 can of tomatoe sauce and next six ingredients. Bring to a boil. simmer, covered 5 minutes. Stir in the cooked rice and bacon, remove from heat.
- Layer a third of the head of cabbage that has been shredded into a greased 13/9 baking dish. Top with half the meat mixture. Repeat layers with the remaining cabbage. Top with remaining shredded cabbage.
- Pour remaining tomato sauce over the top.
- Cover and bake 45 minutes. Uncover, sprinkle with shredded cheese and bake until cheese is melted- about 10 minutes. Let stand 5 minutes before serving. If desired, sprinke with fresh coarsely ground black pepper.
Notes
Modified recipe from Taste of Home recipe found while searching for a recipe to use up cabbage. 2022
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