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.

Course Main Course

Cuisine American

Keyword cabbage, rice, tomatoe

Prep Time 2 25

Cook Time 45

Servings

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