Description
A hearty, oven-baked stuffed cabbage roll casserole with ground beef, rice, cabbage, and savory tomato sauce—perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 2 pounds ground beef
- 3 ½ pounds chopped cabbage
- 1 (29-ounce) can tomato sauce
- 1 cup chopped onion
- 1 cup uncooked white rice
- 1 teaspoon salt
- 2 (14-ounce) cans beef broth
Instructions
- Preheat oven to 350°F (175°C) and gather all ingredients.
- In a large skillet over medium-high heat, brown the ground beef until fully cooked, about 5–7 minutes. Drain excess grease.
- In a large mixing bowl, combine chopped cabbage, tomato sauce, chopped onion, uncooked rice, salt, and the cooked ground beef. Mix thoroughly.
- Transfer the mixture to a 9×13-inch casserole dish and spread it evenly.
- Pour beef broth evenly over the top of the mixture.
- Cover tightly with aluminum foil and bake for 1 hour.
- After 1 hour, remove from oven, stir gently, re-cover with foil, and return to oven for another 20–30 minutes, or until cabbage is tender and rice is cooked.
- Let rest for 5–10 minutes before serving hot.
Notes
- You can substitute ground turkey or pork for the beef.
- Use brown rice or quinoa for a healthier twist.
- Add shredded cheese on top for a cheesy version during the final 10 minutes of baking.
- Freeze individual portions for up to 3 months.
- Reheat leftovers at 300°F with foil to retain moisture.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg
Keywords: stuffed cabbage roll casserole, cabbage roll bake, unstuffed cabbage casserole, ground beef and rice casserole