Cheesy Unstuffed Cabbage Roll Casserole
A hearty cabbage roll casserole made with ground beef, tender cabbage, tomatoes, rice, and a generous layer of melted cheddar and mozzarella cheese.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
1 lb ground beef
1 medium head green cabbage, chopped
1 medium yellow onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
1 cup cooked white rice
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tbsp olive oil
1 tsp paprika
1 tsp Italian seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt, or to taste
1/2 tsp black pepper
1/2 tsp Worcestershire sauce, optional
1/2 cup additional shredded cheddar cheese
1/2 cup additional shredded mozzarella cheese
Fresh parsley, optional, for garnish
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet. Brown ground beef for 5–7 minutes, then drain excess grease.
3. Add onion and garlic. Cook 3–4 minutes, then stir in seasonings.
4. Add chopped cabbage and cook 5–8 minutes until slightly softened.
5. Stir in diced tomatoes, tomato sauce, and Worcestershire sauce. Simmer for 5 minutes.
6. Fold in cooked rice until evenly combined.
7. Transfer mixture to the prepared baking dish. Top with cheddar and mozzarella cheeses.
8. Cover with foil and bake for 20 minutes. Uncover and bake another 10–15 minutes until bubbly and golden.
9. Rest for 5–10 minutes. Garnish with fresh parsley and serve warm.
Notes
Use 85% lean ground beef for a flavorful, less greasy casserole.
Ground turkey or ground chicken can replace the beef.
Brown rice can be used instead of white rice.
Add a splash of beef broth or water if the mixture seems too thick.
Refrigerate leftovers in an airtight container for up to 3–4 days.
Let the casserole cool before refrigerating. Reheat thoroughly before serving.