Stuffed Cabbage Roll Casserole
Enjoy all the hearty, savory flavors of traditional stuffed cabbage rolls without the time-consuming assembly. This one-pan casserole combines tender cabbage, browned beef, and fluffy rice in a rich tomato-beef broth for the ultimate comfort meal.
Equipment
- 9x13-inch baking dish
- Large Skillet
- Large Mixing Bowl
- Aluminum Foil
Ingredients
- 2 pounds ground beef
- 3.5 pounds chopped cabbage
- 29 ounce can tomato sauce
- 1 cup chopped onion
- 1 cup uncooked white rice
- 1 teaspoon salt
- 28 ounce beef broth
Instructions
Prep the oven and vegetables
- Preheat your oven to 350 degrees F (175 degrees C).
- Chop the cabbage into bite-sized pieces and finely dice the onion so it melts into the sauce during the bake.
Brown the beef for maximum flavor
- Place a large skillet over medium-high heat. Add the ground beef and cook until it is thoroughly browned and crumbly, which should take about 5 to 7 minutes.
- Carefully drain and discard the excess grease to prevent the casserole from becoming too oily.
Mix, assemble, and bake
- In a large mixing bowl, combine the chopped cabbage, tomato sauce, chopped onion, uncooked white rice, and salt. Stir until everything is evenly coated.
- Gently fold the browned ground beef into the cabbage mixture to ensure it is well distributed.
- Transfer the mixture to a 9x13-inch baking dish and spread it evenly to the corners. Pour the beef broth over the top, allowing it to sink down into the rice.
- Cover the dish tightly with aluminum foil or a snug lid. Bake for 1 hour, letting the trapped steam tenderize the cabbage.
- Remove the foil to stir the casserole, then re-cover tightly and bake for another 20 to 30 minutes until the rice is tender and the cabbage is soft.
- Spoon the casserole into bowls and serve hot, allowing it to rest for a moment to settle the flavors.
Notes
Cabbage Ratio: Maintain a strict 3.5 pounds of chopped cabbage to ensure the moisture levels stay balanced, as too much cabbage can absorb all the sauce and leave the dish dry.
Steam Control: Use a very tight foil seal during the baking process. This trapped steam is vital for properly cooking the long-grain rice and reaching the desired cabbage tenderness.
Fixing Dry Rice: If the rice remains firm after the full baking time, add a half cup of hot broth or water, reseal the foil tightly, and bake for an additional 15 minutes.
Storage and Reheating: Leftovers keep well for up to 4 days. Reheat covered in the oven at 325 F with a splash of liquid to keep the rice from drying out.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.