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Cabbage Roll Casserole

By: Doreen Martin

"Field editor Doreen Martin of Kitimat, British Columbia layers cabbage and a ground beef filling lasagna-style in this hearty casserole that cabbage-roll lovers will savor."

Rate/Review | Read Reviews (24)

Prep Time:
20 Min

Cook Time:
55 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 (15 ounce) cans tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage, shredded
1 cup shredded mozzarella cheese

Directions

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat: cover and simmer for 5 minutes. Stir in rice and bacon; heat through. Remove from the heat.
Layer a third of the cabbage in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
Cover and bake at 375 degrees F for 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Footnotes

Nutritional Analysis: 1 serving equals 230 calories, 8 g fat (4 g saturated fat), 44 mg cholesterol, 620 mg sodium, 18 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 lean meat, 1/2 fat.