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READY IN ABOUT 1¾ hrs

Cabbage Roll Casserole

Read Reviews (916)

"I use to make regular cabbage rolls until I found this recipe. Now, instead, I make this and it is as good as the regular cabbage rolls and alot easier." — BUCHKO

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Original recipe makes 12 servings Change Servings

2 pounds ground beef
1 cup chopped onion
1 (29 ounce) can tomato sauce
3 1/2 pounds chopped cabbage

1 cup uncooked white rice
1 teaspoon salt
2 (14 ounce) cans beef broth

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

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PREP 10 mins
COOK 1 hr 30 mins
READY IN 1 hr 40 mins

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I liked the idea of such an easy dish, but I took the laziness a step further, when I make this (twice now and third time will be tonight), Just brown the meat and onion in a large pot, then drain and put it back in, add the rest of the ingredients and put a lid on it. 15 minutes later the cabbage is steamed, the rice is perfect and I just glop it in bowl with a dallop of sour cream. Must be the busy mom in me that gets so shortcutty! You can use chicken broth instead of beef.

—cyndib

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Most Helpful Critical Review

May 14, 2009

I decided to try this one again since I am usually very impressed with the recipes I try on this sight. I am an experienced cook and AGAIN tried this and folloed it and the cabbage was mushy and the flavors just weren't there. Needless to say, I will stick to REAL cabbage rolls since I have NEVER had a problem with them.

—Dee

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1,143 Ratings

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Jun 27, 2008

This was really tasty! I read through a ton of reviews and two things stood out -- the dish needs more seasoning and it can become mushy when cooked 1-1/2 hrs. Taking that into consideration, I socked the seasoning to the meat/onion while it was browning -- salt & pepper, a lot of garlic, oregano and basil and a heavy dose of both red pepper flakes and cayenne pepper. Also sprinkled some of all those things over the cabbage I'd chopped (I estimate 10-12 cups, fairly large head). To avoid "mushy" cabbage, I gave the rice a head start -- added the tomato sauce & half the broth to the browned meat/onion, then stirred in the rice, turned the burner off and let it hang out for about 10-15 mins. I tossed it all together in a large bowl, poured into lasagna dish (way too much for 9x13) and baked covered for 50 mins. Excellent! Rice cooked perfectly and cabbage, while softened, still had a slight crunch. Try this one, and don't be afraid to add a LOT of seasonings! :)

—DISCOBUNNY

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Jan 16, 2004

I would like to say that if someone didn't like this receipe, that they did something wrong or they just don't like cabbage. I love this recipe! I found this recipe about a year ago and I have fixed it probaly 10 times since then. I usually fix it when we have company (because it makes so much)and everyone asks for a copy of the recipe. I usually add more tomato sauce than it calls for and I use one medium head of cabbage no matter what it weighs. I add more salt than it calls for and I add plenty of black pepper. It taste just like moms stuffed cabbage without all the work. Mom even says so!

—BETHOWENS4

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Jul 13, 2003

This is so GOOD & EASY !!! I make it even simpler by putting it all in a crockpot...only use long cooking rice.

—JONBRUT

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Jan 16, 2004

This casserole was easy to make and delicious. I did add a variety of spices, as suggested in earlier reviews, including Worstechsire sauce, a dash of hot sauce, garlic and nutmeg and a little vinegar to draw out the tomatoes. I used ground turkey to reduce the fat, and, possibly due to using drier meat, needed to add another cup and a half of tomato sauce. I served it to company and they kept going back for 'just another bite' well after we left the table and took a copy of the recipe home with them. This recipe will make many appearances at my table.

—FLCOOK

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Mar 04, 2006

I thought this recipe was absolutely delicious. It was so tasty I had to have a second helping. Like some of the others, I also cut the recipe in half, using 1 lb. ground beef, 1/2 an onion, 1/2 a large head of cabbage, 1 can of beef broth (14 oz), 2 cans (8 oz) of tomato sauce and 1 cup of rice. The only extra seasoning I added was salt. I turned up the temperature to 400 and found it was done in an hour. I will definitely be making this again!

—KEEKEE818

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Jul 13, 2003

Like a real cabbage roll, this recipe tastes better as leftovers, when the flavours have blended. I modified the recipe quantities quite a bit so that I wouldn't end up with 2 9x13 pans of the stuff. I guess I didn't cut back enough - I had a 6qt slow cooker full! I added more rice and broth (1.5 c rice, 3 c broth), some diced tomatoes (14 oz), and a dash of chili powder, as well. If you're going to slow-cooker this, you'll need about 6 hours on high, minimum, to cook the cabbage (I used 3 hours to start, and we crunched our way through supper the first nite!). This is excellent served with sour cream and/or a nippy cheddar sprinkled on top. Yummy!

—CANUCKATLARGE

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Nutrition

Calories
352 kcal
18%

Carbohydrates
25.5 g
8%

Cholesterol
64 mg
21%

Fat
20.6 g
32%

Fiber
4.7 g
19%

Protein
17.1 g
34%

Sodium
840 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cabbage Roll Casserole

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 352
Calories from Fat: 185

% Daily Value *
Total Fat 20.6g 32 %
Saturated Fat 8.3g 42 %
Cholesterol 64mg 21 %
Sodium 840mg 34 %
Potassium 691mg 19 %
Total Carbohydrates 25.5g 8 %
Dietary Fiber 4.7g 19 %
Protein 17.1g 34 %
Sugars 7.6g
Vitamin A 7 %
Vitamin C 90 %
Calcium 10 %
Iron 35 %
Thiamin 24 %
Niacin 68 %
Vitamin B6 29 %
Magnesium 17 %
Folate 62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.