Stuffed Cabbage Roll Casserole

Nothing hits the spot like a bubbling Stuffed Cabbage Roll Casserole on a chilly night The classic flavors of cabbage rolls are tucked into every bite but with less fuss Somehow this hearty dish always disappears fast at my table and it is comfort food that truly reminds me of home

The first time I tried this method I was amazed by how the cabbage mellowed and sweetened as it baked My family could not stop going back for seconds and now it is a regular in our winter meal rotation

Ingredients

• Ground beef: two pounds The base for rich flavor and protein Choose 80 percent lean for juicy results
• Chopped cabbage: three and one half pounds Essential to give the casserole body and gentle sweetness Pick a head with crisp leaves and no brown spots
• Tomato sauce: one can 29 ounces Brings tangy saucy depth Use a brand with just tomato salt and no extra sugar for cleanest flavor
• Chopped onion: one cup Adds aromatic warmth and a bit of crunch Yellow onions are best for their mellow bite
• Uncooked white rice: one cup Gives body and soaks up flavor Long grain or medium grain works fine
• Salt: one teaspoon Enhances all the savory notes Use kosher or sea salt for seasoning accuracy
• Beef broth: two cans 14 ounces each Adds moisture and deepens the meaty taste Use low sodium broth if you prefer more control with seasoning

Instructions

Brown the Beef:

Cook the ground beef in a large skillet over medium-high heat Stir frequently and break the meat into crumbles Keep cooking until all the pink is gone and the beef develops some browned edges about 8 minutes Drain off most of the fat for a less greasy casserole

Mix the Filling:

Place the chopped cabbage into a huge mixing bowl Toss in the tomato sauce onion uncooked rice salt and the browned beef Stir thoroughly to coat the cabbage and evenly distribute the rice and onions The mixture will look very full but the cabbage cooks down

Assemble the Casserole:

Pour the mixture into a 9 by 13 inch baking dish Spread it out evenly so the cabbage cooks through and the rice is tucked under the liquid

Add Broth:

Pour the beef broth slowly and evenly over the top Without stirring this ensures the rice cooks evenly by absorbing the broth as it bakes

Bake Covered:

Cover the baking dish tightly with foil Bake at 350 F or 175 C for one hour This steams the cabbage to tenderness and softens the rice

Stir and Continue Baking:

After one hour remove the foil and carefully stir the entire casserole Re-cover and return to the oven for another 20 to 30 minutes until the cabbage is silky soft and the rice is fluffy and fully absorbed

Serve Hot:

Spoon generous helpings into bowls The casserole will be bubbling and fragrant Let it rest a few minutes for cleaner scoops

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There is something so homey and nostalgic about the aroma of cabbage and beef mingling as it bakes I always save a corner of crispy browned edges for myself because it is the best part My favorite part is sneaking a spoonful right from the dish as I pull it from the oven while my kitchen fills with steam

Storage Tips

Let the casserole cool to room temperature before refrigerating Leftovers can be kept in a sealed container for up to four days For longer storage freeze single portions in containers After thawing reheat covered in the oven or microwave for best results The rice and cabbage hold up surprisingly well

Ingredient Substitutions

Ground turkey or pork are flavorful swaps for beef Brown rice can be used just increase baking time fifteen to twenty minutes and check tenderness Try mixing in chopped bell peppers or carrots for extra veggies Vegetarian friends have enjoyed this with lentils instead of meat for a satisfying twist

Serving Suggestions

This casserole is a meal on its own but I love serving it with a side of crusty bread or a simple cucumber salad A dollop of sour cream adds richness and a sprinkle of fresh dill brings a traditional touch Leftovers taste great tucked into a pita for lunch

Cultural and Historical Roots

Stuffed cabbage rolls are beloved across Eastern Europe and the Middle East By baking all the elements together this recipe honors the old flavors but makes them weeknight easy My grandmother would spend hours rolling each leaf while this casserole brings the love to the oven with much less work

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These simple tweaks are things I learned making this dish again and again and they truly take it from good to craveable

Frequently Asked Questions

→ Can I use ground turkey instead of beef?

Yes, ground turkey is a lighter alternative and absorbs flavors well, making it a great substitute for beef in this dish.

→ How do I prevent the rice from being undercooked?

Ensure the casserole is baked long enough, and that it's covered to trap moisture. Using uncooked rice works well with sufficient broth and proper baking time.

→ Can I make this dish ahead of time?

Absolutely. Assemble the casserole, cover it, and refrigerate. Bake when ready to serve for best results.

→ Which type of cabbage works best?

Green cabbage is classic and holds up well during baking, yielding tender layers without getting mushy.

→ Can I add other vegetables?

Yes, diced bell peppers or carrots add sweetness and extra nutrients without overpowering the flavors.

→ What can I serve with this dish?

Crusty bread, a fresh salad, or roasted potatoes pair nicely with its hearty, saucy layers.