This Cabbage Roll Casserole captures all the classic, comforting flavors of traditional stuffed cabbage rolls—without the fuss of boiling, cooling, and rolling each leaf. Shredded cabbage is layered with a savory, seasoned beef-and-rice mixture, then baked so the cabbage steams and softens in the oven. The beef broth cooks the rice perfectly while adding rich, savory depth to every layer.
Cabbage Roll Casserole
Ingredients
| Ingredient | Amount |
|---|---|
| Ground beef | 2 lbs |
| Green cabbage, shredded | 1 head |
| Uncooked rice | 1 cup |
| Tomato sauce | 1 can (29 oz) |
| Beef broth | 3 cups |
| Onion, chopped | 1 |
| Garlic, minced | 3 cloves (or 1 tbsp) |
| Olive oil | 1 tbsp |
| Italian seasoning | 1 tbsp |
| Salt | 1 tsp |
| Coarse ground pepper (divided) | 1 tsp |
| Shredded mozzarella (optional) | For topping |
How to Make Cabbage Roll Casserole
Step 1: Prep and Preheat
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