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Cabbage Roll Casserole

Teresa Ambra
This amazing entree is filled with cabbage, beef, rice, all kinds of veggies, bacon and two cheeses. It's a delightful way to enjoy Stuffed Cabbage Rolls without quite so much work. Gluten free.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Beef Entree, Main Dish
Cuisine German
Servings 15
Calories 234 kcal

Equipment

  • 1 9x13" glass baking dish
  • 2 large skillets
  • 1 hamburger chopper to cut meat down in small pieces while frying
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables
  • 1 food processor to chop or shred cabbage, if desired
  • 1 wooden spoon

Ingredients
  

  • 2 lbs. 96% lean ground beef
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 28 oz. jar spaghetti sauce any flavor will work
  • 14.5 oz. can tomatoes diced
  • 1 cup matchstix carrots
  • 2 ribs celery diced
  • 1 leek green top removed, thoroughly washed and diced
  • 1 bell pepper diced, any color
  • 1 tsp. dried thyme
  • 1 tsp. dried marjoram
  • 1/2 tsp. dill weed
  • 1/2 tsp. rubbed sage
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. cayenne pepper crushed red pepper flakes, or a few shakes of hot sauce, or Sriracha sauce
  • 2 cups Cooked rice
  • 4 bacon strips cooked and crumbled into bite-sized pieces
  • 1 medium cabbage chopped or shredded (4 cups)
  • 4 oz. mozzarella cheese shredded
  • 4 oz. monterey jack cheese shredded

Instructions
 

  • Preheat oven to 375°.
  • In large skillet, brown beef, leeks and onion over medium heat, until beef is no longer pink.
  • Add carrots, bell pepper, celery and garlic and cook a few minutes longer.
  • Add half of the spaghetti sauce, diced tomatoes and seasonings.
  • Cover with lid and bring mixture to a boil.
  • Reduce heat and simmer about 5-10 minutes, until veggies are fork tender.
  • Meanwhile, fry bacon in another skillet until done but not scorched.
  • Remove bacon to a paper towel-lined plate to drain; crumble bacon into pieces when cool.
  • Add bacon and rice to skillet with ground beef and stir to combine.
  • Set aside.
  • Grease a 9x13” glass baking dish.
  • Layer one-third of the cabbage in bottom of dish.
  • Add half of the beef/rice mixture.
  • Layer with another third of the shredded cabbage.
  • Pour remaining beef mixture over top.
  • Sprinkle remaining cabbage over top and pour remaining spaghetti sauce over top of cabbage.
  • Bake at 375° about 45 minutes until casserole is bubbly and heated through.
  • Sprinkle mozzarella & Monterey cheeses over top.
  • Bake until cheese is melted, about 10 minutes longer.
  • Remove from oven and allow casserole to sit 5 minutes to set up before serving.

Notes

NOTE: If desired, soak 1 cup rice in 3 cups water for 1-2 hours before cooking.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 234kcalCarbohydrates: 18gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 54mgSodium: 617mgPotassium: 645mgFiber: 4gSugar: 6gVitamin A: 2325IUVitamin C: 41mgCalcium: 170mgIron: 4mg
Keyword bacon, beef, cabbage, carrots, casserole, cheese, main dish, rice, tomatoes
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