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Delicious Cabbage Roll Casserole

A cozy casserole featuring layered tender cabbage, savory rice, and ground meat in a tangy tomato sauce, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head cabbage, chopped
  • 1 pound ground beef or ground chicken (ensure it’s halal-certified)
  • 1 cup uncooked rice Can substitute with quinoa for a healthier option.
  • 1 whole onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 can (14 oz) diced tomatoes, undrained
  • 2 tablespoons brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups vegetable broth or water

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring salted water to a boil and add the chopped cabbage. Blanch it for about 3-4 minutes until tender. Drain and set aside.
  3. In a large skillet, add a drizzle of oil over medium heat. Sauté the diced onion and minced garlic until softened, about 2-3 minutes.
  4. Add the ground beef or chicken, cooking until browned and fully cooked.
Combining Ingredients
  1. In a large bowl, mix the cooked meat and onions with the uncooked rice, tomato sauce, diced tomatoes, brown sugar, paprika, salt, and pepper. Stir well until combined.
Layering and Baking
  1. In a baking dish, spread half of the cabbage at the bottom. Add the meat and rice mixture, then top with the remaining cabbage.
  2. Pour the vegetable broth or water over the top.
  3. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil for the last 10 minutes to allow the top to brown slightly.
Serving
  1. Once done, let it sit for about 10 minutes before serving. Enjoy this heartwarming meal with loved ones gathered around the table!

Notes

To extend leftovers, store in an airtight container in the refrigerator for 3-4 days or freeze for up to three months. Reheat by thawing in the refrigerator overnight then warming in the oven at 350°F until heated through.