Unstuffed Cabbage Roll Casserole
This Unstuffed Cabbage Roll Casserole combines all the traditional flavors of cabbage rolls into a convenient and comforting dish, perfect for any night of the week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 head cabbage, chopped (about 8 cups)
- 1 pound lean ground beef
- ½ pound ground pork
- 1 onion, diced
- 3 cloves garlic, minced
- 2 ½ cups cooked rice (brown or white)
- 1 cup tomato sauce
- 1 can (28 ounces) diced tomatoes, with liquid
- 1 can tomato soup
- 2 tablespoons tomato paste
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon dried dill
- 1 bay leaf
- 1 tablespoon olive oil
- Salt and pepper to taste
- Butter for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef, ground pork, diced onion, and minced garlic. Cook until the meat is browned and the onion is soft. Drain excess fat.
- Stir in the tomato sauce, tomato soup, diced tomatoes (with liquid), tomato paste, parsley, dill, salt, pepper, and bay leaf. Simmer for 10 minutes, covered. Remove the bay leaf and mix in the cooked rice.
- While the meat mixture simmers, heat 1 tablespoon of olive oil in another large pan. Add the chopped cabbage and cook until tender-crisp.
- Place half of the cooked cabbage in the bottom of the prepared baking dish. Layer half of the meat mixture on top. Repeat the layers, ending with the meat mixture.
- Bake uncovered for 25-30 minutes, or until the casserole is hot and bubbly.
- Allow the casserole to rest for a few minutes before serving.
Nutrition
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg