Description
A hearty and comforting cabbage roll casserole that combines all the flavors of traditional cabbage rolls without the fuss of rolling. Perfect for a weeknight dinner.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 lb ground pork
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 medium head of cabbage, chopped
- 2 cups cooked rice
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded mozzarella cheese (optional)
- 1 tbsp olive oil
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
- Add ground beef and pork, cook until browned. Drain excess fat.
- Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Let simmer for 10 minutes.
- In a large pot, bring water to boil. Add chopped cabbage and cook for about 5 minutes until slightly tender. Drain well.
- In a large mixing bowl, combine the meat sauce, cooked rice, and blanched cabbage. Mix thoroughly.
- Transfer the mixture into a greased 9×13-inch baking dish. Cover with foil.
- Bake in preheated oven for 40 minutes.
- Remove foil, sprinkle with mozzarella cheese if using, and bake uncovered for another 10-15 minutes until cheese is melted and bubbly.
- Let cool for 10 minutes before serving.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- Make it ahead and refrigerate overnight for a deeper flavor.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 7g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg