Cabbage Roll Casserole
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This Cabbage Roll Casserole combines all the classic flavors of stuffed cabbage rolls into an easy, layered casserole that's perfect for busy weeknights.
Ingredients
Instructions
Preheat the oven to 350℉ and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Add the chopped cabbage and cook for 5-7 minutes, just until slightly tender. Drain well and blot with paper towels if needed.
Heat olive oil in a large skillet over medium-high heat. Cook the ground beef and onion until the beef is browned. Drain excess grease.
Stir in the garlic and cook for about 1 minute until fragrant.
Add the diced tomatoes, Worcestershire sauce, brown sugar, Italian seasoning, salt, pepper and lemon juice. Simmer for about 10 minutes.
Stir the cooked rice into the meat mixture.
Spread half of the cabbage into the prepared baking dish.
Top with half of the meat mixture.
Repeat with the remaining cabbage and meat mixture.
Sprinkle the shredded cheese over the top, cover tightly with foil and bake for 25 minutes, until the cheese is melted and bubbly.
Allow the casserole to rest for about 10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition
- Calories
- 443 kcal
- Carbohydrate Content
- 28 g
- Protein Content
- 26 g
- Fat Content
- 26 g
- Fiber Content
- 6 g
- Serving Size
- 1 serving
