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Cabbage Roll Casserole - A Comforting Dinner Recipe — featured

Cabbage Roll Casserole - A Comforting Dinner Recipe

Enjoy a comforting cabbage roll casserole made in a crock pot, blending the flavors of ground beef, rice, and cabbage with melted cheese. Perfect for family dinners, this easy recipe is a hassle-free twist on traditional cabbage rolls.
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Course: Dinner
Cuisine: German American
Keyword: cabbage roll casserole
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 6 servings

Equipment

  • Crock Pot Essential for slow cooking the casserole.
  • large skillet For browning the ground beef.
  • Mixing bowl To combine ingredients.

Ingredients

meat

  • 450 g ground beef Preferably ground beef with a little fat in it, like 85/15.

vegetables

  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 large head green cabbage chopped

spices

  • 0.5 teaspoon paprika
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon ground cayenne pepper
  • 0.5 teaspoon salt or to taste
  • 0.5 teaspoon freshly ground black pepper or to taste

sweeteners

  • 30 g brown sugar

canned goods

  • 1 can crushed tomatoes (about 900 g)

liquids

  • 240 ml low-sodium beef broth Preferably low-sodium.

grains

  • 185 g long grain white rice Use long grain like basmati or jasmine.

dairy

  • 180 g shredded cheddar cheese
  • 180 g shredded Monterey Jack cheese

Instructions

Preparation of Meat

  • Brown the ground beef in a large skillet over medium heat. When the ground beef is about halfway browned, add the onion and cook until the beef is browned and the onion is soft. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring. Drain any excess grease.

Mixing Ingredients

  • Stir in the paprika, onion powder, ground cayenne pepper, brown sugar, crushed tomatoes, and beef broth. Season with salt and pepper to taste. Stir in the long grain rice.

Layering

  • Add half of the beef mixture to the crock pot, followed by half of the chopped cabbage, then the remaining beef mixture, and the remaining cabbage.

Cooking

  • Cover and cook on low for 4-6 hours or until the rice and cabbage are tender. Sprinkle with cheddar and Monterey Jack cheese and cover for 10 minutes or until the cheese is melted.

Notes

This casserole can be assembled the night before and refrigerated. Leftovers can be stored in an airtight container for up to 3 days.