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If you're craving a hearty, comforting meal, this Stuffed Cabbage Rolls Casserole is your answer. Imagine tender cabbage leaves enveloping a savory mix of ground beef, rice, and spices, all baked in a rich tomato sauce. It's a dish that warms the soul and fills the belly. Perfect for a family dinner or meal prep for the week, this recipe is a keeper. Let's dive in!
The name of the recipe: Stuffed Cabbage Rolls Casserole Recipe
Ingredients:
- 1 head large cabbage
- 1 lb ground beef
- 1 cup cooked rice
- 1 medium chopped onion
- 2 cloves minced garlic
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika
Instructions:
- Preheat your oven to 375°F (190°C).
- Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for about 5 minutes, until the outer leaves are tender. Remove the cabbage and let it cool.
- In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, salt, pepper, and paprika.
- Carefully peel off the cabbage leaves. Place a small amount of the beef mixture in the center of each leaf and roll it up, tucking in the sides as you go.
- In a baking dish, spread a thin layer of tomato sauce. Place the cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce and diced tomatoes over the top.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, until the cabbage is tender and the sauce is bubbly.
What You Will Need
Read more: Cabbage Roll Casserole Recipe
What you will need to make stuffed cabbage rolls casserole
- Cabbage: Provides structure for the rolls, adding a tender, slightly sweet flavor that complements the savory filling.
- Ground beef: Adds rich, meaty flavor and protein, making the rolls hearty and satisfying.
- Cooked rice: Helps bind the filling together, adding texture and absorbing flavors from the meat and spices.
- Chopped onion: Adds sweetness and depth to the filling, enhancing the overall flavor profile.
- Minced garlic: Infuses the filling with a robust, aromatic flavor that pairs well with the beef and tomatoes.
- Tomato sauce: Provides a tangy, rich base that keeps the rolls moist and adds a burst of flavor.
- Diced tomatoes: Adds texture and freshness to the sauce, balancing the richness of the beef and rice.
- Paprika: Adds a subtle smokiness and a hint of warmth, enhancing the overall taste of the dish.
Tools and Instruments Required
What tools/instruments will be needed to make Stuffed Cabbage Rolls Casserole Recipe
- Large pot: Needed to boil the cabbage, making the leaves tender and easy to roll.
- Mixing bowl: Essential for combining ground beef, rice, onion, garlic, and spices.
- Baking dish: Holds the cabbage rolls and sauce while baking, ensuring even cooking.
- Foil: Covers the dish during baking to keep moisture in and prevent burning.
- Tongs: Useful for handling hot cabbage leaves without tearing them.
Stuffed Cabbage Rolls Casserole Recipe
A hearty and comforting casserole dish featuring stuffed cabbage rolls.
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Ingredients:
Main Ingredients
- 1 head cabbage large
- 1 lb ground beef
- 1 cup cooked rice
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can tomato sauce (15 oz)
- 1 can diced tomatoes (15 oz)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika
Instructions:
- Preheat your oven to 375°F (190°C).
- Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for about 5 minutes, until the outer leaves are tender. Remove the cabbage and let it cool.
- In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, salt, pepper, and paprika.
- Carefully peel off the cabbage leaves. Place a small amount of the beef mixture in the center of each leaf and roll it up, tucking in the sides as you go.
- In a baking dish, spread a thin layer of tomato sauce. Place the cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce and diced tomatoes over the top.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, until the cabbage is tender and the sauce is bubbly.
Notes:
For a vegetarian version, you can substitute the ground beef with a plant-based meat alternative or a mixture of beans and vegetables.
Nutrition value:
Calories: 300kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 40mgCalcium: 100mgIron: 3mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the cabbage rolls as directed, but don't bake them.
- Arrange the rolls in a baking dish, cover tightly with plastic wrap, then foil.
- Store in the fridge for up to 24 hours before baking.
Freezing Instructions
- Follow the recipe up to the baking step.
- Place the uncooked rolls in a freezer-safe dish, cover with plastic wrap, then foil.
- Freeze for up to 3 months.
- When ready to cook, thaw in the fridge overnight.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
Using savoy cabbage instead of regular cabbage can make the rolls more tender and easier to roll.
Frequently Asked Questions
FAQ:
How do I prevent cabbage leaves from tearing?
Boil the cabbage just long enough to soften the leaves, about 5 minutes. Handle them gently when peeling.
Can I use a different meat?
Yes, ground turkey or pork works well too.
How do I store leftovers?
Place them in an airtight container and refrigerate for up to 3 days.
Can I make this dish ahead of time?
Absolutely, assemble the rolls and refrigerate. Bake when ready.
What can I serve with this casserole?
Mashed potatoes or a simple green salad pairs nicely.
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