All the goodness of cabbage rolls without the effort, and a bonus of gooey, melted mozzarella cheese!
Now, before you stop me and say, “Not another cabbage roll recipe,” hear me out. This one is so unique that I have to tell you about it. Yes, I know I’ve already given you a recipe for soup, unstuffed rolls, vegetarian rolls, not to mention at least four recipes containing corned beef and cabbage in various forms; there’s a method to my madness. You see, cabbage is such a delicious, versatile, and healthy vegetable that I fear we don’t include it enough in our diets.
Besides, this recipe for cabbage roll casserole is unlike anything I’ve given you before. What makes it so different, you ask? CHEESE! Yes, you read that right. I’m turning cabbage rolls into a gooey, cheesy delight. Since I’ve mentioned on numerous other occasions my love of using lots of raisins in my stuffed and unstuffed cabbage rolls, I’m here to tell you that this is one recipe where I don’t add any raisins. I can’t imagine a world where raisins and mozzarella cheese would work together in this recipe. Sometimes you just have to stick with savory.
And speaking of savory, this recipe checks all the boxes. Worcestershire sauce (gluten-free versions are available), garlic, onion, paprika, and Italian seasoning provide incredible flavor that, when mixed with the ground beef and tomatoes, sends a taste explosion to your taste buds. Let’s not forget about the mild and creamy taste of the mozzarella cheese. Like I said, it checks all the boxes, except one: sweet. Now, I know that some people add a little sugar to their version, and while I’m never one to shy away from making a dish sweet, it’s not my choice here. Besides, I think the tomatoes add enough contrast to make this dish perfect just the way it is.
While the recipe calls for ground beef, feel free to substitute ground turkey or chicken for a leaner dish, or ground pork, veal, or lamb for a slightly different flavor profile. You can even use plant-based meat crumbles and nondairy cheese for a vegetarian or vegan version, adjusting any other ingredients accordingly to suit your dietary needs.
Tips and tricks that make this dish shine
Cabbage roll casserole is relatively easy to make. You can have dinner on the table in just over an hour, and since it features protein and vegetables, you really don’t need anything else.
Now, I’m all about shortcuts whenever possible, and I’ve discovered that using bagged coleslaw mix (either all cabbage, or carrots and cabbage combined) works exceedingly well in this recipe. Read the labels to determine how many cups are in each package, as you need 8 cups total for this recipe. Any cabbage will do, including green, napa, or sweet savoy. Red cabbage tastes fine in the dish, but it will turn it purple. You can also use any onion, with my preference being a Vidalia for its sweetness. I also like to use smoked paprika, and depending on your taste, you can use sweet, bittersweet, or hot.
It’s easy to alter the flavor profile by changing the seasonings and cheese. Replace the Italian seasoning with half cumin and half chili powder for a south-of-the-border taste. Top it with freshly shredded cheddar, Colby Jack, or Monterey Jack cheese.
How do I store leftovers?
Allow any leftover cabbage roll casserole to cool to room temperature and then cover the baking dish tightly with plastic wrap or its cover, or transfer to an airtight container and refrigerate for up to 4 days. After cooling, you can also freeze leftovers in freezer-safe containers or zippered bags for up to 1 month. Defrost the frozen leftovers overnight in the refrigerator before reheating in a 350°F oven or microwave until heated through. I prefer reheating in the oven over the microwave, as the cabbage can become soggy in the microwave.
Serving suggestions
Because cabbage roll casserole already contains rice, I avoid serving any starches with this dish. And, since cabbage is a leafy green, I opt for more unusual salad side dishes, such as Pineapple Salad, Creamy Fruit Salad, Carrot Salad, or Roasted Beets And Carrots. Other options that go well with this casserole include Orange-Glazed Carrots, Roasted Broccoli And Cauliflower, and, for dessert, Lemon Coolers Cookies.
Ingredients
- 2 tablespoons olive oil
- 8 cups cabbage, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon onion powder
- 3/4 teaspoon paprika
- 1 pound lean ground beef
- 1 8-ounce can tomato sauce
- 1 14.5-ounce can diced tomatoes with juices
- 1 teaspoon Worcestershire sauce
- Kosher salt, to taste
- 3/4 teaspoon black pepper
- 1 1/2 teaspoons dried Italian seasoning
- 2 cups white rice, cooked
- 1 cup mozzarella cheese, shredded
- Chopped green onions or parsley, for garnish
Instructions
- Preheat your oven to 350°F. Heat olive oil in a large skillet over medium heat. Sauté cabbage for 7-9 minutes, stirring occasionally, until barely tender. Place the cabbage in a bowl and set it aside.
- In the same skillet, combine the diced onion, minced garlic, onion powder, and paprika, and sauté until the onion is softened. Next, add the lean ground beef, cooking until browned and breaking it up as it cooks. Drain any excess fat from the skillet.
- Stir in the tomato sauce, diced tomatoes, Worcestershire sauce, salt, black pepper, and dried Italian seasoning. Bring the mixture to a simmer and allow the flavors to meld for a few minutes, then mix in the cooked rice and add the cabbage back into the skillet.
- Transfer the mixture to a greased 9×13-inch baking dish. Cover the dish with foil and bake for 20-30 minutes.
- Remove the foil, sprinkle the shredded mozzarella cheese evenly, and bake uncovered for an additional 15 minutes until the cheese is bubbly. Let rest for 5 minutes before serving. Garnish with fresh parsley or green onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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