Cabbage Roll Casserole

3.9
(37)

Field editor Doreen Martin of Kitimat, British Columbia layers cabbage and a ground beef filling lasagna-style in this hearty casserole that cabbage-roll lovers will savor.

2
2
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hrs 15 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 2 pounds ground beef

  • 1 large onion, chopped

  • 3 garlic cloves, minced

  • 2 (15 ounce) cans tomato sauce, divided

  • 1 teaspoon dried thyme

  • ½ teaspoon dill weed

  • ½ teaspoon rubbed sage

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • ¼ teaspoon cayenne pepper

  • 2 cups cooked rice

  • 4 bacon strips, cooked and crumbled

  • 1 medium head cabbage, shredded

  • 1 cup shredded mozzarella cheese

Directions

  1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat: cover and simmer for 5 minutes. Stir in rice and bacon; heat through. Remove from the heat.

  2. Layer a third of the cabbage in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.

  3. Cover and bake at 375 degrees F for 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Tips

Nutritional Analysis: 1 serving equals 230 calories, 8 g fat (4 g saturated fat), 44 mg cholesterol, 620 mg sodium, 18 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 lean meat, 1/2 fat.