Cabbage Roll Casserole

I love cabbage rolls, but don’t always have the time nor the mind set to make them.  This recipe is essentially a cabbage roll, well without the roll itself.


2 C Vegetable Stock

1 C Jasmine Rice (or other long grain rice)

Salt and Pepper

1 Head of Cabbage, rough chopped

2 T Olive Oil

Salt and Pepper

1 lb. Ground Beef

1 Yellow Onion, finely diced

3 Cloves Garlic, minced

2 C Diced Tomatoes, drained

14.5 oz. Can Italian Seasoned Stewed Tomatoes, drained slightly

8 oz. Tomato Sauce

1 tsp. Dried Dill

1 tsp. Italian Seasoning

Garlic Salt and Pepper to taste

3/4 C Shredded Mozzarella Cheese


-Bring vegetable broth to boil, season with salt and pepper.  Stir in rice, cover and reduce heat to low, cook 15 minute.  Remove from heat and set aside.

-In large skillet over medium heat, heat olive oil, add in chopped cabbage, dust with salt and pepper.  Cook until cabbage wilts and softens.  Remove from heat, set aside.

-In skillet over medium heat, add in beef, onion and garlic, sprinkle with salt and pepper.  Cook until meat is almost done and fat has cooked out, drain well.

-Add in tomatoes, sauce, dill and Italian seasoning, bring to simmer, cover and allow to cook 15 minutes.  Remove from heat.  Stir in cooked rice.

-In bottom of 13X9 inch baking sheet add half of cabbage, top with half of meat and rice mixture, sprinkle half of cheese.  Do this one more time.

-Bake 350 degrees for 15-30 minutes, or until warmed through and cheese melted.  Remove from oven and allow to rest 10 minutes prior to serving, Enjoy!


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