Cabbage Roll Casserole

Cabbage Roll Casserole

Cabbage Roll Casserole

Cabbage Roll Casserole


1½ pounds ground beef

1 onion, minced

4 garlic cloves minced

1 tsp salt

½ tsp black pepper

½ tsp paprika

¼ tsp dry thyme

½ large cabbage, cut into ½ inch pieces

1½ cups uncooked rice

2 cups crushed tomatoes or tomato sauce

3 cups water or beef broth


Brown the beef in a skillet. Drain the grease and stir in the onions, garlic and spices. Cook on medium/low heat until the onions soften and become transparent.

Remove from heat.

Stir in the remaining ingredients and dump into a large casserole dish or deep 13×9 lasagna pan. Cover with aluminum foil.

Bake in a 350F preheated oven for 90 minutes. Halfway through the cooking time, take the casserole out of the oven and give it a stir.


If you prefer to have the cabbage soft and the rice very tender, similar to cabbage rolls, add another ¼ cup of water after the 90 minutes and cook for another 30 minutes.

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