Cabbage Roll Casserole

Cabbage Roll Casserole


Cabbage roll casserole is a much EASIER version of cabbage rolls! You’ll love all the textures and flavors in this easy one-pan dinner!
  • 1 tablespoon olive oil
  • 1 ½ pounds lean ground beef
  • ½ cup onion, minced
  • 2 cloves garlic, minced
  • 2 teaspoons dried Italian seasoning
  • ½ teaspoon dill
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 24 ounces marinara sauce or homemade marinara sauce
  • 14 ounces diced tomatoes, with juices
  • 2 cups cooked rice
  • 2 tablespoons butter
  • 6 cups cabbage, roughly chopped
  • 2 cups Colby Jack cheese, shredded
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large skillet over medium-heat, add the olive oil, ground beef, and minced onion. Cook until the meat is no longer pink and the onion is softened.
  3. Add the garlic, Italian seasoning, dill, salt, and pepper. Stir and cook for 30 seconds.
  4. Add the marinara sauce, diced tomatoes, and cooked rice. Stir until combined and continue to cook until warmed through.
  5. In a large pot, add the butter and cabbage. Cook on high heat until the cabbage is barely wilted and browned.
  6. To assemble the casserole, layer half of the cooked cabbage in the bottom of the casserole dish. Evenly layer half of the beef mixture on top of the cabbage followed by 1 cup of shredded cheese. Repeat the layers one more time.
  7. Sprinkle the remaining cup of cheese on top of the casserole.
  8. Bake for 20-25 minutes until hot and bubbly.
  9. Garnish with fresh parsley and enjoy!

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