Deconstructed Cabbage Roll Casserole
This Deconstructed Cabbage Roll Casserole delivers all the classic flavors of traditional stuffed cabbage rolls without any of the tedious rolling work. Seasoned ground beef, tender chopped cabbage, and rice cook together in a rich tomato sauce in one single baking dish. It is the ultimate cozy, family-friendly weeknight dinner that reheats beautifully.
Equipment
- Large oven-safe skillet or Dutch oven
- Wooden spoon or spatula
- Cutting board and chef's knife
- Aluminum foil or lid
Ingredients
- 1.5 lbs ground beef 80/20 blend recommended
- 1 small head green cabbage roughly chopped into 1-inch pieces
- 1 cup long-grain white rice uncooked
- 28 oz crushed tomatoes 1 can
- 2 tablespoons tomato paste
- 1.5 cups beef broth
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C). Dice the onion, mince the garlic, and chop the cabbage into roughly 1-inch pieces. Set everything aside before you begin cooking.
- Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until well browned. Drain most of the excess fat if needed, leaving a little in the pan for flavor.
- Push the browned beef to one side of the pan and add the diced onion. Cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic, smoked paprika, dried thyme, salt, and black pepper. Cook for another 60 seconds until fragrant.
- Add the tomato paste to the pan and stir it into the beef and onion mixture. Cook for 1 minute to caramelize the paste slightly. Pour in the crushed tomatoes, beef broth, and Worcestershire sauce. Stir everything together and bring to a gentle simmer.
- Fold in the chopped cabbage and uncooked rice, pressing everything down so it is submerged in the liquid. The cabbage will look like a large amount at this stage but will shrink considerably as it cooks.
- Cover the pan tightly with a lid or aluminum foil and transfer to the preheated oven. Bake covered for 45 minutes, until the rice is tender and most of the liquid has been absorbed by the rice and cabbage.
- Remove the cover and bake for an additional 10 minutes to allow any remaining liquid to evaporate and the top of the casserole to develop a little color. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley and serve with sour cream if desired.
Notes
For best results, use 80/20 ground beef and do not skip the browning step, as this builds deep, savory flavor. Check the rice at the 40-minute mark and add a splash of broth if the casserole looks too dry. Leftovers keep refrigerated for up to 4 days and freeze well for up to 3 months. Reheat with a splash of broth or water to restore moisture. For a low-carb version, substitute cauliflower rice and stir it in during the last 15 to 20 minutes of baking.