Cabbage Roll Casserole
Cabbage roll casserole is a much EASIER version of cabbage rolls! Layers of ground beef, onion, garlic, rice, marinara, cheese, and tasty seasonings are assembled into a casserole. You'll love all the textures and flavors in this easy one-pan dinner!
Servings: 6 people
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds lean ground beef
- 1/2 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
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- 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.
- Add the garlic, Italian seasoning, dill, salt, and pepper. Stir and cook for 30 seconds.
- Add the marinara sauce, diced tomatoes, and cooked rice. Stir until combined and continue to cook until warmed through.
- In a large pot, add the butter and cabbage. Cook on high heat until the cabbage is barely wilted and browned.
- 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.
- Sprinkle the remaining cup of cheese on top of the casserole.
- Bake for 20-25 minutes until hot and bubbly.
- Garnish with fresh parsley and enjoy!
Nutrition
Calories: 542kcal | Carbohydrates: 37g | Protein: 40g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1323mg | Potassium: 1152mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1204IU | Vitamin C: 42mg | Calcium: 431mg | Iron: 6mg
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