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
  1. 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.
  2. Remove from heat.
  3. Stir in the remaining ingredients and dump into a large casserole dish or deep 13×9 lasagna pan. Cover with aluminum foil.
  4. 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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