Stuffed Cabbage Casserole Recipe

Stuffed cabbage casserole in a baking dish with a serving spoon.

Stuffed Cabbage Casserole Recipe

This delicious casserole is made with tender cabbage with a savory beef and rice mixture. Baked in a rich tomato sauce this classic dish has been updated. Now it’s easy to make and sure to satisfy!

Course Lunch or Dinner

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 366kcal

Author Deb Clark

Ingredients

1 pound ground beef
1 tablespoon Worcestershire sauce
1 teaspoon paprika
¾ teaspoon salt
¼ teaspoon black pepper
6 cups chopped cabbage about ½ head of cabbage
1 cup diced onions
2 cloves garlic minced
24 ounces pasta sauce
15.5 ounce can fire roasted tomatoes lightly drained
1 ½ cups cooked rice
3 cups shredded cheese

Instructions

Preheat oven to 375 degrees, spray casserole with non stick cooking spray, set aside.
Brown ground beef in a large skillet over medium heat. When the meat is no longer pink, drain.
Season with Worcestershire sauce, paprika, salt and pepper. Mix to combine. Add cabbage, onions and garlic. Saute for 5-6 minutes, until the cabbage just begins to wilt.
Remove and place in a large mixing bowl.
Add the rice, pasta sauce, fire-roasted tomatoes, and 2 cups of shredded cheese. Mix until well combined.
Spoon into prepared casserole dish. Cover tightly with foil. Place in preheated oven for 20 minutes.
When the timer goes off, remove the foil, sprinkle with the remaining cheese. Return to the oven for 10 minutes until the cheese is melted.
If you'd like to brown the casserole dish, place it underneath the broiler for 1-2 minutes until the top is golden brown.
Allow to sit loosely covered with foil for approximately 10 minutes, serve and enjoy!

Notes

Garnish this casserole with a sprinkle of parsley, green onions, or even a dollop of sour cream for a delicious meal.

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