Cabbage Roll Casserole

This recipe makes about six servings but the leftovers aren’t too shabby if you want to have dinner planned for two nights but only cook one!


Casserole dish OR Dutch oven

Large pan


  • 1 ½ lbs ground beef
  • 2 medium onions, chopped
  • 1 garlic clove, minced
  • 1 tsp salt
  • ¼ tsp pepper
  • 14 oz can tomato sauce
  • 14 oz water (can use sauce can to measure)
  • ½ cup uncooked, long grain rice (jasmine or basmati work)
  • 4 cups shredded cabbage
  • Sour cream, for topping


  1. Sauté onion until slightly softened then add beef and cook through.
  2. Add garlic, salt, pepper, tomato sauce and water. Bring to a boil and stir in the rice.
  3. Cover and simmer for approx. 20 min, stirring often to avoid burning, until the rice has absorbed the liquid.
  4. Place half of the cabbage in a greased baking dish, cover with half of the rice mixture. Repeat layers.
  5. Cover and bake in a 350° oven, or in a Dutch oven over hot coals, about 1 hour. Cabbage should be soft and semi translucent in places where the leaves were thinner.
  6. Serve warm, topped with sour cream.

Notes: This recipe can be refrigerated before baking for up to a day. 

(Recipe adapted from Best of Bridge) 

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