Hearty and comforting unstuffed cabbage roll casserole with all the ingredients you’d find in the classic stuffed version.
Seasoned ground beef, shredded cabbage, rice, diced tomatoes, sour cream, gooey mozzarella, and sharp white cheddar cheese. Because every casserole should include cheese.
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 small diced onion
- 4 cloves minced garlic
- 2 cans (14.5 ounces) diced tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon ground paprika
- ½ - 1 teaspoon red pepper flakes, optional
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 4 cups shredded savoy or green cabbage
- 3 cups cooked rice (I use Minute rice)
- 1 + ¼ cups shredded mozzarella cheese, divided
- 1 + ¼ cups shredded sharp white cheddar cheese, divided
- 1 cup sour cream
- grated Parmesan cheese, for serving
- Preheat the oven to 400 degrees F. Butter a 9x13-inch baking or casserole pan.
- In a large frying pan over medium heat brown the ground beef breaking it apart as it cooks. Remove
- to a bowl and drain off the grease.
- In the same pan heat the oil over medium-low heat and cook the onion and garlic until soft about 5 minutes.
- Add the ground beef back into the pan with the diced tomatoes (with the juices), Italian seasoning, paprika, the optional red pepper flakes, salt, and pepper. Turn the heat up and bring to a simmer.
- Simmer 5 - 10 minutes then remove from the heat - let cool to just lukewarm.
- Mix in the cabbage, rice, 1 cup each of the mozzarella and cheddar cheese and the sour cream. Taste and season with more salt and pepper if needed.
- Spoon into the casserole dish and cover with foil. Bake 25 minutes.
- Remove the foil and sprinkle the remaining cheese over top. Bake 20 - 25 minutes longer until cheese is melted and golden.
- Let the casserole sit 5 minutes before serving with grated Parmesan.
Ground beef is browned first followed by onion and garlic then combined together with diced tomatoes, Italian seasoning and paprika. If you like it hot & spicy you can add red pepper flakes.
The combination is briefly simmered then mixed with savoy or green cabbage, cooked rice, shredded mozzarella and white cheddar, my new favorite cheese mix. Sharp white cheddar adds a little bite to the mild mozzarella while still getting the stringy goodness it’s loved for.
Sour cream helps hold everything together and gives it a touch of creaminess.
The entire thing is baked, covered with aluminum foil to start and finished with more cheese sprinkled on top – about 45 minutes total baking time.
If you love cabbage rolls but hate all the work you’ll find this version much easier with all the same delicious flavors!
Perfect for a cold fall or snowy day.