Oh, casseroles! I just *love* them. They’re like a warm hug on a plate, y’know? And so easy! Growing up, Mom always had a casserole bubbling away in the oven for Sunday dinner. It was usually some kind of cheesy potato thing, but honestly? My favorite is this *Cabbage Roll Casserole*.
It’s all the deliciousness of traditional cabbage rolls, but without all that fussy rolling! Seriously, who has time for that on a busy weeknight? Not me! This recipe layers everything – ground beef, rice, cabbage, yummy tomato sauce, and BACON – into a baking dish and bam! Dinner is served. Trust me, if you’ve ever looked at a cabbage roll recipe and thought, “Nope!”, this casserole is your new best friend. I’ve made a few similar casseroles over the years, but this one? This one’s *the one*.
Why You’ll Love This Cabbage Roll Casserole
Seriously, get ready to fall in love! This casserole is a total game-changer. Why? Well, let me tell ya:
- Easy cleanup! One dish, that’s it! Hallelujah!
- Those comforting flavors? Spot on! It’s like a warm hug from Grandma.
- Budget-friendly! Ground beef and cabbage are super affordable. Yay!
- It’s a hearty meal that’ll fill you right up. No one leaves hungry!
- Leftovers? Oh, they’re even better the next day. Perfect for lunch!
Ingredients for the Best Cabbage Roll Casserole
Okay, let’s talk ingredients! You’ll need: 1 tablespoon of vegetable oil – nothing fancy! Then, 1 ½ pounds of ground beef. I usually go for 80/20, but whatever you like! You’ll also need 2 onions, chopped, and I mean *really* chopped. Next up, 1 cup of water, and a 14-ounce can of tomato sauce. My favorite part? The garlic! You’ll want 1 clove, minced. Don’t skimp on the salt – 1 teaspoon. And a pinch of black pepper – just a little goes a long way! Then, ½ cup of white rice. Long grain, short grain, whatever you’ve got! Now, 4 cups of shredded cabbage. I usually buy a bag to save time, but shredding your own is great too! Last but not least…8 slices of bacon! Because everything’s better with bacon, right?!
How to Make Cabbage Roll Casserole: Step-by-Step Instructions
Alright, here comes the fun part! Don’t worry, it’s super easy. Just follow along and you’ll have a bubbling, delicious casserole in no time!
Preparing the Ground Beef Mixture for Cabbage Roll Casserole
First, you’ll want to grab a big skillet and heat up that vegetable oil over medium-high heat. Toss in the ground beef and get it browning! Make sure to break it up with a spoon so it cooks evenly. Once it’s all browned and crumbly – usually about 8-10 minutes – drain off any extra grease. Nobody wants a greasy casserole! Now, add those chopped onions and cook ’em until they’re soft and kinda see-through. That usually takes about 5 minutes.
Assembling Your Cabbage Roll Casserole
Okay, preheating is key! Set your oven to 325 degrees F (165 degrees C). Now, in that skillet with the beef and onions, stir in the water, tomato sauce, minced garlic, salt, and pepper. Bring it to a simmer, then add the rice. Cover the skillet and let it cook for 10 minutes. This gives the rice a head start. Now, in a greased 8×12-inch baking dish, spread half of the shredded cabbage. Then, pour half of the beef mixture over it. Repeat the layers – cabbage, then beef. Finally, arrange those bacon slices on top. I like to lay them across the casserole so everyone gets some bacon goodness! Careful, it splatters!
Baking the Cabbage Roll Casserole to Perfection
Cover the baking dish tightly with aluminum foil. This helps the cabbage steam and get nice and tender. Pop it in the preheated oven and bake for 1 1/2 hours. After that, remove the foil and bake for another 15 minutes, or until the bacon is crispy and the cabbage is tender. You’ll know it’s ready when everything is bubbly and smells amazing! Let it rest for a few minutes before serving – trust me, it’s worth the wait!
Ingredient Notes and Substitutions for Cabbage Roll Casserole
Okay, so here’s the deal: recipes are just a *guide*, right? Feel free to tweak this Cabbage Roll Casserole to your heart’s content! Don’t have ground beef? Ground pork works great! Or even a mix of both! Want to be a *little* healthier? Swap out the white rice for brown rice – just remember it might take a bit longer to cook, so keep an eye on it. And for the tomato sauce? If you’re feeling fancy, use a jar of your favorite marinara! It adds a little extra somethin’ somethin’. Oh! And if you like a little kick, add a pinch of red pepper flakes to the beef mixture. Wow! Talk about delicious!
Tips for the Most Delicious Cabbage Roll Casserole
Want to make your Cabbage Roll Casserole *amazing*? Of course, you do! Here are a few of my top tips:
- Don’t overcook the rice! Mushy rice is a no-no. Follow the package directions, but err on the side of slightly undercooked.
- Use good quality tomato sauce. Seriously, it makes a difference! My favorite part is finding a sauce that I can eat straight from the jar.
- Make sure the cabbage is evenly distributed. Nobody wants a mouthful of just cabbage!
- Let the casserole rest for at least 10 minutes before serving. This lets the flavors meld together and prevents it from being too watery.
FAQ About Cabbage Roll Casserole
Got questions about this Cabbage Roll Casserole? I bet you do! Here are a few of the most common ones I get:
Can I make Cabbage Roll Casserole ahead of time?
Absolutely! This casserole is perfect for making ahead. Just assemble it, cover it tightly, and pop it in the fridge. It’ll keep for up to 24 hours. Then, when you’re ready to bake, just add about 15 minutes to the cooking time. Easy peasy!
Can I freeze Cabbage Roll Casserole?
Yep! Freezing is a great option. Let the casserole cool completely, then wrap it really well in plastic wrap and then foil. It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight, then bake as directed. You might need to add a little extra cooking time. Don’t worry if it looks a little sad when it comes out of the freezer – it’ll still taste amazing!
What can I serve with Cabbage Roll Casserole?
Oh, the possibilities! Mashed potatoes are always a winner. Or how about some steamed green beans? A simple side salad with a vinaigrette is also a great choice. Really, anything goes! It’s your dinner – make it your own!
Storing and Reheating Your Cabbage Roll Casserole
Got leftovers? Lucky you! Just pop ’em in an airtight container and stick ’em in the fridge. They’ll be good for about 3-4 days. When you’re ready to reheat, you can nuke it in the microwave – but honestly? The oven is best. It keeps the texture a little better. Just bake at 350°F (175°C) until heated through. Mmm!
Nutritional Information for Cabbage Roll Casserole
Okay, so, nutrition stuff! Just a heads-up: these numbers are just estimates, okay? It all depends on what brands and ingredients you use. So, yeah, take it with a grain of salt!
Rate This Cabbage Roll Casserole Recipe!
Loved this Cabbage Roll Casserole? Let me know! Leave a comment and give it a rating! And hey, share your tweaks – I wanna hear ’em!
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Disastrous Cabbage Roll Casserole? (One Dish Savior)
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 110 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Cabbage Roll Casserole is a hearty and flavorful dish that simplifies the traditional cabbage roll recipe. It layers ground beef, rice, cabbage, and tomato sauce, topped with bacon and baked to perfection.
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ pounds ground beef
- 2 onions, chopped
- 1 cup water
- 1 (14 ounce) can tomato sauce
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 pinch ground black pepper
- ½ cup white rice
- 4 cups shredded cabbage
- 8 slices bacon
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8×12-inch baking dish.
- Heat vegetable oil in a large skillet over medium-high heat; cook and stir ground beef until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease.
- Stir in onions, water, tomato sauce, garlic, salt and black pepper; bring to a simmer. Add rice, cover, and cook for 10 minutes.
- Spread half the shredded cabbage in prepared baking dish; cover with half the beef mixture. Repeat layers. Arrange bacon over final layer of beef. Cover baking dish with aluminum foil.
- Bake in preheated oven until bacon is crisp and cabbage is tender, about 1 1/2 hours.
- Enjoy!
Notes
- For a richer flavor, use a combination of ground beef and ground pork.
- You can substitute brown rice for white rice.
- Add a pinch of red pepper flakes for a little heat.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg
