Cabbage Roll Casserole

Posted in Weekday Meals / One-Pot Meals / Entrees / Meat / Gluten Free

Cabbage Roll Casserole

I just love meaty cabbage rolls, my Polish relatives would call it Bolabki! I enjoy making cabbage rolls and it certainly took a few attempts to get the product I wanted. For many though, cabbage rolls may not be a realistic family supper for those busy weeks. And sometimes we want the hearty ingredients without the work that goes into making the whole roll. I've simplified my cabbage roll recipe into a casserole version. This is a great batch item that freezes and re-heats well for on-to-go dinners.



Preheat oven to 375 F


1 pound lean ground beef

1 small onion, chopped

3 cloves garlic, minced

1 medium cabbage, shredded or chopped

2 tsp parsley, dried (or 1/4 cup fresh, chopped)

2 tsp oregano, dried

1/8 tsp cayenne pepper

1/2 tsp caraway, crushed with mortar and pestle

1 - 176ml can crushed tomatoes

1 can tomato paste

1 tbsp packed brown sugar

1 - 176ml can water

1 cup brown rice, uncooked

Salt and pepper to flavour


1) On medium heat brown the beef until cooked through

2) Add the onions, garlic, cabbage, and spices and saute a few minutes, stirring often

2) Add in the crushed tomatoes, tomato paste, and brown sugar mixing well

4) Mix in the water and rice. Bring to a boil, stirring often. Then turn the element off

5) Transfer the mixture into a 9x11 inch pan and cover with foil. Bake for 1 hour 15 minutes (until the rice is cooked). Optional to use a brown minute rice to reduce cooking time by half.


Submitted by Brooke Bulloch, RD