Cabbage Roll Casserole

5 from 6 votes

All the flavor of my great grandmother's Polish stuffed cabbage rolls, with ground beef, rice, tomato soup, and bacon layered into one baking dish. Nothing gets rolled or stuffed, and everything goes into the oven already cooked, so it's ready in about 25 minutes!

Course Dinner

Cuisine American, European

Keyword Cabbage Casserole, cabbage roll casserole, unstuffed cabbage roll casserole

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 340kcal

Author Blair Lonergan

Ingredients

1 medium head green cabbage, cored and thinly sliced (about 12 cups)
4 slices bacon, chopped
1 lb. meatloaf mix (a combination of ground beef, ground pork, and ground veal) or sub with ground beef
1 medium sweet onion, diced
2 cloves garlic, minced (or sub with ½ teaspoon garlic powder)
2 (10.75 ounce) cans condensed tomato soup
½ cup beef broth (or sub with chicken broth, milk, or water)
1 ½ cups cooked rice
Kosher salt and ground black pepper, to taste
1 cup grated sharp cheddar cheese (or other grated cheese of choice)

Instructions

Prep the oven and pan: Preheat the oven to 350°F. Grease a 9 x 13 inch baking dish or spray it with nonstick cooking spray.
Boil the cabbage: Cook the sliced cabbage in a large pot of boiling water until tender, about 5 minutes. Drain well and set aside in the colander.
Cook the bacon: Meanwhile, fry the bacon in a large skillet or Dutch oven over medium-high heat until crisp, about 7 to 10 minutes. Transfer to a paper towel lined plate with a slotted spoon, reserving the drippings in the pan.
Brown the meat: Add the ground meat and onion to the drippings. Sauté until the meat is no longer pink and the onion is tender, about 5 to 7 minutes. Add the garlic and cook 30 seconds more, until fragrant. Drain off the excess grease.
Stir in the sauce: Add the tomato soup, beef broth, cooked rice, and cooked bacon to the pan and stir to combine.
Add the cabbage: Fold in the drained cabbage. Taste and season with salt and pepper as needed.
Assemble: Transfer the mixture to the prepared baking dish and sprinkle the cheese evenly over top.
Bake: Bake uncovered for 20 to 25 minutes, until the filling is hot and bubbly and the cheese is melted. Garnish with fresh parsley or chives.

Video

Notes

Rice options: Long grain white rice, basmati, brown rice, or wild rice all work. A pouch of 90-second microwaveable rice is a good shortcut, and leftover rice from another meal is perfect. Just be sure it's fully cooked before it goes in.
Tomato base: Condensed tomato soup is thicker and sweeter than tomato sauce, which is what gives this its cabbage roll flavor. If you use plain tomato sauce, add a teaspoon or two of brown sugar plus extra salt and pepper, and simmer it first to thicken.
Cabbage shortcut: A bag of plain shredded cabbage or dry coleslaw mix works in place of a whole head. It's cut finer, so check it after about 3 minutes of boiling.
Drain well: Wet cabbage is the most common reason this casserole turns out soupy. Let it sit in the colander for a few minutes before adding it to the filling.
Smaller batch: Cut all the ingredients in half and bake in an 8-inch or 9-inch square dish. The temperature and bake time stay the same.
Slow cooker: Prepare everything on the stovetop as directed, then combine in the slow cooker, top with cheese, and cook on LOW for 1 to 2 hours.
Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Let it sit at room temperature for 30 to 60 minutes before baking.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat covered in a 300°F oven for about 20 minutes.

Nutrition