Grandma's Cabbage Roll Casserole Recipe Is Trending Again (High-Protein, High-Fiber, 8 Ingredients) by 30Seconds Food
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Who invented the cabbage roll is up for debate. The Greeks, Albanians, Bulgarians, Croats and Turks all believe they should get the credit for the rolling of cabbage. We'll let them work that out among themselves while we eat them.
Cabbage is a trending vegetable this year, and nothing says "cabbage" like a plate of grandma's cabbage rolls. This easy high-protein and high-fiber ground beef cabbage roll casserole recipe is one of our favorite ways to eat this classic dish. Plus you get the health benefits of fiber and the health benefits of protein in every bite.
To make this easy cabbage roll casserole you will need to gather the following ingredients: a head of green cabbage (check out the health benefits of cabbage), lean ground beef, tomato sauce, onion, long-grain rice, parsley flakes, fresh or dried dill, ground cayenne or crushed red pepper flakes and a can or diced tomatoes.
Variation: Try this cabbage roll casserole recipe with ground turkey or chicken instead of beef.
This tasty cabbage roll recipe is made with budget-friendly ground beef and is quick and easy to make. Serve this comforting baked ground beef casserole with a salad and hot bread.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 1/2 hours
Total Time: 1 hour and 45 minutes
Servings: 6
Ingredients
- 1 head cabbage, about 3 pounds
- 1 pound lean ground beef
- 15 ounces (1 can) tomato sauce (divided)
- 1 onion, chopped
- 1/2 cup long-grain rice
- 1 tablespoon parsley flakes
- 1/2 teaspoon chopped fresh dill or dried dill weed
- 1/8 teaspoon cayenne pepper or red pepper flakes (optional)
- 14 ounces (1 can) diced tomatoes, undrained
Here's how to make it:
- Cook the head of cabbage in boiling water until the leaves start to release. Carefully remove from the water and carefully pull off 12 leaves. Set aside. Shred the remaining cabbage and put into a baking dish.
- Combine the ground beef, 1/2 cup tomato sauce, onion, uncooked rice, parsley flakes, dill and cayenne. Season with salt and pepper, to taste. Mix well.
- To make rolling the rolls easier, cut out the large vein from the cabbage leaves. Put about 1/4 cup of the ground beef mixture onto the leaves. Fold in the sides and then roll up. Place the cabbage rolls on top of the sliced up cabbage in the baking pan.
- In a small bowl, mix together the diced tomatoes and remaining tomato sauce. Pour over the cabbage rolls. Bake in a preheated 350-degree F oven for about 1 1/2 hours. Store any leftovers covered in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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