Description
Layered cabbage roll casserole with ground beef, rice, marinara, and melted Colby Jack cheese. Easy baked comfort dinner ready in 45 minutes.
Ingredients
Scale
- 1 1/2 pounds (680 g) lean ground beef, 80/20 recommended for best flavor and moisture
- 1 tablespoon (15 ml) olive oil
- 1/2 cup (80 g) minced onion, large yellow or white onion preferred
- 2 cloves minced garlic, fresh, finely minced
- 21/2 teaspoons dried Italian seasoning (or homemade blend of basil, oregano, thyme)
- 1/21/2 teaspoon dill
- 11/2 teaspoon salt, adjust to taste
- 1/41/2 teaspoon freshly ground black pepper
- 24 ounces (680 g) marinara sauce, good-quality without added sugars
- 1 (14-ounce) can (400 g) diced tomatoes, fire-roasted preferred
- 2 cups (370 g) cooked long-grain white rice, rinsed beforehand for fluffiness
- 2 tablespoons (28 g) butter
- 6 cups (420 g) chopped cabbage, firm green head, no wilted leaves
- 2 cups (224 g) shredded Colby Jack cheese (mozzarella or cheddar cheese may be substituted)
Instructions
- Step 1: Preheat Oven and Prepare Casserole Dish: Preheat oven to 350 degrees F. Lightly spray a 9×13-inch casserole dish with nonstick cooking spray to prevent sticking and ease cleanup.
- Step 2: Cook Ground Beef and Onion: In a large skillet over medium heat, add olive oil, ground beef, and minced onion. Cook until the beef is no longer pink and the onion is softened, stirring occasionally.
- Step 3: Add Aromatics and Spices: Stir in minced garlic, Italian seasoning, dill, salt, and pepper. Cook together for about 30 seconds to release the spices’ fragrance. For a richer flavor, you may saute the garlic with the onion an additional 1-2 minutes before adding meat.
- Step 4: Combine Sauces and Rice: Add marinara sauce, diced tomatoes, and cooked rice to the skillet. Stir until combined and heated through, allowing the rice to absorb flavors and bind the mixture.
- Step 5: Sauté the Cabbage: In a large pot, melt butter over high heat. Add chopped cabbage and cook until barely wilted and slightly browned, stirring frequently to prevent burning. If cabbage wilts slowly, cover pot with lid and cook on high for 3 minutes to trap steam and speed softening.
- Step 6: Layer the Casserole: In the prepared casserole dish, layer half of the sauteed cabbage, followed by half of the beef and rice mixture, then half of the shredded cheese. Repeat layering with remaining cabbage, beef mixture, and cheese. Do not overfill to avoid bubbling over during baking.
- Step 7: Bake and Garnish: Bake casserole in the preheated oven for 25 minutes until hot, bubbly, and the top develops a slight golden color. If cheese does not melt evenly, increase oven temperature to 375 degrees F for the last 5 minutes. Remove and optionally garnish with fresh parsley for color and freshness.
Notes
- Room Temperature: Store casserole in an airtight container at room temperature up to 2 days. Keep away from direct sunlight and moisture.
- Refrigeration: Transfer casserole to airtight container; refrigerate at 40 degrees F for up to 5 days. Cover tightly to prevent drying.
- Freezing: Wrap tightly in plastic wrap, then place in a freezer container. Freeze at 0 degrees F for up to 3 months. Thaw overnight in refrigerator before reheating.
- Use 80/20 ground beef for optimal moisture and flavor balance without greasiness.
- Choose fresh, firm green cabbage heads without wilted leaves for best texture and flavor.
- Rinse long-grain white rice before cooking to eliminate excess starch, ensuring fluffy grains that absorb sauce well.
- Saute minced garlic with onion longer (1-2 minutes extra) for deeper aromatic flavor.
- If casserole is watery, drain excess liquid after baking for 20 minutes before rebaking if needed.
- Adjust seasoning halfway through baking by adding more salt and pepper to taste.
- Watch layers carefully to prevent overstuffing and bubbling over during baking.
- Reheat leftovers in the oven at 350 degrees F until hot throughout, or microwave individual portions until heated. For best cheese melt, reheat uncovered in oven.
- Serve with gluten-free garlic bread or a crisp Caesar salad for added crunch.
- Roasted vegetables or garlic sauteed greens pair well to complement nutrition and flavor.
- Top with fresh parsley, Parmesan cheese, sliced green onions, or a dollop of sour cream or Greek yogurt for extra creaminess.
- Cheese substitutions: Use shredded mozzarella for melty texture or cheddar for sharper flavor instead of Colby Jack cheese.
- Herb substitution: If Italian seasoning is unavailable, use dried basil, oregano, and thyme blend.
- Meat alternatives: Substitute ground beef with ground turkey for a leaner option.
- Rice substitution: Brown rice can be used but adjust cooking time and liquid accordingly.
- Select fresh cabbage heads that are firm and heavy for their size without discoloration or wilting.
- Use fresh garlic, finely minced, to release optimal flavor – avoid pre-minced options lacking pungency.
- Choose good-quality tomato sauce that is free from added sugars to maintain balanced acidity.
- Fire-roasted diced tomatoes add smoky richness, enhancing casserole texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: [Data not provided]
- Sugar: [Data not provided]
- Sodium: [Data not provided]
- Fat: [Data not provided]
- Saturated Fat: [Data not provided]
- Unsaturated Fat: [Data not provided]
- Trans Fat: [Data not provided]
- Carbohydrates: [Data not provided]
- Fiber: [Data not provided]
- Protein: [Data not provided]
- Cholesterol: [Data not provided]