Stuffed Cabbage Roll Casserole

Instructions

Step 1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Step 2. Bring a large pot of water to a boil and blanch the cabbage pieces for 3–4 minutes until slightly softened. Drain well.

Step 3. Heat olive oil in a large skillet over medium heat.

Step 4. Add the diced onion and cook for 4–5 minutes until softened.

Step 5. Stir in the garlic and cook for 30 seconds.

Step 6. Add the ground beef or turkey and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.

Step 7. Stir in the cooked rice, crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, Worcestershire sauce, brown sugar, paprika, Italian seasoning, salt, pepper, and broth.

Step 8. Simmer the mixture for 10 minutes, stirring occasionally.

Step 9. Spread half of the cabbage into the prepared baking dish.

Step 10. Spoon half of the meat sauce mixture over the cabbage.

Step 11. Repeat with the remaining cabbage and meat sauce.

Step 12. Cover tightly with aluminum foil.

Step 13. Bake for 45 minutes.

Step 14. Remove the foil and continue baking for an additional 15 minutes until bubbly and lightly browned.

Step 15. Remove from the oven and let the casserole rest for 10 minutes before serving.

Step 16. Sprinkle with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftover Stuffed Cabbage Roll Casserole in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze individual portions for up to 3 months.

Reheat refrigerated portions in the microwave for 2–3 minutes or until heated through.

To reheat from frozen, thaw overnight in the refrigerator and bake at 350°F (175°C) until hot throughout.

The flavors often improve the next day, making this casserole excellent for meal prep and leftovers.