Stuffed Cabbage Roll Casserole – Mom’s Lazy-Day Favorite That Tastes Like Hours of Love
Some meals just smell like home — warm, comforting, and made with love, even when time is short. This stuffed cabbage roll casserole was Mom’s secret weapon on busy weeknights. No rolling, no fuss… just all the flavors of her Sunday best, ready in under an hour and baked to perfection. 🍅💛
🕒 Quick Overview
- Prep time: 20 minutes
- Bake time: 50 minutes
- Serves: 6–8
📝 Ingredients
- 500 g (1 lb) ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup cooked rice
- 1 small head cabbage, chopped
- 1 can (400 g / 14 oz) diced tomatoes
- 1 can (400 g / 14 oz) tomato sauce
- ½ teaspoon paprika
- Salt and black pepper, to taste
- Shredded cheese (optional, for topping)
👨🍳 Step-by-Step Preparation
- 🔥 Brown the beef: In a large skillet, cook the ground beef with the chopped onion and garlic over medium heat. Drain off excess fat once fully cooked.
- 🍅 Mix it up: Stir in the cooked rice, diced tomatoes, paprika, salt, and pepper. Let the flavors mingle for a few minutes.
- 🥬 Layer it: In a greased baking dish, layer chopped cabbage on the bottom, then spoon over the beef mixture. Repeat if needed.
- 🍅 Sauce it: Pour the tomato sauce evenly over the top. Cover tightly with foil.
- 🔥 Bake: Bake at 180 °C / 350 °F for 45 minutes. Remove the foil, sprinkle with cheese (if using), and bake another 5 minutes until melted and bubbly.
❌ Mistakes to Avoid
- Using raw rice: Always use pre-cooked rice to avoid crunchy disappointment.
- Overcooking the cabbage: Keep it tender but not mushy.
- Skipping the foil: Without it, the top layer can dry out and lose that cozy texture.
✨ Serving Tip
Want it creamy and tangy? Stir in a spoonful of sour cream before serving. It’s a game changer! 🧀😋