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    Home » Recipes

    Stuffed Cabbage Roll Casserole - Great Flavor Without the Work

    by Patti Estep · Dec 28, 2018

    Jump to Recipe

    This stuffed cabbage roll casserole recipe is an easy way to get all the flavor of cabbage rolls without the extra effort.

    More Casserole Recipes: Chicken Black Bean Casserole, Potato, Egg and Ham Casserole, Chicken Pot Pie CasseroleBowl of stuffed cabbage casserole

    Growing up in Southwestern Pennsylvania means having had your share of stuffed cabbage rolls. It's often served during the holidays or other family celebrations like graduations and weddings. Sometimes referred to as Halupki, this delicious comfort food is something everyone loves. 

    I've tried making the real deal and it turned out ok, but I'm much more inclined to make the tasty but easier Stuffed Cabbage Soup. And now, I've made a deconstructed cabbage roll in this Stuffed Cabbage Casserole. 

    Whether you want to call it deconstructed cabbage rolls or more of a stuffed cabbage lasagna this recipe will give you the taste of the traditional dish without all the work.

    Fresh cabbage cut into quarters

    Start with a large head of cabbage. Remove the first layer or two of unsightly outer leaves. Then cut into quarters and remove the core.

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    Cabbage pieces layered at bottom of casserole dish

    Reserve a few leaves off to the side for the final layer and then make a lasagna-like casserole.

    Second layer of casserole with tomatoes, beef and rice

    I cooked the beef first with some onion, salt, and pepper first, but I decided to leave the rice raw. After all, when you make stuffed cabbage rolls the rice is raw. Usually the beef is too, so you can try that but I was concerned that it might be a little too greasy.

    At home, we always used Uncle Ben's original long grain rice. However, you can use regular white rice if that's what you have in the pantry.

    Stuffed cabbage casserole

    This tastes just like my stuffed cabbage soup recipe. That's because the ingredients are basically the same with less liquid. 

    Fork of stuffed cabbage casserole

    Like most casseroles, this stuffed cabbage casserole is super hearty. Great comfort food that makes enough to feed a crowd.

    And, is good enough to eat leftover or freeze for another day.

    Stuffed cabbage casserole

    Stuffed Cabbage Roll Casserole

    This stuffed cabbage roll casserole recipe is an easy way to get all the flavor of cabbage rolls without all the extra effort.
    4.40 from 28 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Recipes
    Cuisine Entree
    Servings 8 -10
    Calories 246 kcal

    Ingredients
      

    • 1 pound ground beef
    • 1 large onion
    • 1 head of cabbage
    • 2 cans 14.5 oz petite diced tomatoes
    • 3 cups V-8 juice
    • 1 cup Uncle Bens Original rice

    Instructions
     

    • Preheat oven to 350 degrees
    • Remove the outer leaves of the cabbage and discard.
    • Quarter cabbage and remove core.
    • Brown ground beef and onion in a skillet.
    • In a 9 x 13 baking dish pour 1/2 cup of V-8 juice.
    • Layer 1/2 of the cabbage sections on top. (reserving a couple of leaves for the top)
    • Pour one can of tomatoes on top.
    • Add half of the beef mixture followed by half of the rice.
    • Repeat.
    • Top with a few cabbage pieces
    • Pour 2.5 cups of V-8 over the entire dish.
    • Cover lightly with foil.
    • Bake for 50 minutes.
    • Remove from oven and let rest covered for 20 minutes.

    Notes

    You can substitute regular tomato juice for the V-8.

    Nutrition

    Serving: 1gCalories: 246kcalCarbohydrates: 20gProtein: 19gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 5gCholesterol: 50mgSodium: 250mgFiber: 4gSugar: 9g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Tag @hearthnvine on Instagram

     

    Stuffed cabbage casserole bowl and entire dish

     

     

     

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. Taren

      March 14, 2022 at 11:04 am

      I am Polish. It always irks me when a recipe for stuffed cabbage calls for uncooked rice. If this is the way people have always eaten them, they really don't know how they should taste. Raw rice needs moisture. If you put raw rice in ground meat it will absorb every ounce of moisture and fat out of the meat. This results in an undesirable texture of the ground meat filling. The rice should be cooked until soft but still firm, so it will only require a little bit of moisture to finish cooking without becoming mushy. Using cooked rice in the ground meat results in a moist and tender filling. I've also read blogs that criticize using tomato soup. Tomato soup is essential. My father is 92 and if I buy stuffed cabbage or someone else makes them with tomato sauce he complains. The most flavorful sauce starts with a bacon fat roux, then adding the tomato soup to make a rich and flavorful sauce. I hope you give it a try!

      Reply
      • Patti Estep

        March 14, 2022 at 11:34 am

        Taren, this is how my Polish aunt taught me. However, that being said I appreciate your input and I will try it. Thanks for sharing.

        Reply
    2. Dionne

      April 07, 2020 at 6:12 pm

      I’m trying it right now - using leftovers of spaghetti sauce and meat from a manicotti dinner ( both frozen from last week)
      Trying to not spend a fortune on groceries with everyone in quarantine these days. I will let you know!

      Reply
      • Patti Estep

        April 08, 2020 at 7:25 am

        That's great Dionne. Please do.

        Reply
    3. Rebecca

      September 18, 2019 at 11:20 am

      Came out great! Only thing I would change is cook it longer cause the main vein on the cabbage leaves wasn’t fully cooked & I didn’t have v8 juice so I used a can of chicken broth with 2 small cans of tomato sauce. I also add salt, pepper, garlic & lemon to the meat mixture.

      Reply
      • Patti Estep

        September 18, 2019 at 2:44 pm

        Yeah, some cabbage ribs can be tough and I don't think it hurts to cook it a little longer. Thanks for sharing all of your ideas!

        Reply
    4. Paula

      December 28, 2018 at 7:05 am

      This sounds great! I’ve put it on my list of dinner ideas for the new year.

      Reply
      • Patti Estep

        December 28, 2018 at 7:13 am

        Thanks Paula. I hope you love it as much as we did.

        Reply
    4.40 from 28 votes (28 ratings without comment)

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