This stuffed cabbage roll casserole recipe is an easy way to get all the flavor of cabbage rolls without the extra effort.
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.
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.
Reserve a few leaves off to the side for the final layer and then make a lasagna-like casserole.
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.
This tastes just like my stuffed cabbage soup recipe. That’s because the ingredients are basically the same with less liquid.
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.
- 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
- 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.
- 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.
You can substitute regular tomato juice for the V-8.
Amount Per Serving Calories 246 Total Fat 10g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 5g Cholesterol 50mg Sodium 250mg Carbohydrates 20g Fiber 4g Sugar 9g Protein 19g