• Prep Time: 30 minutes
  • Cooking Time: 80 minutes
  • Serves: 12

Cabbage Roll Casserole Recipe

  • Recipe Submitted by on

 Ingredients List

  • 2 lbs. 96% lean ground beef
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 28 oz. jar spaghetti sauce any flavor will work
  • 14.5 oz. can tomatoes diced
  • 1 cup matchstix carrots
  • 2 ribs celery diced
  • 1 leek green top removed
  • 1 bell pepper, diced any color
  • 1 tsp. thyme
  • 1 tsp. marjoram
  • 1/2 tsp. dill weed
  • 1/2 tsp. rubbed sage
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. cayenne pepper crushed red pepper flakes or a few shakes of hot sauce or Sriracha sauce
  • 2 cups Cooked rice
  • 4 bacon strips cooked and crumbled into bite-sized pieces
  • 1 medium cabbage 4 cups
  • 4 oz. mozzarella cheese shredded
  • 4 oz. monterey jack cheese shredded


Preheat oven to 375°.
In large skillet, brown beef, leeks and onion over medium heat, until beef is no longer pink.
Add carrots, bell pepper, celery and garlic and cook a few minutes longer.
Add half of the spaghetti sauce, diced tomatoes and seasonings.
Cover with lid and bring mixture to a boil.
Reduce heat and simmer about 5-10 minutes, until veggies are fork tender.
Add bacon and rice and stir to combine.
Set aside.
Grease a 9x13” glass baking dish.
Layer one-third of the cabbage in bottom of dish.
Add half of the beef/rice mixture.
Layer with another third of the shredded cabbage.
Pour remaining beef mixture over top.
Sprinkle remaining cabbage over top and pour remaining spaghetti sauce over top of cabbage. Bake at 375° about 45 minutes until casserole is bubbly and heated through.
Sprinkle mozzarella & Monterey cheeses over top.
Bake until cheese is melted, about 10 minutes longer.
Remove from oven and allow casserole to sit 5 minutes to set up before serving.

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