Name: Cabbage Roll Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 5 min
Yield: 6
Ingredients: 1 pound ground beef or turkey; 1 large onion, chopped; 2 carrots, chopped; 1 head of cabbage, shredded; 1/4 cup chicken broth; 1 (15-ounce) can diced tomatoes, undrained; 1 (8-ounce) can tomato sauce; 1 cup cooked rice; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 cup shredded cheddar cheese (optional)

Cabbage Roll Casserole

Alright, foodies, brace yourselves for the ultimate comfort food hack that’s about to blow your mind (and your socks off). Forget meticulously rolling those tiny cabbage parcels – we’re ditching the origami folds and going full-on casserole mode with this Lazy Cabbage Roll Casserole. Because honestly, who has time for precision when your belly’s rumbling and it’s Tuesday night?

Let me tell you, this dish is the Beyonce of the comfort food world. It’s got layers of juicy ground beef nestled in savory, melt-in-your-mouth cabbage, all swimming in a tangy tomato sauce that’s just begging to be spooned straight onto your face (don’t judge, we’ve all been there).

And the best part? This bad boy throws together like a dream. Simple ingredients, minimal fuss, maximum flavor explosion – that’s the motto here.

So ditch the takeout menus, throw on your PJs, and get ready to dive into a casserole so good, it’ll make you wanna hug your grandma and high five your taste buds. Trust me, this Lazy Cabbage Roll Casserole is about to become your new BFF. Now, let’s get rollin’ (pun intended)!

Questions I often get about this recipe:

Q: Can I use other meats besides ground beef?

A: Absolutely! Ground pork, turkey, or even sausage will work like a charm. Just adjust the cooking time slightly for sausage, as it might need a bit longer to brown.

Q: I don’t have cooked rice. Can I use uncooked?

A: No problem! Toss in 1 cup uncooked rice with the other ingredients and give the chicken broth a 1/2 cup boost. Remember to bring everything to a boil again before simmering for 15 minutes.

Q: Tomatoes aren’t my jam. Can I skip them?

A: You can try substituting them with a 10-ounce can of diced green chiles or a cup of chopped zucchini for a touch of tang and moisture. Adjust the seasoning to your liking if you go this route.

Q: Is this casserole freezer-friendly?

A: Freeze away! Let the casserole cool completely, wrap it tightly like a gift, and pop it in the freezer for up to 3 months. Thaw overnight in the fridge before reheating in the oven or microwave.

Q: What can I pair this dish with?

A: Mashed potatoes, a crisp salad, crusty bread, or a dollop of sour cream are all fantastic choices. Get creative and whip up some garlic naan to scoop up those delicious juices!

Q: My casserole ended up a bit watery. What happened?

A: Possible suspects include too much liquid, not draining the meat properly, or undercooked rice. Stick to the recommended measurements and cooking times. If needed, use a few paper towels to soak up any excess liquid before baking.

Q: Can I make this vegetarian?

A: Of course! Swap the ground meat for 1 cup of cooked lentils or beans, and use vegetable broth instead of chicken broth. Add extra veggies like bell peppers or mushrooms for more flavor and texture.

Q: My family loves spice! Can I crank it up?

A: Go for it! Add a pinch of red pepper flakes, chili powder, or sriracha sauce to the skillet with the onions and carrots. You can also sprinkle some chopped fresh jalapenos or a chopped serrano pepper over the top before baking.

Q: My casserole seems bland. Help!

A: Don’t be afraid to personalize the flavors! Add more salt, pepper, dried herbs, or a squeeze of lemon juice to brighten things up. A sprinkle of parmesan cheese before baking can also add a nice salty touch.

Q: I have leftovers. What can I do with them?

A: Leftover casserole is a reheating champion, but you can also get creative! Shred it and mix it into scrambled eggs, stuff it into peppers for a new twist on stuffed peppers, or form it into patties and pan-fry them for crispy cabbage fritters.

What you need to make this yummy casserole:

Ingredients:

1 pound ground beef or turkey

1 large onion, chopped

2 carrots, chopped

1 head of cabbage, shredded

1/4 cup chicken broth

1 (15-ounce) can diced tomatoes, undrained

1 (8-ounce) can tomato sauce

1 cup cooked rice

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded cheddar cheese (optional)

How to make the recipe:

Preheat oven to 375 degrees F (190 degrees C).

In a large skillet, brown the ground beef or turkey over medium heat. Drain any excess fat.

Add the onion and carrots to the skillet and cook until softened, about 5 minutes.

Add the cabbage, chicken broth, diced tomatoes, tomato sauce, rice, thyme, salt, and pepper to the skillet. Stir to combine.

Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes, or until the cabbage is softened.

Pour the mixture into a greased 9×13 inch baking dish.

Top with shredded cheddar cheese, if desired.

Bake for 20-25 minutes, or until heated through and bubbly.

Tips:

You can use ground pork or sausage in place of the ground beef or turkey.

Add a chopped green pepper to the skillet with the onion and carrots for extra flavor.

If you don’t have cooked rice, you can use 1 cup of uncooked rice and add it to the skillet with the other ingredients. Just be sure to add an additional 1/2 cup of chicken broth to the skillet.

Serve the casserole with a dollop of sour cream or Greek yogurt.

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