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Cabbage Roll Casserole
Cabbage Roll Casserole
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Prep Time:
25 minutes
Total Time:
50 minutes
Simplify the classic stuffed cabbage rolls with this modern Unstuffed Cabbage Roll Casserole! Flavorful ground beef, tomato sauce, and cabbage come together for a hassle-free version of the traditional favorite. Add this hearty dish to your weekly meal lineup!
Ingredients:
  • 1 lb lean ground beef (at least 80%)
  • 2 cups chopped yellow onions
  • 2 tablespoons butter
  • 1 bag (10 oz) angel hair coleslaw mix
  • 4 cloves garlic, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 can (15 oz) Muir Glen™ organic tomato sauce
  • 2 cups cooked white rice
  • 2 eggs
  • 1/2 cup heavy whipping cream
  • 1/4 cup chopped fresh parsley leaves
  • Sour cream, if desired
Instructions:
  • Preheat the oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Preheat a nonstick skillet over medium-high heat. Cook beef and onions for 8 to 10 minutes, stirring occasionally until beef is browned. Remove from skillet, drain, and set aside. Wipe the skillet clean.
  • Melt butter in the skillet over medium-high heat. Add coleslaw mix, garlic, salt, and pepper. Cook for 1 to 2 minutes until wilted, stirring frequently. Simmer in tomato sauce, then remove from heat. Stir in beef mixture and rice. In a small bowl, beat eggs and whipping cream, then stir into the skillet mixture.
  • Transfer the mixture into a baking dish, cover it with foil, and bake for 22 to 24 minutes until the center of the casserole reaches 165°F. Garnish with parsley and serve with a dollop of sour cream.

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