Cabbage Roll Casserole
All the talk last week about cabbage rolls had me craving their hearty, comforting flavors—but let’s be honest, who has time to roll and simmer batch after batch on a busy weeknight? That’s where this quick and easy cabbage roll casserole comes in. It’s all the savory goodness of traditional stuffed cabbage, layered together in a way that’s simple, satisfying, and weeknight-friendly.
Cabbage rolls themselves have such a rich history—originating in the Middle East, spreading through Eastern Europe, and eventually finding their way to the U.S. as part of our ancestors’ traditions.
Cabbage rolls have several different names and recipes:
- Holishkls – (Jewish) Made with raisins, brown sugar, lemon, and tomato.
- Sarmi – (Bulgarian) Made with veal, pork, finely chopped mint, sweet paprika and yogurt
- Sarmale – (Romania) Made with dill, ground pork and topped with bacon while baking
- Holubtsi – (Ukrainian) Made with sauerkraut and served with perogies.
- Kaalikaarryle – (Scandinavian) Made with rice and chopped meat. Served with potatoes and lingonberry jam
No matter what name they go by—Holishkls, Sarmi, Sarmale, Holubtsi, or Kaalikaarryle—they’ve always been about comfort, flavor, and family. This casserole keeps that same spirit alive, with a whole lot less work.
Cabbage Roll Casserole
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 1 medium sweet pepper diced (optional)
- 1/2 head cabbage washed
- 1/2 cup instant white rice uncooked
- 1 can sauerkraut
- 1 can water
- 1 tsp sugar
- 1 tsp garlic salt
- 2 tsp black pepper
Instructions
- Preheat oven to 325°F.
- Spray a 9 x 9" baking dish with spray oil and set aside.
- Brown ground beef and onion (and green pepper, if desired) in a medium-sized skillet over medium-high heat, until no longer pink. Remove from heat and drain grease.
- Stir in rice, tomato sauce, water, salt, and pepper. Mix well and set aside.
- Tear cabbage leaves into small, bite-sized pieces and layer in bottom of baking dish.
- Top cabbage with sauerkraut. Sprinkle sauerkraut with sugar. Top with meat mixture.
- Bake for 1 hour. Stir before serving. Serve with buttered, dark rye bread.
Nutrition
Source: Stuffed Cabbage Rolls ( Comfort Food, History and Recipes)