Cabbage Roll Casserole

Prep 25 min
Total 50 min
Servings 6

Traditional cabbage rolls are a delicious but time-consuming classic, so we updated them with a modern casserole makeover! We’ve eliminated lots of steps to make this far easier version but kept all the robust flavors that cabbage rolls are famous for: hearty ground beef, rich tomato sauce and savory chopped cabbage. Make room for this new classic in your dinner rotation!

By Betty Crocker Kitchens

Updated November 9, 2018

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

Steps

1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

Heat 12-inch nonstick skillet over medium-high heat. Add beef and onions; cook 8 to 10 minutes, stirring to break up chunks, until beef is brown. Remove from skillet; drain and set aside. Wipe out skillet.
3

In same skillet, melt butter over medium-high heat. Stir in coleslaw mix, garlic, salt and pepper. Cook 1 to 2 minutes, stirring frequently, until wilted. Stir in tomato sauce; heat to simmering. Remove from heat. Stir in beef mixture and rice. In small bowl, beat eggs and whipping cream; stir into mixture in skillet.
4

Spoon mixture into baking dish. Cover with foil. Bake 22 to 24 minutes or until heated to 165°F in center of casserole. Top with parsley; serve with sour cream.

Instead of bagged cabbage, you can substitute 4 cups finely shredded cabbage from one medium head of green cabbage.
Like a little heat? Add 1 teaspoon hot Hungarian paprika to the beef mixture.