Cabbage Roll Casserole Recipe

I discovered this Healthy Cabbage Roll Casserole that transformed my weeknight dinner routine. The mix of ground beef, cabbage, and garlic with a hint of oregano creates a memorable dish that is both hearty and unique. I became captivated by every detail and the blend of flavors speaks volumes truly.

I’ve been tinkering in the kitchen lately and decided to try my hand at a Cabbage Roll Casserole, a low-carb and keto-friendly take on a classic. This dish is a simplified version of the traditional recipe that I’ve loved from various healthy cabbage casserole ideas.

I start off browning 1 lb ground beef and then toss in a large head of chopped green cabbage, along with a diced medium onion and 3 cloves garlic minced for that punch of flavor. Next, I stir in 1 can diced tomatoes and 1 can tomato paste, letting them meld with a splash of 1/2 cup beef broth.

A bit of dried oregano and 1/2 tsp paprika, plus salt and pepper, amp up the taste further. I finish it by mixing in 2 lightly beaten eggs which help bind everything.

Its hearty mix reminds me of other skillet cabbage roll casseroles I’ve tried and I can’t wait for you to give it a try!

Why I Like this Recipe

I love this recipe because it mixes healthy ingredients like cabbage with the comfort of ground beef making it both hearty and low-carb at the same time. I really dig how fast and easy it is to prepare even after a long day when I dont have a lot of time but still want something homemade. I also like that the flavors get to mingle really nicely as it simmers, giving me a rich, savory taste with a slight tang from the tomato paste and diced tomatoes. And finally, I can throw on that melted mozzarella on top for a gooey, cheesy finish that makes every bite extra satisfying.

Ingredients

• Ground beef is rich in protein and gives robust flavor to your dish.
• Cabbage is loaded with fiber and vitamins which make the dish healthy and filling.
• Diced tomatoes add natural acidity and moisture creating a balanced tangy taste.
• Tomato paste intensifies sweetness and depth in flavor with concentrated tomato goodness.
• Onion and garlic: a savory base packing aromatic flavor that uplifts the dish.
• Eggs serve as a binding agent, adding structure and rich moisture to the dish.
• Beef broth adds extra depth and keeps the casserole moist during baking.
• Optional mozzarella adds cheezy richness and meltiness, a perfect finishing touch in layered casserole.

Ingredient Quantities

• 1 lb ground beef
• 1 large head green cabbage, chopped into bite-size pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 2 large eggs, lightly beaten
• 1/2 cup beef broth (or water if you prefer)
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper to taste
• Optional: 1 cup shredded mozzarella cheese

How to Make this

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish so nothing sticks.

2. In a large skillet over medium heat, brown the ground beef along with the diced onion and minced garlic until the beef is fully cooked and the onions are soft.

3. Stir in the chopped cabbage, can of diced tomatoes (with its juice), and tomato paste into the skillet. Keep stirring until the cabbage starts to soften a bit.

4. Add in your lightly beaten eggs and beef broth (or water), mixing thoroughly so everything is well combined.

5. Sprinkle in the dried oregano, paprika, salt and pepper. Adjust the seasoning to your taste as you stir everything together.

6. Reduce the heat and let the mixture simmer for about 10 minutes, allowing all the flavors to meld nicely.

7. Pour the entire mixture into your greased baking dish, making sure it’s spread out evenly.

8. If you decided to use mozzarella cheese, sprinkle it all over the top of the casserole.

9. Place the dish in the preheated oven and bake for about 35 minutes or until the cabbage is tender and the top is slightly golden.

10. Remove the casserole from oven and let it cool for a few minutes before serving to let the flavors settle in. Enjoy!

Equipment Needed

1. Oven – Needed for preheating to 375°F and baking the casserole
2. 9×13 inch baking dish – Used to hold and evenly cook the layered ingredients
3. Large skillet – Essential for browning ground beef and softening the onions
4. Stirring spoon or spatula – For mixing all ingredients together in the skillet
5. Cutting board – To safely chop the cabbage, onion, and garlic
6. Knife – For dicing the onion and mincing the garlic
7. Measuring cups and spoons – To accurately measure beef broth, tomato paste, and seasonings
8. Mixing bowl – For lightly beating the eggs before adding them to the mix
9. Oven mitts – To safely remove the hot baking dish from the oven

FAQ

Cabbage Roll Casserole Recipe Substitutions and Variations

• Ground beef: You can swap it with ground turkey or even chicken if you want a leaner option
• Green cabbage: If you’re looking for a twist, kale or swiss chard works pretty well in this casserole
• Diced tomatoes: Crushed tomatoes are a good substitute if you’re after a more saucy dish
• Beef broth: Chicken broth or plain water can be used if you’re looking for a lighter flavor

Pro Tips

1. When browning the beef in your skillet, be careful not to crowd the pan too much so it gets a nice sear instead of just stewing in its own juices a bit. This really helps build flavor.
2. A quick tip is to let the cabbage soften just enough in the pan before tossing in the eggs and broth, otherwise it might end up mushy after baking and not give that satisfying crunch.
3. If you’re adding mozzarella, sprinkle it on during the last few minutes of baking instead of at the very beginning so it melts perfectly but doesn’t form a hard crust.
4. Finally, make sure you let the casserole sit for a few minutes out of the oven before serving. It lets all the flavors settle in and also prevents you from burning your tongue on the first bite.