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Cabbage Roll Casserole 1
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Cabbage Roll Casserole Recipe

Course: Main Course
Servings: 4 -6
Author: Ann Timm


  • 1 lb ground beef and if you like, a bit of extra ground liver- see below
  • 3 garlic cloves minced
  • 1 medium onion chopped
  • 1 egg beaten
  • 1-2 cups cooked brown rice optional
  • 2 cans/jars pint or 398 ml tomato sauce, or 1 of sauce and 1 of diced tomatoes
  • 1 small 5.5 oz can tomato paste
  • 1/3 cup apple cider vinegar
  • 1 Tbsp raw honey
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Dash of chili or cayenne pepper
  • 8 cups coarsely chopped cabbage


  • Preheat oven to 350 degrees.
  • Fry up the ground beef with a bit of oil, the onions and the garlic. Personally, I like to add a bit of ground liver to this dish as well. You can't even notice it's in there. I pre-cook mine and store it in 1/2 cup amounts in the freezer. Yes, the L is for liver. :)
  • If you're adding rice, mix it in with the beef/onion/garlic mixture now (we leave it out since we're grain free right now, and it turns out just fine without it, but rice is a frugal and nutritious filler, tastes great and would help to make this meal stretch further). Add one beaten egg to the mixture and combine well.
  • In a bowl or pot, combine tomato sauce (and canned tomatoes, if using) and tomato paste. Stir in apple cider vinegar, honey, salt, pepper and chili or cayenne.
  • Chop about 8 cups of cabbage coarsely. I find that this is about 1/2 to 2/3 of a large cabbage. I like using green, but purple would be just fine, too.
  • In a large casserole dish, begin to layer- cabbage on bottom, meat/rice mixture, then drizzle with tomato sauce. Repeat all layers a second time. End with an extra layer of cabbage and sauce on the top.
  • Cover and bake at 350 for about 1 hour.