Impress your family and guests with this traditional and delectable Creole cuisine, which is best of all simple to prepare in the oven. It goes without saying that there were no leftovers from the enormous roaster pan I brought to a neighborhood fish feast. Make your own seasoning by clicking the link for the Creole Seasoning Blend.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch caserole |
Ingredients
- 2 pounds ground beef
- 3 ½ pounds chopped cabbage
- 1 (29 ounce) can tomato sauce
- 1 cup chopped onion
- 1 cup uncooked white rice
- 1 teaspoon salt
- 2 (14 ounce) cans beef broth
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and gather all ingredients.
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- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine cabbage, tomato sauce, onion, rice, and salt in a large mixing bowl. Stir in cooked ground beef. Pour mixture into a 9×13-inch baking dish, then pour beef broth over top.
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- Cover and bake in the preheated oven for 1 hour.
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- Stir, re-cover, and bake until cabbage is tender and rice is done, 20 to 30 minutes more.
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- Serve hot and enjoy!
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- You may need a smaller baking dish in addition to the 9×13-inch dish. If so, divide broth as needed between the dishes.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 5 g |
| Protein | 17 g |
| Saturated Fat | 8 g |
| Sodium | 840 mg |
| Sugars | 8 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Tasty and easy. My cabbage was only about 2+ lbs, and I didn’t even use the whole thing. It totally filled my 9×13 pan. I also added a little less broth because I seem to remember having to cook the liquid out in the past. I used two small cans of tomato sauce, and since I use the refrigerated bullion instead of broth I only added one of those cans full of water.
My friends asked for the recipe! I added spices and cheese…it was a hit!
I added in some sauerkraut with my cabbage and made little meatballs then just kept layering sort of like lasagna.. It was GREAT!
It took longer than an hour to cook everything I made this recipe exactly how you said and it actually took an hour and 45 minutes so I don’t know maybe you need to adjust your timing. I did follow the recipe.
I added minced garlic to the recipe. I also added some grated cheddar on top while baking it for the second part. Delish!!
I made this today and it was bursting with flavor. I did add a few of my own spices and I will make this over and over again.
I used ground turkey and brown rice, it was delicious!
Agree with majority – Excellent casserole and yes I added a few of my own herbs and spices. My husband even asked if he could have leftovers for next day and we have leftovers to freeze. Oh, almost forgot, due to dietary requirements I used ground Turkey.
Delicious. I did cut it in half and it fit perfectly in a 9×13 pan. I added 1T of garlic and 1/2t pepper. I rinsed my rice before adding it but did NOT precook it and it was perfect. Will add to rotation.
For those of you who find cabbage rolls and casseroles too bland, try adding cinnamon.
My husband said it was better than cabbage rolls! I followed other reviews and cooked onions and garlic before adding the cooked hamburger in the frying pan. I also added Worcestershire sauce, basil, oregano, lots of salt, pepper, and some red pepper flakes into the hamburger mixture. Great suggestions! I used spaghetti sauce rather than tomato sauce because I didn’t have any. I threw in some shredded cheese into the combined mixture before cooking. When taking off the cover after an hour, extra cheese was put in top of the 2 containers before cooking for another 10 minutes.
Delicious and so easy. I use coleslaw for the cabbage. 1 lb real ground beef plus equivalent amount vegan “beef” crumbles with onion and garlic while browning. Chicken broth instead of beef plus about a tablespoon vegetarian “beef” Better Than Bullion. for a deeper, richer flavor. Used about 1.5 cup or so basmati rice which I partially cooked in the microwave, (directions on back of rice package) before adding it to the rest of the mixture. Just a bit of black pepper. I’m about to make it again with all vegan “beef”crumbles.
Excellent recipe. Our family likes the taste and texture of this recipe. However, I added garlic, black pepper, liquid smoke (about 1 generous tsp, and paprika. Fresh out of the oven, I garnished with grated cheese. I served this dish with fresh kale salad and toasted english muffins that just happened to be on sale. This dish is very easy and can be prepared much earlier in the day. I let this “rest” for about 10 minutes prior to serving. Family rave review.
I have made this a few times, and it was always great. To beat the oft noted “the rice didn’t cook”, and because we don’t eat white rice, I used instant brown rice. Solves that problem, and very yummy. I, too, spiced it up a bit, but if I still had littles, I would make it as written.
I used four cheese sauce and a bit of Frank’s for some zip. Very good and quite easy to make.
It was just okay. The rice nevet cooked. I had to put it in the fridge and order food out. I’m going to try to salvage it by putting it in a pot and simmering it for a bit. Well that didn’t work, so I put it in a crock pot and added more beef broth to turn it into a soup. That worked, but my family said it was edible, but just okay. I won’t make this again.
It was okay! It tasted more like goulash than it did cabbage rolls! Traditionally you use tomato soup when you make cabbage rolls so next time I will use soup rather than tomato sauce.
This is delicious! I did make changes. I added a chopped red pepper & a few garlic cloves that I sauteed with the onion before adding to the cooked meat. I added smoked paprika, salt & pepper, garlic powder & seasoned salt, a large can of diced tomatoes & a can of tomato soup. I also wilted in the cabbage in a small amount of boiling water. I added half the cabbage to the roaster, topped with the meat & rice mixture, topped with remaining cabbage & poured tomato juice over to cover. After two hours the rice was not done. I will cook the rice until just about done next time I make this.
Good but not enough rice. So we’ll be doubling the rice.
Liked it, nice and easy to make. It definitely needs some more spices to give it more zip. Overall we enjoyed and already planning to make it again with more garlic and some other spices…
As with most recipes here it was delicious. I also cut in half as there are only three of us for dinner tonight. I would definitely serve this to a crowd as well, inexpensive and good to eat. Sometimes I add paprika for a little richer flavor.