Cabbage Roll Casserole

One of my favorite compliments as a chef is hearing someone say “I don’t even like ______, but this is amazing!” Tonight, Dayne told me he did not like cabbage, but after trying this comfort food throwback, he was a cabbage lover. What’s not to love about gooey cheese and sausage grease soaked cabbage?? When I think of cabbage rolls, I think of my sweet Grandma Taylor and how much she helped shape my culinary beginnings. Her cabbage rolls were always incredible and very labor intensive with the pressure cooker. This short cut recipe has all the flavor but with alittle less effort – just ALOT of baking time!


  • 1 lb. ground beef (80/20 is my fav ratio)
  • 1 lb. pork sausage
  • 1 sweet onion, diced
  • 29 oz. can tomato sauce
  • 1 c. uncooked Jasmine rice
  • 1 head cabbage, sliced fine into strips
  • 2 (14 oz.) cans beef broth
  • 1+ Tbsp. Kinder’s The Blend seasoning
  • 2 c. shredded mozzarella cheese
  • salt and pepper to taste


  1. Preheat oven to 350*.
  2. In a large dutch oven, heat pan over medium high heat. Brown beef and sausage along with onion until cooked through. Drain if desired, I opted to leave mine to soak into the rice (super healthy, I know).
  3. Add in tomato sauce, cabbage, rice, broth, and seasonings. Stir until all mixed together.
  4. Place lid on dutch oven and place in preheated oven for 1 hour, do not peak! After 1 hour has elapsed, remove the lid and bake for an additional 30 minutes. In the last 10 minutes of cooking, add a thick layer of mozzarella cheese and return to the oven to melt.

Yields 8 servings | Eat, Bork, & Be Merry | Author: Kate Lax-Watkins | © Just Borking Around


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