Cabbage Roll Casserole

Cabbage Roll Casserole

Servings 6 people


  • 1 1/2 lb ground beef
  • 2 medium onions chopped
  • 1 clove garlic minced
  • salt to taste
  • pepper to taste
  • 14 oz canned tomato sauce
  • 1 can water
  • 1/2 cup long grain rice uncooked
  • 4 cups green cabbage shredded
  • 1 medium carrot shredded
  • 1 cup sweet bell pepper diced
  • 540 ml canned black beans, rinsed and strained optional
  • Shredded cheese optional


  • Combine beef, onions, garlic, salt, pepper, tomato sauce and water. Bring to a boil; stir in rice.
  • Cover and simmer for 20 minutes. Place half of cabbage in a greased 9 x 13 inch (22 x 33 cm) dish.
  • Add carrot, bell pepper, and black beans (if using), to rice mixture. Stir and layer half of the rice mixture on top of the cabbage.
  • Repeat layers.
    Cover and bake in 350 F(180 C) oven for 1 hour.
    (Optional) Uncover, top with cheese and broil for few minutes until cheese is bubbly.


Recipe adapted from Peak of the Market, Manitoba Canada.