Stuffed Cabbage Casserole
I’m always looking for ways to use up ground beef and love this stuffed cabbage casserole! I grew up eating stuffed cabbage and always loved when my Mom made it for dinner. This casserole version of the classic is so darn delicious! You may also like this lazy stuffed cabbage bowl! And check out my other ground beef recipes here!
I first tried this back in 2011 browsing other blogs’ Top Dishes for that year (I always love those posts). I came across this recipe on Kalyn’s Kitchen and I knew I HAD to try it! This turned out great, and easily serves 10 people. Although stuffed cabbage doesn’t usually have cheese, I loved the addition of it in this recipe. Of course you can make it without the cheese if you prefer to keep it dairy free.
Stuffed Cabbage Casserole Tips
Leftover can be frozen and reheated for another day. Freeze up to 3 months. Refrigerate up to 3 to 4 days. To make it dairy-free omit the cheese. To make it keto or low-carb, swap the rice out and add more meat. Freezer directions: Let the casserole cool then freeze in portions in freezer safe containers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in an oven-safe dish covered with foil. Split it among 2 smaller casseroles and freeze one for later, this always comes out great.
More Cabbage Recipes You Will Love
Beef Cabbage and Tomato Soup Instant Pot Corned Beef and Cabbage Corned Beef and Cabbage Soup Ham Bone Soup with Potatoes and Cabbage Lazy Stuffed Cabbage Bowls
