Traditional cabbage rolls require boiling leaves, stuffing them, and rolling them up. This cabbage roll hotdish takes those exact ingredients and turns them into a layered casserole. You get the savory flavor of ground beef, tender cabbage, and a rich tomato sauce with a fraction of the hands-on work.
The process involves a quick chop of the vegetables and browning the meat before assembling the layers in a baking dish. The oven does the heavy lifting, softening the cabbage and cooking the instant rice directly in the tomato sauce. It is a hearty, straightforward dinner that fills the house with a comforting aroma.
Why is Cabbage Roll Hotdish a Must-Try?
Layering the ingredients rather than mixing them ensures the instant rice steams properly in the tomato liquid.
Using condensed tomato soup mixed with water provides a thick, flavorful sauce without needing to simmer a homemade base.
Covering the dish tightly with foil traps the steam, which is essential for tenderizing the chopped cabbage.
Cabbage Roll Hotdish Ingredients
• Cabbage: A standard green cabbage works well here. Discard the tough outer leaves and the hard core before chopping.
• Ground beef: An 80/20 or 85/15 blend offers good flavor. You will drain the fat after browning, so leaner cuts are also fine.
• Instant rice: Also sold as minute rice. Do not substitute raw standard rice, as it will not cook through in this liquid ratio.
• Tomato soup: Use a standard can of condensed tomato soup. Do not dilute it before measuring the water called for in the recipe.
• Worcestershire sauce: This adds a savory depth to the tomato sauce.
Exact quantities are in the recipe card below.
How to Make Cabbage Roll Hotdish
Step 1: Prepare the base
Start by chopping the cabbage into bite-sized pieces. Spread it in an even layer across the bottom of a greased 9×13-inch baking dish.
Step 2: Cook the beef mixture
Brown the ground beef in a skillet along with the diced onion and green bell pepper. Once no pink remains, drain the grease and spoon the meat mixture over the cabbage.
Step 3: Add the rice and tomatoes
Scatter the uncooked instant rice directly over the beef layer. Top the rice with the canned diced tomatoes, including all of their juices.
Step 4: Mix the sauce and bake
Whisk the condensed tomato soup, water, Worcestershire sauce, and seasonings together. Pour this over the casserole, cover it with foil, and bake until the cabbage is tender and the meat reaches 160°F (71°C).
Expert Tips for Cabbage Roll Hotdish
Use a meat thermometer to ensure the ground beef reaches a safe internal temperature of 160°F (71°C).
Instant rice is necessary for this cooking time and liquid ratio. Standard long-grain white or brown rice will remain crunchy and requires a different preparation.
You can chop the cabbage and vegetables a day in advance and store them in the refrigerator to save prep time.
What to Serve with Cabbage Roll Hotdish?
Serve this hearty casserole with a simple green salad and crusty bread or dinner rolls to soak up the tomato sauce.
How to Store and Freeze Cabbage Roll Hotdish
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze the baked and cooled hotdish for up to 3 months. Reheat portions in the microwave until hot, or in a 350°F (175°C) oven until warmed through and a thermometer reads 165°F (74°C).
Cabbage Roll Hotdish Recipe FAQs
Can I use regular rice instead of instant rice?
Regular rice requires more liquid and a longer cooking time. If you only have regular rice, you should cook it fully before adding it to the casserole.
Can I make this hotdish ahead of time?
You can assemble the layers in the baking dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You might need to add 10 to 15 minutes to the baking time if starting from cold.
What other meats can I use?
Ground turkey, ground chicken, or ground pork all work well. Ensure ground poultry reaches an internal temperature of 165°F (74°C) and ground pork reaches 160°F (71°C).
Cabbage Roll Hotdish
Ingredients
- 1 medium head green cabbage chopped, about 8 cups / 700 g
- 1 pound ground beef 450 g
- 1 medium yellow onion chopped
- 1 small green bell pepper diced
- 1/2 cup uncooked instant rice 50 g
- 1 can diced tomatoes undrained, 15 ounces / 425 g
- 1 can condensed tomato soup 10.75 ounces / 305 g
- 1 1/4 cups water 300 ml
- 1 tablespoon Worcestershire sauce 15 ml
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Spread the chopped cabbage evenly across the bottom of the prepared baking dish.
- Heat a large skillet over medium-high heat. Add the ground beef, chopped onion, and diced green bell pepper. Cook until the beef is browned and the vegetables are softened, about 8 to 10 minutes. Drain any excess fat.
- Spread the cooked beef and vegetable mixture evenly over the cabbage layer.
- Sprinkle the uncooked instant rice over the beef layer. Pour the undrained diced tomatoes evenly over the rice.
- In a medium bowl, whisk together the condensed tomato soup, water, Worcestershire sauce, kosher salt, and black pepper.
- Pour the soup mixture over the casserole, ensuring it covers the top layer as evenly as possible.
- Cover the baking dish tightly with aluminum foil. Bake for 1 hour and 15 minutes, or until the cabbage is tender and a meat thermometer inserted into the beef layer reads at least 160°F (71°C).
- Let the hotdish rest for 5 minutes before serving.
Notes
