Cabbage Roll Casserole



  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 1/2 cups water
  • 1 16 oz. can diced tomatoes, low sodium
  • 1 1/2 cups reduced sodium tomato sauce (or tomato juice)
  • 1 cabbage head, small to medium (any type), chopped in bite sized pieces
  • 1 cup minute rice (or leftover rice)
  • Fresh parsley for garnish (optional)


1. Brown ground beef in a skillet with onion and garlic. Drain off any fat.

2. Place meat in a large pot and add water, tomatoes, tomato sauce (or juice), and cabbage. Cook until cabbage is almost tender.

3. Add minute rice and cook five minutes longer. Top with chopped parsley if desired and serve.

Yield: 8 servings

Per serving: Calories: 248; Total Fat: 10 g; Saturated Fat: 5 g; Total Carbohydrate: 11 g; Total Sugars: 6 g (Added, 0 g); Dietary Fiber: 3 g; Protein: 25 g; Sodium: 359 mg; Potassium: 686 mg; Calcium: 72 mg; Vitamin D: 0 mcg; Iron: 4 mg.

(lb=pound; oz= ounces; g=gram(s); mg=milligrams; mcg = micrograms.)

Recipe adapted courtesy U.S. Department of Agriculture,


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