My Cabbage Roll Casserole recipe is layered with a perfectly seasoned pork and rice mixture, tender cabbage, and topped with cheese. It's a great meal you can throw together with ease. With instructions included for turning this into a freezer meal, good homemade food will be a cinch any night of the week.
Cook the pork and rice: In a large skillet, add the ground pork and onion over medium heat. Break up the pork well and stir occasionally until the pork is cooked through. Add the garlic, salt, pepper, dill, paprika, and stir, cooking for another 30 seconds. Add the rice, crushed tomatoes, and chicken broth. Cook for 15 minutes or until the rice almost cooked and all the liquid has been absorbed.
Soften the cabbage: Meanwhile, heat the olive oil over medium-low heat in a large dutch oven. Add the cabbage and cook, stirring often, until softened. About 5 minutes.
Preheat the oven to 375F and spray a 9x13" casserole dish with cooking spray.
Assemble the casserole: Layer half of the cabbage on the bottom of the casserole dish. Top with half the pork mixture, then the remaining cabbage, and finally the remaining pork mixture. Cover the casserole dish with foil.
Bake: For 45 minutes on the middle rack. Remove the foil and sprinkle cheese over the top of the casserole. Bake for another 15-20 minutes, or until the cheese is bubbly and slightly browned. Garnish with parsley, if preferred, and serve.
Transfer leftovers to an airtight container or keep them right in the casserole dish, covered with plastic wrap. Leftovers will last you 3-4 days in the fridge.
Reheat individual servings in the microwave, or reheat the casserole, covered with foil, in the oven. Preheat to 350F and bake for 15 minutes, or until heated through.