Cookin’ with Nino: Cabbage Roll Casserole

Cooking with Chef Nino
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Cabbage Roll Casserole


  • 1 lb lean ground beef
  • 1 large white onion, chopped finely
  • 1 teaspoon kosher or sea salt
  • cracked black pepper, to taste
  • 2 jars (25 ounces each) Sal & Judy’s pasta sauce
  • 1/2 cup uncooked rice
  • 3 bags (10 ounces each) shredded cabbage


In a medium saute pan, brown ground beef, drain excess fat.  Add chopped onions, salt and pepper.  Cook until onions start to wilt.  Add pasta sauce and cook for 5 minutes.  Remove from heat and add cabbage and rice.  In a large casserole dish pour mixture, cover and bake at 325 degrees F for 1  hour, uncover and bake another 30 minutes.


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