Why You’ll Love This Recipe
Cabbage Roll Casserole delivers all the comforting, savory flavors of traditional stuffed cabbage rolls—without the rolling. This hearty, layered bake features tender cabbage, seasoned ground beef, rice, and a rich tomato sauce. It’s an easy, one-pan meal perfect for family dinners, meal prep, or warming up on a chilly night.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beefoniongarliccabbagerice (uncooked, long grain)tomato saucecrushed tomatoesbeef brothsaltblack pepperpaprikadried oregano (optional)mozzarella cheese (optional, for topping)parsley (optional, for garnish)
directions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large skillet, cook ground beef with chopped onion and garlic over medium heat until browned. Drain excess grease.
Stir in salt, pepper, paprika, and oregano if using.
In a large pot or skillet, sauté chopped cabbage until slightly softened, about 5-7 minutes.
In a separate bowl, mix together uncooked rice, tomato sauce, crushed tomatoes, and beef broth.
Layer half of the cabbage in the bottom of the baking dish.
Top with all of the beef mixture, then pour half of the tomato-rice mixture over the top.
Add the remaining cabbage, then the rest of the tomato-rice mixture.
Cover tightly with foil and bake for 1 hour.
Uncover, sprinkle with cheese if using, and bake an additional 10-15 minutes until bubbly and the rice is tender.
Let rest for 10 minutes before serving. Garnish with parsley if desired.
Servings and timing
This recipe yields approximately 6-8 servings.Preparation time: 20 minutesBaking time: 1 hour 10-15 minutesResting time: 10 minutesTotal time: 1 hour 40 minutes
Variations
Use ground turkey or pork instead of beef.
Add a layer of sauerkraut for a tangy twist.
Make it spicy with red pepper flakes or hot sauce.
Use cauliflower rice for a low-carb version.
Top with sour cream or Greek yogurt for added creaminess.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the oven or microwave until hot throughout.Freeze the casserole before or after baking for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use pre-cooked rice?
Yes, reduce the broth slightly to avoid excess moisture.
Why is my rice undercooked?
Ensure the casserole is tightly covered while baking, and bake a bit longer if needed.
Can I make this vegetarian?
Yes, use lentils or a meat substitute and vegetable broth.
What type of cabbage is best?
Green cabbage works best, but savoy or napa can be used as well.
Can I assemble this ahead?
Yes, prepare up to a day in advance and refrigerate before baking.
Is this freezer-friendly?
Absolutely—wrap tightly and freeze unbaked or after it’s cooled.
Can I use instant rice?
You can, but reduce the baking time and liquid slightly.
Should the cabbage be cooked first?
Yes, a light sauté helps it soften and blend better into the casserole.
Does this taste like traditional cabbage rolls?
Yes, it has all the same comforting flavors in an easier format.
Can I add cheese?
Mozzarella or cheddar adds a melty, creamy layer—totally optional but delicious.
Conclusion
Cabbage Roll Casserole is a deliciously easy take on a classic dish—layered, baked, and packed with savory goodness. It’s perfect for busy nights, cozy weekends, or feeding a hungry crowd. One bite and you’ll love this simplified comfort food favorite just as much as the original!
Print
Cabbage Roll Casserole
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings
- Category: Dinner
- Method: Baking
- Cuisine: Eastern European-Inspired
- Diet: Gluten Free
Description
This Cabbage Roll Casserole has all the hearty, comforting flavors of traditional cabbage rolls—savory beef, tender rice, and tangy tomato sauce—but without all the rolling! It’s an easy, family-friendly meal that bakes in one dish and is perfect for weeknights or meal prep.
Ingredients
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1 lb ground beef (or use half beef, half ground pork)
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1 medium onion, chopped
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3 cloves garlic, minced
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1/2 tsp salt
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1/2 tsp black pepper
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1 tsp paprika
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1/2 tsp dried oregano
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1/2 tsp thyme (optional)
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3 cups chopped green cabbage
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1 cup uncooked white rice (or 2 cups cooked rice)
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1 (15 oz) can tomato sauce
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1 (14.5 oz) can diced tomatoes
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1/2 cup beef broth or water
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1 tbsp Worcestershire sauce
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1 1/2 cups shredded mozzarella or cheddar cheese (optional)
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Fresh parsley, for garnish (optional)
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Cook the meat:
In a large skillet over medium heat, cook the ground beef and onion until browned. Drain excess grease. Stir in garlic, salt, pepper, paprika, oregano, and thyme. Cook for 1–2 more minutes. -
Add tomatoes and rice:
Stir in the tomato sauce, diced tomatoes (with juice), Worcestershire sauce, broth, and rice. Mix well. -
Layer with cabbage:
Spread half of the chopped cabbage in the bottom of the prepared dish. Top with the meat and rice mixture. Finish with the remaining cabbage. -
Cover and bake:
Cover tightly with foil and bake for 40–45 minutes, or until the cabbage is tender and rice is cooked through (add 10–15 minutes if using uncooked rice). -
Add cheese (optional):
Uncover, sprinkle with shredded cheese, and bake for another 10 minutes, until melted and bubbly. -
Serve:
Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
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Want to make it low-carb? Swap rice for cauliflower rice and reduce the baking time.
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Make it spicy by adding red pepper flakes or using hot Italian sausage.
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This casserole freezes well—cool completely, wrap tightly, and freeze for up to 3 months.
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