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

1 lb ground beef (or use half beef, half ground pork)
1 medium onion, chopped
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp thyme (optional)
3 cups chopped green cabbage
1 cup uncooked white rice (or 2 cups cooked rice)
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1/2 cup beef broth or water
1 tbsp Worcestershire sauce
1 1/2 cups shredded mozzarella or cheddar cheese (optional)

Fresh parsley, for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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

Want to make it low-carb? Swap rice for cauliflower rice and reduce the baking time.
Make it spicy by adding red pepper flakes or using hot Italian sausage.

This casserole freezes well—cool completely, wrap tightly, and freeze for up to 3 months.