Why You’ll Love This Recipe
Cabbage Roll Casserole brings all the flavors of traditional cabbage rolls in a simpler, layered form. It’s a hearty, comforting dish featuring layers of tender cabbage, seasoned ground beef, and rice in a savory tomato sauce. Perfect for family dinners or meal prep, this casserole is an easy and delicious way to enjoy a classic favorite without the rolling.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beefoniongarlicsaltpepperpaprikacooked white ricetomato saucediced tomatoesgreen cabbage (chopped)olive oilshredded mozzarella cheese (optional)
directions
Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent.
Add ground beef to the skillet, season with salt, pepper, and paprika. Cook until browned and fully cooked.
Stir in cooked rice, tomato sauce, and diced tomatoes. Mix well and let simmer for a few minutes.
In the prepared baking dish, layer half of the chopped cabbage.
Spread half of the meat and rice mixture over the cabbage.
Repeat the layers with remaining cabbage and then the meat mixture.
Cover tightly with foil and bake for 45 minutes.
Remove the foil, sprinkle with shredded mozzarella if using, and bake uncovered for an additional 15 minutes until the top is bubbly and golden.
Let it rest for 10 minutes before serving.
Servings and timing
This recipe serves 6-8 people.Preparation time: 20 minutesBaking time: 60 minutesResting time: 10 minutesTotal time: 1 hour 30 minutes
Variations
Use ground turkey or chicken for a lighter version.
Add a layer of sauerkraut for a tangy twist.
Mix in bell peppers or carrots for added texture and flavor.
Top with breadcrumbs before baking for a crunchy finish.
Make it spicy by adding red pepper flakes or hot sauce to the meat mixture.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Freeze portions for up to 2 months—thaw overnight before reheating.Reheat in the microwave or oven until warmed through.
FAQs
Can I make Cabbage Roll Casserole ahead of time?
Yes, assemble it up to 24 hours in advance and refrigerate until ready to bake.
Can I use uncooked rice?
It’s best to use cooked rice to ensure even cooking and texture.
Is this casserole gluten-free?
Yes, if all ingredients used are certified gluten-free.
Can I add cheese throughout the casserole?
Absolutely, add shredded cheese between layers for extra richness.
How do I make it vegetarian?
Substitute the ground beef with lentils or a plant-based meat alternative.
Do I need to cook the cabbage beforehand?
No, the chopped cabbage will soften while baking.
Can I use purple cabbage?
Green cabbage is preferred for texture and flavor, but purple can be used.
What sides go well with this dish?
A simple green salad or crusty bread makes a perfect pairing.
Can I double the recipe?
Yes, just use a larger baking dish or divide into two.
What kind of tomato sauce works best?
Use a plain or lightly seasoned tomato sauce for best results.
Conclusion
Cabbage Roll Casserole is the ultimate comfort food, delivering the beloved taste of traditional cabbage rolls with a lot less work. Whether you’re cooking for a crowd or looking to meal prep a cozy weeknight dinner, this layered casserole will hit the spot. Give it a try—you may never go back to rolling individual cabbage leaves again!
Print
Cabbage Roll Casserole
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hr
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A deconstructed version of classic cabbage rolls made easy in casserole form—layers of ground beef, cabbage, rice, and tomato sauce baked to comfort-food perfection.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 medium head green cabbage, cored and shredded (about 6 cups)
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup cooked white rice
- 1/2 cup beef broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until onion is translucent, about 3 minutes.
- Add ground beef to the skillet. Cook until browned, breaking it up with a spoon. Season with salt, pepper, oregano, and basil.
- Stir in tomato paste, diced tomatoes, tomato sauce, and beef broth. Bring mixture to a simmer and cook 5 minutes.
- Stir in cooked rice and remove skillet from heat.
- In the greased baking dish, spread half of the shredded cabbage. Top with half of the beef mixture. Repeat layers with remaining cabbage and beef mixture.
- Cover the dish with foil and bake for 30 minutes. Remove foil, sprinkle cheese on top if using, and bake uncovered for another 10–15 minutes until cabbage is tender.
- Let casserole rest for 5 minutes before serving. Enjoy!
Notes
- For a leaner version, substitute ground turkey or chicken for beef.
- You can use brown rice; just adjust cooking time as needed.
- Add a pinch of red pepper flakes for a spicy kick.
- Leftovers store well for up to 4 days in the fridge or 3 months in the freezer.