Cabbage Roll Casserole

Forget spending hours wrapping individual cabbage rolls. This casserole gives you all those incredible flavors in half the time and twice the comfort. Think tender cabbage layered with perfectly seasoned ground beef, rice, and a rich tomato sauce that bubbles up golden and delicious.

Every forkful delivers that nostalgic taste you remember – savory meat, soft cabbage, and that distinctive sweet-tangy sauce. But instead of fussing with rolling and securing dozens of little parcels, you just layer everything in a dish and let the oven do the work.

The cabbage gets perfectly tender without falling apart. The meat mixture stays moist and flavorful. And that sauce? It seeps into every layer, creating the most satisfying comfort food you can imagine. This is the kind of meal that makes your whole house smell amazing and brings everyone to the dinner table without being called twice.

Why This Recipe Will Change Your Weeknight Game

All the flavor, half the work – No tedious rolling or tying required

Perfect for meal prep – Makes great leftovers that actually improve overnight

Freezer-friendly – Double the recipe and freeze half for later

Budget-friendly – Uses simple, affordable ingredients that feed a crowd One-dish wonder – Everything cooks together for easy cleanup

Kid-approved comfort food – Even picky eaters love this hearty dish

Make-ahead friendly – Assemble early and bake when ready

Feeds a crowd – Perfect for potlucks, family gatherings, or meal prep Customizable – Easy to adapt with your favorite ingredients

Reheats beautifully – Tastes just as good the next day

Everything You Need

For the Cabbage:

• 1 large head green cabbage (about 3 pounds)
• 2 teaspoons salt
• 1 tablespoon olive oil

For the Meat Mixture:

• 1½ pounds ground beef (80/20 blend works best)
• 1 large yellow onion, diced fine
• 4 cloves garlic, minced
• 1 large bell pepper, diced (any color)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Rice Base:

• 1½ cups long-grain white rice, cooked and cooled
• 2 tablespoons butter
• ½ teaspoon garlic powder
• ¼ teaspoon paprika

For the Sauce:

• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 2 tablespoons tomato paste
• 3 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and pepper to taste

For Assembly:

2 tablespoons fresh parsley, chopped

1½ cups shredded sharp cheddar cheese

½ cup panko breadcrumbs

2 tablespoons melted butter

Serving Ideas for Every Occasion

Classic Family Dinner: Serve with a simple mixed green salad dressed with vinaigrette and some crusty dinner rolls. The acidity in the salad cuts through the richness perfectly.

Sunday Supper Spread: Pair with roasted root vegetables, mashed potatoes for the kids, and maybe some pickled beets for that authentic Eastern European touch.

Potluck Perfection: This travels beautifully. Bring it in the baking dish with a ladle and small plates. It stays warm for hours and feeds a crowd.

Cozy Winter Night: Serve with buttered egg noodles on the side, some sour cream for dolloping, and maybe some rye bread for sopping up that delicious sauce.

Make-Ahead Entertaining: Assemble the casserole in the morning, cover and refrigerate. Add 15 minutes to the covered baking time. Perfect for when you have guests coming.

Game Day Feast: Cut into smaller squares and serve as a hearty appetizer alongside other comfort foods. It’s filling enough to keep people satisfied during long games.

Creative Variations and Fun Twists

Bacon Lover’s Version: Cook 6 strips of bacon until crispy, chop them up, and add to the meat mixture. Use some of the bacon fat to cook the vegetables for extra flavor.

Cheesy Deluxe: Add a layer of cream cheese mixed with sour cream between the rice and meat layers. Top with extra cheese – try a mix of cheddar and mozzarella.

Spicy Kick: Add diced jalapeños to the meat mixture and use pepper jack cheese instead of cheddar. A dash of hot sauce in the tomato mixture adds heat too.

Mediterranean Twist: Substitute ground lamb for beef, add oregano and basil to the sauce, and top with feta cheese and olives.

Healthy Makeover: Use ground turkey, brown rice, and reduce the cheese. Add extra vegetables like diced zucchini or carrots to the meat mixture.

Mushroom Lover’s: Sauté 8 ounces of sliced mushrooms with the onions. They add incredible umami flavor and make the dish even more satisfying.

German-Inspired: Add caraway seeds to the meat mixture and serve with a dollop of sour cream and fresh dill. Serve with dark rye bread.

Breakfast Version: Use breakfast sausage instead of beef, add beaten eggs to the rice layer, and top with breakfast cheese blend.

Vegetarian Option: Replace the meat with a mixture of cooked lentils, diced mushrooms, and walnuts. Add extra vegetables and use vegetable broth in the sauce.

Asian Fusion: Use ground pork, add ginger and soy sauce to the meat mixture, and substitute the tomato sauce with a sweet and sour sauce base.

Mexican Style: Season the meat with cumin and chili powder, add corn and black beans, use Mexican cheese blend, and serve with avocado and cilantro.

Holiday Special: Add dried cranberries to the rice and use a mix of beef and pork. Top with fresh herbs like rosemary for a festive touch.

Pro Tips for Perfect Results Every Time

Cabbage Selection: Choose a heavy, tight head of cabbage with bright green outer leaves. Save the outer leaves – they’re perfect for the bottom layer.

Rice Success: Day-old rice works best because it’s drier. If using fresh rice, spread it on a baking sheet to cool completely before using.

Meat Matters: Don’t use super lean ground beef – you need some fat for flavor. 80/20 is perfect. Ground chuck works beautifully too.

Layer Like Lasagna: Think of this as cabbage lasagna. Each layer should be even and reach the edges of the pan for the best presentation.

Sauce Consistency: The sauce should be slightly thicker than marinara but not as thick as paste. It will thin out slightly as it bakes.

Resting is Key: Let the casserole rest for at least 10 minutes after baking. This helps the layers set and makes serving much easier.

Make-Ahead Magic: Assemble up to 24 hours ahead. Cover tightly and refrigerate. Add 10-15 minutes to the covered baking time.

Freezing Tips: Cool completely before freezing. Wrap tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Perfection: Cover with foil and reheat at 325°F until heated through. Individual portions reheat well in the microwave too.

Cheese Timing: Add the cheese in the last 15 minutes to prevent over-browning. If it browns too quickly, tent with foil.

Complete FAQ Guide

Q: Can I use savoy cabbage instead of regular cabbage? A: Yes, savoy cabbage works beautifully. It’s more tender and has a slightly milder flavor. You might need to blanch it for a bit less time.

Q: My casserole turned out watery. What went wrong? A: This usually happens when the cabbage isn’t drained well after blanching, or if you used too much sauce. Pat the cabbage very dry and make sure your sauce isn’t too thin.

Q: Can I make this without rice? A: Absolutely. Try cauliflower rice, quinoa, or even pasta. Adjust cooking times as needed. Some people love it with mashed potatoes as the middle layer.

Q: How do I know when it’s done baking? A: The edges should be bubbling, the top should be golden brown, and a knife inserted in the center should come out hot. Internal temperature should reach 165°F.

Q: Can I use ground turkey instead of beef? A: Yes, ground turkey works well. You might want to add an extra tablespoon of olive oil since turkey is leaner. Season it well since turkey can be milder than beef.

Q: What’s the best way to cut this for serving? A: Use a sharp knife and cut straight down in squares, like lasagna. A thin spatula helps lift the pieces cleanly.

Q: Can I add other vegetables? A: Definitely. Diced carrots, celery, or zucchini work well mixed into the meat. Just sauté them with the onions until tender.

Q: How long do leftovers last? A: Covered in the fridge, leftovers keep for 4-5 days. The flavors actually improve overnight, making this perfect for meal prep.

Q: Can I make individual portions? A: Yes, use ramekins or small baking dishes. Reduce the baking time to about 25-30 minutes covered, then 10-15 minutes uncovered.

Q: What if I don’t have apple cider vinegar? A: White vinegar works, or try a splash of lemon juice. The acid helps balance the sweetness in the tomato sauce.

Q: Can I use instant rice? A: You can, but the texture won’t be quite as good. Regular long-grain rice holds up better to the long baking time.

Q: Why do you add brown sugar to the sauce? A: The brown sugar balances the acidity of the tomatoes and gives that characteristic sweet-tangy flavor that traditional cabbage rolls are known for.

Q: Can I make this in a slow cooker? A: Yes, but the texture will be different. Cook on low for 4-6 hours. You won’t get the golden top, but the flavors will be great.

Q: What’s the best cheese to use? A: Sharp cheddar gives great flavor, but mozzarella melts beautifully. A combination of both is perfect. Avoid pre-shredded if possible – it doesn’t melt as well.

Perfect Ending

This cabbage roll casserole proves that sometimes the easiest version of a classic dish is the best version. You get all the comforting flavors you love without all the fussy work. The layers meld together into something that’s both familiar and exciting.

The best part? It’s practically foolproof. Even if you’re not an experienced cook, this recipe sets you up for success. And if you are experienced, you’ll love how it frees up your time to focus on other parts of the meal.

Make this on Sunday, and you’ll have incredible lunches all week. Make it for a potluck, and people will be asking for the recipe. Make it for your family, and it might just become a new tradition.

The smell alone will have everyone asking what’s cooking. And that first bite – tender cabbage, savory meat, perfectly seasoned rice, and that incredible sauce – that’s when you know you’ve found something special. This isn’t just dinner. It’s comfort food at its absolute best.

Cabbage Roll Casserole

Recipe by Author

★★★★☆

4.2 from 95 votes

Course: Main Dish

Cuisine: American

Difficulty: medium

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Servings

6

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Prep time

20 minutes

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Cooking time

0 minutes

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Calories

380 kcal

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A delightful twist on classic cabbage rolls, this Cabbage Roll Casserole offers savory goodness in a convenient casserole form. Layers of cabbage, seasoned ground meat, and tomato sauce come together beautifully in this hearty and comforting dish.

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Ingredients

• 1 head of cabbage, cored and leaves separated
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 cup cooked rice
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• Salt and pepper to taste

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Blanch the cabbage leaves in boiling water until tender, then drain and set aside.
3. In a skillet, cook the ground beef, onion, and garlic until the beef is no longer pink. Drain excess fat.
4. Stir in the cooked rice, tomato sauce, diced tomatoes, Worcestershire sauce, paprika, salt, and pepper.
5. Layer the cabbage leaves and meat mixture in the baking dish, ending with a layer of cabbage on top.
6. Cover the dish with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes until bubbly.

Nutrition Facts

Calories: 380

Fat: 18

Carbohydrates: 25

Protein: 28

Sodium: 850

Fiber: 6

Sugar: 10