Table of Contents
Pork-Cabbage Casserole
There’s something deeply comforting about a casserole that comes out of the oven bubbling, golden, and smelling like your grandmother’s kitchen. Pork-Cabbage Casserole is exactly that kind of dish—a no-fuss, one-pan meal that combines tender caramelized cabbage, savory ground pork, and rice all baked together in layers with a rich tomato and sour cream sauce. It’s Eastern European comfort food at its finest, inspired by the flavors of stuffed cabbage rolls (golabki or holubky) but without all the tedious rolling.
This casserole is the ultimate weeknight hero. It’s filling, budget-friendly, and uses humble ingredients that transform into something wonderfully satisfying. The cabbage wilts down into sweet, silky ribbons, while the pork and rice mixture becomes tender and flavorful, soaking up all the savory juices. The top gets beautifully golden and slightly crisp in the oven, creating textural contrast in every bite. Serve it with a dollop of sour cream or Greek yogurt, and you have a meal that feeds a crowd or provides leftovers for days.
Whether you’re feeding a family on a busy Tuesday or meal-prepping for the week ahead, this casserole delivers big on flavor and comfort with minimal effort.
Let’s get layering!
Why You’ll Love This Recipe
- Deconstructed Cabbage Rolls: All the flavor of traditional stuffed cabbage rolls without the tedious wrapping and rolling.
- One-Dish Meal: Everything—protein, vegetables, and starch—bakes together in one casserole dish. Minimal cleanup!
- Budget-Friendly: Ground pork and cabbage are incredibly affordable, making this perfect for feeding a family without breaking the bank.
- Make-Ahead Friendly: You can assemble the entire casserole a day ahead and just pop it in the oven when you’re ready to eat.
- Comfort Food Champion: This is the kind of hearty, warming meal that sticks to your ribs and makes you feel taken care of.
Ingredients
Here’s what you need to make this hearty Pork-Cabbage Casserole. This serves 6-8 people.
Step-by-Step Instructions
1. Prep and Preheat
Preheat your oven to 375°F (190°C). Grease a large 9×13-inch baking dish or casserole dish with butter or oil.
2. Cook the Bacon (Optional but Recommended)
If using bacon, cut it into small cubes and fry in a large pan over medium heat until the fat is rendered and the bacon is crispy, about 3-4 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
3. Brown the Pork
In the same pan (with the bacon fat), add the diced onion and cook until golden, about 5 minutes. Add the ground pork, garlic, dried herbs, salt, and pepper. Cook, breaking up the meat with a wooden spoon, until browned all over, about 8-10 minutes.
4. Cook the Rice (Halfway)
While the pork is browning, cook the rice in salted boiling water for about 8 minutes—it should be only halfway cooked and still slightly grainy. Drain well. The rice will finish cooking in the oven.
5. Prepare the Cabbage
In a large pot, heat the olive oil over medium heat. Add the chopped cabbage and sauté, stirring often, for about 10 minutes until it starts to wilt and turn golden. Add the chicken stock and bay leaves, cover, and simmer for about 15 minutes until the cabbage is tender. Season with salt and pepper. Drain any excess liquid.
6. Combine the Filling
In a large bowl, mix the browned pork, cooked rice, half the crushed tomatoes, and half the sour cream. Stir until everything is well combined.
7. Layer the Casserole
In a small bowl, mix the remaining crushed tomatoes and sour cream to create the sauce. Pour about 1/3 of this sauce into the bottom of your prepared baking dish. Add half the cooked cabbage in an even layer. Pour another 1/3 of the sauce over the cabbage. Spread the pork and rice mixture evenly over the cabbage. Top with the remaining cabbage. Pour the remaining sauce evenly over the top.
8. Bake
Cover the casserole tightly with aluminum foil. Bake in the preheated oven for 30-40 minutes until the rice is fully cooked and the casserole is bubbling around the edges. Remove the foil for the last 10 minutes if you want a golden, slightly crispy top.
9. Rest and Serve
Let the casserole rest for 10 minutes before serving. This helps it set so it doesn’t fall apart when you scoop it. Serve with extra sour cream or Greek yogurt on the side.
Tips for Success
- Pre-Cook the Rice: Don’t skip the step of partially cooking the rice before adding it to the casserole. Raw rice won’t cook through in the oven in time, and you’ll end up with crunchy rice.
- Drain the Cabbage Well: After simmering the cabbage, make sure to drain off excess liquid. Too much moisture will make the casserole watery.
- Layer Strategically: The sauce on the bottom prevents sticking, and the sauce on top keeps everything moist during baking.
- Season Each Layer: Don’t wait until the end to season. Salt the pork, the rice, and the cabbage separately for the best flavor.
- Make It Ahead: You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Add an extra 10 minutes to the baking time if going straight from the fridge to the oven.
Variations & Substitutions
- Cabbage Roll Casserole (American Style): Add 1-2 cups of shredded cheese (cheddar or Monterey Jack) on top during the last 15 minutes of baking for a cheesy, Americanized version.
- With Pork Chops: Instead of ground pork, use 4-6 bone-in pork chops. Brown them first, then layer them on top of the cabbage before baking.
- Vegetarian Version: Replace the pork with mushrooms, lentils, or more rice and beans. Use vegetable stock instead of chicken stock.
- Add Potatoes: For a heartier version, add a layer of thinly sliced potatoes between the cabbage and the pork mixture.
What to Serve With It
- Sour Cream or Greek Yogurt: A generous dollop on top is traditional and adds a cooling, tangy contrast.
- Crusty Bread: Perfect for soaking up the rich tomato sauce.
- Simple Green Salad: A bright, crisp salad with vinaigrette helps cut through the richness of the casserole.
- Pickles: Eastern European pickles (like dill pickles or pickled beets) are a classic pairing with cabbage dishes.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days. The flavors actually improve overnight!
- Freezer: This casserole freezes beautifully. Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat individual portions in the microwave, or cover the entire casserole with foil and reheat in a 350°F oven for about 20-25 minutes until warmed through.
Nutrition Facts
Estimate per serving (based on 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Protein | 28g |
| Carbohydrates | 32g |
| Fat | 20g |
| Fiber | 5g |
| Sodium | 680mg |
Diet Suitability: Gluten-Free (check stock and sour cream labels).
Common Mistakes to Avoid
- Using Raw Rice: Raw rice won’t cook through in the oven in the time it takes to heat the casserole. Always parboil it first.
- Watery Casserole: If you don’t drain the cabbage well after simmering, the excess liquid will make the casserole soupy. Squeeze out as much moisture as possible.
- Overcooking: If you bake it too long, the cabbage can turn mushy and the rice can become overcooked. Check at 30 minutes and pull it when the center is hot and bubbling.
- Not Seasoning Enough: Cabbage and rice both need generous seasoning. Taste and adjust salt at each stage.
FAQ
Can I use pre-cooked rice?
Yes! If you have leftover cooked rice, you can skip the parboiling step and just mix it directly with the pork. The casserole might cook a little faster, so check it at 25 minutes.
Can I make this in a slow cooker?
Absolutely. Layer the ingredients in a slow cooker and cook on LOW for 4-5 hours. The cabbage will be very soft, and the flavors will meld beautifully.
What kind of cabbage should I use?
Green cabbage is traditional and holds up best during long cooking. Savoy cabbage also works and has a slightly milder flavor. Avoid red cabbage—it can discolor the whole dish.
Do I have to use sour cream?
No, but it adds a wonderful tangy richness. You can substitute with Greek yogurt, crème fraîche, or even heavy cream if you prefer.
Conclusion
Pork-Cabbage Casserole is the kind of recipe that proves simple ingredients can create something deeply satisfying. It’s hearty, warming, and perfect for those nights when you need a hug in a dish.
I hope this becomes a staple in your weeknight rotation! If you try it, let me know—did you add cheese? Did you use pork chops? Leave a comment below!
If you loved this Eastern European comfort food, try my Roasted Salmon With Miso Cream next!
