Why You’ll Love This Recipe
This Cabbage Roll Casserole delivers all the cozy, savory goodness of classic cabbage rolls with a lot less fuss. No need for rolling or stuffing—just layer and bake. It’s budget-friendly, freezer-friendly, and makes great leftovers. Plus, it’s a full, balanced meal in one pan.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
green cabbage
ground beef or ground pork (or a mix)
cooked rice
onion
garlic
crushed tomatoes
tomato sauce
olive oil
salt
pepper
dried oregano
paprika
bay leaf (optional)
shredded mozzarella or cheddar cheese (optional, for topping)
Directions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Sauté chopped onions and garlic until softened.
- Add ground meat and cook until browned. Season with salt, pepper, oregano, and paprika. Drain excess fat.
- Stir in crushed tomatoes and tomato sauce. Simmer for 10 minutes. Add cooked rice and mix well. Remove from heat.
- Meanwhile, chop cabbage and steam or boil until slightly tender, about 5–7 minutes. Drain well.
- In a greased 9×13-inch baking dish, layer half of the cabbage, then spread half of the meat mixture. Repeat layers.
- Cover with foil and bake for 40 minutes. Remove foil and top with shredded cheese if using. Bake an additional 10–15 minutes until bubbly and golden.
- Let rest for 10 minutes before serving.
Servings and timing
This recipe serves 6 to 8 people.
Prep time: 20 minutes
Cook time: 55 minutes
Total time: 1 hour 15 minutes
Variations
- Low-Carb: Replace rice with riced cauliflower.
- Vegetarian: Use lentils or a meat substitute in place of ground meat.
- Spicy: Add red pepper flakes or use spicy tomato sauce.
- Cheesy: Add a layer of cheese between each layer for extra richness.
- Saucy: Double the tomato sauce for a wetter, saucier casserole.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or reheat the entire dish in a 350°F (175°C) oven until warmed through.
To freeze, cool the casserole completely, then wrap tightly in foil or transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight before reheating.
FAQs
Can I use uncooked rice?
No, use fully cooked rice to ensure the casserole bakes evenly and isn’t underdone.
Do I have to cook the cabbage first?
Yes, par-cooking the cabbage helps it soften properly in the oven and blend with the other ingredients.
Can I make it ahead of time?
Yes, assemble the casserole up to a day in advance, cover, and refrigerate until ready to bake.
Can I use ground turkey or chicken?
Absolutely—leaner meats like ground turkey or chicken work well and make the dish lighter.
What’s the best cabbage for this recipe?
Green cabbage is traditional, but you can also use savoy or napa cabbage for a softer texture.
Can I freeze the casserole?
Yes, it freezes very well either baked or unbaked. Be sure to cool it completely before freezing.
How do I keep it from getting watery?
Drain the cabbage well after cooking and don’t overdo the tomato sauce unless you prefer it extra saucy.
Is this recipe gluten-free?
Yes, if all ingredients (especially tomato sauce) are gluten-free.
Can I use instant rice?
Yes, but make sure it’s fully cooked before adding to the meat mixture.
What can I serve with cabbage roll casserole?
A simple green salad, crusty bread, or roasted vegetables make great sides.
Conclusion
Cabbage Roll Casserole is a warm, filling, and easy-to-make dish that brings all the classic flavors of stuffed cabbage without the extra prep. It’s perfect for feeding a crowd, storing leftovers, or enjoying as a freezer meal. With layers of tender cabbage, savory meat, and rich tomato sauce, it’s a comforting classic you’ll come back to again and again.
PrintCabbage Roll Casserole
Cabbage Roll Casserole is a cozy and convenient twist on traditional stuffed cabbage rolls, layering tender cabbage, seasoned ground meat, rice, and tomato sauce. It’s hearty, flavorful, and perfect for weeknight dinners or make-ahead meals.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European, Comfort Food
Ingredients
- 1 medium green cabbage, chopped
- 1 lb ground beef or pork (or a mix)
- 1 cup cooked rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 bay leaf (optional)
- 1 to 1 1/2 cups shredded mozzarella or cheddar cheese (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic; sauté until softened, about 3–4 minutes.
- Add ground meat and cook until browned. Drain excess fat. Season with salt, pepper, oregano, and paprika. Stir in crushed tomatoes and tomato sauce. Simmer for 10 minutes. Add cooked rice and mix. Remove bay leaf if using.
- Meanwhile, boil or steam chopped cabbage until just tender, 5–7 minutes. Drain well.
- Layer half the cabbage in the baking dish, followed by half the meat mixture. Repeat layers with remaining cabbage and meat mixture.
- Cover with foil and bake for 40 minutes. Uncover, top with shredded cheese (if using), and bake another 10–15 minutes until bubbly and golden.
- Let rest for 10 minutes before serving.
Notes
- Drain cabbage well to prevent a watery casserole.
- Use cooked rice—uncooked rice will not soften properly in the oven.
- This dish freezes well, either baked or unbaked.
- Swap meat for lentils or plant-based crumbles to make it vegetarian.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 290
- Sugar: 6g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 55mg
