Name: Stuffed Cabbage Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Eastern European
Ingredients: 1 medium head green cabbage, chopped; 1 lb ground beef (or mix of beef ); 1 medium onion, diced; 3 cloves garlic, minced; 2 cups cooked white rice; 2 cups tomato sauce; 1 can (14.5 oz) diced tomatoes; 2 tbsp tomato paste; 1 cup beef broth; 2 tbsp olive oil; 1 tbsp Worcestershire sauce; 1 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; 1 tsp sugar (optional); 1 cup shredded mozzarella or cheddar cheese (optional); 2 tbsp fresh parsley, chopped (optional for garnish)

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Why You’ll Love This Recipe

You’ll love this Stuffed Cabbage Casserole because it captures all the nostalgic flavors of classic stuffed cabbage in a much easier format. There’s no rolling or fuss—just layer, bake, and enjoy. It’s filling, nutritious, and comforting, with tender cabbage and a rich, flavorful sauce that soaks beautifully into the rice and meat. Plus, it’s budget-friendly, reheats well, and feeds a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Green cabbage, chopped
Ground beef (or a mix of beef and pork)
Onion, diced
Garlic, minced
Cooked white rice
Tomato sauce
Diced tomatoes (canned)
Tomato paste
Beef broth
Olive oil
Worcestershire sauce
Salt
Black pepper
Paprika
Sugar (optional, to balance acidity)
Shredded mozzarella or cheddar cheese (optional for topping)
Fresh parsley for garnish (optional)

Directions

Preheat the oven: Set to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the cabbage: In a large pot, bring salted water to a boil. Add chopped cabbage and cook for 5 minutes until slightly tender. Drain and set aside.
Prepare the meat mixture: In a skillet, heat olive oil over medium heat. Add the ground beef and onion, cooking until the meat is browned and the onion is soft. Stir in garlic and cook for 1 more minute.
Add sauce ingredients: Stir in tomato sauce, diced tomatoes, tomato paste, Worcestershire sauce, beef broth, paprika, salt, pepper, and sugar if using. Simmer for 10 minutes.
Assemble the casserole:
- Spread half of the cooked cabbage on the bottom of the baking dish.
- Layer with half of the meat sauce and half of the rice.
- Repeat with the remaining cabbage, rice, and sauce.
- If using cheese, sprinkle it evenly over the top.
Bake: Cover with foil and bake for 35–40 minutes. Remove the foil and bake for an additional 10 minutes to brown the top slightly.
Serve: Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.

Servings and timing

This recipe serves 6–8 people and takes about 1 hour and 15 minutes total—20 minutes for prep and 55 minutes for cooking and baking.

Variations

Cheesy Version: Top with mozzarella or cheddar cheese before baking for a gooey finish.
Low-Carb Option: Replace rice with cauliflower rice for a lighter version.
Vegetarian Twist: Use lentils or chopped mushrooms instead of ground beef.
Spicy Kick: Add red pepper flakes or use spicy sausage for extra heat.
Sauce Swap: Substitute marinara or crushed tomatoes with Italian seasoning for a slightly different flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through or in the microwave in individual portions. To freeze, assemble the unbaked casserole, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

FAQs

Do I have to cook the cabbage before baking?

Yes, blanching the cabbage softens it and helps it cook evenly in the casserole.

Can I use uncooked rice?

It’s best to use cooked rice to ensure even texture and avoid extra liquid in the dish.

Can I make this casserole ahead of time?

Yes, assemble it up to a day in advance, cover, and refrigerate until ready to bake.

What type of cabbage works best?

Green cabbage is the traditional choice, but savoy or napa cabbage also work well.

Can I use ground turkey instead of beef?

Absolutely—ground turkey or chicken makes a lighter but still delicious option.

How can I make the sauce thicker?

Simmer the sauce longer to reduce it or add a tablespoon of tomato paste.

Can I add cheese to the casserole?

Yes, mozzarella or cheddar on top adds a rich, creamy finish.

Can I freeze Stuffed Cabbage Casserole?

Yes, it freezes very well either baked or unbaked. Just wrap it tightly to prevent freezer burn.

How do I keep the casserole from being watery?

Drain the cooked cabbage thoroughly and simmer the sauce until it thickens slightly before layering.

What sides go well with this dish?

Serve it with crusty bread, mashed potatoes, or a simple green salad for a complete meal.

Conclusion

Stuffed Cabbage Casserole is a hearty, comforting meal that delivers all the beloved flavors of classic cabbage rolls with a fraction of the effort. With tender cabbage, savory meat, and a flavorful tomato sauce layered into one satisfying bake, it’s the perfect recipe for busy weeknights or cozy family dinners. This easy casserole brings homemade comfort to the table every time.

Stuffed Cabbage Casserole

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Stuffed Cabbage Casserole transforms the classic flavors of traditional cabbage rolls into an easy, layered bake. With tender cabbage, seasoned ground beef, rice, and a tangy tomato sauce, this hearty casserole is comforting, family-friendly, and perfect for weeknight dinners or cozy gatherings.

Author: Laura
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 6–8 servings
Category: Main Dish
Method: Baked
Cuisine: Eastern European
Diet: Halal

Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large pot of salted boiling water, cook chopped cabbage for about 5 minutes until slightly tender. Drain well and set aside.
In a large skillet, heat olive oil over medium heat. Add ground beef and diced onion, cooking until the meat is browned and the onion is soft. Stir in garlic and cook for 1 additional minute.
Add tomato sauce, diced tomatoes, tomato paste, Worcestershire sauce, beef broth, paprika, salt, pepper, and sugar (if using). Simmer for 10 minutes to blend flavors.
Layer half of the cooked cabbage in the prepared baking dish. Spread half of the meat sauce and half of the cooked rice over the cabbage. Repeat with remaining cabbage, rice, and sauce.
Top with shredded cheese if desired. Cover with foil and bake for 35–40 minutes. Remove foil and bake another 10 minutes until lightly browned and bubbly.
Let rest 10 minutes before serving. Garnish with chopped parsley if desired.

Notes

To prevent excess liquid, drain cabbage well and let the sauce simmer until thickened.
For extra flavor, use a mix of ground beef
or add a dash of red pepper flakes.
For a low-carb option, substitute cauliflower rice for white rice.
This dish freezes beautifully—assemble, wrap, and freeze up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 9g
Sodium: 780mg
Fat: 21g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 25g
Cholesterol: 75mg