This quick and easy Cabbage Roll Casserole packs the same cozy flavors of traditional stuffed cabbage rolls, minus the time and effort to make them! Filled with seasoned ground beef, onion, rice, cabbage, tomato sauce, and melted cheese to tie it all together, it’s the perfect easy weeknight dinner!
Cabbage Roll Casserole Recipe
This cabbage roll casserole is the much easier and MUCH lazier version of stuffed cabbage rolls. If you’ve ever tried stuffed cabbage rolls, you’ll know it’s made by stuffing cooked cabbage leaves with ground meat and white rice, then baking it in a rich tomato sauce. It’s cozy and comforting but somewhat laborious, especially for a busy weeknight dinner. This casserole version makes it easy by simply adding everything to a casserole dish- you don’t even need to cook the rice ahead of time! It’s the best cabbage and hamburger and cabbage casserole, just as hearty and flavorful, and the melty layer of cheese is the perfect ingredient to tie it all together.
Ingredients in Cabbage Roll Casserole
Below are descriptions of the key ingredients needed to make this easy cabbage roll casserole, including possible substitutions. You can find the printable recipe with measurements for each ingredient in the recipe card below.
- Ground meat: I’ve chosen to make this dish with lean ground beef, but it can be made with any type of ground meat, such as pork, sausage, chicken, or turkey.
- Olive oil: To cook the ground beef and aromatics.
- Aromatics: This recipe includes one white onion and minced garlic. Optional: shredded carrots and sweet bell peppers.
- Seasoning: This recipe uses simple seasonings like Italian seasoning, paprika, salt, and black pepper.
- Green cabbage: Stuffed cabbage rolls are made using green cabbage, which we’re using here. Sweet savoy or napa cabbage can also be used if green cabbage is unavailable.
- Tomato sauce: You’ll need one 32-ounce can of unsalted tomato sauce. If you prefer a saucier dish, add one 16-ounce can of plain, unsalted tomato sauce.
- Beef broth: The beef broth adds moisture to the casserole and cooks the rice.
- White rice: The best type of rice for this recipe is long-grain white rice, like basmati or jasmine rice. Brown rice can also be used, but the total cooking time will be longer (by about 10-15 minutes), and you’ll need to increase the amount of beef broth to 4 cups. For a low-carb option, use cauliflower rice.
- Mozzarella cheese: This dish is great with freshly shredded mozzarella cheese, cheddar cheese, or pepperjack cheese.
How to Make Cabbage Roll Casserole
1. Preheat the oven to 350 degrees Fahrenheit and spray a large 9×13-inch casserole dish with non-stick cooking spray. Set aside.
2. Brown the meat. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon or spatula, until it is no longer pink. Drain excess grease from the skillet, then remove the beef to a clean plate or bowl and set aside.
3. Soften and seasoning the onion. Return the skillet to medium heat. Add the oil, then the onion. Cook the onion until softened, about 10 minutes. Once the onion is softened, stir in the minced garlic, Italian seasoning, paprika, salt, and black pepper. Cook, stirring continuously, for 30-60 seconds.
4. Cook the cabbage. Stir in the cabbage and cook until slightly softened, about 5 minutes, then add the tomato sauce and beef broth, mixing well. Increase the heat to high and bring to a simmer. Simmer gently for 1-2 minutes, then remove from heat.
6. Assemble. Carefully pour the tomato and cabbage mixture into the prepared baking dish, then add the uncooked white rice and browned meat and mix well to combine.
7. Bake. Cover tightly with foil and bake for 45 minutes, then gently fluff with a fork and sprinkle the cheese evenly over the top. Bake uncovered for an additional 10-20 minutes or until the cheese is melted and the rice is cooked.
8. Serve: Garnish with freshly chopped parsley and serve with a dollop of sour cream if desired.
Jessica’s Cooking Tip: To make this cabbage casserole with leftover/pre-cooked white or brown rice, omit the beef broth and add approximately 3 cups of cooked rice at the same time as you would if you were using uncooked rice. Bake for 20 minutes covered, then remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
Storage and Reheating
- Store leftover cabbage roll casserole in an airtight container in the refrigerator for up to 4 days. Leftover cooked casserole can be frozen for 1-2 months.
- To reheat leftovers, preheat the oven to 350 degrees Fahrenheit. Cover the leftovers with foil and bake for 10-15 minutes or until reheated (the bigger the portion, the longer the cooking time). To reheat in the microwave, cover it with a damp paper towel to prevent it from drying out. Reheat at 30 to 60-second intervals or until thoroughly reheated.
- To bake from frozen, allow the casserole to thaw in the refrigerator overnight, then bake per the instructions in the recipe card below (it may need an additional 15-20 minutes if it’s still cold from the refrigerator).
Do you love cabbage? Check out these other delicious cabbage recipes, including my favorite Cabbage Soup Recipe (vegetarian), this Chicken and Cabbage Stir-Fry (low-carb), Ukrainian Borscht Soup, this Simple Cabbage Stir-Fry, and, of course, Coleslaw!
RECIPE CARD
Cabbage Roll Casserole Recipe
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 large white onion - diced
- 3 cloves garlic - minced
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt - plus more to taste
- ½ teaspoon pepper - plus more to taste
- 1 medium head green cabbage - outer leaves discarded and chopped into 1½-inch cubes
- 1 (32-ounce) can tomato sauce
- 3 cups low-sodium beef broth
- 1 cup long-grain white rice - rinsed
- 2 cups freshly shredded mozzarella cheese - or cheddar cheese, Colby Jack, Pepper Jack, etc.
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a large 9×13-inch casserole dish with non-stick cooking spray. Set aside.
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon or spatula, until it is no longer pink. Drain excess grease from the skillet, then remove the beef to a clean plate or bowl and set aside.
- Return the skillet to medium heat. Add the oil, then the onion. Cook until softened, about 10 minutes. Once the onion is softened, stir in the minced garlic, Italian seasoning, paprika, salt, and black pepper. Cook, stirring continuously, for 30-60 seconds.
- Stir in the cabbage and cook until slightly softened, about 5 minutes, then add the tomato sauce and beef broth, mixing well. Increase the heat to high and bring to a simmer. Simmer gently for 1-2 minutes, then remove from heat.
- Carefully pour the tomato and cabbage mixture into the prepared baking dish, then add the uncooked white rice and browned meat. Mix well to combine.
- Cover tightly with foil and bake for 45 minutes. Then gently fluff with a fork and sprinkle the cheese evenly over the top. Bake uncovered for 10-20 minutes or until the cheese is melted and the rice is cooked.
- Garnish with freshly chopped parsley and serve with a dollop of sour cream if desired.
Jessica’s Notes
- Ground beef can be substituted for ground pork, sausage, chicken, or turkey.
- I like to make this dish with long-grain white rice, like basmati or jasmine rice. Brown rice can also be used, but the total cooking time will be about 10-15 minutes longer, and you’ll need to increase the beef broth to 4 cups.
- Prefer to make this with precooked rice? Omit the beef broth and add approximately 3 cups of cooked rice at the same time as you would if you were using uncooked rice. Bake for 20 minutes covered, then remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Good day!
I made this dish and while it was very good, I still prefer the traditional made golumpki (cabbage rolls).
I totally get itโthereโs something special about the traditional golumpki, especially if itโs tied to family memories or tradition. The casserole version is definitely a shortcut, but Iโm glad you still found it tasty! ๐