Why You’ll Love This Recipe

Cabbage Roll Casserole brings all the comforting flavors of traditional cabbage rolls—without the rolling! It’s a hearty, layered bake made with tender cabbage, seasoned ground beef, rice, and a rich tomato sauce. Perfect for family dinners and meal prep, this easy one-dish wonder is satisfying, budget-friendly, and packed with savory goodness.

ingredients

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

ground beefonion (chopped)garlic cloves (minced)uncooked white ricegreen cabbage (chopped)crushed tomatoes (canned)tomato saucebeef brotholive oilsaltblack pepperpaprikaItalian seasoningshredded mozzarella or cheddar cheese (optional)

directions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

In a large skillet, heat olive oil over medium heat. Sauté onion until softened, about 3–4 minutes. Add garlic and cook 1 minute more.

Add ground beef to the skillet and cook until browned. Drain excess fat. Season with salt, pepper, paprika, and Italian seasoning.

Stir in crushed tomatoes, tomato sauce, and uncooked rice. Mix well and simmer for 5 minutes.

In the prepared baking dish, layer half of the chopped cabbage, then half of the beef and rice mixture. Repeat with remaining cabbage and meat mixture.

Pour beef broth evenly over the top. Cover tightly with foil.

Bake for 60–65 minutes, or until the cabbage is tender and the rice is cooked through.

Remove foil, sprinkle cheese over the top if using, and bake uncovered for an additional 10 minutes until melted and bubbly.

Let sit for 5–10 minutes before serving.

Servings and timing

This recipe yields 6–8 servings.
Preparation time: 20 minutes
Baking time: 70–75 minutes
Resting time: 10 minutes
Total time: 1 hour 45 minutes

Variations

Use ground turkey or pork for a lighter version.
Add a dash of hot sauce or red pepper flakes for spice.
Mix in sauerkraut for a tangy twist.
Top with sour cream or fresh parsley for extra flavor.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat individual portions in the microwave or warm in the oven at 350°F (175°C) until heated through.
This casserole freezes well. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use cooked rice instead of uncooked?
Yes, reduce the baking time by 15–20 minutes and omit the broth or use less.

Do I have to cook the cabbage first?
No, it will cook down beautifully in the oven during baking.

Can I make this vegetarian?
Yes, use lentils or plant-based meat and vegetable broth instead of beef.

Will brown rice work?
Yes, but par-cook it first or increase baking time and liquid slightly.

What cheese is best for topping?
Mozzarella for meltiness or cheddar for a sharper flavor.

Can I make this ahead of time?
Yes, assemble up to a day ahead and bake when ready.

Why is my rice still crunchy?
Ensure it’s fully covered in liquid and tightly sealed with foil while baking.

What kind of cabbage should I use?
Green cabbage is traditional, but savoy or napa will also work.

Can I double the recipe?
Yes, just use a larger baking dish and adjust cooking time as needed.

Is this dish freezer-friendly?
Absolutely—freeze either before or after baking for convenient future meals.

Conclusion

Cabbage Roll Casserole is a cozy, no-fuss dinner that delivers all the flavor of classic cabbage rolls in a layered, baked format. With tender cabbage, savory beef and rice, and a rich tomato base, it’s the kind of comforting, make-ahead meal that’s perfect for busy weeknights or feeding a crowd. Simple, satisfying, and totally delicious.