Cabbage Roll Casserole

Cabbage roll casserole eliminates the time spent rolling and stuffing and skips straight to the casserole dish to layer everything together.

Why this recipe works

Cabbage roll casserole is essentially a family-style unraveled cabbage roll featuring all the same comforting ingredients such as beef, rice, tomato sauce, and tender cabbage.

It’s quicker and easier to prepare compared to the traditional rolls because you simply layer the ingredients together instead of stuffing and rolling – but it packs just as much flavor into every bite!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEEF – We used ground beef in our cabbage roll casserole but it’s really up to you what you use. You can use a combination of meat or just stick to one. Ground turkey, hot Italian sausage, venison, chicken, lamb, and pork all work great so long as it is ground/minced.

RICE – Long grain white rice or brown rice can be used. The rice should be precooked before adding to the casserole to ensure doneness.

SAUCE – For a thicker casserole, simmer down the meat sauce for longer. You can also add another can of diced tomatoes, but this should be cooked down so that the casserole is not too runny.

CHEESE – Though it isn’t a traditional ingredient in cabbage rolls, cheese helps round out this layered dish. We opted for mozzarella, but other cheeses that would pair well with this casserole include Gruyere and white cheddar.

How to Make Cabbage Roll Casserole

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350°F.
2. In a large skillet over medium heat, brown the ground beef and onion. (Use 1 tablespoon of oil in the pan if the ground beef is lean.) Drain any excess grease.
3. Add 1 teaspoon salt, ½ teaspoon pepper, minced garlic, and Italian seasoning to the meat mixture and saute 1-2 minutes longer.
4. Add in the tomato sauce and diced tomatoes. Bring to a low boil. Reduce heat and simmer for several minutes to reduce the liquid and thicken the sauce. Remove from heat and stir in the cooked rice.
5. Meanwhile, in a separate skillet or Dutch oven (some depth to the pan is best to accommodate the volume of the fresh cabbage), drizzle another tablespoon of olive oil. Heat over medium heat, adding the chopped cabbage, and sauteeing for several minutes until cabbage has just wilted. Season with remaining salt and pepper. Remove from heat.
6. In a 9×13 casserole dish, layer ½ of the cabbage, then ½ of the meat mixture. Repeat the layers and top with grated cheese.
7. Bake cabbage roll casserole for 20-30 minutes, until casserole is hot and the cheese has melted.
8. Garnish with chopped parsley and enjoy.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Cabbage roll casserole can be served on its own or with a side of potatoes, dinner rolls, or something a bit lighter like roasted veggies. Enjoy warm from the oven with a garnish of chopped parsley. 

More Casserole Recipes

• Reuben Casserole
• Buffalo Chicken Casserole
• Chicken Enchilada Casserole
• Sloppy Joe Cornbread Casserole
• Stuffed Pepper Casserole

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Cabbage Roll Casserole

A family-style unraveled cabbage roll featuring all the same comforting ingredients such as beef, rice, tomato sauce, and tender cabbage layered in a casserole dish.

5 from 6 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 6 servings

50 minutes mins

Calories: 486

Author: Amanda Davis

Ingredients

• ▢ 1-2 Tablespoons olive oil divided
• ▢ 1 pound ground beef
• ▢ 1 yellow onion diced. 1 cup
• ▢ 1-2 teaspoons salt divided
• ▢ 1 teaspoon pepper divided
• ▢ 3 cloves garlic minced
• ▢ 2 teaspoons Italian seasoning
• ▢ 1 large head of green cabbage core removed and leaves chopped (about 8 cups)
• ▢ 15 ounce can of tomato sauce divided
• ▢ 14.5 ounce can of diced tomatoes
• ▢ 2 cups cooked long grain white rice
• ▢ 2 cup grated mozzarella cheese
• ▢ chopped parsley or herbs for garnish

Things You’ll Need

• ▢
  Large deep sided skillet
• ▢
  13×9 baking dish
• ▢
  Chef’s knife
• ▢
  Cutting board

Before You Begin

• We used ground beef in our cabbage roll casserole but it’s really up to you what you use. You can use a combination of meat or just stick to one. Ground turkey, hot Italian sausage, venison, chicken, lamb, and pork all work great so long as it is ground/minced.
• Long grain white rice or brown rice can be used. The rice should be precooked before adding to the casserole to ensure doneness.
• We opted for mozzarella, but other cheeses that would pair well with this casserole include Gruyere and white cheddar.
• For a thicker casserole, simmer down the meat sauce for longer. You can also add another can of diced tomatoes, but this should be cooked down so that the casserole is not too runny.
• Taste both the meat mixture and the cabbage before layering into the casserole dish. The cabbage, in particular, may need more seasoning.

Instructions

• Preheat oven to 350°F.
• In a large skillet over medium heat, brown the ground beef and onion. (Use 1 tablespoon of oil in the pan if the ground beef is lean.) Drain any excess grease.
• Add 1 teaspoon salt, ½ teaspoon pepper, minced garlic, and Italian seasoning to the meat mixture and saute 1-2 minutes longer.
• Add in the tomato sauce and diced tomatoes. Bring to a low boil. Reduce heat and simmer several minutes to reduce the liquid and thicken the sauce. Remove from heat and stir in the cooked rice.
• Meanwhile, in a separate skillet or Dutch oven (some depth to the pan is best to accommodate the volume of the fresh cabbage), drizzle another tablespoon of olive oil. Heat over medium heat, adding the chopped cabbage, and sauteeing for several minutes until the cabbage has just wilted. Season with remaining salt and pepper. Remove from heat.
• In a 9×13 casserole dish, layer ½ of the cabbage, then ½ of the meat mixture. Repeat the layers and top with grated cheese.
• Bake cabbage roll casserole for 20-30 minutes, until casserole is hot and the cheese has melted.
• Garnish with chopped parsley.

Expert Tips & FAQs

• Store the casserole covered with a lid or tightly wrapped with plastic wrap in the refrigerator for 3-4 days.
• Freezing – this casserole can be frozen before or after being cooked. Cover with an air-tight lid or wrap a few times with plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Store in freezer for up to 3 months. Allow the casserole to thaw in the refrigerator overnight and reheat, covered with aluminum foil, in oven until heated through.
• Make Ahead – You can prepare this casserole (cooked or uncooked) a day in advance and store it, covered, in the refrigerator until ready to enjoy. Allow the dish to sit at room temperature for 15-30 minutes to take the chill off before popping in the oven. You may need to add a few extra minutes to the cook time because it’s going in cold.

Nutrition

Serving: 1serving | Calories: 486cal | Carbohydrates: 37g | Protein: 27g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1145mg | Potassium: 990mg | Fiber: 8g | Sugar: 12g | Vitamin A: 857IU | Vitamin C: 89mg | Calcium: 341mg | Iron: 4mg

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