Cabbage Roll Casserole
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I make this cabbage roll casserole whenever I want all the cozy, tomato-saucy comfort of stuffed cabbage but with far less fuss. It layers sautéed meat, garlic and onion with tender cabbage, rice and a bright tomato sauce — everything bakes together so the flavors meld and you get soft, fork-tender cabbage without wrapping a single leaf. If you’re short on time or wrapping isn’t your thing, this is the shortcut that feels just like the classic.
I also like to keep a slow-cooker option on hand for busy nights — try the slow-cooker version when you want hands-off cooking.
Why you’ll love this dish
This recipe gives you all the nostalgic comfort of cabbage rolls without the labor of rolling individual parcels. It’s budget-friendly (a head of cabbage and a pound of meat go a long way), adaptable (beef or turkey, white or brown rice, tomato variations), and crowd-pleasing — kids tend to eat it because it resembles baked pasta in texture and flavor.
- Weeknight-friendly: active time is mostly browning and assembly.
- Economical: uses pantry staples and stretches with rice.
- Family-style: bakes in one dish for easy serving.
“A perfect weeknight winner — all the flavor of traditional cabbage rolls with a fraction of the work.” — a friend who hired me to bring dinner
The cooking process explained
Before you start, here’s what happens in three simple stages so you know what to expect:
- Prep and soften the cabbage and aromatics.
- Brown the meat with onion and garlic; mix with tomatoes, sauce and cooked rice.
- Layer everything in a casserole dish and bake until bubbly and the cabbage is tender.
That overview keeps the flow clear: sauté, combine, assemble, and bake.
What you’ll need
- 1 large head cabbage (This is the star of our dish!) — core removed and roughly chopped or shredded.
- 1 pound ground beef or turkey (Choose based on preference; ground beef adds richness.)
- 1 medium onion, chopped (Adds sweetness and depth.)
- 2 cloves garlic, minced (Brings flavor and aroma.)
- 1 can (15 ounces) tomato sauce (Creates a nice base for the casserole.)
- 1 can (14.5 ounces) diced tomatoes (Adds fresh, zesty flavor.)
- 1 cup cooked rice (Makes the casserole hearty.)
- 2 teaspoons salt (Brings out the flavors.) — start with 1½ teaspoons and adjust to taste.
- 1 teaspoon black pepper (Adds a little kick.)
- 1 teaspoon paprika (Adds smokiness and color.)
Notes and substitutions:
- Swap ground turkey for a leaner dish or use half beef/half pork for richer flavor.
- For a lower-carb option, replace the cooked rice with riced cauliflower (add later and reduce bake time slightly).
- If you prefer a thicker sauce, drain a bit of the diced tomatoes or simmer the combined sauce briefly before assembling.
- If you like extra tang, stir 1–2 tablespoons of vinegar or Dijon into the tomato sauce.
If you love cabbage-centered recipes, also consider a warm bowl of cabbage roll soup as a lighter alternative.
Step-by-step instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Prepare the cabbage: remove tough outer leaves, halve, remove core, and chop into roughly 1-inch pieces. If you prefer softer texture, microwave the chopped cabbage in a covered bowl for 2–3 minutes to wilt slightly.
Assembly and baking
- In a large skillet over medium heat, add 1 tablespoon oil. Sauté the chopped onion until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
- Push aromatics to the side and add the ground beef or turkey. Break it apart with a spatula and brown until no pink remains, about 6–8 minutes. Drain excess fat if desired.
- Stir in the tomato sauce, diced tomatoes (undrained), cooked rice, salt, pepper and paprika. Taste and adjust seasoning. Simmer 3–5 minutes so flavors meld.
- Transfer half of the chopped cabbage into a greased 9×13-inch casserole dish. Spread half of the meat-tomato mixture on top. Repeat with the remaining cabbage and then the remaining meat mixture so the dish is layered.
- Cover the casserole tightly with foil and bake at 350°F (175°C) for 45 minutes. Remove the foil and bake an additional 10–15 minutes until the top is slightly browned and sauce is bubbly.
- Let rest 5–10 minutes before serving; this helps the casserole set and makes serving cleaner.
Cooking tips in the flow: if your cabbage pieces are particularly large or firm, increase the covered baking time by 10–15 minutes. Use a thermometer for peace of mind — the center should reach 165°F for safe reheating if reheated later.
Best ways to enjoy it
Serve this casserole straight from the baking dish with any of the following:
- A dollop of sour cream or plain Greek yogurt for tang.
- Crusty bread or buttered rolls to soak up sauce.
- A crisp green salad or steamed green beans for contrast.
- Shredded cheddar or smoked gouda sprinkled on top for a melty finish (add during the last 10 minutes of baking).
For a plated presentation, spoon onto warmed plates and garnish with chopped parsley or a drizzle of olive oil.
Storage and reheating tips
- Refrigerate: Cool the casserole to room temperature and store covered in the refrigerator for up to 3–4 days.
- Reheat: Reheat single servings in the microwave until hot throughout (165°F internal). For best texture, reheat in a 350°F oven covered with foil for 15–20 minutes.
- Freeze: Portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Food safety: Don’t leave cooked casserole at room temperature for more than 2 hours to avoid bacterial growth.
Pro chef tips
- Brown the meat well: the caramelized bits add savory depth; don’t rush this step.
- Texture control: finely chopping or shredding the cabbage produces a softer, more uniform texture; chunkier pieces create distinct bites.
- Layering matters: alternating cabbage and meat ensures even moisture distribution so the rice doesn’t clump.
- Adjust seasoning at the end: tomatoes can be bland or tangy depending on brand — always taste and tweak salt/acid before baking.
Creative twists
- Cheese-topped: mix shredded mozzarella into the meat layer and sprinkle extra on top before the final 10 minutes of baking.
- Spicy: add 1 teaspoon crushed red pepper or a chopped jalapeño to the sauté for heat.
- Mediterranean: swap paprika for smoked cumin, use crushed tomatoes, and finish with chopped olives and feta.
- Vegetarian: replace meat with cooked lentils or sautéed mushrooms and add an extra cup of cooked rice or quinoa.
- Traditional nod: if you want to go back to stuffed parcels some night, follow a recipe for traditional cabbage rolls for rolling technique and sauce ratios.
Your questions answered
Q: How long does this take total?
A: Active hands-on time is about 20–30 minutes (sautéing and assembly). Bake time is roughly 55–60 minutes covered/uncovered, so plan about 1½ hours from start to table.
Q: Can I use uncooked rice instead of cooked?
A: It’s best to use cooked rice here because uncooked rice can remain underdone or absorb too much sauce. If you must use uncooked rice, parboil it for 10 minutes first, then proceed, but expect a longer bake and more liquid absorption.
Q: Is this recipe freezer-friendly?
A: Yes. Cool completely, portion, and freeze in airtight containers up to 3 months. Thaw in the fridge before reheating. Reheat until internal temperature reaches 165°F.
Q: Can I make this ahead?
A: Assemble the casserole and refrigerate for up to 24 hours before baking. Add a few extra minutes to the covered bake time if the dish is cold from the fridge.
Q: What if I want less sodium?
A: Reduce the salt to 1 teaspoon during cooking and add a squeeze of lemon or splash of vinegar at the end to brighten flavors instead of relying on salt.
Conclusion
If you want more cabbage-roll-style dishes to explore, this casserole is a great bridge between stuffed parcels and simpler, family-friendly bakes. For other takes and timelines, check out a classic recipe at Cabbage Roll Casserole Recipe – Allrecipes. If you prefer a different approach with similar flavors, see this version that leans into quick prep: Lazy Cabbage Roll Casserole (with Ground Beef) – The Yummy Bowl. And for inspiration on variations and presentation, browse Cabbage Roll Casserole – To Simply Inspire.
Cabbage Roll Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Prepare the cabbage: remove tough outer leaves, halve, remove core, and chop into roughly 1-inch pieces. If you prefer a softer texture, microwave the chopped cabbage in a covered bowl for 2–3 minutes to wilt slightly.
- In a large skillet over medium heat, add 1 tablespoon oil. Sauté the chopped onion until translucent, about 4–5 minutes. Add the minced garlic and cook for 30 seconds more until fragrant.
- Push aromatics to the side and add the ground beef or turkey. Break it apart with a spatula and brown until no pink remains, about 6–8 minutes. Drain excess fat if desired.
- Stir in the tomato sauce, diced tomatoes (undrained), cooked rice, salt, pepper and paprika. Taste and adjust seasoning. Simmer for 3–5 minutes so flavors meld.
- Transfer half of the chopped cabbage into a greased 9x13-inch casserole dish. Spread half of the meat-tomato mixture on top. Repeat with the remaining cabbage and then the remaining meat mixture so the dish is layered.
- Cover the casserole tightly with foil and bake at 350°F (175°C) for 45 minutes. Remove the foil and bake an additional 10–15 minutes until the top is slightly browned and sauce is bubbly.
- Let rest for 5–10 minutes before serving; this helps the casserole set and makes serving cleaner.
