Cabbage Roll Casserole

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I first tried this cabbage roll casserole on a cold weeknight when I wanted all the comfort of stuffed cabbage but fewer dishes and less fuss. It captures the savory meat, tender cabbage, and tomato tang of traditional cabbage rolls, baked together in one pan so dinner comes together fast. If you like cozy, economical meals that feed a crowd, this is the kind of dish you’ll return to again and again — and it’s easy to adapt. For a close variation that leans on the same flavors, see this classic cabbage roll casserole recipe for another family-tested version.

Why you’ll love this dish

This casserole takes everything you love about cabbage rolls — seasoned meat, rice, and tomato sauce — and simplifies it into a bake. It’s great for busy weeknights, potlucks, or meal prep because it scales well, uses pantry staples, and offers leftovers that reheat beautifully. You can swap ground beef for turkey to cut fat, or stretch the dish with extra rice to save money without losing satisfaction.

“Comforting, sturdy, and surprisingly simple — tastes like a nostalgic family meal with half the work.” — home cook review

The cooking process explained

Before we dive into ingredient measurements, here’s the quick overview so you know what to expect: you’ll separate the cabbage and parboil the leaves, brown the meat with aromatics and seasonings, fold in tomatoes and cooked rice, layer the cabbage and filling in a casserole dish, then bake until bubbly and tender. If you prefer a hands-off method, there’s also a slower cooker approach; for an example of that technique compare notes with a popular slow-cooker version to see how timings shift.

What you’ll need

• 1 large head cabbage (this is the star of the dish) — you’ll use whole leaves to layer and some chopped bits if you like
• 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)
• 1 teaspoon black pepper (adds a little kick)
• 1 teaspoon paprika (adds smokiness and color)

Substitutions and notes: use brown rice for more fiber (increase cooked volume slightly), swap paprika for smoked paprika for a deeper smoky note, or add a tablespoon of Worcestershire sauce to the meat for extra umami. If you want more veggie volume, stir in 1 cup finely chopped mushrooms or grated carrots. For more recipe inspiration with a similar flavor profile, check this cabbage roll soup which uses the same core ingredients in a broth-forward format.

Step-by-step instructions

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Preparation

1. Core the cabbage and gently separate about 10–12 large outer leaves. Trim thick parts of the stem so leaves lie flat.
2. Bring a large pot of salted water to a boil. Blanch separated cabbage leaves 2–3 minutes until pliable. Drain and set aside. Reserve smaller inner leaves for chopping into the filling if desired.
3. Cook 1 cup rice according to package directions (or use leftover rice).

Assembly and Baking
4. Preheat oven to 350°F (175°C). Lightly oil a 9×13-inch baking dish.
5. In a large skillet over medium-high heat, add the ground meat. Cook, breaking up with a spoon, until browned and no longer pink (for beef/turkey aim for an internal texture that’s fully cooked; ground beef should reach 160°F if using a thermometer). Drain excess fat if necessary.
6. Add chopped onion and sauté 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
7. Stir in tomato sauce, diced tomatoes (undrained), cooked rice, salt, pepper, and paprika. Simmer 3–5 minutes until combined and slightly thickened. Taste and adjust seasoning.
8. Layer two or three blanched cabbage leaves on the bottom of the prepared dish to form a base. Spoon half the meat mixture over the leaves and spread evenly. Add another layer of cabbage leaves, then the remaining meat mixture. Finish with a final layer of cabbage leaves and pour any remaining tomato sauce over top.
9. Cover tightly with foil and bake 35–45 minutes until the casserole is bubbling and the cabbage is tender when pierced. Remove foil and bake 5–10 minutes more if you want the top to brown slightly. Let rest 10 minutes before serving.

Best ways to enjoy it

Serve slices alongside mashed potatoes or buttered egg noodles to soak up the sauce. A simple green salad with a bright vinaigrette cuts through the richness. For drinks, a chilled lager or a medium-bodied red wine like Merlot works nicely. Plate it with a dollop of sour cream or a sprinkle of fresh parsley for color and tang.

Storage and reheating tips

Refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, warm individual servings in the microwave for 1–2 minutes or cover and bake at 350°F (175°C) for 15–20 minutes until heated through. To freeze, wrap tightly or store in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating. Always reheat until the center reaches at least 165°F for food safety.

Pro chef tips

• Don’t overcook cabbage when blanching — you want it flexible, not mushy; 2–3 minutes is usually enough.
• Browning the meat well (letting it sit undisturbed a minute or two) builds flavor through caramelization.
• If you like a thicker sauce, drain a portion of the tomato liquids or simmer the filling down for a few extra minutes before assembling.
• Use day-old rice if possible; it holds texture better than freshly made fluffy rice.
• For even baking, bring the assembled casserole to room temperature for 15 minutes before placing it in the oven.

Creative twists

• Vegetarian: Replace meat with a mix of cooked lentils and finely chopped mushrooms, and use vegetable broth.
• Low-carb: Swap rice for riced cauliflower (squeeze excess moisture) or omit entirely and add more vegetables.
• Spicy: Add 1/2 teaspoon crushed red pepper or a diced jalapeño to the filling.
• Cheese-topped: Sprinkle shredded cheddar or mozzarella over the top in the last 10 minutes of baking for a melty finish.
• Mediterranean: Use diced tomatoes with oregano, add olives and feta, and substitute paprika for a pinch of cumin.

Your questions answered

Q: How long does this take from start to finish?
A: Plan about 15 minutes for prep (including blanching cabbage and cooking rice if needed), 15–20 minutes to brown the meat and combine fillings, and 45–55 minutes total baking time — roughly 75–90 minutes all in.

Q: Can I make this ahead?
A: Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Q: Is ground turkey a safe swap for ground beef?
A: Absolutely. Ground turkey produces a lighter casserole. Because turkey is leaner, watch for dryness — adding a tablespoon of olive oil or a splash of broth to the meat while cooking helps preserve moisture.

Q: Can I freeze individual portions?
A: Yes — portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion

For more versions and community-tested methods, compare this casserole with a long-running favorite at Cabbage Roll Casserole Recipe – Allrecipes, or try another home cook’s approach at Cabbage Roll Casserole – To Simply Inspire for alternate seasoning and layering tips. If you want a Southern take with slightly different proportions and tips, see CABBAGE ROLL CASSEROLE – The Southern Lady Cooks.