If you love the comforting flavors of traditional cabbage rolls but dread the tedious process of rolling each leaf, then this hearty Cabbage Roll Casserole is made just for you. Skip rolling cabbage leaves and dive into layers of savory ground beef, perfect rice, tangy tomato sauce, and tender cabbage all baked into one satisfying dish that feels like a warm hug on a plate. This easy family dinner recipe keeps every bite packed with classic flavors without the fuss, making weeknight meals a breeze and cozy family gatherings extra special.
Why You’ll Love This Recipe
- No rolling required: Save time and effort by layering ingredients instead of individually rolling cabbage leaves.
- All-in-one comfort: Combines meat, rice, cabbage, and sauce in a simple casserole that’s filling and delicious.
- Family-friendly flavors: Mildly seasoned for picky eaters but easy to customize for any palate.
- Meal prep made easy: Can be assembled ahead of time and baked when you’re ready.
- Budget-friendly ingredients: Uses staple pantry items for an affordable yet satisfying dinner.
Ingredients You’ll Need
To make this Cabbage Roll Casserole, you’ll gather some simple, wholesome ingredients that work together beautifully to build flavor and texture. Each component plays a pivotal role in balancing richness, heartiness, or freshness in every bite.
- Ground beef: Provides the savory, protein-packed base that makes the casserole hearty.
- Cabbage: Adds a tender crunch and subtle sweetness that brightens the dish.
- Cooked rice: Soaks up flavorful juices and makes the casserole filling.
- Tomato sauce: Brings acidity and moisture to keep everything juicy and delicious.
- Onion: Offers aromatic depth and slight sweetness once sautéed.
- Garlic: Delivers a warm, inviting kick that ties flavors together.
- Seasonings: Salt, pepper, and a touch of paprika or herbs enhance the overall taste.
- Shredded cheese (optional): Adds creamy richness if you want a golden, melty topping.
Variations for Cabbage Roll Casserole
Feel free to personalize this casserole to suit your ingredients on hand or any dietary preferences. The recipe is wonderfully adaptable, so have fun experimenting with different flavors and textures.
- Vegetarian version: Swap ground beef for lentils or plant-based meat alternatives for a meat-free casserole.
- Spiced up: Add red pepper flakes, cumin, or smoked paprika for a little extra heat and smoky depth.
- Cheese lovers: Top with mozzarella, cheddar, or Parmesan to create a melty, bubbly crust.
- Different grains: Replace white rice with quinoa, brown rice, or cauliflower rice for a healthier twist.
- Extra veggies: Stir in shredded carrots, diced bell peppers, or mushrooms for more color and nutrition.
How to Make Cabbage Roll Casserole
Step 1: Prepare the cabbage
Start by chopping the cabbage into bite-sized pieces, removing the tough core. Blanch the cabbage briefly in boiling water or sauté it for a few minutes until slightly softened but still vibrant. This step ensures it cooks evenly in the casserole and stays tender.
Step 2: Cook the filling
In a large skillet, sauté diced onions and garlic until translucent and fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned and cooked through. Drain excess fat if needed, then stir in the cooked rice, seasonings, and half of the tomato sauce.
Step 3: Assemble the casserole
Grease a baking dish and layer half of the cabbage evenly at the bottom. Spread the meat and rice mixture on top, then add the remaining cabbage layer. Pour the rest of the tomato sauce over everything to keep it moist during baking.
Step 4: Bake to perfection
Cover the casserole with foil and bake in a preheated oven at 350°F (175°C) for about 40 minutes. For a cheesy finish, remove the foil in the last 10 minutes, sprinkle shredded cheese on top, and bake until golden and bubbly.
Pro Tips for Making Cabbage Roll Casserole
- Use freshly cooked rice: Leftover or day-old rice works best to avoid a mushy casserole.
- Don’t skip pre-cooking cabbage: Softening it first prevents watery casserole and uneven cooking.
- Drain excess fat: Helps keep the dish from becoming greasy, balancing flavors better.
- Customize sauce thickness: Add a bit of beef broth or water if your tomato sauce is too thick before pouring on top.
- Let it rest: Allow the casserole to cool for 10 minutes before serving so it sets nicely.
How to Serve Cabbage Roll Casserole
Garnishes
Fresh herbs like chopped parsley or dill add a bright, fresh pop to the rich casserole. A dollop of sour cream or Greek yogurt on top provides cool creaminess that balances the tomato tang and savory beef.
Side Dishes
Serve this dish alongside simple sides like roasted potatoes, steamed green beans, or a crisp garden salad to round out the meal without overwhelming the flavors.
Creative Ways to Present
For an informal family dinner, scoop the casserole onto plates and garnish generously. For a more festive touch, bake in individual ramekins or small cast-iron skillets for personal servings that look charming and feel special.
Make Ahead and Storage
Storing Leftovers
Place any leftover Cabbage Roll Casserole in an airtight container and refrigerate for up to 4 days. The flavors actually improve as they meld, making for even tastier seconds.
Freezing
This casserole freezes well when cooled completely. Wrap tightly in foil or use freezer-safe containers, and it will last up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Warm leftovers in the oven at 325°F (160°C) covered with foil to prevent drying out, or microwave in short bursts, stirring occasionally for even heating.
FAQs
Can I make this recipe gluten-free?
Absolutely! Just ensure the rice you use is gluten-free and that your tomato sauce does not contain any gluten additives.
Is it possible to use ground turkey instead of beef?
Yes, ground turkey or chicken works well if you prefer a leaner protein without sacrificing flavor.
How can I make this casserole spicier?
Try adding chili powder, cayenne pepper, or fresh diced jalapeños to the meat mixture to give it a nice kick.
Can I prepare the casserole entirely ahead of time and bake later?
Yes! Assemble the casserole and refrigerate it for up to 24 hours before baking to save time on busy days.
What’s the best way to avoid a watery casserole?
Make sure to cook and drain the cabbage well before assembling, and avoid overdoing the tomato sauce quantity.
Final Thoughts
There’s nothing quite like the warm, comforting taste of a homemade dinner, and this Cabbage Roll Casserole delivers every bit of that nostalgia with much less hassle. It’s a perfect solution when you want the classic flavors of cabbage rolls but need a quick, straightforward meal for your family. So roll up your sleeves, embrace the cozy layers of beef, rice, and cabbage, and enjoy every delicious bite of this easy, hearty dish.
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Cabbage Roll Casserole
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American / Eastern European-inspired
- Diet: Gluten-Free (with gluten-free tomato sauce and rice)
Description
This hearty Cabbage Roll Casserole offers all the comforting flavors of traditional cabbage rolls without the hassle of rolling each leaf. Layers of savory ground beef, perfectly cooked rice, tender cabbage, and tangy tomato sauce are baked together in a simple casserole, delivering a warm, satisfying meal perfect for weeknights and family gatherings.
Ingredients
Meat and Vegetables
- 1 lb ground beef
- 1 medium head cabbage, chopped into bite-sized pieces, core removed
- 1 medium onion, diced
- 2 cloves garlic, minced
Grains & Sauce
- 2 cups cooked rice (preferably day-old)
- 2 cups tomato sauce
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika or herbs (optional)
Optional Toppings
- 1 cup shredded cheese (mozzarella, cheddar, or Parmesan)
Instructions
- Prepare the cabbage: Chop the cabbage into bite-sized pieces, removing the tough core. Blanch the cabbage briefly in boiling water or sauté it for a few minutes until slightly softened but still vibrant. This ensures even cooking and tender texture in the casserole.
- Cook the filling: In a large skillet, sauté diced onions and garlic until translucent and fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned and cooked through. Drain excess fat if necessary. Stir in the cooked rice, seasonings (salt, pepper, paprika/herbs), and half of the tomato sauce.
- Assemble the casserole: Grease a baking dish. Layer half of the prepared cabbage evenly on the bottom. Spread the meat and rice mixture over the cabbage, then add the remaining cabbage as the top layer. Pour the rest of the tomato sauce evenly over everything to keep the casserole moist during baking.
- Bake to perfection: Cover the casserole with foil and bake in a preheated oven at 350°F (175°C) for about 40 minutes. If using cheese, remove the foil during the last 10 minutes, sprinkle shredded cheese on top, and continue baking until golden and bubbly.
Notes
- Use freshly cooked or preferably day-old rice to avoid a mushy casserole.
- Pre-cooking cabbage prevents a watery casserole and ensures even cooking.
- Drain excess fat from browned beef to keep the dish from becoming greasy.
- If tomato sauce is very thick, thin it with a bit of beef broth or water before pouring.
- Let casserole rest for 10 minutes before serving to allow it to set nicely.
Nutrition
- Serving Size: 1/6 casserole
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg