Stuffed Cabbage Roll Casserole

Table of Contents

Love the comforting flavors of classic stuffed cabbage rolls but not a fan of all that rolling and wrapping? This Stuffed Cabbage Roll Casserole brings all the hearty goodness of the traditional dish—layers of savory beef, tender cabbage, rich tomato sauce, and melty cheese—in a simple, no-fuss format. It’s a perfect family-friendly bake that’s cozy, filling, and full of flavor. Bonus: it freezes and reheats like a dream!

⏱️ Time:

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients:

2 pounds ground beef

3½ pounds chopped cabbage (about 1 medium head)

1 large onion, chopped

3 cloves garlic, minced

1½ cups cooked rice

2 cups shredded mozzarella (or cheese of choice)

2 (15 oz) cans tomato sauce

1 (14.5 oz) can diced tomatoes

1 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

Fresh parsley for garnish (optional)

Olive oil for sautéing

‍ Instructions:

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

In a large skillet, sauté onion and garlic in olive oil over medium heat until soft, about 3–4 minutes.

Add ground beef, cook until browned. Drain any excess fat.

Stir in tomato paste, tomato sauce, diced tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.

Stir in the cooked rice and remove from heat.

In a large pot, bring water to a boil. Add chopped cabbage and cook for about 5–7 minutes until tender. Drain well.

In the prepared baking dish, layer half of the cabbage, then half of the beef mixture. Repeat layers.

Top with shredded cheese.

Cover with foil and bake for 35 minutes. Remove foil and bake an additional 10–15 minutes, or until cheese is bubbly and golden.

Let rest for 5–10 minutes before slicing. Garnish with chopped parsley if desired.

✅ Tips for Success:

Use precooked rice: Leftover rice works perfectly and saves time. Jasmine or white rice holds up well in this dish.
Chop cabbage evenly: This ensures even cooking and a more lasagna-like texture in layers.
Make it ahead: Assemble the casserole up to 24 hours in advance and refrigerate. Just add 10 extra minutes to the baking time.
Cheese swaps: Mozzarella gives that stretchy finish, but feel free to use a blend of mozzarella, cheddar, or even provolone for a richer flavor.
Drain well: After boiling the cabbage, make sure to drain it thoroughly to avoid a watery bake.

❓ Q & A

Q: Can I use ground turkey or chicken instead of beef?
A: Absolutely! Lean ground turkey or chicken makes this a lighter dish. You may want to add a splash of olive oil or an extra pinch of seasoning for richness.

Q: Can I make this low-carb or keto-friendly?
A: Yes! Just skip the rice or use riced cauliflower instead. It still bakes up beautifully.

Q: Can I freeze leftovers?
A: Definitely. Let the casserole cool completely, slice into portions, and freeze in airtight containers for up to 3 months. Reheat in the oven or microwave.

Q: Is it spicy?
A: Not at all! But if you’d like a little heat, try adding crushed red pepper flakes or diced jalapeño to the meat mixture.