Cabbage Roll Casserole

Some dishes feel like they come wrapped in memory. For me, cabbage rolls are one of them. But honestly? As a mom with a full plate (pun intended), rolling each cabbage leaf feels like a commitment I can’t always make. That’s where this casserole version comes in.

I made this one evening after my son’s soccer practice when we all came home starving and tired. No time for fuss, but everyone wanted something hearty and comforting. So I took all the best parts of cabbage rolls—savory beef, tender cabbage, tangy-sweet tomato sauce—and layered them into a bubbling, cozy casserole.

The first time I served it, no one missed the rolls. The flavors were all there, and the cleanup was minimal. It’s a shortcut that feels like a hug. Perfect for busy nights when you still want to put real food on the table.

If you’ve never tried cabbage roll casserole, now’s your chance. It’s humble, satisfying, and just what a weeknight calls for.

Short Description

Cabbage Roll Casserole is a hearty, one-pan twist on classic cabbage rolls—layered with seasoned ground beef, rice, cabbage, and a sweet-savory tomato sauce.

Ingredients

Main Ingredients

• 8 cups chopped cabbage
• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1 (15 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce

Seasonings

• ¼ cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 teaspoon paprika
• 1 teaspoon thyme
• ½ teaspoon black pepper
• ½ teaspoon salt

Suggested Substitutions

• Use ground turkey or lentils instead of beef for a lighter or vegetarian version
• Brown rice can replace white rice for added fiber
• Low-sodium tomato sauce helps reduce salt content

Tools Needed

• 9×13 inch baking dish
• Large skillet
• Wooden spoon or spatula
• Aluminum foil

Step-by-Step Cooking Instructions

Step 1: Brown the beef
In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon as it browns. If using lean beef, you likely won’t need to drain excess fat.

Step 2: Add aromatics
Stir in diced onion and cook for 2–3 minutes until softened. Add minced garlic and cook for another minute until fragrant.

Step 3: Mix the sauce
Add diced tomatoes, tomato sauce, cooked rice, brown sugar, apple cider vinegar, paprika, thyme, salt, and pepper to the skillet. Stir well and let it simmer for 5 minutes.

Step 4: Assemble the casserole
Grease a 9×13 inch baking dish. Spread half of the chopped cabbage in the bottom. Top with half of the beef and tomato mixture. Repeat the layers.

Step 5: Bake
Cover the dish tightly with aluminum foil. Bake at 375°F for 35 minutes. Remove the foil and bake uncovered for an additional 10–15 minutes, or until the cabbage is tender.

Step 6: Rest and serve
Let the casserole sit for 5 minutes before serving to allow it to set and become easier to slice.

Why You’ll Love This Recipe

• All the flavor of cabbage rolls without the prep
• One pan, fewer dishes
• Feeds a family or makes great leftovers
• Budget-friendly and pantry-based
• Comfort food that’s nourishing too

Helpful Tips and Cooking Notes

Chop the cabbage into even, bite-sized pieces so it cooks uniformly. If you prefer a softer cabbage texture, sauté it for a few minutes before layering.

Don’t skip the resting time after baking—it helps the casserole firm up. This recipe doubles easily and freezes well for meal prep.

Nutritional Benefits & Fun Facts

Cabbage is high in fiber, vitamin C, and antioxidants while being low in calories. Ground beef provides protein and iron, making this a satisfying all-in-one meal. The tomato sauce adds lycopene, which supports heart health.

Final Dish & Serving Suggestions

Out of the oven, this casserole is bubbling and golden, with caramelized edges and a savory aroma. Each forkful delivers a balance of sweet, tangy, and hearty flavors.

Serve it with a side of crusty bread, a simple green salad, or roasted carrots. It reheats beautifully, making it even better the next day.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the oven at 350°F for 10–15 minutes or microwave until heated through.

For freezing, cool the casserole completely, then wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions (FAQs)

1. Can I make this ahead of time?
Yes, you can assemble the casserole a day ahead, refrigerate, and bake when ready.

2. Can I use uncooked rice?
No, use cooked rice to ensure the texture is soft and the cooking time stays accurate.

3. Can I freeze this dish?
Absolutely. It freezes well either before or after baking.

4. Is this dish gluten-free?
Yes, as long as all canned ingredients and spices are gluten-free verified.

5. How can I make it vegetarian?
Swap ground beef with lentils, mushrooms, or a plant-based meat alternative

Final Thoughts

This cabbage roll casserole brings ease and comfort together in one pan. It’s a meal that hits the spot after a long day without keeping you in the kitchen for hours. My family loves it, and I think yours will too.

Let me know if you give it a try—snap a picture, drop a comment, or just send a little note. From my kitchen to yours, enjoy.