If you love classic cabbage rolls but don’t love the prep, this casserole is your answer. It’s cozy, hearty, and packed with the same savory flavors—without the fuss of rolling each leaf. Everything bakes together in one dish, giving you tender cabbage, seasoned meat, and saucy rice in every bite.
It’s weeknight-friendly, budget-smart, and just plain delicious. If you’re craving comfort without the effort, this belongs in your rotation.
What Makes This Recipe So Good
- No rolling required: Get all the taste of stuffed cabbage rolls with a simple layered bake.
- Family-friendly comfort: Mild spices and a tomato-forward sauce make it appealing to almost everyone.
- Make-ahead friendly: Assemble earlier in the day and bake when you’re ready.
- Budget-conscious: Cabbage, ground meat, rice, and canned tomatoes stretch into a generous meal.
- Flexible: Swap proteins, tweak spices, or make it dairy-free or gluten-free with easy adjustments.
What You’ll Need
- 1 medium head green cabbage (about 2 to 2.5 pounds), cored and chopped into bite-size pieces
- 1 pound ground beef (or a mix of beef and pork)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup uncooked rice (white long grain is classic; brown rice works with longer bake time)
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
- 2 teaspoons paprika (sweet or Hungarian)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 to 1.5 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce (optional but adds depth)
- 2 cups low-sodium beef broth (or chicken or vegetable)
- 1 cup shredded cheese (mozzarella, Monterey Jack, or cheddar), optional for topping
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prep the oven and dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar casserole.
- Soften the cabbage: Bring a large pot of salted water to a boil.
Add the chopped cabbage and cook for 3–4 minutes, just until slightly tender. Drain well and set aside. This step helps prevent a crunchy bake.
- Brown the meat: In a large skillet over medium-high heat, add olive oil.
Cook the ground beef and onion, breaking up the meat, until browned and the onion is soft, about 6–8 minutes. Drain excess fat if needed.
- Add aromatics and spices: Stir in the garlic, paprika, oregano, thyme, salt, and pepper. Cook for 1 minute until fragrant.
- Build the sauce base: Stir in the tomato paste, crushed tomatoes, tomato sauce, Worcestershire, and broth.
Bring to a simmer. Taste and adjust seasoning. The mixture should be well-seasoned since it will flavor the rice and cabbage.
- Layer the casserole: Spread half the softened cabbage in the baking dish.
Sprinkle half the uncooked rice evenly over it. Spoon half the meat-tomato mixture on top, spreading to the edges. Repeat the layers: cabbage, rice, sauce.
- Cover and bake: Cover tightly with foil.
Bake for 50–60 minutes, until the rice is tender and most of the liquid is absorbed.
- Optional cheesy finish: Remove foil, sprinkle with cheese, and bake uncovered for 8–10 minutes until melted and bubbly.
- Rest and serve: Let the casserole rest for 10 minutes to set. Garnish with parsley. Scoop generous squares and serve warm.
Keeping It Fresh
- Storage: Cool completely, then cover and refrigerate for up to 4 days.
The flavors deepen by day two.
- Reheating: Warm individual portions in the microwave or reheat the dish, covered, in a 325°F oven until hot.
- Freezing: Freeze baked and cooled portions in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 10–15 minutes to the bake time if going straight from the fridge.
Benefits of This Recipe
- Balanced and satisfying: You get protein, veggies, and carbs in one cozy dish.
- Easy on the budget: Everyday pantry items turn into a hearty family meal.
- Feeds a crowd: A single pan makes generous servings with leftovers.
- Beginner-friendly: Straightforward steps and flexible timing make it hard to mess up.
- Customizable: Spice it up or keep it mild.
Use what you have and make it your own.
Pitfalls to Watch Out For
- Under-seasoning: The sauce needs enough salt and spice to flavor the rice and cabbage. Taste before layering.
- Hard rice: If the rice isn’t tender after baking, cover again and bake 10–15 minutes more. Make sure it’s layered evenly for consistent cooking.
- Watery casserole: Drain the cabbage well after blanching.
Also, avoid extra-watery tomatoes. Let it rest so juices settle.
- Bland broth: Use a flavorful broth or add a little extra Worcestershire for depth.
- Overbaking the top: If the cheese is browning too quickly, tent with foil for the last few minutes.
Alternatives
- Protein swaps: Use ground turkey, chicken, pork, or a 50/50 beef-pork blend. For vegetarian, try lentils or a plant-based ground.
- Grain options: Brown rice works with 10–15 extra minutes of bake time and a splash more broth.
You can also use par-cooked quinoa for a quicker bake.
- Low-carb version: Replace rice with riced cauliflower. Reduce broth to 1 cup since cauli releases moisture.
- Spice profile: Add a pinch of red pepper flakes, smoked paprika, or caraway seeds for Eastern European flair.
- Dairy-free: Skip the cheese or use a dairy-free melt. The casserole is still rich and satisfying.
- Tomato variations: Swap crushed tomatoes for diced if you like more texture.
Add a spoonful of brown sugar if you prefer a lightly sweeter sauce.
FAQ
Can I use pre-shredded coleslaw mix?
Yes, in a pinch. Look for plain green cabbage mix without dressing. You’ll need about 10–12 cups.
The texture will be slightly softer but still tasty.
Do I need to cook the rice first?
No. The rice cooks in the casserole as it absorbs the sauce and broth. Just make sure there’s enough liquid and that the dish is tightly covered.
How do I keep the cabbage from being too crunchy?
Blanch the chopped cabbage for a few minutes and drain well before layering.
This jump-starts cooking and gives you a tender bite.
Can I assemble and freeze it unbaked?
You can, but for best texture, bake first, cool, and then freeze. Uncooked rice can absorb liquid unevenly when thawed, leading to inconsistent results.
What size pan should I use?
A standard 9×13-inch baking dish works well. If your pan is shallow, place it on a sheet tray to catch any potential bubbling.
How can I make it spicier?
Add crushed red pepper, a diced jalapeño with the onion, or use hot paprika.
Taste the sauce before layering and adjust the heat to your liking.
What if I don’t have tomato paste?
Increase the tomato sauce slightly and simmer the meat mixture a bit longer to thicken. Tomato paste adds richness, but it’s not a deal-breaker.
Can I cook it in a Dutch oven instead of a casserole dish?
Absolutely. Layer everything in a Dutch oven, cover with the lid, and bake as directed.
It holds heat well and keeps moisture in.
How do I prevent sticking?
Grease the baking dish, and make sure there’s enough sauce and broth. A tight foil seal helps keep everything moist and prevents the rice from sticking to the edges.
Wrapping Up
This Easy Cabbage Roll Casserole gives you all the cozy, nostalgic flavor without the rolling and fuss. It’s practical, forgiving, and perfect for sharing—or saving for tomorrow’s lunch.
Keep the ingredients on hand, and you’ll always have a satisfying dinner up your sleeve. When comfort calls, this one-pan favorite delivers every time.