Name: Stuffed Cabbage Roll Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 medium head of cabbage; 1 lb ground beef; 1 onion, chopped; 2 cloves garlic, minced; 1 cup cooked rice; 1 can (15 oz) tomato sauce; 1 can (14.5 oz) diced tomatoes; 1 tablespoon brown sugar; 1 tablespoon vinegar; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional)

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A comforting and hearty dish that combines all the flavors of traditional stuffed cabbage rolls but in a convenient casserole form. This delicious one-pan meal transforms the labor-intensive process of rolling individual cabbage leaves into an easy-to-assemble layered casserole while preserving all the classic flavors.

Why You'll Love This Recipe

This Stuffed Cabbage Roll Casserole delivers all the comfort of traditional cabbage rolls without the fuss. You'll save significant time by layering ingredients rather than stuffing and rolling individual cabbage leaves. The dish features a perfect balance of savory ground beef, tender rice, and tangy tomato sauce, all melded with the subtle sweetness of cabbage. It's a complete meal in one dish, making it ideal for busy weeknights or weekend family dinners. The casserole also scales easily for gatherings and tastes even better the next day as leftovers—if there are any!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Cabbage forms the foundation of this dish, providing a mild sweetness and tender texture that pairs perfectly with the hearty filling. When blanched, the leaves become pliable and develop a delightful texture that absorbs all the surrounding flavors.

Ground beef creates the savory base of the filling, offering rich protein and depth of flavor. Choose a lean ground beef for less fat, or substitute with ground turkey or chicken for a lighter option.

Onion and garlic provide aromatic foundations that enhance the overall flavor profile. They add depth and complexity to the beef mixture while complementing the sweetness of the cabbage.

Rice helps bind the filling together while adding satisfying texture and heartiness. Pre-cooking the rice ensures it reaches the perfect consistency in the final dish.

Tomato sauce and diced tomatoes create the tangy, rich base that brings everything together. The acidity from the tomatoes helps tenderize the cabbage while providing moisture throughout the casserole.

Brown sugar balances the acidity of the tomatoes with a subtle sweetness that's characteristic of traditional cabbage rolls. It's a small amount but makes a noticeable difference in the final flavor.

Vinegar adds brightness and tang that cuts through the richness of the beef and complements the sweetness of the cabbage and brown sugar.

Salt and black pepper are essential seasonings that enhance all the other flavors in the dish.

Paprika contributes a mild, sweet peppery flavor and beautiful color to the sauce.

Dried thyme brings an earthy, slightly floral note that works wonderfully with beef and tomato-based sauces.

Red pepper flakes can be added for those who enjoy a gentle heat that livens up the entire dish.

Directions

Preheat your oven to 350°F (175°C).
Bring a large pot of water to a boil and blanch the cabbage. Carefully remove the leaves from the cabbage head and trim the thick veins from the center of each leaf. Set the cabbage leaves aside.
In a large skillet, cook the ground beef over medium heat until browned, about 5-7 minutes. Drain any excess fat.
Add the chopped onion and garlic to the skillet with the beef and cook for another 2-3 minutes until softened.
Stir in the cooked rice, tomato sauce, diced tomatoes, brown sugar, vinegar, salt, pepper, paprika, thyme, and red pepper flakes (if using). Mix well and simmer for 5 minutes to combine the flavors.
In a 9x13-inch casserole dish, layer the cabbage leaves on the bottom. Then, spoon half of the beef and rice mixture over the cabbage. Repeat with another layer of cabbage leaves and the remaining beef mixture.
Cover the casserole with aluminum foil and bake for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 10-15 minutes until the top is slightly browned and bubbly.
Serve hot and enjoy your delicious stuffed cabbage roll casserole!

Servings and Timing

This recipe makes 6 generous servings, making it perfect for family dinners with potential leftovers. The preparation takes approximately 20 minutes, while cooking time is around 55 minutes, bringing the total time to 1 hour and 15 minutes. Each serving contains approximately 320 calories, offering a satisfying meal that won't break your calorie bank.

Variations

Mediterranean Style: Add ½ cup of chopped olives, 1 tablespoon of oregano, and top with crumbled feta cheese before serving.

Vegetarian Option: Replace the ground beef with a mixture of mushrooms, walnuts, and lentils for a hearty meatless alternative.

Spicy Version: Double the red pepper flakes and add a diced jalapeño to the beef mixture for those who enjoy extra heat.

Low-Carb Adaptation: Substitute cauliflower rice for the regular rice to reduce carbohydrates while maintaining the dish's texture.

Polish-Inspired: Add 1 cup of sauerkraut to the filling mixture and serve with a dollop of sour cream for an Eastern European twist.

Asian Fusion: Replace the tomato sauce with a mixture of soy sauce, hoisin, and a touch of rice vinegar, then garnish with sliced green onions.

Storage/Reheating

Refrigeration: Store leftover cabbage roll casserole in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve after a day, making this an excellent make-ahead meal.

Freezing: This casserole freezes beautifully. After cooling completely, portion into freezer-safe containers or wrap the entire casserole tightly with plastic wrap followed by aluminum foil. Freeze for up to 3 months. Label with the date and contents for easy identification.

Thawing: For best results, thaw frozen casserole overnight in the refrigerator before reheating.

Reheating: To reheat individual portions, microwave on medium power for 2-3 minutes, stirring halfway through. For larger portions, cover with foil and heat in a 325°F oven for 20-30 minutes until warmed through. Add a tablespoon of water or broth before reheating if the casserole seems dry.

FAQs

Can I use pre-shredded cabbage instead of whole cabbage leaves?

While traditional cabbage rolls use whole leaves, you can absolutely use pre-shredded cabbage for a more rustic version of this casserole. Mix the shredded cabbage directly with the beef and rice mixture for a more integrated dish rather than distinct layers.

Is it necessary to pre-cook the rice?

Yes, pre-cooking the rice is important. Using uncooked rice would absorb too much liquid from the casserole during baking, resulting in either undercooked rice or a dry casserole. The pre-cooked rice maintains the perfect moisture balance.

Can I make this casserole ahead of time?

Absolutely! You can assemble the entire casserole up to 24 hours in advance and refrigerate it covered. When ready to cook, allow the casserole to sit at room temperature for 30 minutes before baking, and you might need to add 10-15 minutes to the covered baking time.

What can I serve with Stuffed Cabbage Roll Casserole?

This hearty casserole is essentially a complete meal, but it pairs beautifully with crusty bread, a simple green salad, or roasted vegetables. A dollop of sour cream on top is also a traditional accompaniment.

How do I know when the casserole is done?

The casserole is done when it's bubbling around the edges, the cabbage is tender when pierced with a fork, and the top has begun to brown slightly. The internal temperature should reach at least 165°F.

Can I use ground turkey instead of beef?

Yes, ground turkey makes an excellent substitute for a lighter version. You might want to add a tablespoon of olive oil when browning the turkey since it contains less fat than beef, and consider increasing the seasonings slightly as turkey can be milder in flavor.

My cabbage leaves keep tearing. Does this matter?

Not at all! Unlike traditional stuffed cabbage where intact leaves are crucial for rolling, this casserole is forgiving of torn leaves. Simply layer them as best you can—the final result will taste the same.

Can I add cheese to this recipe?

While not traditional, adding cheese can be delicious. Try sprinkling 1-2 cups of shredded mozzarella, provolone, or even a sharp cheddar between layers or on top for the last 15 minutes of baking.

How do I prevent the casserole from becoming too watery?

Make sure to drain excess fat from the beef after browning and allow the beef mixture to simmer for the full 5 minutes to reduce some liquid. If using particularly juicy tomatoes, you might drain a portion of the liquid before adding them to the mixture.

Is this recipe gluten-free?

This recipe is naturally gluten-free, assuming you use gluten-free versions of tomato sauce and ensure your seasonings are free from gluten additives. Always check labels if cooking for someone with gluten sensitivities.

Conclusion

This Stuffed Cabbage Roll Casserole brilliantly transforms a labor-intensive traditional dish into an accessible weeknight dinner without sacrificing flavor or comfort. By layering rather than rolling, you get all the delicious elements of stuffed cabbage rolls in a fraction of the time. The combination of tender cabbage, savory beef, and tangy tomato sauce creates a deeply satisfying meal that's perfect for family dinners, meal prep, or feeding a crowd. The casserole's versatility means you can easily adapt it to your taste preferences or dietary needs, making it a recipe you'll return to time and again. Whether you're craving comfort food or looking for a make-ahead meal solution, this casserole delivers warmth, flavor, and satisfaction in every bite.