- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish (or similar casserole dish).
2) Brown the meat
- In a large skillet over medium-high heat, cook ground beef until browned and crumbled.
- Drain excess grease if needed.
- Add onion and cook 3–4 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
Key regulation: Drain excess grease. Too much fat can make the casserole heavy and separate the sauce.
3) Soften the cabbage
- Add chopped cabbage to the skillet (it will look like a lot).
- Stir and cook 5–8 minutes until cabbage begins to soften and shrink.
- Season with salt, pepper, paprika, oregano, thyme, and red pepper flakes (optional).
4) Mix the sauce
- In a bowl, combine tomato sauce, diced tomatoes, broth, tomato paste (optional), brown sugar (optional), and Worcestershire (optional).
- Stir until smooth.
5) Assemble the casserole
- Stir cooked rice into the meat-and-cabbage mixture.
- Pour in the tomato mixture and stir until evenly combined.
- Transfer everything to the prepared baking dish.
- Cover tightly with foil.
Assembly regulation: Even mixing prevents dry spots and ensures every bite tastes like a cabbage roll.
6) Bake
- Bake covered for 35–45 minutes, until cabbage is tender and the casserole is bubbling.
- If adding cheese, uncover, sprinkle cheese on top, and bake 8–10 minutes more until melted.
- Rest 10 minutes before serving so it sets and thickens slightly.
If using uncooked rice (alternative method)
- Use 1/2 cup uncooked long-grain rice and increase broth to 2 cups.
- Bake covered for 60–75 minutes, until rice is tender, then proceed with cheese step if desired.
- Check halfway and add a splash of broth if it looks dry.
Serving and Storage
Serving
Serve this casserole warm, topped with parsley and a dollop of sour cream if you like. It’s hearty enough to stand alone,
but it also pairs well with:
- Crusty bread or dinner rolls
- A simple cucumber salad
- Roasted vegetables
- Mashed potatoes (yes, comfort on comfort)
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions up to 2 months. Thaw overnight in the fridge.
Reheating
- Microwave: Heat portions in short bursts, stirring if needed.
- Oven: 350°F (175°C) covered for 15–20 minutes until warmed through.
Meal-prep bonus: This dish tastes even better the next day as the cabbage and tomato sauce meld together.
Tips
- Chop cabbage evenly: similar-size pieces cook at the same speed.
- Don’t skip browning: seared meat adds deep flavor.
- Use tomato paste: it prevents watery sauce and gives richness.
- Cooked rice is easiest: predictable texture and faster baking.
- Rest before serving: helps it set and slice cleanly.
Variations
1) Turkey Cabbage Roll Casserole
Use ground turkey and chicken broth. Add an extra teaspoon of Worcestershire and a little olive oil for richness.
2) Cheesy Cabbage Roll Bake
Mix in 1 cup shredded mozzarella and top with more cheese before baking uncovered at the end.
3) Spicy Version
Add cayenne, extra red pepper flakes, or a spoon of hot sauce. Use spicy sausage for even more heat.
4) Low-Carb Version
Replace rice with cauliflower rice (stir in during the last 10 minutes so it doesn’t get mushy) and reduce broth slightly.
5) Sweet-and-Sour Style
Add a bit more brown sugar and a splash of vinegar or lemon juice for that classic sweet-and-sour cabbage roll vibe.
6) Stuffed Pepper Twist
Add extra diced bell peppers and a pinch of smoked paprika—same comfort, slightly different flavor direction.
Tips
A second tips section—because small details make this casserole taste like the “real thing”:
- Balance sweetness: brown sugar is optional, but it makes the sauce taste like traditional cabbage rolls.
- Use long-grain rice: it holds up better than short-grain in casseroles.
- Cover tightly: steam helps cabbage become tender without drying out.
- Skim grease: if you see excess fat pooling, skim it for a cleaner sauce.
- Add fresh herbs at the end: parsley brightens the whole dish.
Conclusion
Easy Cabbage Roll Casserole delivers all the cozy, classic cabbage roll flavor—savory meat, tender cabbage, rice, and rich tomato sauce—without the work.
It’s simple to assemble, bakes in one dish, and reheats beautifully for meal prep. Follow the key regulations—brown the meat, soften the cabbage,
keep the sauce rich (not watery), and bake covered until tender—and you’ll get a comforting casserole that tastes like home.
Make it cheesy, spicy, low-carb, or traditional—this recipe is flexible, reliable, and guaranteed to become a repeat in your dinner rotation.
FAQ
Can I use uncooked rice in this casserole?
Yes. Use 1/2 cup uncooked long-grain rice and increase broth to about 2 cups. Bake covered 60–75 minutes until rice is tender.
Do I need to pre-cook the cabbage?
It’s recommended because it shrinks and softens, making baking faster and more even. You can skip it,
but you’ll need a longer bake time and more stirring.
Why is my casserole watery?
Cabbage releases moisture. Using tomato paste, draining meat well, and baking uncovered for the last 10 minutes can help thicken it.
Can I make this ahead of time?
Yes. Assemble, cover, and refrigerate up to 24 hours. Add 10–15 minutes to bake time since it starts cold.
What meat works best?
Ground beef is classic, but turkey, pork, or a mix (beef + sausage) is delicious for extra flavor.
Can I freeze cabbage roll casserole?
Yes. Freeze in portions up to 2 months. Thaw overnight and reheat gently. Texture stays good.
What should I serve with it?
Rolls, crusty bread, a simple salad, or roasted veggies are great sides. Sour cream on top is also a favorite.
