This stuffed cabbage roll casserole gives you all the comfort of old fashioned cabbage rolls without the work of rolling a single leaf.
Browned beef, soft cabbage, rice, and tomato sauce bake together in one dish under a layer of cheese. It takes about an hour and feeds six, with leftovers that reheat well for lunch the next day. It is an easy way to get vegetables into a family dinner.
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Why This Stuffed Cabbage Roll Casserole Recipe Works
Chopped cabbage cooks right into the filling, so you skip blanching and rolling and still get the same sweet, savory flavor of the classic dish. The cabbage turns silky and sweet as it bakes.
Paprika and garlic season the meat gently, and the tomato sauce ties the rice and cabbage into a juicy, tangy filling.
Baking under foil steams the rice and cabbage, then a short uncovered bake melts the cheese into a golden top.
Ingredients for Stuffed Cabbage Roll Casserole
- 1 pound ground beef or turkey
- 1 small onion, diced
- 3 cups chopped green cabbage
- 1 1/2 cups cooked white rice
- 1 can tomato sauce, 15 ounces
- 1 can diced tomatoes, 14 1/2 ounces, undrained
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella or cheddar cheese, optional
Ground beef or turkey. Beef gives richer flavor, while turkey keeps the filling lighter. Both need to cook through completely. Lean turkey benefits from a drizzle of oil in the pan.
Green cabbage. Chop it into thin ribbons so it softens evenly alongside the rice.
Cooked rice. Use cooled or leftover rice so the grains stay separate instead of turning mushy.
Tomato sauce and diced tomatoes. Together they make a juicy sauce that soaks into the rice as it bakes.
Cheese. Mozzarella melts smoothly, while cheddar adds a sharper note.
How to Make Stuffed Cabbage Roll Casserole
1. Heat the oven Heat the oven to 375 degrees F and lightly grease a 9×13 inch dish.
2. Brown the meat Cook the beef and onion in a large skillet over medium heat for 6 to 8 minutes until no pink remains, then drain the fat. Press the meat with a spoon to break up large clumps.
3. Season the meat Stir in the garlic powder, paprika, salt, and pepper.
4. Soften the cabbage Add the cabbage and cook for 5 to 7 minutes, until it just begins to soften.
5. Combine the filling Stir in the rice, tomato sauce, and diced tomatoes with their juices until evenly mixed.
6. Bake covered Spread the mixture in the dish, cover tightly with foil, and bake for 30 minutes.
7. Add the cheese Remove the foil, top with cheese, and bake 10 to 15 minutes more until bubbly.
8. Rest Let the dish stand for 5 minutes before serving.
How to Serve Stuffed Cabbage Roll Casserole
Serve the casserole hot with a dollop of sour cream if you like. Warm soft and buttery homemade rolls soak up the sauce, and mashed potatoes and gravy make it a filling plate. Add crisp Parmesan garlic roasted Brussels sprouts for a green side, or creamy buttermilk coleslaw for cool crunch. A little sour cream on top adds a cool tang.
How to Store and Reheat Stuffed Cabbage Roll Casserole
Cool leftovers within 2 hours and refrigerate in an airtight container for up to 3 days. Freeze portions for up to 2 months and thaw overnight in the refrigerator. Reheat covered in the oven or microwave until the center reaches 165 degrees F. Stir halfway through so it heats evenly.
Tips and Variations for Stuffed Cabbage Roll Casserole
Cook the meat fully. Ground beef must reach 160 degrees F, and ground turkey must reach 165 degrees F.
Drain the grease. Pour off extra fat before adding the vegetables to keep the filling from turning oily.
Use cooled rice. Cold cooked rice holds its shape better, and rice should be chilled within 1 hour of cooking if you make it ahead.
Cover tightly. A tight foil seal traps steam so the rice and cabbage finish softening. Crimp the edges so the foil does not lift.
Add tang. Stir in a splash of red wine vinegar or a teaspoon of brown sugar to echo the classic sweet and sour flavor.
Flag the allergens. This dish contains milk when cheese is added, and some tomato products contain additives, so check labels.
Brown first. Let the meat sit for a minute between stirs to build deeper flavor.
Check trusted guidance. For general advice on storing leftovers safely, read the Purdue Extension guide to storing leftovers before you cook.
Frequently Asked Questions About Stuffed Cabbage Roll Casserole
Can I make stuffed cabbage roll casserole ahead of time?
Yes. Assemble it, cover, and refrigerate for up to a day, then add 10 minutes to the covered baking time.
Can I freeze stuffed cabbage roll casserole?
Yes. Cool it completely, portion it, and freeze for up to 2 months.
What can I serve with stuffed cabbage roll casserole?
Crusty bread, mashed potatoes, and a simple salad all pair well.
Can I use brown rice?
Yes, but use cooked brown rice and add 5 minutes of covered baking time.
Do I need to cook the cabbage first?
A brief saute with the meat is enough, since it finishes softening in the oven. Skip long boiling, which only waters down the flavor.
Stuffed Cabbage Roll Casserole
Equipment
- 9×13 inch baking dish
- Large skillet
- Aluminum foil
Ingredients
Main Ingredients
- 1 lb ground beef or ground turkey
- 1 small onion diced
- 3 cup chopped green cabbage
- 1 ½ cup cooked white rice
- 1 can tomato sauce 15 ounces
- 1 can diced tomatoes 14 1/2 ounces, undrained
- 1 tsp garlic powder
- 1 tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup shredded mozzarella or cheddar cheese optional, for the top
Instructions
Cooking
- Prep. Heat the oven to 375 degrees F and grease a 9×13 inch dish.
- Cook the filling base. Brown the meat with the onion for 6 to 8 minutes until no pink remains, drain, and season.
- Add the cabbage. Stir in the cabbage and cook 5 to 7 minutes until it softens slightly.
- Mix. Add the rice, tomato sauce, and diced tomatoes, then spread the mixture in the dish.
- Bake. Cover with foil and bake for 30 minutes, then uncover, add cheese, and bake 10 to 15 minutes more.
