Why You’ll Love This Recipe

This casserole simplifies the classic cabbage roll by skipping the time-consuming rolling process while maintaining all the delicious flavors. It’s an excellent make-ahead dish that’s great for busy nights and makes plenty of leftovers. Plus, it’s flexible enough to adjust seasonings and ingredients based on your preferences.

Ingredients

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

Ground beef
Green cabbage (chopped or shredded)
Cooked rice
Onion (chopped)
Garlic (minced)
Tomato sauce or crushed tomatoes
Tomato paste
Beef broth or water
Worcestershire sauce (optional)
Olive oil or vegetable oil
Salt and pepper
Dried herbs (such as thyme, oregano, or basil)
Sugar (optional, to balance acidity)

Directions

Preheat your oven to 350°F (175°C).
In a large skillet, heat oil over medium heat. Add chopped onion and garlic; sauté until translucent.
Add ground beef to the skillet and cook until browned. Drain excess fat if necessary.
Stir in cooked rice, tomato paste, Worcestershire sauce, salt, pepper, and dried herbs. Mix well.
In a greased baking dish, layer half of the chopped cabbage evenly.
Spread the beef and rice mixture over the cabbage layer.
Top with the remaining cabbage.
In a bowl, combine tomato sauce with beef broth and a pinch of sugar if desired, then pour over the casserole.
Cover with foil and bake for 1 hour, until cabbage is tender. Remove foil during the last 15 minutes for slight browning on top.
Let rest for 10 minutes before serving.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour

Variations

Use ground turkey or chicken instead of beef for a lighter version.
Substitute cooked cauliflower rice for a low-carb alternative.
Add shredded cheese on top during the last 10 minutes of baking for a cheesy twist.
Spice it up with crushed red pepper flakes or smoked paprika.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire casserole in a 350°F oven until heated through. This casserole freezes well—wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use fresh cabbage or pre-shredded cabbage?

Either works; just ensure it’s chopped into manageable pieces for even cooking.

Is this recipe suitable for meal prep?

Yes, it stores well and flavors improve after sitting for a day.

Can I make this casserole gluten-free?

Yes, as long as your tomato sauce and Worcestershire sauce are gluten-free.

How do I prevent the casserole from being watery?

Drain excess fat after browning beef and avoid adding too much broth.

Can I prepare this recipe in advance?

Yes, assemble and refrigerate before baking, adding extra baking time if baking from cold.

What can I serve with this casserole?

It pairs well with crusty bread, a green salad, or steamed vegetables.

Can I use other grains instead of rice?

Quinoa or barley can be used but adjust cooking and liquid amounts accordingly.

How spicy is this dish?

Mild by default, but you can add spices or hot sauce to taste.

Can I double the recipe for a larger crowd?

Yes, just use a larger baking dish and adjust baking time as needed.

How do I know when it’s done?

The cabbage should be tender and the casserole bubbly around the edges.

Conclusion

Cabbage Roll Casserole is a straightforward, flavorful alternative to traditional stuffed cabbage rolls that’s perfect for busy cooks. With layers of tender cabbage, savory beef, and comforting tomato sauce, it’s a hearty meal the whole family will enjoy. Easy to prepare, adaptable, and great for leftovers, this casserole is a must-have recipe for your weeknight dinner repertoire.