If you’ve ever craved the cozy, old-fashioned flavor of stuffed cabbage rolls but didn’t have the patience to roll and stuff each leaf—this Cabbage Roll Casserole is about to become your new favorite weeknight hero. It’s hearty, layered with tender cabbage, savory ground meat, rice, and that rich tomato sauce that makes your kitchen smell like Grandma’s on a Sunday afternoon.
Growing up in Texas, I learned the magic of stretching simple ingredients into something that feeds not just the body, but the soul. And in New York now, this casserole is one of my favorite ways to bring a little of that heartland comfort to my busy city life.
Table of Contents
Why You’ll Love This Cabbage Roll Casserole
Think of this dish as all the love and flavor of traditional cabbage rolls—just without the fuss. No tedious rolling, no messy filling falling apart halfway through cooking. You simply layer, bake, and enjoy. It’s family-friendly, meal-prep friendly, and reheats beautifully (which makes it a true win for busy weeks).
Plus, it’s flexible! You can use ground beef or turkey, make it extra cheesy, or load it up with hidden veggies for the kids.
What Does Cabbage Roll Casserole Taste Like?
In a word—comfort. The cabbage softens into buttery layers, the ground beef brings that savory depth, and the tomato sauce ties everything together with a hint of tang. The rice adds a tender bite that soaks up all the juices, making each forkful rich and satisfying.
If you love cozy casseroles like Unstuffed Cabbage Rolls or Ground Beef and Savory Cabbage Soup, you’re going to adore this one.
Ingredients You’ll Need for Cabbage Roll Casserole
Here’s what goes into this delicious layered dish:
- 1 medium head cabbage (about 2 pounds) – chopped or leaves separated
- 1 pound ground beef or turkey – choose lean for a lighter option
- 1 cup uncooked white rice – it absorbs flavor as it bakes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (15 ounces)
- 1 can tomato sauce (15 ounces)
- 2 cups beef or vegetable broth
- 1 teaspoon each dried oregano and basil
- 1 teaspoon salt & ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup shredded cheese (optional but recommended!)
You’ll also need a 9×13-inch baking dish, a skillet, and aluminum foil.
Related recipe you might love: Cabbage Soup with Ground Beef – same cozy flavors, just in a bowl.
How to Make Cabbage Roll Casserole – Step by Step
This Cabbage Roll Casserole may look impressive when it comes out of the oven, but the process couldn’t be simpler. We’re taking everything you love about old-fashioned stuffed cabbage rolls—tender leaves, savory meat, comforting tomato sauce—and layering them into one bubbling, hearty bake.
Follow these detailed steps to make your kitchen smell like Sunday dinner and your dinner table feel like home again.
Step 1: Prep the Cabbage
Start with a fresh, firm head of green cabbage. Remove any wilted outer leaves and carefully core the cabbage using a sharp knife—this helps the leaves separate more easily.
Bring a large pot of water to a boil, and gently lower in the cabbage head. Let it simmer for 2–3 minutes, just until the outer leaves are tender enough to bend without breaking.
Drain the cabbage and let it cool slightly before handling. You can either separate the leaves (for layering) or roughly chop them into bite-sized pieces if you prefer a “deconstructed” texture. Both methods work beautifully in this Cabbage Roll Casserole.
Pro tip: If you enjoy cozy cabbage recipes, try my Ground Beef and Savory Cabbage Soup next—it’s another easy, heartwarming favorite.
Step 2: Sauté the Aromatics
In a large skillet, heat a splash of oil over medium heat. Add your chopped onion and minced garlic, sautéing for about 3–4 minutes until the onion softens and becomes translucent. The garlic should be fragrant but not browned.
This base adds that rich, homey aroma that makes Cabbage Roll Casserole so satisfying.
Step 3: Brown the Meat
Now, add your ground beef or ground turkey to the skillet. Break it apart with a spoon or spatula and cook until it’s evenly browned, about 6–8 minutes.
If you’re using beef, you might see a bit of fat in the pan—go ahead and drain any excess so your casserole doesn’t end up greasy.
Season the meat lightly with salt and pepper while it cooks. This step ensures every layer of your Cabbage Roll Casserole has flavor from the start.
Step 4: Build the Flavor Base
Once your meat is browned, stir in:
- 1 cup uncooked white rice (this will cook right in the casserole)
- 1 can diced tomatoes (15 oz)
- 1 can tomato sauce (15 oz)
- 2 cups beef or vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon each of dried oregano and basil
- A pinch more salt and pepper
Stir everything together and bring it to a gentle simmer for about 5 minutes. This step lets the flavors meld and slightly softens the rice, ensuring your casserole cooks evenly.
The mixture should be saucy but not soupy—the rice will absorb most of that delicious tomato broth while baking.
If you love these hearty tomato-based dishes, check out my Cabbage Soup with Ground Beef or the cozy Unstuffed Cabbage Rolls Recipe for similar flavors in a different form.
Step 5: Layer the Cabbage Roll Casserole
Preheat your oven to 350°F (175°C) and grab your 9×13-inch baking dish.
Start by spreading a thin layer of the meat and rice mixture on the bottom—just enough to coat it. This helps prevent sticking and gives a flavorful base for the cabbage.
Next, arrange a layer of your blanched cabbage leaves (or chopped cabbage). Then spoon another layer of the meat mixture on top.
Repeat this process—meat mixture, cabbage, meat mixture—until you’ve used everything. Make sure to end with a layer of cabbage on top.
If you like things extra saucy, drizzle a little extra tomato sauce or broth over the top before baking.
Step 6: Cover and Bake
Cover your casserole dish tightly with aluminum foil. This traps in steam, helping the rice cook and the cabbage become tender.
Bake the Cabbage Roll Casserole for 45 minutes. You’ll start to smell that irresistible blend of cabbage, tomato, and herbs filling your kitchen—it’s pure comfort.
Step 7: Add the Cheesy Finish (Optional but Highly Recommended)
After 45 minutes, remove the foil and sprinkle 1 cup of shredded cheese over the top. I like to use a blend of mozzarella and cheddar for a creamy, slightly tangy flavor.
Return the dish to the oven, uncovered, for another 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
If you’re dairy-free or simply prefer a traditional tomato finish, you can skip the cheese—but for my family, that gooey topping is the best part.
Step 8: Let It Rest and Serve
Once your Cabbage Roll Casserole is out of the oven, resist the temptation to dig right in. Let it rest for 10 minutes before slicing. This cooling time allows the layers to set and makes serving much easier.
Scoop generous portions onto plates, and if you want to complete the meal, serve it with a crisp green salad or a slice of crusty bread to soak up all that saucy goodness.
Bonus Tip: Make It Ahead
This casserole is perfect for meal prep. You can assemble the entire dish up to 24 hours in advance, cover it tightly, and refrigerate. When you’re ready, just bake it (adding about 10 extra minutes to the cook time).
It also freezes beautifully—portion it into airtight containers for quick dinners or lunches.
If you enjoy this kind of comforting oven-baked meal, don’t miss my Chicken Burrito Casserole or the hearty Cowboy Cornbread Casserole. Both are reader favorites for a reason!
Tips and Tricks for Perfect Cabbage Roll Casserole
- Don’t overcook the cabbage in the boiling step; it should be just pliable, not mushy.
- Use pre-cooked rice if you want to shorten baking time by 10–15 minutes.
- For a lighter version, use ground turkey and vegetable broth.
- Add heat with a pinch of red pepper flakes or a splash of hot sauce.
- Make ahead! Assemble the casserole up to a day before, refrigerate, then bake when ready.
Personal tip from my kitchen: I first made this casserole for a busy fall evening when my youngest had soccer practice and I needed dinner waiting when we got home. It baked while we were out—and the house smelled like heaven when we walked in.
Storage and Reheating
Leftovers? Lucky you.
Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot throughout.
For long-term storage, freeze individual portions for up to 1 month. Thaw overnight in the fridge and reheat gently.
FAQs
Can I use brown rice instead of white?
Yes! Just par-cook it first since it takes longer to soften.
Can I make this vegetarian?
Definitely—skip the meat and double the rice or add lentils for protein.
Does it taste like real cabbage rolls?
Absolutely. All the flavor, half the effort.
Conclusion
If comfort had a flavor, this Cabbage Roll Casserole would be it. It’s simple, hearty, and deeply satisfying—the kind of dish that brings everyone to the table. Whether you’re cooking for family or meal prepping for the week, this recipe delivers every time.
So go ahead—pour that sauce, layer that cabbage, and bake up some love tonight.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Cabbage Roll Casserole – The Best Easy Comfort Food Dinner
- Total Time: 1 hour 20 minutes
- Yield: 4 people 1x
Description
This Cabbage Roll Casserole combines the classic flavors of stuffed cabbage rolls into a hearty bake, with layers of ground meat, rice, and cabbage in a savory tomato sauce.
Ingredients
- 1 medium head cabbage (about 2 pounds)
- 1 pound ground beef or ground turkey
- 1 cup uncooked white rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 cups beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup shredded cheese (optional, for topping)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Core the cabbage and gently remove the leaves, placing them in boiling water for about 2–3 minutes until tender. Drain and set aside.
3. In a skillet, cook the chopped onion and minced garlic over medium heat until softened.
4. Add the ground beef or turkey to the skillet and cook until browned. Drain any excess fat.
5. Stir in the uncooked rice, diced tomatoes, tomato sauce, broth, oregano, basil, salt, pepper, and Worcestershire sauce. Bring the mixture to a simmer for about 5 minutes.
6. In a large baking dish, spread a thin layer of the meat mixture on the bottom. Layer a few cabbage leaves on top, then add another layer of the meat mixture. Repeat the layers until all ingredients are used, finishing with a layer of cabbage.
7. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
8. Remove the foil and sprinkle cheese on top (if using). Bake uncovered for an additional 15 minutes or until the cheese is melted and bubbly.
9. Let the casserole sit for about 10 minutes before serving.
Notes
You can customize the filling by adding vegetables or using a different type of meat.
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.
Serve with a side salad or crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: cabbage roll casserole, stuffed cabbage, baked casserole, ground beef casserole, comfort food
