Cabbage Roll Casserole Recipe

This easy cabbage roll casserole combines tender cabbage, seasoned ground beef, fluffy rice, and rich tomato sauce in one comforting baked dish. It delivers all the classic flavors of traditional stuffed cabbage rolls without the time-consuming rolling process, making it perfect for busy weeknights and family dinners.

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Course: Dinner

Cuisine: American

Prep Time: 20

Cook Time: 1 15

Total Time: 1 35

Servings: servings

Calories: 415kcal

Author: Abby Pinkmann

Cost: $8

Equipment

9x13-inch baking dish
large skillet
mixing spoon
Chef's knife
Cutting Board
aluminum foil
Oven

Ingredients

1 medium green cabbage, chopped
1 1/2 lb lean ground beef
1 medium onion, diced
3 cloves garlic, minced
2 cups cooked white rice
15 oz tomato sauce
14.5 oz diced tomatoes
1 tbsp Worcestershire sauce
1 tsp paprika
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1 cup shredded mozzarella cheese (optional)
fresh parsley, for garnish

Instructions

Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is translucent. Drain excess grease.
Add the garlic, paprika, Italian seasoning, salt, and black pepper. Cook for 1 minute until fragrant.
Stir in the tomato sauce, diced tomatoes, and Worcestershire sauce. Simmer for 5 minutes.
Spread half of the chopped cabbage into the prepared baking dish.
Top with half of the cooked rice and half of the beef mixture.
Repeat the layers with the remaining cabbage, rice, and beef mixture.
Cover tightly with aluminum foil and bake for 60 minutes.
Remove the foil, sprinkle mozzarella cheese over the top if using, and bake for an additional 10 to 15 minutes until bubbly and lightly golden.
Let the casserole rest for 10 minutes, garnish with fresh parsley, and serve warm.

Notes

Chop the cabbage into evenly sized pieces for consistent cooking. Use cooked rice to prevent excess moisture. Cover the casserole during baking to help soften the cabbage and keep the dish moist. Let the casserole rest for 10 minutes before serving. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

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