Dinner

Cabbage Roll Casserole Recipe

ByEthan Lark October 21, 2025October 21, 2025

Introduction

Cabbage Roll Casserole is a comforting twist on the classic cabbage roll, made easier by layering the ingredients in a dish instead of rolling each portion. This hearty casserole combines ground meat, cabbage, rice, and tomato sauce for a delicious, family-friendly meal.

A thick slice of layered cabbage roll sits on a white plate, showing clear layers of cooked cabbage leaves, brown cooked ground meat, and a rich reddish-orange tomato sauce soaked throughout. The top is garnished with bright green chopped parsley, with extra parsley scattered around the plate. In the blurry background, two slices of bread with a creamy white spread and some green garnish are visible, all placed on a white marbled textured surface. The colors are warm and appetizing, highlighting textures of soft cabbage, tender meat, and saucy topping. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef or turkey
1 head cabbage (chopped into bite-sized pieces)
1 cup cooked rice (white or brown)
1 onion (diced)
2 cloves garlic (minced)
1 can diced tomatoes (14 oz, with juice)
1 cup tomato sauce
1/2 cup chicken broth
1 tsp salt (or to taste)
1/2 tsp black pepper (freshly ground)
1 tsp paprika
1 cup shredded cheese (cheddar or mozzarella, optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large skillet, cook the ground meat over medium heat until browned. Drain any excess fat.
Step 3: Add the diced onions and minced garlic to the skillet. Sauté until soft and fragrant, about 2-3 minutes.
Step 4: Stir in the diced tomatoes with their juice, tomato sauce, chicken broth, salt, black pepper, and paprika. Let the mixture simmer for 5 minutes to blend the flavors.
Step 5: Grease a baking dish and layer half of the chopped cabbage evenly on the bottom. Follow with half of the cooked rice, then half of the meat mixture. Repeat the layers once more.
Step 6: Cover the dish tightly with aluminum foil and bake for 40 minutes. Afterward, remove the foil, sprinkle the shredded cheese evenly on top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
Step 7: Allow the casserole to rest for 10 minutes before serving. This helps the layers set and makes it easier to serve. Enjoy your comforting meal!

Tips & Variations

For a vegetarian version, substitute ground meat with cooked lentils or a plant-based meat alternative.
Use brown rice for a nuttier flavor and added fiber.
Add a pinch of red pepper flakes if you enjoy a bit of heat in your casserole.
Mix in some herbs like thyme or oregano for extra aroma and depth.
If you prefer a creamier texture, stir a bit of sour cream or cream cheese into the tomato sauce before layering.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until hot. You can also freeze the casserole for up to 2 months; thaw overnight in the fridge before reheating in the oven or microwave.

How to Serve

A close-up view of a stuffed cabbage roll on a white plate with a speckled texture, showing three main layers: the bottom layer is cooked ground meat in brown color with a crumbly texture, the middle layer is soft, light green cabbage leaves wrapped around the meat, and the top layer is a reddish-orange tomato-based sauce mixed with small pieces of cooked carrot and onion. The dish is garnished with bright green chopped fresh parsley on top and around the plate. In the blurred background, there are slices of white bread and a small white bowl with a creamy dip. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cabbage for this recipe?

Yes, both green and savoy cabbage work well in this casserole. Napa cabbage is also a softer option but may cook down more during baking.

Do I have to cook the rice before assembling the casserole?

Yes, the rice should be cooked beforehand because it does not have enough liquid or time to fully cook in the casserole. Using pre-cooked rice ensures the best texture.