Stuffed Cabbage Roll Casserole is like a big, cozy hug straight from your oven: all the classic flavors of traditional cabbage rolls, but simplified into an easy, irresistible baked dish. It combines tender cabbage, hearty beef and rice, and a savory tomato sauce, finished off with bubbly, golden cheeses on top. Whether you’re looking for a weekend comfort meal or a weeknight family favorite, this crowd-pleasing casserole is guaranteed to warm hearts and fill bellies!

Ingredients You’ll Need

Stuffed Cabbage Roll Casserole Recipe - Recipe Image

Ingredients You’ll Need

This is one of those delightfully straightforward recipes where each ingredient truly makes a difference. From the aromatic garlic to the creamy, bubbly cheese, every element brings a burst of taste, color, or texture to your Stuffed Cabbage Roll Casserole. Here’s what you’ll need to create pure comfort in a baking dish:

Ground beef (or a mix of beef and pork): Delivers deep, savory richness and a satisfying meaty bite.
Large onion: Adds sweet, mellow flavor that balances the savory ingredients.
Garlic: Just a few cloves brighten up the whole casserole with unmistakable aroma.
Green cabbage: Chopped into bite-sized pieces for perfect tenderness and subtle sturdiness in every forkful.
Crushed tomatoes: These create a silken, tangy base that binds the filling together beautifully.
Tomato sauce: Adds extra sauciness and depth, ensuring the casserole stays moist.
Diced tomatoes (undrained): For juicy bites and a little bright texture throughout.
White rice (uncooked, long-grain): Simmering right in the casserole, it absorbs all those delicious flavors.
Beef broth: Lends richness and ensures perfectly cooked rice and cabbage.
Salt & black pepper: For essential seasoning.
Paprika: Brings gentle warmth and a hint of color.
Dried thyme: Adds herbal notes that cozy up the whole dish.
Dried oregano: For that classic, comforting Italian touch.
Crushed red pepper flakes (optional): Love a little kick? This is your ingredient!
Mozzarella cheese (shredded): Melts into stretchy, gooey perfection on top.
Parmesan cheese (grated): Offers a subtle, nutty saltiness as a finishing touch.
Fresh parsley: A pop of green freshness to garnish just before serving.

How to Make Stuffed Cabbage Roll Casserole

Step 1: Sauté the Meat and Onions

Start by preheating your oven to 375°F and setting a large skillet on medium-high heat. Cook your ground beef (or beef and pork blend) and chopped onions together for about 6–7 minutes, stirring to break up the meat, until the beef is browned and the onion becomes tender and fragrant. This first step is the foundation of flavor for your Stuffed Cabbage Roll Casserole. Don’t forget to drain off any excess fat before moving on!

Step 2: Add Garlic for Flavor

Once your meat and onions are golden and inviting, stir in the minced garlic. Sauté for just one minute, until the garlic smells deliciously fragrant. Be careful not to overcook, as burnt garlic can turn bitter; a quick toss is all you need to wake up the flavors.

Step 3: Mix Everything Together

In a large mixing bowl, now’s the time to combine the cabbage, crushed tomatoes, tomato sauce, diced tomatoes (with their juices), uncooked rice, beef broth, salt, pepper, paprika, thyme, oregano, and the optional red pepper flakes for a gentle heat. Add your sautéed meat-onion-garlic mixture to the bowl. Give everything a generous stir so the seasonings are evenly mixed and the rice is distributed throughout. It already starts to look hearty and inviting!

Step 4: Bake Covered for Ultimate Tenderness

Lightly grease a 9×13-inch baking dish, then transfer the combined mixture into the pan. Cover it tightly with foil—this is essential to trap steam for perfectly cooked cabbage and rice. Bake on the middle rack for 75 to 90 minutes. Halfway through, give things a good stir so every spot gets equal love from those sauces and seasonings. By the end, the cabbage should be tender and the rice fully cooked.

Step 5: Cheese It Up and Finish Baking

Ready for everyone’s favorite step? Remove the foil and sprinkle a generous layer of shredded mozzarella and grated Parmesan across the top. Return the casserole to the oven, uncovered, for another 10 to 15 minutes, until the cheese is gloriously melted, bubbly, and lightly golden around the edges. That melty cheese makes this Stuffed Cabbage Roll Casserole completely irresistible!

Step 6: Garnish and Serve

Let your casserole cool for a few minutes before topping it with a handful of freshly chopped parsley. That pop of green wakes up the senses and gives your dish a homemade, inviting touch. Time to dive in!

How to Serve Stuffed Cabbage Roll Casserole

Garnishes

A sprinkle of bright, chopped parsley is a classic finish, but you can also add a pinch of extra Parmesan, a dash of paprika, or a light drizzle of olive oil for even more flavor and color. These little touches highlight the comforting, homey nature of your Stuffed Cabbage Roll Casserole.

Side Dishes

Keep things simple and pair this casserole with a crusty loaf of bread to mop up the saucy goodness, or a crisp green salad dressed with lemony vinaigrette. Steamed green beans or roasted carrots make wonderful companions, too—they add freshness and a hint of crunch alongside every forkful of casserole.

Creative Ways to Present

For a fun twist, try scooping generous individual portions into small ovenproof bowls, topping each with extra cheese, and popping them under the broiler for mini Stuffed Cabbage Roll Casserole gratinés. Or serve spoonfuls over a mound of buttery mashed potatoes for over-the-top comfort. If you’re entertaining, arrange portions on a platter with parsley and extra sauce for a beautiful family-style spread.

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Cabbage Roll Casserole keeps brilliantly in the refrigerator. Just cool it completely, then cover tightly (in the original baking dish or transfer to airtight containers). It will stay fresh for up to four days, ready for a speedy lunch or another cozy dinner.

Freezing

This casserole is a freezer superstar! Once baked and cooled, portion leftovers into airtight, freezer-safe containers or wrap tightly in freezer-friendly foil. It will maintain great flavor and texture in the freezer for up to three months. For the best results, freeze in single servings for super easy meals later.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm gently in the oven at 350°F, covered, until hot and bubbling all the way through (about 20–30 minutes). For a quick fix, microwave individual servings with a splash of broth or sauce to keep them moist. Add fresh cheese or a sprinkle of parsley to liven things up!

FAQs

Can I make Stuffed Cabbage Roll Casserole ahead of time?

Absolutely! Assemble the casserole, cover, and refrigerate it raw for up to 24 hours. When ready to bake, simply take it out of the fridge and bake as directed, adding about 10 extra minutes to the baking time. This makes weeknight meals or holiday preparations so much easier.

Is this recipe gluten-free?

Yes, if you use certified gluten-free beef broth, this Stuffed Cabbage Roll Casserole is naturally gluten-free. It’s hearty and satisfying without any breadcrumbs or flour, so everyone at the table can dig in worry-free.

Can I use brown rice or another grain?

You can substitute brown rice for the white rice, but it may take a little longer to cook and could require extra broth. You can also try using quinoa or even cauliflower rice for a lighter, grain-free option, though textures may vary slightly.

What meat substitutions work in this casserole?

Ground turkey or chicken are both wonderful here if you’re looking for a lighter twist. You might also use a plant-based ground “meat” for a vegetarian adaptation, but swap in vegetable broth and amp up the seasoning for best results.

How do I prevent the casserole from getting watery?

If your casserole seems extra juicy after baking, let it rest uncovered for 10 to 15 minutes before serving. The rice will continue to absorb liquid as it cools, and the flavors deepen beautifully. Steering clear of over-crowding the pan also helps ensure even baking.

Final Thoughts

If you’re craving that unmistakable comfort of cabbage rolls but want something easy, satisfying, and totally family-friendly, you’re going to love this Stuffed Cabbage Roll Casserole. It’s warm, filling, and so full of flavor. Try it soon, and you might just find it becomes your own go-to favorite for cozy nights or sharing with loved ones!

Stuffed Cabbage Roll Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 6 reviews

Author: admin
Total Time: 1 hour 50 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Stuffed Cabbage Roll Casserole is a deconstructed version of classic cabbage rolls, combining all the flavors in an easy-to-make, hearty casserole dish. Tender cabbage, seasoned meat, rice, and a cheesy topping make this a comforting and satisfying meal.

Ingredients

Scale

For the Meat Mixture:

1 1/2 pounds ground beef or a mix of beef and pork
1 large onion, chopped
3 cloves garlic, minced

For the Casserole:

1 medium head green cabbage, chopped into bite-sized pieces
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 cup uncooked long-grain white rice
2 cups beef broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F. In a large skillet over medium-high heat, cook the ground beef and onion until meat is browned and onion is tender, about 6–7 minutes. Drain excess fat.
Add garlic and cook for 1 minute until fragrant. In a large mixing bowl, combine the chopped cabbage, crushed tomatoes, tomato sauce, diced tomatoes, uncooked rice, beef broth, salt, pepper, paprika, thyme, oregano, and red pepper flakes if using.
Stir in the cooked beef mixture until well combined. Transfer mixture to a greased 9×13-inch baking dish. Cover tightly with foil and bake for 75–90 minutes, stirring once halfway through, until cabbage is tender and rice is cooked.
Remove foil, sprinkle with mozzarella and Parmesan cheese, and bake uncovered for an additional 10–15 minutes until cheese is melted and bubbly. Garnish with fresh parsley before serving.