Love stuffed cabbage but don’t have the patience to roll up individual leaves? This stuffed cabbage casserole delivers all those comforting flavors with a fraction of the effort. Layer everything in a baking dish, bake it in the oven, and enjoy tender cabbage, seasoned ground beef, and rice that tastes like mom’s recipe without all the tedious prep work!
My mom used to make traditional stuffed cabbage rolls every few months, and while they were incredible, I remember watching her spend entire afternoons blanching leaves and carefully wrapping each one. This casserole version gives me all those childhood flavors without losing my sanity in the kitchen!
In the casserole, the cabbage breaks down and mingles with the beef and rice as it bakes, creating the same rich, savory flavor of traditional rolled cabbage. The tomato sauce bubbles up through the layers, and everything becomes tender and cohesive.
This recipe feeds a crowd and reheats beautifully, making it perfect for meal prep or those nights when you need dinner plus tomorrow’s lunch done all at once. Serve it with some crusty bread or a simple side salad, and you’ve got a complete meal, full of old-fashioned flavor.
Let me guide you through the simple steps to create this no-roll shortcut casserole. You will love all that stuffed cabbage goodness on your table tonight without spending your afternoon wrestling with cabbage leaves.
Looking for more easy casserole recipes? Try my taco tater tot casserole, meatball sub bubble up, or turkey broccoli casserole.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Ground beef
- Cabbage: Look for a firm, heavy head of green cabbage. Medium-sized heads work best since they’re usually fresher than the giant ones.
- Cooked rice
- Diced tomatoes
- Tomato sauce
- Beef broth
- Worcestershire sauce
- Brown sugar
- Onion
- Garlic
- Oil
- Seasoning: Season the casserole with salt, pepper, paprika, oregano, and thyme.
- Mozzarella cheese: This is optional but highly recommended!
How to Make Stuffed Cabbage Casserole
- First, get your oven preheated to 375 degrees F. While it’s heating up, take a 9×13-inch baking dish and give it a good coating of cooking spray.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and let it cook until it’s soft and translucent, about 3 minutes. Then add the garlic and cook for just 30 seconds.
- Add the beef to the skillet and break it up with a wooden spoon as it cooks. Add all the seasonings: salt, pepper, paprika, oregano, and thyme. Once it’s nicely browned, drain off any excess grease.
- Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and brown sugar. Let this mixture simmer for about 5 minutes, allowing the flavors to meld together.
- Take the skillet off the heat and stir in the cooked rice until everything is well combined.
- Put half of the chopped cabbage in the bottom of your prepared baking dish. Top it with half of your beef and rice mixture. Then repeat these layers with the remaining cabbage and beef mixture.
- Cover the dish tightly with foil and put it in the preheated oven. Let it bake for 45 minutes, or until the cabbage is nice and tender.
- If you’re using the cheese (and why wouldn’t you?), remove the foil, sprinkle the mozzarella on top, and bake for an additional 5 minutes, until it’s melted and bubbly.
- Let it rest for 10 minutes before serving.
Serving Ideas
This stuffed cabbage casserole is a complete meal in itself, but I love serving it with some simple sides to round out dinner.
My family especially enjoys it with a chunk of crusty bread for soaking up all that delicious tomato sauce! A spoonful of sour cream on top adds a lovely tangy contrast to the rich tomato sauce.
When I’m trying to get more vegetables on the table, I’ll add a simple green salad or some steamed green beans as a side dish. And if you are really hungry, serve it with mashed potatoes!
How to Store
One of the things I love about this casserole is that it makes fantastic leftovers – perfect for busy weeknights! Cover it tightly with plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for 3 to 4 days.
It also freezes beautifully! Let it cool, then wrap it tightly in plastic wrap, followed by aluminum foil. It will keep for 3 months in the freezer. To reheat, thaw overnight in the refrigerator, then warm in a 350 degree F oven for about 20-25 minutes until heated through.
If you plan to freeze this casserole, consider using a disposable aluminum pan. That way, your regular baking dish isn’t stuck in the freezer for months!
Tips & Tricks
Be sure to check out the step by step instructions
- I like to chop my cabbage the night before and store it in a zip-top bag. This makes dinner assembly significantly quicker when I’m rushing to get food on the table after a busy day.
- Those 10 minutes of resting are crucial. This allows the casserole to set up correctly, making it much easier to serve neat portions.
- While the recipe calls for cooked rice, I often use leftover rice from takeout or meal prep. Microwave rice works great too. Just make sure it’s not too fresh and hot when you mix it in, or it can get mushy.
- You can also leave the rice out for a low-carb casserole.
- This casserole is perfect for meal prep! You can assemble it up to 24 hours in advance, keep it covered in the fridge, and then bake it in the oven when you’re ready.
- While I typically use ground beef, you can substitute ground turkey or even a mixture of ground pork and beef. Keep in mind that leaner meats, such as turkey, may make the casserole slightly less rich.
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Stuffed Cabbage Casserole Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 ½ pounds ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 can diced tomatoes 15 ounces
- 1 can tomato sauce 15 ounces
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 2 cups cooked rice
- 1 small head green cabbage chopped, about 6 cups
- 1 cup shredded mozzarella cheese optional
Instructions
- Preheat the oven to 375 degrees F. Grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 30 seconds.1 tablespoon olive oil, 1 medium onion, 2 cloves garlic
- Add ground beef, breaking it up as it cooks. Season with salt, pepper, paprika, oregano, and thyme. Cook until browned, then drain any excess grease.1 ½ pounds ground beef, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, ½ teaspoon dried oregano, ½ teaspoon dried thyme
- Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and brown sugar. Simmer for 5 minutes.1 can diced tomatoes, 1 can tomato sauce, 1 cup beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar
- Remove from heat and stir in cooked rice.
- Spread half of the chopped cabbage in the prepared baking dish. Layer half of the beef and rice mixture on top. Repeat this process with the remaining cabbage and beef mixture.1 small head green cabbage, 2 cups cooked rice
- Cover with foil and bake for 45 minutes, until cabbage is tender.
- Uncover, sprinkle with mozzarella cheese (if using), and bake for an additional 5 minutes, or until the cheese has melted.1 cup shredded mozzarella cheese
- Let rest for 10 minutes before serving.
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Nutrition Information
Nutrition facts are estimates.
