This Stuffed Cabbage Roll Casserole has all the comforting flavors of traditional cabbage rolls tender cabbage, seasoned ground beef, rice, and tangy tomato sauce layered into an easy-to-make, oven-baked casserole. Perfect for family dinners or meal Preparation.

Stuffed Cabbage Roll Casserole (Easy Comfort Food Classic)

If you love classic stuffed cabbage rolls but don’t have the time to roll and steam each one, this Stuffed Cabbage Roll Casserole is the answer! It delivers all the rich, homey flavors of the traditional dish—savory beef, aromatic rice, tender cabbage, and tangy tomato sauce—but with a fraction of the effort.

This recipe transforms the traditional labor-intensive rolls into a layered, baked comfort casserole that’s hearty, delicious, and freezer-friendly. Whether you’re feeding a crowd, meal-prepping for the week, or craving cozy flavors, this casserole is a guaranteed winner.

Let’s make this beloved comfort food in a simplified, satisfying way that even Grandma would approve of!

Ingredients

For the Casserole Base:

1 pound (450g) ground beef (or ground turkey/pork for variation)
1 medium onion, finely diced
2 cloves garlic, minced
1 medium head of cabbage, chopped (about 6–8 cups)
2 cups cooked rice (white or brown)
1 (14 oz / 400g) can diced tomatoes
1 (15 oz / 425g) can tomato sauce
1 (6 oz / 170g) can tomato paste
1 ½ cups beef broth
2 tablespoons olive oil or butter
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon crushed red pepper flakes (optional)

For the Cheese Topping (optional):

1 cup shredded mozzarella or cheddar cheese
2 tablespoons fresh parsley, chopped (for garnish)

Step-by-Step Directions

Step 1: Prepare the Cabbage

Bring a large pot of water to a boil.
Add the chopped cabbage and cook for 5 minutes, until just softened.
Drain well and set aside to cool.

Tip: You can also sauté the chopped cabbage in a skillet with a bit of butter for a richer flavor instead of boiling it.

Step 2: Cook the Meat Mixture

In a large skillet, heat olive oil or butter over medium-high heat.
Add onions and cook until translucent, about 3 minutes.
Stir in garlic and cook another 30 seconds, until fragrant.
Add the ground beef, breaking it apart with a spatula, and cook until browned and no longer pink.
Drain any excess fat.
Season with salt, pepper, paprika, thyme, and crushed red pepper.

Pro Tip: Don’t skip draining the meat — it keeps your casserole from becoming greasy later.

Step 3: Build the Tomato Sauce

To the cooked beef mixture, add:
- diced tomatoes
- tomato sauce
- tomato paste
- beef broth
Stir well to combine and bring to a gentle simmer for 5–7 minutes.
Taste and adjust seasoning as needed — the sauce should be rich and slightly tangy.

Step 4: Add the Rice

Stir in cooked rice to the meat and tomato sauce mixture.
Mix until everything is evenly combined.
This mixture will be the flavorful heart of your casserole.

Step 5: Assemble the Casserole

Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Layer the casserole as follows:
- Bottom layer: Half of the cabbage
- Middle layer: All of the beef and rice mixture
- Top layer: Remaining cabbage
Pour any remaining tomato sauce from the skillet over the top layer.
Cover the dish tightly with aluminum foil.

Step 6: Bake

Place the casserole in the preheated oven and bake, covered, for 45 minutes.
Remove the foil and sprinkle shredded cheese on top (optional).
Bake uncovered for another 10–15 minutes, until bubbly and golden.

For a cheesier version: Mix ½ cup of shredded cheese directly into the rice mixture before layering.

Step 7: Serve and Garnish

Let the casserole rest for 10 minutes after baking. This helps the layers set.
Garnish with fresh parsley before serving.

Serve warm with crusty bread or a side of mashed potatoes for the ultimate comfort meal.

Why You’ll Love This Recipe

All the flavor of cabbage rolls — with half the work!
Ready in about an hour — no rolling required.
Hearty, comforting, and filling.
Perfect for freezing and reheating.
Family-friendly — mild but flavorful.
Customizable with your favorite spices and add-ins.

Variations

Want to make it your own? Try these delicious twists:

Turkey Cabbage Roll Casserole – Use lean ground turkey for a lighter option.
Low-Carb Version – Swap rice for cauliflower rice.
Spicy Cabbage Casserole – Add diced jalapeños or hot sauce for heat.
Cheesy Comfort – Add shredded mozzarella between each layer.
Vegetarian Option – Replace beef with lentils or crumbled tofu and use vegetable broth.
Eastern European Style – Add a touch of vinegar or sauerkraut for tanginess.

Storage and Freezing Instructions

To Store:

Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or oven until warmed through.

To Freeze:

Assemble the casserole (without baking) and wrap tightly with foil.
Freeze for up to 3 months.
When ready to eat, thaw overnight in the fridge and bake as directed.

Quick Option: Freeze leftovers in single-serving containers for easy weeknight meals.

Expert Tips for Success

Use tender cabbage:
Don’t overcook your cabbage—just soften it slightly so it keeps a bit of texture.
Cook rice ahead:
Using day-old rice helps absorb the sauce better and prevents sogginess.
Season well:
Cabbage can be bland, so don’t be afraid to season generously.
Balance acidity:
If your tomato sauce tastes too tangy, add a pinch of sugar or a drizzle of cream.
Layer properly:
Cabbage on the bottom and top helps keep the casserole moist.

Serving Suggestions

Serve your Stuffed Cabbage Roll Casserole with:

Crusty garlic bread or buttered rolls
Mashed potatoes or boiled baby potatoes
Simple green salad or roasted vegetables
A dollop of sour cream or Greek yogurt for creamy contrast

For a cozy meal, pair it with a bowl of tomato soup or a glass of red wine.

Frequently Asked Questions

Q1: Can I make this casserole ahead of time?
Yes! Assemble the casserole up to a day ahead, cover, and refrigerate. Bake just before serving.

Q2: What kind of cabbage works best?
Regular green cabbage works great, but Savoy cabbage adds a tender, mild flavor.

Q3: Can I use uncooked rice?
Not recommended — the rice won’t fully cook and can absorb too much liquid, making the casserole mushy.

Q4: How can I make it vegetarian?
Use lentils, quinoa, or plant-based ground “meat,” and swap beef broth for vegetable broth.

Q5: Can I make it in a slow cooker?
Yes! Layer the ingredients in a slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

Nutritional Information (Per Serving – Approximate)

Calories: 320 kcal
Protein: 22 g
Carbohydrates: 22 g
Fat: 14 g
Fiber: 3 g
Sodium: 600 mg

(Varies based on cheese and meat type used.)

Final Thoughts

This Stuffed Cabbage Roll Casserole is the perfect example of simple ingredients turning into a hearty, flavorful comfort dish. It captures all the flavors of traditional cabbage rolls — tender beef, fluffy rice, tangy tomato sauce, and sweet cabbage — but in a quick and easy-to-layer format.

It’s a dish that feels like home — warm, filling, and full of nostalgia. Serve it on a cozy evening with family or make it ahead for stress-free weeknight dinners. Once you try it, it’ll surely become a staple in your comfort food rotation.

Stuffed Cabbage Roll Casserole