Name: Stuffed Cabbage Roll Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: For the Meat Sauce:; 1 lb (450 g) ground beef – You can also use half beef, half pork for extra richness.; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 can (15 oz / 425 g) tomato sauce; 1 can (14.5 oz / 410 g) diced tomatoes, with juices; 2 tbsp tomato paste; 1 ½ tsp salt, or to taste; ½ tsp black pepper; 1 tsp smoked paprika (optional, but adds a lovely warmth); 1 tsp dried oregano; 1 tbsp olive oil or butter; For the Rice u0026 Cabbage Layers:; 2 cups (140 g) green cabbage, roughly chopped (about half a medium head); 1 cup (180 g) cooked rice – White or brown rice both work beautifully.; ½ tsp salt, to season the cabbage; ¼ cup (60 ml) water or broth, for moisture while baking; For the Topping:; 1 cup (100 g) shredded mozzarella or cheddar (optional, for a melty golden top); A sprinkle of fresh parsley for garnish

Comfort Food Made Easy (and Honestly, a Little Brilliant)

I’ve always loved traditional stuffed cabbage rolls, but I’ll be the first to admit—they take forever. All that blanching, rolling, stuffing, and layering feels like a marathon when all I want is something cozy and homemade on a weeknight. That’s exactly why I fell in love with this Stuffed Cabbage Roll Casserole. It has all the flavor, warmth, and nostalgia of the classic dish—but without the fuss. You get the same tender cabbage, hearty beef, and tangy tomato sauce, just stacked and baked in a way that makes dinner feel achievable (and so satisfying).

What This Recipe Is All About

This recipe takes everything we adore about cabbage rolls—the savory ground beef, rice, and tomato sauce—and deconstructs it into an easy, layered casserole. Think of it like a lasagna made with cabbage instead of noodles. The best part? It still tastes slow-cooked and traditional, even though you’ve saved yourself at least an hour of prep.

Why This Recipe Is So Special

What makes this casserole special is how comforting it feels without being complicated. Every bite is rich and slightly tangy, with that soft cabbage texture that melts right into the meaty sauce. It’s hearty enough for Sunday dinner but easy enough for a Tuesday night. Plus, it reheats beautifully—honestly, it might even taste better the next day.

Why You’ll Love This Recipe

All the flavor, none of the fuss: You get that classic stuffed cabbage taste—without rolling a single leaf.
One-pan comfort: It’s cozy, saucy, and satisfying—the definition of comfort food.
Family-friendly: Even picky eaters tend to go back for seconds.
Make-ahead magic: You can assemble it in advance and bake when ready.
Nutritious and balanced: Packed with protein, fiber, and plenty of veggies.

What You’ll Need

🧰 Tools

Don’t worry—nothing fancy here! Just kitchen basics.

Large skillet or sauté pan: To brown the meat and sauté the cabbage.
Large pot: For parboiling the cabbage (if you want softer leaves).
9×13-inch (23×33 cm) casserole dish: Your cozy home for layering everything.
Wooden spoon or spatula: For stirring the sauce and meat mixture.
Mixing bowls: To combine the filling ingredients.
Foil: To cover the casserole while baking and prevent it from drying out.

Ingredients

(Serves 6–8)

For the Meat Sauce:

1 lb (450 g) ground beef – You can also use half beef, half pork for extra richness.
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (15 oz / 425 g) tomato sauce
1 can (14.5 oz / 410 g) diced tomatoes, with juices
2 tbsp tomato paste
1 ½ tsp salt, or to taste
½ tsp black pepper
1 tsp smoked paprika (optional, but adds a lovely warmth)
1 tsp dried oregano
1 tbsp olive oil or butter

Related: Indian Butter Chicken Wraps

For the Rice & Cabbage Layers:

2 cups (140 g) green cabbage, roughly chopped (about half a medium head)
1 cup (180 g) cooked rice – White or brown rice both work beautifully.
½ tsp salt, to season the cabbage
¼ cup (60 ml) water or broth, for moisture while baking

For the Topping:

1 cup (100 g) shredded mozzarella or cheddar (optional, for a melty golden top)
A sprinkle of fresh parsley for garnish

How to Make Stuffed Cabbage Roll Casserole

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease your casserole dish with a little oil or butter.

(This step might feel simple, but trust me—it sets the stage for an even bake later!)

2. Cook the Meat Sauce

Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until fragrant and translucent—about 2 to 3 minutes.
Add the ground beef and cook until browned, breaking it up with your spoon as it cooks. Drain any excess fat if needed.
Stir in tomato sauce, diced tomatoes, tomato paste, salt, pepper, paprika, and oregano. Let it simmer for about 10 minutes, stirring occasionally.

💬 You’ll notice the sauce start to thicken slightly and smell amazing—this is when you know it’s ready.

3. Prepare the Cabbage

In a separate pan, lightly sauté the chopped cabbage with a pinch of salt until it begins to soften, about 5 minutes.
Alternatively, if you prefer very tender cabbage, you can blanch it briefly in boiling water for 3–4 minutes, then drain.

💬 Don’t overthink this—slightly tender is perfect. It will continue to soften as it bakes.

4. Layer It Up

Spread half of the cabbage in the bottom of your casserole dish.
Add half the meat sauce, spreading it evenly.
Then sprinkle half the rice over the top.
Repeat the layers again—cabbage, sauce, rice.

Pour the water or broth evenly over the top. This little trick helps everything stay juicy during baking.

5. Bake

Cover the dish tightly with foil and bake for 40 minutes.
Remove the foil, sprinkle cheese on top if you’re using it, and bake uncovered for another 10–15 minutes until bubbly and golden.

6. Rest and Serve

Let it rest for about 10 minutes before slicing in. This helps the layers set and makes serving so much easier.

💬 This is the hardest part—waiting! But it’s worth it. The flavors meld beautifully as it rests.

Serving Ideas

Serve with a dollop of sour cream for creaminess.
Add a slice of crusty bread to soak up that tomato goodness.
Pair with a simple green salad for freshness.
For extra comfort, a little mashed potato on the side doesn’t hurt!

Variations & Customizations

Swap the protein: Ground turkey, chicken, or even plant-based crumbles work great.
Add veggies: Bell peppers, shredded carrots, or spinach add color and nutrients.
Go spicy: Add a dash of chili flakes or cayenne to the sauce.
Low-carb option: Replace rice with riced cauliflower.
Cheesy version: Mix some cheese right into the layers for extra gooeyness.

Make Ahead, Storage & Reheating

Make Ahead: Assemble the casserole up to a day in advance. Keep it covered in the fridge and bake when ready (add 10 extra minutes if baking cold).
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze baked or unbaked portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Microwave individual servings or reheat the whole casserole covered at 350°F (175°C) until warmed through.

Pro Tips & Mistakes to Avoid

💡 My “friend in the kitchen” advice:

Don’t skip seasoning your cabbage—it makes a huge difference in the final flavor.
If you’re using lean beef, add a tablespoon of olive oil for richness.
Be generous with the sauce—dry casseroles are sad casseroles.
Let it rest before serving; it’ll hold together much better (and taste better, too).
For extra depth, add a splash of Worcestershire sauce or balsamic vinegar to the meat mixture.

Recipe Summary

Yield: 6–8 servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Nutrition (per serving):
Calories: ~380 | Protein: 25g | Fat: 15g | Carbs: 35g | Fiber: 5g

Final Thoughts

I love how this Stuffed Cabbage Roll Casserole takes something traditional and turns it into an easy, weeknight-friendly meal without losing any of its charm. It’s one of those recipes that feels like a hug from the inside out—warm, hearty, and just the right amount of nostalgic.