Cabbage Roll Casserole is the ultimate comfort food hack. It delivers all the cozy, savory flavors of traditional stuffed cabbage rolls but with a fraction of the work. Instead of spending hours rolling individual leaves, you simply layer the ingredients in a baking dish.
Here’s a classic, foolproof recipe that is guaranteed to become a family favorite.
Easy Cabbage Roll Casserole
This deconstructed version is hearty, flavorful, and incredibly satisfying.
Ingredients:
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1 lb ground beef (or ground turkey/pork)
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1 medium onion, chopped
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2 cloves garlic, minced
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1 small head of cabbage (about 6-7 cups), roughly chopped
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1 cup uncooked long-grain white rice
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1 (24 oz) jar of your favorite marinara or tomato pasta sauce
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1 (14.5 oz) can of diced tomatoes, undrained
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1 (8 oz) can tomato sauce
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1 cup beef or chicken broth
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1 tsp dried oregano
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½ tsp paprika
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Salt and black pepper to taste
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1 cup shredded mozzarella cheese (optional, for topping)
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½ cup shredded Parmesan cheese (optional, for topping)
Instructions:
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Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
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Cook the Meat: In a large skillet or Dutch oven over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain off any excess grease. Add the minced garlic and cook for one more minute until fragrant.
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Add Remaining Ingredients (except cheese): To the skillet with the beef, add the uncooked rice, chopped cabbage, marinara sauce, diced tomatoes, tomato sauce, broth, oregano, paprika, salt, and pepper. Stir everything together until very well combined.
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Transfer and Bake: Pour the entire mixture into your prepared baking dish and spread it out evenly. Cover tightly with foil.
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Bake: Bake for 1 hour and 15 minutes, or until the rice is tender and has absorbed most of the liquid.
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Add Cheese and Brown: Remove the foil. If using, sprinkle the mozzarella and Parmesan cheese over the top. Return to the oven, uncovered, for another 10-15 minutes, or until the cheese is melted and bubbly.
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Rest and Serve: Let the casserole stand for 10-15 minutes before serving. This allows the layers to set, making it easier to scoop.
Why This Recipe Works & Key Tips:
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The Rice Cooks in the Sauce: There’s no need to pre-cook the rice! It steams and soaks up all the delicious flavors from the tomatoes and broth, making it incredibly flavorful.
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Chopping the Cabbage: Don’t be shy with the knife. A rough chop is perfect—the cabbage will wilt down significantly during baking.
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Covering is Crucial: Keeping the dish tightly covered with foil for the first part of baking is essential. It traps the steam, which is what cooks the rice and tenderizes the cabbage.
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Customize It:
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For more flavor: Add 1 tablespoon of brown sugar to the sauce to balance the acidity of the tomatoes.
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For a kick: Add a pinch of red pepper flakes with the other spices.
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Different Meat: Use a mix of ground beef and pork for a richer flavor.
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Grain Swap: You can use parboiled (converted) rice for more separate grains. Do not use instant rice, as it will become mushy.
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How to Make it in a Slow Cooker:
This is a fantastic “dump-and-go” slow cooker meal.
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Brown the beef, onion, and garlic as in step 2 above. Drain the grease.
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Place the chopped cabbage on the bottom of the slow cooker. Top with the browned beef mixture.
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In a bowl, mix the uncooked rice, marinara sauce, diced tomatoes, tomato sauce, broth, and spices. Pour this over the beef and cabbage. Do not stir.
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Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the rice and cabbage are tender.
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Sprinkle with cheese, cover again until the cheese melts (about 10-15 minutes), and serve.
This casserole is the definition of hearty, home-cooked comfort. It’s forgiving, feeds a crowd, and makes for even better leftovers the next day. Enjoy