Cabbage Roll Casserole

This cabbage roll casserole is a simple baked comfort dish made with chopped cabbage, seasoned ground beef, rice, and tomato sauce layered in one pan. It delivers the classic flavor of traditional stuffed cabbage rolls without the time-consuming rolling process, making it perfect for weeknight dinners and family meals.

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Course: Casserole

Cuisine: American

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: servings

Calories: 380kcal

Author: Olivia White

Cost: $8

Equipment

large skillet
cutting board
chef’s knife
9x13 baking dish
Aluminum foil

Ingredients

1 medium green cabbage, chopped into bite-sized pieces
1 lb ground beef
1 cup uncooked long-grain white rice
1 cup onion, chopped
2 cloves garlic, minced
15 oz tomato sauce
14.5 oz diced tomatoes
2 cups beef broth or water
1 tsp salt
1/2 tsp black pepper
1 tsp paprika

Instructions

Preheat the oven to 375°F. Chop the green cabbage into small bite-sized pieces so it cooks evenly in the casserole.
Heat a large skillet over medium heat. Add ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion softens. Drain excess grease if needed.
Stir tomato sauce, diced tomatoes, salt, black pepper, and paprika into the skillet. Simmer the mixture for a few minutes so the flavors combine.
Grease a baking dish. Spread half of the chopped cabbage across the bottom. Add half of the meat mixture and sprinkle half of the uncooked rice on top.
Repeat the layers with the remaining cabbage, meat mixture, and rice.
Pour the beef broth or water evenly over the casserole. Cover the dish tightly with foil.
Bake the casserole for 60–75 minutes until the cabbage is tender and the rice is fully cooked.
Remove the casserole from the oven and let it rest for about 10 minutes before serving.

Notes

Use lean ground beef to reduce grease in the casserole. Chop cabbage into small pieces so it softens evenly while baking. For extra flavor, you can add diced bell peppers or a pinch of smoked paprika. Allow the casserole to rest for about 10 minutes after baking so the rice finishes absorbing the liquid and the slices hold together better.

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