Description
This Stuffed Cabbage Roll Casserole combines the comforting flavors of traditional stuffed cabbage rolls into an easy, one-dish baked meal. Featuring savory ground meat, tender cabbage, cooked rice, and a rich tomato sauce, this casserole is perfect for family dinners, meal prep, and can be customized to suit dietary preferences.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef or turkey (lean preferred)
- 1 medium head cabbage
- 1 1/2 cups cooked rice
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 1 1/2 cups tomato sauce
- 1 cup diced tomatoes (canned or fresh)
- 2 tbsp olive oil or butter
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- Optional herbs: 1 tsp dried dill, thyme, or parsley
Optional Toppings and Variations
- 1/2 cup shredded mozzarella or cheddar cheese (for topping)
- Chili flakes or diced jalapeños (for added spice)
- Vegetarian protein swaps: 1 cup lentils or chickpeas
- Cauliflower rice (to replace regular rice for low-carb version)
Instructions
- Prepare the cabbage. Remove the tough outer leaves of the cabbage and boil the whole head in salted water for 3-5 minutes to soften the leaves slightly. Drain and chop the cabbage into bite-sized pieces. Set aside half for the filling and half for layering in the casserole.
- Cook the filling. Heat olive oil or butter in a large skillet over medium heat. Sauté diced onions and minced garlic until translucent and fragrant, about 3-4 minutes. Add the ground beef or turkey, breaking it up with a spoon, and cook until browned, about 6-8 minutes. Drain any excess fat. Stir in the cooked rice, half of the chopped cabbage, salt, pepper, paprika, optional herbs, and half of the tomato sauce combined with diced tomatoes. Mix well to combine.
- Layer the casserole. Preheat your oven to 350°F (175°C). Spread the remaining chopped cabbage evenly over the bottom of a greased casserole dish. Layer the meat and rice filling evenly over the cabbage. Pour the remaining tomato sauce mixture on top to cover everything evenly.
- Bake until bubbly. Cover the casserole with aluminum foil and bake for 35 minutes. Remove the foil and, if using, sprinkle shredded cheese on top. Bake uncovered for an additional 10 minutes, or until the cheese is melted and the casserole is bubbly with a slight caramelized top.
Notes
- Use a mix of beef and pork for a richer, more traditional flavor.
- Don’t overcook the cabbage during boiling to avoid mushiness after baking.
- Drain excess fat from browned meat to keep the casserole from becoming greasy.
- Allow the casserole to rest for 10 minutes before serving to set properly.
- Add a splash of vinegar or a squeeze of lemon juice to the tomato sauce for brightness.
- Swap meat for lentils or chickpeas to make a vegetarian version.
- For a spicy variation, add chili flakes or diced jalapeños to the filling.
- Try different herbs like dill, thyme, or parsley to customize flavors.
- Casserole can be made ahead, refrigerated for up to 4 days, or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/6 of casserole)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 65 mg
Keywords: stuffed cabbage roll casserole, cabbage casserole, comfort food, one dish meal, ground beef casserole, family dinner, easy casserole
