If you love the comforting flavors of traditional cabbage rolls but want a quicker, fuss-free meal, this Stuffed Cabbage Roll Casserole Recipe is going to be your new best friend in the kitchen. Combining tender cabbage, savory ground beef, and a rich tomato sauce all baked together in one dish creates an irresistible harmony of flavors and textures that feels like a warm hug on a plate. It’s the perfect weeknight dinner that brings hearty satisfaction without the hassle of individually rolling each leaf.
Ingredients You’ll Need
Each ingredient in this Stuffed Cabbage Roll Casserole Recipe plays a starring role, working together to create layers of incredible flavor and texture. The simplicity of these staples makes it easy to assemble, yet every element brings something special to this homestyle favorite.
- Medium head of cabbage: Provides tender, slightly sweet layers that cradle the filling beautifully.
- 1 lb ground beef: Adds rich, savory protein with a satisfying meaty bite.
- 1 chopped onion: Offers natural sweetness and aromatic depth when sautéed.
- 2 cloves garlic, minced: Infuses the dish with subtle warmth and a savory punch.
- 1 cup cooked rice: Acts as a hearty filler that keeps everything tender and balanced.
- 1 can (15 oz) tomato sauce: Creates a luscious, tangy base for the casserole’s sauce.
- 1 can (14.5 oz) diced tomatoes: Adds texture and bursts of fresh tomato flavor.
- 1 tablespoon brown sugar: Balances acidity with a touch of sweet caramel notes.
- 1 tablespoon vinegar: Brings brightness that cuts through richness for a well-rounded taste.
- 1 teaspoon salt: Enhances all the flavors throughout the dish.
- 1/2 teaspoon black pepper: Adds gentle heat and complexity.
- 1/2 teaspoon paprika: Introduces a smoky, slightly sweet layer of flavor.
- 1/2 teaspoon dried thyme: Gives an earthy, herbal lift that complements the beef.
- 1/4 teaspoon red pepper flakes (optional): A little kick for those who like some gentle heat.
How to Make Stuffed Cabbage Roll Casserole Recipe
Step 1: Prepping the Cabbage
Start by bringing a large pot of water to a rolling boil. Carefully blanch the entire head of cabbage so the leaves become pliable and easy to work with. Then gently peel off the leaves and trim the thick veins from the middle to ensure they layer smoothly in the casserole later on.
Step 2: Browning the Beef
In a large skillet over medium heat, cook your ground beef until it’s beautifully browned and caramelized, releasing mouthwatering juices. This step builds a deep, savory foundation for your casserole. Once browned, drain any excess fat to keep the dish from becoming greasy.
Step 3: Cooking the Aromatics
Add the chopped onion and minced garlic to the skillet with the beef. Sauté for a few minutes until the onions are translucent and fragrant, infusing the ground beef with sweet, aromatic flavors that you’ll love.
Step 4: Mixing the Filling
Stir in the cooked rice along with the tomato sauce, diced tomatoes, brown sugar, vinegar, and all your seasonings: salt, pepper, paprika, thyme, and optional red pepper flakes. Let it simmer gently for about 5 minutes to marry all those bold flavors into a hearty, tangy filling perfect for layering.
Step 5: Assembling the Casserole
Take a 9×13-inch casserole dish and start by laying down a layer of cabbage leaves. Spoon half of the savory beef and rice mixture over the cabbage, spreading it evenly. Follow with another layer of cabbage, then finish with the remaining beef mixture. This layering simulates traditional cabbage rolls but in a wonderfully simple, no-fuss way.
Step 6: Baking to Perfection
Cover your casserole tightly with aluminum foil and bake it at 350°F (175°C) for 40 minutes. This slow bake lets all the flavors meld together while the cabbage softens beautifully. After 40 minutes, remove the foil and bake for another 10 to 15 minutes until the top turns slightly browned and starts bubbling, signaling that deliciousness is ready to be served.
How to Serve Stuffed Cabbage Roll Casserole Recipe
Garnishes
Keep things fresh and vibrant by sprinkling chopped fresh parsley or dill on top just before serving. A dollop of sour cream adds creaminess and tang that complements the tomato sauce wonderfully. These simple touches brighten the dish and add an extra layer of flavor and texture.
Side Dishes
This Stuffed Cabbage Roll Casserole Recipe shines as a hearty standalone meal, but it also pairs beautifully with light and crisp sides. A simple garden salad with a zesty vinaigrette or steamed green beans dressed with butter make perfect companions that balance the richness of the casserole.
Creative Ways to Present
For a fun twist, serve the casserole in individual ramekins or small cast iron skillets to give everyone their own personal portion. Layering some shredded cheese on top before the final bake can add a golden cheesy crust that’s hard to resist. These little presentations make the meal feel extra special for guests or family dinners.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store them in the refrigerator for up to 3 days. The flavors continue to deepen over time, making reheated portions even more satisfying the next day.
Freezing
This casserole freezes exceptionally well. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating to maintain its delicious texture and flavor.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to keep the casserole moist, or microwave individual servings for a quicker option. Both methods restore the dish’s comforting warmth perfectly.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well if you’re looking for a leaner protein, and it will absorb the flavors of the tomato sauce and spices just as beautifully as beef.
Do I have to blanch the cabbage leaves?
Blanching softens the cabbage leaves and makes them flexible enough to layer without becoming tough during baking. It’s an important step for that perfect texture in this Stuffed Cabbage Roll Casserole Recipe.
Can I make this recipe gluten-free?
Definitely! Since the recipe uses rice instead of breadcrumbs, it’s naturally gluten-free. Just be sure to check that your tomato sauce and canned tomatoes don’t contain any gluten additives.
What can I substitute for rice?
If you prefer, you can replace rice with cooked quinoa or even cauliflower rice for a lower-carb option, though this will slightly change the texture of the filling.
Is there a vegetarian version of this casserole?
Yes! You can swap the ground beef for a combination of sautéed mushrooms, lentils, or your favorite plant-based meat substitute and maintain all the savory, comforting flavors.
Final Thoughts
There’s something truly special about this Stuffed Cabbage Roll Casserole Recipe that turns simple ingredients into a heartwarming meal full of rich flavors and homestyle charm. It’s a perfect dish to enjoy any night of the week, whether you’re cooking for family or friends. Give it a try and watch it quickly become one of your go-to comfort foods that everyone will ask for again and again.
Print
Stuffed Cabbage Roll Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting and easy-to-make stuffed cabbage roll casserole that combines tender cabbage leaves with a savory beef and rice filling, simmered in a flavorful tomato sauce and baked until bubbly and golden.
Ingredients
Vegetables & Herbs
- 1 medium head of cabbage
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Meat & Grains
- 1 lb ground beef
- 1 cup cooked rice
Sauces & Condiments
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
Spices
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Blanch Cabbage Leaves: Bring a large pot of water to a boil. Carefully remove the leaves from the cabbage head and blanch them in the boiling water briefly until pliable. Trim away the thick veins from each leaf and set aside.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef for about 5-7 minutes until browned. Drain any excess fat from the skillet.
- Sauté Onions and Garlic: Add the chopped onion and minced garlic to the browned beef. Cook together for 2-3 minutes until the onions are softened and fragrant.
- Combine Ingredients and Simmer: Stir in the cooked rice, tomato sauce, diced tomatoes, brown sugar, vinegar, salt, pepper, paprika, thyme, and red pepper flakes if using. Mix everything thoroughly and simmer for 5 minutes to blend the flavors well.
- Assemble the Casserole: In a 9×13-inch casserole dish, layer cabbage leaves evenly on the bottom. Spoon half of the beef and rice mixture over the cabbage. Repeat by layering the remaining cabbage leaves and topping with the rest of the beef mixture.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 40 minutes.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10-15 minutes. This will allow the top to brown slightly and the casserole to become bubbly.
- Serve: Remove from oven, let it cool slightly, then serve the casserole hot and enjoy your hearty stuffed cabbage roll casserole!
Notes
- You can use brown rice instead of white rice for a nuttier flavor and added fiber.
- Adjust the red pepper flakes to your preferred spice level or omit for no heat.
- For a lighter version, substitute ground turkey or chicken instead of beef.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- If you prefer, add shredded cheese on top before the last 10-15 minutes of baking for a cheesy crust.
