There are days when I crave the cozy flavor of traditional cabbage rolls, but I do not always have the patience to stand at the counter rolling leaf after leaf. That is exactly why this cabbage roll casserole has become such a regular thing in my kitchen. It gives me everything I love, without turning dinner into a project.
This dish is warm, hearty, and simple in the best way. Tender cabbage, seasoned ground beef, tomato sauce, and rice all bake together into something that tastes like it took hours, even though it really did not. And that cheesy top? That is what makes everyone hover near the oven.
I like calling this my lazy cabbage roll version, but honestly it feels more like a smart shortcut than anything else. It is the kind of meal I throw together when I want comfort food that still feels homemade and balanced, not fussy or complicated.
It also happens to be one of those recipes that works beautifully with leftovers. Extra rice from yesterday. Ground beef already in the fridge. A cabbage that needs to be used. Somehow it all comes together and tastes even better because of that flexibility.
Why This Version Works So Well
Traditional cabbage rolls are wonderful, but they take time, and sometimes time is the one ingredient I do not have. This casserole skips the rolling and layering process, yet keeps all the classic flavors intact. You still get that savory tomato richness and tender cabbage texture in every bite.
Another reason I love it is how forgiving it is. There is no precise shaping or technique required, just good ingredients cooked in the right order. It is a relaxed recipe, the kind you can make while helping with homework or chatting on the phone.
The oven does the final work, blending everything together while the cheese melts into a golden layer. That hands-off finish is exactly why this dish shows up so often at my table, especially on busy evenings.
Ingredients Needed for the Recipe
- Olive oil – Used to sauté the cabbage and start building flavor right away.
- Cabbage – The heart of the dish, chopped into pieces so it becomes tender without needing to roll.
- Salt – Helps soften the cabbage and seasons each layer as it cooks.
- Ground beef – Adds richness and protein, giving the casserole its classic stuffed cabbage taste.
- Onion – Brings a mild sweetness and depth when cooked with the beef.
- Garlic – Adds that savory aroma that makes everything smell like dinner is really happening.
- Diced tomatoes – Provide texture and a bright, slightly acidic balance.
- Tomato sauce – Creates the saucy base that ties the whole casserole together.
- Italian seasoning – A simple blend that gives warmth and familiar comfort without needing many spices.
- Black pepper – Adds a gentle kick and rounds out the seasoning.
- Cooked white rice – Makes the casserole filling and helps absorb all those delicious juices.
- Shredded cheese – Melts over the top for a creamy, comforting finish.
A Few Easy Ways to Change It Up
This casserole is incredibly adaptable, which is one of the reasons I keep coming back to it. If I want more color and a little sweetness, I toss in diced red bell peppers. They soften nicely and add another layer without changing the spirit of the dish.
Sometimes I swap the ground beef for ground turkey or chicken when I want something lighter. The seasoning and tomato base keep everything flavorful, so the change feels natural rather than like a compromise.
If I am feeding people who enjoy a bit of heat, a pinch of crushed red pepper flakes does the trick. Not too much, just enough to wake things up. And if I want to go lower carb, cauliflower rice slides in easily without much adjustment.
How to make Cabbage Roll Casserole?
Step 1 – Prepare the Rice
Start by cooking the rice according to the package directions so it is ready to go. I like doing this first because it gives me time to prep everything else while it cooks. Having warm, fluffy rice waiting makes assembly quick and smooth.
Step 2 – Soften the Cabbage
Heat olive oil in a large skillet over medium heat, then add the chopped cabbage with a bit of salt. Cook it for about eight minutes, stirring occasionally, until it begins to soften but still has structure. It will finish cooking later in the oven.
Step 3 – Brown the Beef
Remove the cabbage and use the same skillet to cook the ground beef over medium-high heat. Break it apart as it browns so you get even texture throughout. This step builds the savory base of the entire casserole.
Step 4 – Add Aromatics
Stir in the diced onion and garlic, letting them cook until tender and fragrant. This is where the kitchen really starts to smell amazing. The onion softens, the garlic mellows, and everything blends into the beef.
Step 5 – Build the Sauce
Pour in the diced tomatoes and tomato sauce, then sprinkle in the seasoning and pepper. Stir everything together so the meat is coated in that rich, tangy mixture. Let it heat through just long enough to combine the flavors.
Step 6 – Combine Everything
Remove the skillet from the heat and add the cooked rice along with the cabbage. Mix well so every spoonful has a little bit of everything. It should look hearty, colorful, and well balanced.
Step 7 – Assemble the Casserole
Transfer the mixture into a lightly greased baking dish, spreading it into an even layer. Top generously with shredded cheese, making sure it covers the surface so you get that melty finish in every bite.
Step 8 – Bake Until Bubbly
Bake in a preheated 350°F oven for about 20 to 25 minutes. The cheese should be melted and bubbling, and the edges will look slightly golden. Let it rest a few minutes before serving so it holds together nicely.
Tips
- Cut the core out of the cabbage and remove any tough pieces so the texture stays tender.
- Green cabbage works beautifully, but other varieties can be used if that is what you have.
- If using higher fat beef, drain excess grease before adding the tomatoes.
- Freshly grated cheese melts better than pre-shredded varieties.
- Use leftover rice to save time and reduce prep work.
- A cast-iron skillet can go straight from stovetop to oven, which means fewer dishes.
- Bagged coleslaw mix can stand in for chopping cabbage when you need a shortcut.
- Add cheese inside the mixture as well as on top if you want it extra creamy.
- A small pinch of sugar can mellow the tomato acidity, though it is optional.
Make-Ahead and Storage
This casserole is a great one to prepare ahead of time, especially if I know the week is going to be busy. I assemble everything earlier in the day, cover it, and keep it in the fridge until it is time to bake. Dinner suddenly feels much more manageable.
Leftovers store well in an airtight container for several days, and the flavors deepen as they sit. I often think it tastes even better the next day, once everything has had time to settle together.
It also freezes surprisingly well. After cooling completely, I wrap the dish tightly and freeze it for a future meal. When I need it, I thaw it overnight in the fridge and reheat until warmed through.
Serving Ideas
This is a full meal on its own, but I like pairing it with something simple to round things out. A crisp green salad adds freshness and balances the richness of the casserole without adding extra work.
Sometimes I serve it with warm bread to scoop up the tomato sauce that gathers on the plate. It turns into the kind of dinner that feels comforting and casual, the kind people linger over just a little longer.
Whether it is for a weeknight, a family gathering, or a meal shared with a friend who needs something homemade, this cabbage roll casserole always delivers. It is easy, satisfying, and full of the familiar flavors that make comfort food worth coming back to again and again.
Cabbage Roll Casserole Recipe
Description
This easy cabbage roll casserole has all the flavors of traditional cabbage rolls without the fuss of rolling them. A hearty, family-friendly casserole made with simple ingredients: tender cabbage, juicy seasoned ground beef, fluffy rice, rich tomatoes, and plenty of melty cheese on top! Perfect for busy weeknights and meal prep.
Ingredients
Instructions
-
Prep Rice
Cook 1 cup of dry white rice according to package directions (yields ~2 cups cooked). Set aside.Can use leftover rice to save time -
Preheat & Prep Dish
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with nonstick cooking spray. -
Sauté Cabbage
In a large skillet, heat olive oil over medium heat. Add chopped cabbage and 1 teaspoon salt. Sauté for about 8 minutes, stirring occasionally, until cabbage is just barely tender. Transfer to a bowl and set aside.Cabbage will finish cooking in the oven -
Brown Beef & Aromatics
In the same skillet, increase heat to medium-high. Add ground beef and cook for 5 minutes, breaking apart with a spoon, until no longer pink. Add diced onion and garlic; cook 4-5 more minutes until onion is tender.Drain excess grease if using higher-fat beef -
Build Sauce Base
Pour in diced tomatoes and tomato sauce. Sprinkle in Italian seasoning, black pepper, and remaining 1 teaspoon salt. Stir well to combine. -
Combine All Ingredients
Remove skillet from heat. Immediately stir in cooked rice and sautéed cabbage until thoroughly mixed. -
Assemble & Bake
Transfer mixture to the prepared casserole dish. Top evenly with shredded cheese. Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and lightly golden at edges. -
Rest & Serve
Let casserole rest for 5 minutes before serving. Garnish with sliced green onions or chopped parsley if desired.
Nutrition Facts
Servings 6
Serving Size 1/6 of casserole
- Amount Per Serving
- Calories 361kcal
- % Daily Value *
- Total Fat 18gg28%
- Saturated Fat 7gg35%
- Trans Fat 0gg
- Cholesterol 60mgmg20%
- Sodium 850mgmg36%
- Potassium 520mgmg15%
- Total Carbohydrate 32gg11%
- Dietary Fiber 4gg16%
- Sugars 6gg
- Protein 22gg44%
- Calcium 20% mg
- Iron 15% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it low-carb: Swap white rice for cauliflower rice to reduce carbs significantly.
- Vegetarian option: Replace ground beef with plant-based crumbles or lentils for a meatless version.
- Cheese tip: Freshly grate cheese from a block for better melting (pre-shredded has anti-caking agents).
- Meal prep friendly: Assemble ahead, refrigerate unbaked up to 24 hours, then bake as directed (add 5-10 min if baking cold).
- Freezer instructions: Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in fridge before reheating at 350°F until heated through.
Frequently Asked Questions
Can I use green cabbage or savoy cabbage?
Green cabbage is ideal for this recipe—it holds up well and has a mild flavor. Savoy cabbage works too and adds a slightly sweeter, more tender texture. Avoid red cabbage as it may bleed color into the dish.
Can I make this ahead of time?
Yes! Assemble the casserole (without baking), cover tightly, and refrigerate up to 24 hours. When ready to bake, let sit at room temperature for 15 minutes, then bake as directed, adding 5-10 minutes if needed.
How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave (1-2 minutes) or the whole dish in a 350°F oven for 20-25 minutes until warmed through.
Can I freeze this casserole?
Absolutely. Cool completely, wrap the entire dish (or portion into freezer-safe containers) in plastic wrap + foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating at 350°F until hot and bubbly.