If you’re craving all the hearty nostalgia of classic cabbage rolls without rolling a single leaf, this Stuffed Cabbage Roll Casserole is your new best friend! It wraps up all those savory, homey flavors—tender beef, sweet-tart tomatoes, aromatics, and soft cabbage—into a super comforting, easy-to-layer bake. Weeknight simple but still worthy of a Sunday table, this casserole delivers every bit of the satisfying taste you love in a fraction of the work, making it a go-to for chilly nights, hungry families, and cozy gatherings alike.
Ingredients You’ll Need
The magic behind this Stuffed Cabbage Roll Casserole lies in simple, honest ingredients that shine together. Every element brings something special—whether it’s depth, texture, or that irresistible cheesy top—so don’t skip a thing!
- Ground beef (1 ½ pounds): Rich and savory, ground beef gives this casserole its classic, meaty heart.
- Olive oil (1 tablespoon): Adds just enough fat to sauté your aromatics and boost flavor.
- Onion (1 medium, chopped): Provides a sweet and mellow base that ties all the flavors together.
- Garlic (2 cloves, minced): For a punchy, fragrant warmth that builds depth.
- Diced tomatoes (1 14.5 oz can): Lends a fresh, juicy acidity to balance richer notes from the beef and cheese.
- Tomato sauce (1 15 oz can): Acts as the smooth, tomatoey glue holding the layers together.
- Tomato paste (1 tablespoon): A teaspoon of concentrated tomato flavor making the sauce extra robust.
- Worcestershire sauce (1 tablespoon): Adds an umami kick that keeps you coming back for bite after bite.
- Dried oregano (1 teaspoon): Classic herb that echoes Eastern European roots and brings subtle savoriness.
- Paprika (1 teaspoon): For gentle color and a smoky-sweet layer of flavor.
- Salt (½ teaspoon): Enhances every other ingredient—feel free to adjust to taste.
- Black pepper (½ teaspoon): A hint of gentle spice to finish the sauce with a pop.
- Green cabbage (3 cups, chopped): The star veggie delivering that classic cabbage roll texture and taste.
- Cooked white rice (2 cups): Fluffy and filling, rice soaks up the sauce and brings it all together.
- Shredded mozzarella cheese (1 ½ cups): Melts into a golden, bubbly crust for ultimate comfort-factor.
- Chopped fresh parsley (optional): This sprightly herb finishes things with a pop of color and fresh flavor.
How to Make Stuffed Cabbage Roll Casserole
Step 1: Preheat and Prepare
Start by setting your oven to 375°F—getting it nice and hot means your casserole will bake up bubbly and golden. Lightly grease a 9×13-inch baking dish so nothing sticks and cleanup is a breeze later!
Step 2: Sauté the Aromatics
Grab a large skillet, heat up the olive oil over medium, and toss in those chopped onions. Cook for 3 to 4 minutes until soft and fragrant, then stir in the garlic. Cook for just a minute more so it releases all its incredible aroma without burning.
Step 3: Brown the Beef
Add the ground beef right into the skillet with your softened aromatics. Break it up with a spoon as it cooks and let it brown deeply—this is where tons of flavor develops. If needed, drain off any extra fat before moving on.
Step 4: Build the Sauce
Pour in the diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, oregano, paprika, salt, and black pepper. Stir everything together and let it gently simmer for five to seven minutes. The sauce should thicken and become richer, soaking up all those savory notes.
Step 5: Layer the Casserole
In your prepared baking dish, start the layering magic: scatter in half the chopped cabbage, followed by half the cooked rice, then spoon on half the meat sauce. Repeat with the rest of the cabbage, rice, and sauce. This layered approach ensures each bite is balanced and delicious.
Step 6: Bake Covered
Cover the dish tightly with foil and slide it into the oven. Bake for 40 minutes, letting the flavors mingle and the cabbage soften gently in the steamy warmth.
Step 7: Add Cheese and Finish Baking
Remove the foil, scatter the shredded mozzarella evenly across the top, and return the dish to the oven. Bake for another 10 to 15 minutes, until the cheese is gooey and golden with invitingly crispy edges.
Step 8: Rest and Serve
Patience pays off—let the Stuffed Cabbage Roll Casserole rest for 10 minutes before digging in. This helps it set up beautifully. Sprinkle with parsley if you like a dash of color and freshness!
How to Serve Stuffed Cabbage Roll Casserole
Garnishes
For a picture-perfect finish on your Stuffed Cabbage Roll Casserole, a sprinkle of fresh chopped parsley adds bright color and just the right amount of herby lift. If you want to dial up the flavor even more, try a dusting of smoked paprika or a twist of cracked black pepper right before serving.
Side Dishes
This cozy dish loves simple, classic sides: a slice of crusty bread to scoop up all that savory sauce, a tangy cucumber salad for a refreshing crunch, or even some creamy mashed potatoes for true comfort food heaven. Anything with a little acidity or freshness works beautifully to balance the rich, baked filling.
Creative Ways to Present
Let your Stuffed Cabbage Roll Casserole shine on the table! Bake individual portions in ramekins for dinner parties, or layer it into a deep pie dish for a homestyle family-style centerpiece. For extra fun, serve it with a dollop of sour cream or a spoonful of spicy sriracha for guests to customize as they please.
Make Ahead and Storage
Storing Leftovers
The beauty of this casserole is how well it holds up! Once cool, cover your dish tightly or transfer slices to airtight containers. Leftovers will keep fresh in the fridge for up to four days, making for happy lunches or grab-and-go dinners.
Freezing
This recipe is a meal-prepper’s dream: assemble the Stuffed Cabbage Roll Casserole up to the baking point, cover tightly with foil, and freeze for up to three months. When ready to eat, thaw in the fridge overnight before baking as usual, or bake directly from frozen—just add extra time and cover loosely with foil until bubbly.
Reheating
To revive the comforting magic, reheat individual portions in the microwave until hot, or cover the whole baking dish with foil and rewarm in a 350°F oven for about 20 minutes. If you love a fresh cheesy topping, add a bit more mozzarella during reheating for extra melty goodness.
FAQs
Can I substitute ground turkey for the beef?
Absolutely! Ground turkey is a lighter but still flavorful swap for the beef in Stuffed Cabbage Roll Casserole. You might want to add a splash more olive oil for tenderness, and season well to make up for lost richness.
Is this recipe gluten-free?
Yes, as long as you stick to gluten-free tomato products and double-check your Worcestershire sauce, this casserole fits nicely into a gluten-free meal plan. Always read labels if allergies are a concern!
Can I add extra vegetables?
Of course! Feel free to stir in diced bell peppers, carrots, or even mushrooms with the onion for added nutrients, color, and flavor—the hearty sauce welcomes nearly any veggie add-in you like.
What’s the best way to prepare the cabbage?
Just chop your green cabbage into bite-sized pieces—no need to pre-cook or blanch. The long, gentle bake in the casserole ensures the cabbage is tender without turning mushy.
Can I assemble Stuffed Cabbage Roll Casserole in advance?
Definitely! You can assemble everything right up to baking, cover it, and stash in the fridge for up to 24 hours. When ready to eat, bake as instructed, adding a few extra minutes if it’s going straight from fridge to oven.
Final Thoughts
If you’re searching for big flavor and cozy satisfaction but want it easy enough for a busy weeknight, Stuffed Cabbage Roll Casserole is pure gold. Don’t be surprised if it quickly earns a permanent spot in your dinner lineup—one forkful and you’ll understand why it’s a beloved classic, made even easier. Give it a try and make it your own!
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Stuffed Cabbage Roll Casserole Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Stuffed Cabbage Roll Casserole gives you all the flavors of traditional cabbage rolls without all the work. Layers of cabbage, rice, and a savory meat sauce, topped with melted mozzarella cheese, create a comforting and satisfying dish.
Ingredients
Meat Sauce:
- 1 ½ pounds ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Additional Ingredients:
- 3 cups green cabbage, chopped
- 2 cups cooked white rice
- 1 ½ cups shredded mozzarella cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Cook the meat sauce: In a skillet, cook the onion and garlic, then add the ground beef and cook until browned. Stir in the tomatoes, tomato sauce, tomato paste, Worcestershire sauce, oregano, paprika, salt, and pepper. Simmer for 5–7 minutes.
- Layer the casserole: In the baking dish, layer half of the cabbage, rice, and meat sauce. Repeat layers. Cover with foil and bake for 40 minutes.
- Finish baking: Uncover the dish, sprinkle with mozzarella cheese, and bake for an additional 10–15 minutes until cheese is melted. Let rest before serving. Garnish with parsley if desired.
Notes
- This casserole freezes well—just assemble, cover tightly, and freeze before baking.
- You can substitute ground turkey for a lighter version of this dish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 7g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg
