Got no time for rolling cabbage leaves? This cabbage roll casserole is your answer – all the flavors without the fuss! Seriously, making traditional cabbage rolls takes forever but this casserole version gives you the same amazing taste in half the time.
I stumbled on this recipe years ago when I was craving my grandma’s cabbage rolls but didn’t have the patience to roll all those little packages. The cabbage roll casserole became my go-to for busy weeknights and it’s now requested at every family gathering.
Why You’ll Love This Cabbage Roll Casserole
First off, this recipe solves the biggest problem with traditional cabbage rolls – the time! No more blanching, cooling, and carefully rolling each leaf. Just layer everything in a dish and you’re good to go.
I remember serving this to my Ukrainian neighbor who’s super picky about her cabbage rolls. She gave me side-eye when I called it “cabbage roll casserole” but after one bite, she asked for the recipe! That’s when I knew it was a winner.
What’s great is you can customize it based on what you have in your pantry. No rice? Try quinoa. Want more veggies? Throw in some grated carrots or zucchini. It’s pretty much impossible to mess up.
And the leftovers? Even better the next day when all the flavors have had time to mingle together.
Ingredients You’ll Need for Cabbage Roll Casserole
The Basics:
- 1 large head green cabbage (about 2 pounds) – the star of our dish that gives that classic flavor
- 1 pound ground beef – provides richness and protein, can sub turkey for lighter version
- 1/2 pound ground pork – adds extra flavor and juiciness
- 1 cup uncooked white rice – absorbs the flavors and adds texture
- 1 large onion, diced – creates the aromatic base
- 3 cloves garlic, minced – essential for depth of flavor
- 2 tbsp olive oil – for sautéing
The Sauce:
- 1 can (28 oz) crushed tomatoes – creates the rich sauce base
- 1 can (15 oz) tomato sauce – adds smooth texture
- 2 tbsp tomato paste – concentrates the tomato flavor
- 1 tbsp Worcestershire sauce – adds umami depth
- 1 tsp dried thyme – adds earthy notes
- 1 tsp paprika – adds subtle smokiness
- 1/2 tsp dried dill – optional but gives authentic Eastern European flavor
- Salt and pepper to taste – enhances all other flavors
- 2 cups beef broth – helps cook the rice and adds richness
Optional Toppings:
- 1 cup shredded mozzarella or cheddar – for that irresistible cheesy top
- Sour cream – for serving
- Fresh parsley – for garnish and freshness
If you’re dealing with dietary restrictions, you can easily use cauliflower rice instead of regular rice for a low-carb version. Vegetarians can swap the meat for a mix of mushrooms and walnuts for a similar texture.
How to Make Cabbage Roll Casserole
Step 1: Prep the Cabbage
- Preheat your oven to 350°F
- Chop the cabbage into roughly 1-inch pieces – don’t worry about being super precise
- Bring a large pot of salted water to boil
- Add cabbage and cook for about 5 minutes until slightly softened
- Drain well and set aside – really important to drain thoroughly to prevent a watery casserole
Step 2: Prepare the Meat Mixture
- Heat olive oil in a large skillet over medium heat
- Add onions and cook until they’re starting to get translucent, about 3-4 mins
- Add garlic and cook for another 30 seconds until fragrant
- Add ground beef and pork, breaking it up with a spoon
- Cook until meat is no longer pink, about 5-7 mins
- Drain excess fat if there’s a lot (but leave a little for flavor)
- Stir in rice, salt, pepper, paprika, thyme and dill
- Mix everything well so the rice gets coated in the flavorful mixture
Step 3: Create the Sauce
- In a bowl, combine crushed tomatoes, tomato sauce, tomato paste, Worcestershire sauce, and beef broth
- Stir well to combine everything
- Taste and adjust seasonings – should be slightly more seasoned than you think since rice will absorb some flavor
Step 4: Assemble and Bake
- Grease a 9×13 baking dish
- Place half the cabbage on bottom of dish
- Top with half the meat and rice mixture
- Pour about 1/3 of the sauce over this layer
- Repeat with remaining cabbage, then meat mixture
- Pour remaining sauce over everything, making sure sauce covers all the rice
- Cover tightly with foil – this is super important for cooking the rice properly
- Bake for 1 hour and 15 minutes
- Remove foil, add cheese if using, and bake uncovered for 10 more mins until cheese is bubbly
- Let stand for 10 mins before serving – it’ll be super hot and needs time to set
You’ll know it’s done when rice is tender and liquid is absorbed. If rice isn’t quite done, add a bit more broth, cover again, and bake another 15-20 mins.
Tasty Variations of Cabbage Roll Casserole
Spicy Tex-Mex Version
Mix in 1 diced jalapeño, 1 tbsp chili powder, 1 tsp cumin with the meat. Top with Mexican cheese blend and serve with avocado.
Italian-Style
Use Italian sausage instead of pork, add 1 tbsp Italian seasoning, and top with mozzarella and Parmesan. Could pair perfectly with our Million Dollar Chicken Casserole for an Italian feast.
Vegetarian Mushroom
Replace meat with 1.5 lbs chopped mushrooms and 1 cup cooked lentils. Add extra garlic and thyme for deeper flavor.
Low-Carb Keto
Substitute cauliflower rice for regular rice, add extra cheese, and use sugar-free tomato products for a keto-friendly meal.
Asian-Inspired
Add 1 tbsp grated ginger, 2 tbsp soy sauce, and use ground chicken instead of beef/pork. Finish with green onions and sesame seeds.
Cabbage Roll Casserole Recipe
Equipment
- Large Pot
- Large skillet
- 9×13 baking dish
- Mixing bowls
- Foil
Ingredients
The Basics:
- 1 large head green cabbage about 2 lbs
- 1 lb ground beef
- ½ lb ground pork
- 1 cup uncooked white rice
- 1 large onion diced
- 3 cloves garlic minced
- 2 tbsp olive oil
The Sauce:
- 1 can 28 oz crushed tomatoes
- 1 can 15 oz tomato sauce
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp dried dill optional
- Salt and pepper to taste
- 2 cups beef broth
Optional Toppings:
- 1 cup shredded mozzarella or cheddar
- Sour cream for serving
- Fresh parsley for garnish
Instructions
Step 1: Prep the Cabbage
- Preheat oven to 350°F.
- Chop cabbage into 1-inch pieces.
- Boil in salted water for 5 minutes, then drain thoroughly.
Step 2: Prepare the Meat Mixture
- Heat olive oil in a skillet. Sauté onions for 3–4 minutes.
- Add garlic, cook 30 seconds.
- Add ground beef and pork. Cook until no longer pink.
- Drain excess fat. Stir in rice, paprika, thyme, dill, salt, and pepper.
Step 3: Create the Sauce
- In a bowl, mix crushed tomatoes, tomato sauce, tomato paste, Worcestershire sauce, and broth.
- Season to taste.
Step 4: Assemble and Bake
- Grease a 9×13 dish.
- Layer half the cabbage, half the meat mixture, and ⅓ of the sauce.
- Repeat layers, topping with remaining sauce.
- Cover with foil and bake 1 hour 15 minutes.
- Remove foil, add cheese if using, bake 10 more minutes.
- Rest 10 minutes before serving.
Notes
Nutrition
Frequently Asked Questions
What is the difference between cabbage rolls and cabbage roll casserole?
Traditional cabbage rolls are individual cabbage leaves stuffed with meat and rice, rolled up, then cooked in sauce. Cabbage roll casserole has all same ingredients but layered in a casserole dish instead of individually rolled. Way faster to make but gives you identical flavors.
Can you make cabbage roll casserole ahead of time?
Absolutely! You can prep the entire casserole up to 24 hrs ahead, keep in fridge, then bake when ready. Just might need extra 10-15 mins baking time if coming straight from fridge. Also freezes great – assemble, don’t bake, freeze for up to 3 months, thaw overnight before baking.
What kind of meat is best for cabbage roll casserole?
The classic combo is ground beef and pork which gives best flavor and moisture. But you can use all beef, turkey, or chicken if preferred. For extra flavor, Italian sausage or even lamb works amazing. Just make sure whatever meat you use has some fat content or casserole might be dry.
How do you keep cabbage roll casserole from being watery?
Three key things: 1) drain cooked cabbage super well, even pat with paper towels 2) don’t add too much liquid – measure broth carefully 3) let casserole rest 10-15 mins after baking before serving. If still ending up with excess liquid, try adding 2 tbsp tomato paste or 1/4 cup breadcrumbs to filling to absorb moisture.
Is cabbage roll casserole keto-friendly?
Not traditionally, because of the rice. But super easy to make keto-friendly by swapping rice for cauliflower rice or leaving it out completely and adding more meat and veggies. Just make sure tomato products don’t have added sugar. With these changes, it’s perfect for keto dieters who love comfort food.
If you’re looking for more family-friendly casseroles, try our Chicken Cordon Bleu Casserole or Cheesy Beef Noodle Casserole.
My Family’s Favorite Comfort Food
Every time I make this cabbage roll casserole, my kitchen fills with this amazing smell that takes me back to my grandma’s kitchen. It’s become our Sunday dinner tradition during cold months, and even my kids who “hate cabbage” somehow always clean their plates.
What I love most is how this dish balances the old-world flavors I grew up with but fits into my crazy schedule. It’s like having a piece of my heritage without spending the whole day in the kitchen.
Give this cabbage roll casserole a try – bet it’ll become part of your family’s regular rotation too. Make it your own by adjusting spices or trying different meat combos. And don’t forget to save leftovers – they’re even better next day!