Cabbage Roll Casserole Recipe
A shortcut version of classic cabbage rolls with all the traditional flavor but none of the tedious rolling. Perfect for busy weeknights or family dinners!
Equipment
- Large Pot
- Large skillet
- 9x13 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 9x13 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
Substitute rice with cauliflower rice for keto version.
Use mushrooms and lentils for a vegetarian twist.
Flavor improves the next day – perfect for leftovers or meal prep.
Can be made ahead and refrigerated or frozen before baking.
Nutrition
Calories: 420kcalCarbohydrates: 28gProtein: 28gFat: 22g
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