Hey y’all! If you love the cozy comfort of cabbage rolls but dread all that rolling and stuffing, you’re in for a treat with this Cabbage Roll Casserole! This hearty, one-pan wonder brings all the savory, tomato-infused flavors you crave in a fraction of the time. Perfect for busy weeknights, potlucks, or family gatherings, it’s a dish that satisfies even the hungriest crowd. Ready to enjoy a fuss-free family favorite? Let’s get cooking!

Why You’ll Love This Cabbage Roll Casserole

All the classic flavors of cabbage rolls—without the hassle of rolling!
Make-ahead friendly and ideal for meal prep or freezing.
Hearty, satisfying, and filled with savory ground beef and tender cabbage.
Customizable with your favorite proteins, veggies, and spices.
Great for feeding a crowd and impressing guests with minimal effort.

Cabbage Roll Casserole Ingredients

1 lb (450g) lean ground beef
1 large onion, diced
3 garlic cloves, minced
1 medium green cabbage, chopped (about 6 cups)
1 cup uncooked long grain white rice
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
2 cups beef broth
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 1/2 cups shredded mozzarella cheese
2 tbsp olive oil
Fresh parsley, for garnish (optional)

How to Make Cabbage Roll Casserole

1. Prepare the Beef Mixture

Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the garlic and cook for 1 more minute.
Add the ground beef, breaking it up as it browns, and cook for 6-8 minutes until no longer pink. Drain excess fat if needed.

2. Sauté the Cabbage

Add chopped cabbage to the skillet and sauté for 5-6 minutes, just until wilted.

3. Assemble the Casserole

In a large mixing bowl, combine the cooked beef and cabbage mixture with the uncooked rice, crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, thyme, paprika, salt, and pepper. Mix well.
Spread the mixture evenly in a greased 9×13-inch (23x33cm) baking dish. Cover tightly with foil.

4. Bake Your Cabbage Roll Casserole

Bake in the preheated oven for 45 minutes.
Remove the foil and sprinkle mozzarella cheese evenly over the top.
Bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly.

5. Serve and Garnish

Let the casserole rest for 10 minutes before serving. Sprinkle with chopped parsley, if desired. Enjoy!

Notes for the Best Cabbage Roll Casserole

Use uncooked rice—it absorbs all the delicious flavors as it bakes in the casserole.
You can substitute ground turkey or plant-based protein for a lighter option.
Chop your cabbage into roughly 1-inch pieces for even cooking throughout the casserole.

Cabbage Roll Casserole Variations

Vegetarian Version: Swap out meat for lentils, and use vegetable broth instead of beef broth.
Spicy Twist: Add 1 tsp crushed red pepper flakes and use pepper jack cheese for a zesty kick.
Low-Carb: Replace rice with cauliflower rice for a lighter, keto-friendly meal.

Required Equipment for Cabbage Roll Casserole

Large skillet
Mixing bowl
9×13-inch (23x33cm) baking dish
Foil
Sharp knife and cutting board

Storage Instructions for Cabbage Roll Casserole

Let the casserole cool completely before storing.
Refrigerate leftovers in an airtight container for up to 4 days.
For longer storage, freeze individual portions for up to 2 months. Thaw overnight in the fridge and reheat at 350°F (175°C) until hot.

Cabbage Roll Casserole Pairings & Serving Ideas

Pair with a crisp green salad and crusty bread for a balanced meal.
Serve with tangy sour cream or a squeeze of lemon for extra brightness.
Add a side of roasted vegetables for extra color and nutrition.

Pro Tips for Perfect Cabbage Roll Casserole

Chopping cabbage uniformly ensures every bite is tender and consistent.
Let the casserole rest after baking; this makes serving cleaner and keeps the layers intact.
Check out more cabbage recipes for extra inspiration and variety!

FAQ: All About Cabbage Roll Casserole

Can I make Cabbage Roll Casserole ahead of time?: Yes! Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Just add 10-15 minutes to the baking time if going straight from the fridge.
Do I need to cook the rice first?: Nope! The rice bakes perfectly in the casserole, saving you time and clean-up.
Can I use red cabbage instead of green?: You can use red cabbage, but note it will impart a deeper color and slightly different flavor to the dish.

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes