Cabbage Roll Casserole

Deliciously Hearty Cabbage Roll Casserole Recipe to Try Tonight

If you love the comforting flavors of classic cabbage rolls but want a quicker, fuss-free version, this cabbage roll casserole is the perfect dish. This recipe beautifully blends the tender, slightly sweet cabbage with a savory ground beef and tomato sauce mixture, topped with bubbly, golden mozzarella cheese. With every bite, you’ll enjoy a rich aroma, a satisfying mix of textures—from soft cabbage to meaty filling and melted cheese—and bold, well-balanced seasonings. It’s a hearty, family-friendly casserole that you’ll look forward to making again and again.

Prep Time: 15 minutes | Cook Time: 60 minutes | Total Time: 75 minutes | Servings: 6

Ingredients

• 1 cup water
• 2 tablespoons butter
• 1 beef bouillon cube
• 1 cup minute rice
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium yellow onion, diced
• 1 tablespoon garlic, minced
• ½ teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon Italian seasoning
• 1½ teaspoons salt
• ½ teaspoon pepper
• ⅛ to ¼ teaspoon red pepper flakes
• ¼ cup water
• 1 teaspoon Worcestershire sauce
• 14.5 ounces petite diced tomatoes, undrained
• 15 ounces tomato sauce
• 2 tablespoons olive oil
• 1 head cabbage, chopped into 1-inch pieces
• 1 teaspoon salt (for cabbage)
• ½ teaspoon pepper (for cabbage)
• 1 tablespoon butter (for cabbage)
• 2½ cups mozzarella cheese, shredded
• Chopped parsley, optional garnish

Step-by-Step Instructions

1. Start by boiling 1 cup water with 2 tablespoons butter and the beef bouillon cube in a saucepan. Once boiling, remove from the heat, stir in 1 cup of minute rice, cover tightly, and set aside to let it absorb the liquid and soften while you prepare the rest.
2. Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with non-stick spray or brush with oil.
3. In a large pot or deep skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground beef and cook it, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
4. Add the diced yellow onion and minced garlic to the browned beef. Cook for 5 to 7 minutes until the onions are translucent and tender.
5. Sprinkle in the dried parsley, garlic powder, onion powder, paprika, Italian seasoning, salt, pepper, and red pepper flakes. Stir well and cook for another 2 minutes to allow the spices to release their flavors.
6. Add ¼ cup water, 1 teaspoon Worcestershire sauce, 14.5 ounces petite diced tomatoes (with liquid), and 15 ounces tomato sauce. Stir to combine and let it simmer gently for about 5 minutes, allowing the flavors to meld.
7. Turn off the heat and fold in the cooked rice from earlier, mixing thoroughly so everything is well combined.
8. Meanwhile, in a separate large skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped cabbage along with 1 teaspoon salt, ½ teaspoon pepper, and 1 tablespoon butter. Cook for about 5 minutes, stirring occasionally, until the cabbage softens but still retains a bit of texture.
9. Combine the cooked cabbage with the ground beef and rice mixture, mixing gently but completely.
10. Transfer this mixture into the prepared baking dish and spread it evenly.
11. Generously sprinkle 2½ cups shredded mozzarella cheese over the top.
12. Cover the baking dish tightly with foil and bake for 40 minutes.
13. After 40 minutes, remove the foil and bake uncovered for an additional 15 minutes, until the cheese is bubbly and golden brown.
14. Remove from oven, let rest for a few minutes. Garnish with chopped parsley if desired. Serve warm and enjoy!

Pro Tips for Perfect Cabbage Roll Casserole

• Use fresh, firm cabbage: Fresh cabbage will hold up well during cooking and provide a pleasant crunch and sweetness.
• Drain excess grease: Make sure to drain ground beef well to avoid a greasy casserole.
• Don’t overcook the cabbage: Cooking it until just tender keeps texture and flavor intact.
• Cover tightly while baking: This locks in moisture and prevents the casserole from drying out.
• Let it rest before serving: Resting allows the dish to firm up and makes it easier to serve.

Variations and Substitutions

• Ground turkey or chicken: Swap ground beef for lean ground turkey or chicken for a lighter version.
• Vegetarian option: Replace the meat with cooked lentils or plant-based crumbles and use vegetable broth instead of beef bouillon cube.
• Brown rice or quinoa: Use brown rice or quinoa instead of minute rice for added fiber and nutrients (adjust cooking times accordingly).
• Cheese alternatives: Try cheddar, provolone, or a dairy-free cheese to change up the flavor or fit dietary needs.
• Reduce sodium: Use low-sodium tomato sauce and skip additional salt or reduce it based on taste.

Storage and Reheating Tips

Store leftover cabbage roll casserole in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm in a microwave or an oven preheated to 350°F until heated through. Cover with foil while reheating to prevent drying out, especially in the oven.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes! You can prepare the entire casserole and keep it covered in the refrigerator for up to 24 hours before baking. Just bake as directed, adding a few extra minutes to ensure it’s hot all the way through.

Is it necessary to use Worcestershire sauce?

Worcestershire sauce adds a nice depth and umami flavor, but if unavailable, you can omit it or substitute with soy sauce (halal-certified) or a splash of balsamic vinegar for tanginess.

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used but you’ll need to peel, seed, and cook them down into a sauce first to achieve the right consistency and flavor.

How spicy is this casserole?

The red pepper flakes add a gentle heat that can be adjusted. Reduce or omit them if you prefer a milder dish.

What side dishes go well with cabbage roll casserole?

Simple green salads, roasted vegetables, or crusty bread complement this casserole nicely for a well-rounded meal.

Nutrition Estimate per Serving

Each serving of this cabbage roll casserole provides approximately 410 calories, with 30 grams of protein, 38 grams of carbohydrates, and 16 grams of fat. The dish delivers a hearty balance of macronutrients making it a filling and satisfying meal option.

Print Recipe

Cabbage Roll Casserole

A hearty, family-friendly casserole blending tender cabbage with a savory ground beef and tomato sauce mixture, topped with golden mozzarella cheese for a rich, satisfying one-dish meal.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Main Dishes

Cuisine: American

Servings: 6 servings

Calories: 420kcal

Author: Samantha Jones

Ingredients

• 1 cup water
• 2 tablespoons butter
• 1 beef bouillon cube
• 1 cup minute rice
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium yellow onion, diced
• 1 tablespoon garlic, minced
• ½ teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon Italian seasoning
• 1½ teaspoons salt
• ½ teaspoon pepper
• ⅛ to ¼ teaspoon red pepper flakes
• ¼ cup water
• 1 teaspoon Worcestershire sauce
• 14.5 ounces petite diced tomatoes, undrained
• 15 ounces tomato sauce
• 2 tablespoons olive oil
• 1 head cabbage, chopped into 1-inch pieces
• 1 teaspoon salt (for cabbage)
• ½ teaspoon pepper (for cabbage)
• 1 tablespoon butter (for cabbage)
• 2½ cups mozzarella cheese, shredded
• Chopped parsley, optional garnish

Instructions

• Boil 1 cup water with 2 tablespoons butter and the beef bouillon cube in a saucepan. Remove from heat, stir in 1 cup minute rice, cover, and set aside.
• Preheat oven to 350°F (175°C). Lightly spray a 9x13-inch baking dish.
• In a large pot, heat 1 tablespoon olive oil. Add ground beef, cook until browned, drain excess grease.
• Add diced onion and garlic to the beef; cook 5–7 minutes until tender.
• Sprinkle in parsley, garlic powder, onion powder, paprika, Italian seasoning, salt, pepper, and red pepper flakes. Cook 2 minutes to release flavors.
• Add ¼ cup water, Worcestershire sauce, petite diced tomatoes, and tomato sauce. Simmer 10 minutes.
• In a separate saucepan, heat 2 tablespoons olive oil. Cook cabbage pieces with 1 tsp salt, ½ tsp pepper, and 1 tbsp butter until tender.
• Layer cabbage in the baking dish, top with the meat mixture, then scatter mozzarella cheese over the surface.
• Bake for 30 minutes until bubbly and golden. Garnish with parsley before serving.

Notes

For a lighter option, use ground turkey instead of beef. Check bouillon cube for alcohol content if avoiding it. Cabbage can be pre-cooked and stored in an airtight container for up to 2 days.