Cabbage Roll Casserole
My cabbage roll casserole has all the ingredients of stuffed cabbage rolls but is a lot easier to make! This basic recipe will appeal to everyone but if you prefer more flavor, consider adding crushed garlic, paprika, thyme, or cayenne pepper.
Cabbage roll casserole is the saucy, satisfying 9×13 dish that will take your weeknight dinners from boring to bold. Enjoy a casserole dish that combines perfectly seasoned ground beef, chopped cabbage, and fluffy white rice with tomato sauce and beef broth for a wonderfully cozy bite.
Learn how to make cabbage roll casserole, plus get tips on how to make it your own and what side dishes to pair it with for a fabulous meal.
How to Make Cabbage Roll Casserole
Tender chopped cabbage with rich, meaty flavor is just a few steps away. You’ll find the full recipe below with step-by-step instructions, but here’s what you can expect when you make this top-rated recipe:
- Brown the beef and drain the grease.
- Add the cabbage, sauce, onion, rice, and salt. Pour broth over the top.
- Bake for one hour, stir, and continue baking until the cabbage is tender.
What to Serve with Cabbage Roll Casserole
Light side dishes like creamy kale salad or oven-roasted carrots pair well with a cabbage casserole. Try German potato salad for a heartier meal.
How to Store Cabbage Roll Casserole
Refrigerate leftover casserole in an airtight container for up to four days. Reheat in a 300 degrees F oven for best results, covering the top of the dish with foil to prevent over-browning.
How to Freeze Cabbage Roll Casserole
You can safely freeze cabbage roll casserole for up to three months. Be sure to use an airtight container, dividing leftovers into portions if desired.
Allrecipes Community Tips and Praise
“This casserole was easy to make and delicious,” says reviewer FLCOOK. “I did add a variety of spices as suggested in earlier reviews, including Worcestershire sauce, a dash of hot sauce, garlic and nutmeg, and a little vinegar to draw out the tomatoes.”
“This recipe is excellent!” raves sunnybrook. “I added a can of drained tomatoes, garlic, and Italian seasoning. I would also recommend cutting this one in half. It makes a lot of food.”
“Wonderful recipe!” according to Christina Walsh. “Always a hit with my family!”
Editorial contributions by Rai Mincey
Ingredients
- 2 pounds ground beef
- 3 ½ pounds chopped cabbage
- 1 (29 ounce) can tomato sauce
- 1 cup chopped onion
- 1 cup uncooked white rice
- 1 teaspoon salt
- 2 (14 ounce) cans beef broth
Directions
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Preheat the oven to 350 degrees F (175 degrees C) and gather all ingredients.
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Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
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Combine cabbage, tomato sauce, onion, rice, and salt in a large mixing bowl. Stir in cooked ground beef. Pour mixture into a 9×13-inch baking dish, then pour beef broth over top.
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Cover and bake in the preheated oven for 1 hour.
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Stir, re-cover, and bake until cabbage is tender and rice is done, 20 to 30 minutes more.
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Serve hot and enjoy!
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Cook’s Note
You may need a smaller baking dish in addition to the 9×13-inch dish. If so, divide broth as needed between the dishes.
Nutrition Facts (per serving)
| 352 | Calories |
| 21g | Fat |
| 26g | Carbs |
| 17g | Protein |
