Cabbage Roll Casserole

This cabbage roll casserole delivers all the old-fashioned flavor of stuffed cabbage rolls, without the rolling. It's a hearty, family-friendly one-dish dinner made with ground beef, cabbage, rice, and tomato sauce. Cozy, simple, and perfect for weeknights.

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Course: Casserole

Cuisine: American

Prep Time: 25

Cook Time: 55

Total Time: 1 20

Servings: Servings

Calories: 415kcal

Author: Chloe White

Cost: $12

Equipment

1 9x13 Baking Dish Glass or ceramic preferred
1 Skillet For browning beef and sautéing cabbage
1 Mixing spoon Wooden or silicone

Ingredients

1 lb Ground beef 80/20 preferred
1 Yellow onion Diced
3 cloves Garlic Minced
1 small Green cabbage Chopped
1 cup White rice Par-cooked or leftover rice
15 oz Tomato sauce Canned
14.5 oz Diced tomatoes Canned
1.5 cups Beef broth Low sodium
1 tsp Paprika Optional for warmth
Salt and pepper To taste
1 cup Shredded cheese Mozzarella or cheddar optional

Instructions

Preheat oven to 375°F and grease a 9x13" baking dish.
In a skillet over medium heat, brown ground beef with diced onion and garlic. Drain any grease.
Add tomato sauce, diced tomatoes, broth, paprika, salt, and pepper. Simmer for 5–7 minutes.
While sauce simmers, lightly sauté chopped cabbage in a separate skillet until slightly tender.
Begin layering in the baking dish: start with cabbage, then beef mixture, then rice. Repeat and finish with sauce on top.
Cover with foil and bake for 45–50 minutes. Uncover, top with cheese, and bake an additional 10 minutes.
Let rest for 10 minutes before serving.

Notes

You can swap white rice for cauliflower rice to make this low-carb.

Add Italian sausage for a deeper flavor or shredded carrots for added sweetness.

Freezes well before or after baking, perfect for meal prep.

Nutrition