Cabbage Roll Casserole Recipe

Serving of cabbage roll casserole made with green cabbage, rice, and ground beef in a comforting tomato sauce on a white plate.

4.67 from 3 votes

Cabbage Roll Casserole Recipe

This quick and easy Cabbage Roll Casserole packs the same cozy flavors of traditional stuffed cabbage rolls, minus the time and effort to make them! Filled with seasoned ground beef, onion, rice, cabbage, tomato sauce, and melted cheese to tie it all together, it's the perfect easy weeknigh

Prep Time15

Cook Time1 30

Total Time1 45

Course: Beef, Casserole, Dinner, Main Course

Cuisine: American

Keyword: Cabbage, Cabbage Roll Casserole, Cabbage Roll Casserole Recipe, Ground Beef and Cabbage Casserole, stuffed cabbage roll casserole

Servings: servings

Author: Jessica Randhawa

Ingredients

1 pound lean ground beef
1 tablespoon olive oil
1 large white onion diced
3 cloves garlic minced
1 tablespoon Italian seasoning
1 teaspoon paprika
1 teaspoon salt plus more to taste
½ teaspoon pepper plus more to taste
1 medium head green cabbage outer leaves discarded and chopped into 1½-inch cubes
1 (32-ounce) can tomato sauce
3 cups low-sodium beef broth
1 cup long-grain white rice rinsed
2 cups freshly shredded mozzarella cheese or cheddar cheese, Colby Jack, Pepper Jack, etc.

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit and spray a large 9×13-inch casserole dish with non-stick cooking spray. Set aside.
Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon or spatula, until it is no longer pink. Drain excess grease from the skillet, then remove the beef to a clean plate or bowl and set aside.
Return the skillet to medium heat. Add the oil, then the onion. Cook until softened, about 10 minutes. Once the onion is softened, stir in the minced garlic, Italian seasoning, paprika, salt, and black pepper. Cook, stirring continuously, for 30-60 seconds.
Stir in the cabbage and cook until slightly softened, about 5 minutes, then add the tomato sauce and beef broth, mixing well. Increase the heat to high and bring to a simmer. Simmer gently for 1-2 minutes, then remove from heat.
Carefully pour the tomato and cabbage mixture into the prepared baking dish, then add the uncooked white rice and browned meat. Mix well to combine.
Cover tightly with foil and bake for 45 minutes. Then gently fluff with a fork and sprinkle the cheese evenly over the top. Bake uncovered for 10-20 minutes or until the cheese is melted and the rice is cooked.
Garnish with freshly chopped parsley and serve with a dollop of sour cream if desired.

Notes

Ground beef can be substituted for ground pork, sausage, chicken, or turkey.
I like to make this dish with long-grain white rice, like basmati or jasmine rice. Brown rice can also be used, but the total cooking time will be about 10-15 minutes longer, and you’ll need to increase the beef broth to 4 cups.
Prefer to make this with precooked rice? Omit the beef broth and add approximately 3 cups of cooked rice at the same time as you would if you were using uncooked rice. Bake for 20 minutes covered, then remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition