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Cabbage Roll Casserole

cabbage roll casserole in a clear baking dish with a wooden spoon
This Cabbage Roll Casserole makes it easy to enjoy the taste of the original rolls, without any of the hard work!
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Table of Contents
  1. INGREDIENTS FOR CABBAGE ROLL CASSEROLE
  2. HOW TO MAKE THIS CABBAGE ROLL CASSEROLE RECIPE
  3. STORAGE
  4. MORE RECIPES YOU'LL LOVE
  5. JUMP TO RECIPE

Cabbage Roll Casserole with rice is a super tasty casserole that is easy to make on a busy night at home. Ground beef is mixed with a homemade meat sauce, then combined with rice and cabbage to make a hearty dish. Cabbage Roll Casserole a simple, homemade dinner that’s bursting with flavor.

If you’re looking for a couple of other simple casserole dishes to add to your nights at home, you have to try out Chicken Fajita Casserole and Chicken Bacon Ranch Casserole. Both of these are easy and delicious homemade dinner options!

A plate of food on a table, with Casserole and Rice

MORE CABBAGE RECIPES:
Cabbage Rolls | Cabbage Roll Soup


INGREDIENTS FOR CABBAGE ROLL CASSEROLE

Diagram

You will need:

Meat Sauce

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium yellow onion, finely diced
  • 1 tbsp minced garlic
  • ½ tsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp Italian seasoning
  • 1 ½ tsp salt
  • ½ tsp pepper
  • ¼ cup water
  • 1 tsp worcestershire sauce
  • 1 (14.5 oz) can petite diced tomatoes, undrained
  • 1 (15 oz) can tomato sauce

Rice

  • 1 cup minute rice
  • 1 cup water
  • 1 beef bouillon cube
  • 1 tbsp butter

Cabbage

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 head of cabbage, cored and chopped into 1 inch pieces
  • 1 tsp salt
  • ½ tsp pepper

Toppings

  • 2.5 cups (one bag) shredded mozzarella cheese
  • Chopped parsley for the top, optional

SUBSTITUTIONS AND ADDITIONS

Red Pepper Flakes: If you are a spice lover, you can totally add ⅛ – ¼ tsp red pepper flakes to your spices in the meat sauce.

Rice: I find that using minute rice for this recipe is easy and tastes great. However, if you prefer you can use a different type of rice. Basmati, jasmine, or brown rice would work as well.

Protein: If you’re looking to make this recipe vegetarian, it’s super easy to do so. Simply leave out the ground beef. You can also swap the ground beef out for ground chicken or ground turkey if you prefer.

Cheese: Feel free to use a different type of shredded cheese. Swiss, provolone, or colby jack would work, too.

HOW TO MAKE THIS CABBAGE ROLL CASSEROLE RECIPE

STEP ONE: In a small saucepan, bring 1 cup of water, butter, and beef bouillon cube to a boil over medium high heat. Remove from heat. Add 1 cup minute rice and stir well. Cover pot and let sit until you are ready to use it in the meat mixture.

cabbage roll casserole steps of rice mixture in a silver pot

STEP TWO: Preheat the oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. Set aside.

STEP THREE: In a large soup pot, over medium heat, add hamburger. Cook and crumble until no longer pink. Drain grease. Return beef to pot, add onions and garlic. Stir well. Let cook for 5-7 minutes while stirring often.

cabbage roll casserole steps of meat mixture in a silver pot

STEP FOUR: Add dried parsley, garlic powder, onion powder, paprika, Italian seasoning, salt, pepper, and red pepper flakes. Stir well to combine. Let cook for an additional 2 minutes.

STEP FIVE: Add diced tomatoes with their juices and tomato sauce. Stir well and turn the heat to low and allow to simmer for about 5 minutes.

cabbage roll casserole steps of meat and cabbage mixture in silver pots

STEP SIX: Add cooked rice to the sauce mixture and stir well. Remove from heat and set aside.

STEP SEVEN: In a separate large skillet, over medium heat, add 2 tbsp olive oil. Add cabbage, salt, pepper, and butter. Stir well. Let cabbage cook for 5 minutes, or until the cabbage is starting to get tender.

STEP EIGHT: Add your cabbage to the meat and rice mixture. Stir well to combine.

STEP NINE: Dump cabbage mixture into a 9×13 baking dish and spread evenly with a spatula. Top with shredded mozzarella cheese.

cabbage roll casserole steps with mozzarella cheese on the top before being baked

STEP TEN: Cover with foil and cook at 350 for 40 minutes.

STEP ELEVEN: Uncover the casserole dish and continue to cook for an additional 15 minutes, or until the cheese is starting to brown and the casserole juices are bubbling on the sides of the casserole.

STORAGE

IN THE FRIDGE: Place leftover Cabbage Roll Casserole in the fridge in an airtight container for up to 4 days.

IN THE FREEZER: You can also freeze leftover Cabbage Roll Casserole by spooning it into a freezer Ziploc bag (be sure it has cooled first). When you’re ready to enjoy, you can simply place it in a baking dish and pop it in the oven!

cabbage roll casserole on a white bowl with silver forks on the side on a white background

You can never have enough easy, homemade casserole recipes. This Cabbage Roll Casserole is a great recipe to have on hand for a busy night. The flavorful, hearty meat sauce combined with the rice and cabbage is so delicious

MORE RECIPES YOU’LL LOVE

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cabbage roll casserole in a clear baking dish with a wooden spoon

Cabbage Roll Casserole

5 from 1 vote
This Cabbage Roll Casserole makes it easy to enjoy the taste of the original rolls, without any of the hard work!
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings 6

Ingredients
  

Meat Sauce

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium yellow onion diced finely
  • 1 tbsp minced garlic
  • 1/2 tsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp italian seasoning
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/8-1/4 tsp red pepper flakes optional
  • 1/4 cup water
  • 1 tsp worcestershire sauce
  • 14.5 oz canned petite diced tomatoes undrained
  • 15 oz canned tomato sauce

Rice

  • 1 cup minute rice
  • 1 cup water
  • 1 beef bouillon cube
  • 2 tbsp butter

Cabbage

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 head cabbage cored and chopped into 1 inch pieces
  • 1 tsp salt
  • 1/2 tsp pepper

Toppings

  • 2.5 cup mozzarella cheese shredded
  • chopped parsley optional

Instructions
 

  • In a small saucepan bring 1 cup of water, butter, and beef bouillon cube to a boil over medium high heat. Remove from heat. Add 1 cup minute rice and stir well. Cover pot and let sit until you are ready to use it in the meat mixture.
  • Preheat the oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. Set aside.
  • In a large soup pot over medium heat add hamburger. Cook and crumble until no longer pink. Drain grease. Return beef to pot, add onions and garlic. Stir well. Let cook for 5-7 minutes while stirring often.
  • Add dried parsley, garlic powder, onion powder, paprika, italian seasoning, salt, pepper, and red pepper flakes. Stir well to combine. Let cook for an additional 2 minutes.
  • Add diced tomatoes with their juices and tomato sauce. Stir well and turn heat to low and allow to simmer for about 5 minutes.
  • Add cooked rice to the sauce mixture and stir well. Remove from heat and set aside.
  • In a separate large skillet over medium heat add 2 tbsp olive oil. Add cabbage, salt, pepper, and butter. Stir well. Let cabbage cook for 5 minutes or until the cabbage is starting to get tender.
  • Add your cabbage to the meat and rice mixture. Stir well to combine.
  • Dump cabbage mixture into a 9×13 baking dish and spread evenly with a spatula. Top with shredded mozzarella cheese.
  • Cover with foil and cook at 350 degrees for 40 minutes.
  • Uncover casserole dish and continue to cook for an additional 15 minutes, or until the cheese is starting to brown and the casserole juices are bubbling on the sides of the casserole.

Notes

Pro Tip: To make into a freezer meal, cook on skillet and then place in freezer bag to freeze rather than baking. When ready, let thaw, dump into casserole and finished as instruction.

Nutrition

Calories: 583kcal | Carbohydrates: 32g | Protein: 29g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 106mg | Sodium: 2036mg | Potassium: 910mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1229IU | Vitamin C: 68mg | Calcium: 352mg | Iron: 5mg
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Proudly Prepared by the Spaceships Kitchen

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