Cabbage Roll Casserole

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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Cabbage roll casserole with rice is a super tasty and hearty casserole that is easy to make on a busy night at home. Ground beef is mixed with a homemade meat sauce, then combined with tender rice and cabbage to make a filling dish that the whole family is sure to love.

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If you’re looking for a couple of other simple casserole dishes to add to your menu, you have to try out chicken fajita casserole and chicken bacon ranch casserole. Both of these are easy and delicious homemade dinner options.

Cabbage Roll Casserole Ingredients

How To Make This Cabbage Roll Casserole Recipe

STEP ONE: In a small saucepan, bring 1 cup of water, 2 tablespoons of 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.

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

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

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 water, Worcestershire sauce, diced tomatoes with their juices and tomato sauce. Stir well and turn the heat to low and allow to simmer for about 5 minutes.

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 tablespoons olive oil. Add chopped cabbage leaves, 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 the prepared baking dish and spread evenly with a spatula. Top with shredded mozzarella cheese.

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

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

How To Serve

This hearty casserole recipe has everything you need in one dish. Meat, veggies, and melted cheese will have everyone coming back for more and loving this comfort meal. Add homemade garlic bread to the side and you are all set.

MORE CABBAGE RECIPES

Soups & Stews

Cabbage Roll Soup

Side Dishes

Fried Southern Cabbage Recipe

Storage

IN THE FRIDGE: Place leftovers of this unstuffed 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 it, you can simply place it in a baking dish and pop it in the oven.

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

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Cabbage Roll Casserole

5 from 5 votes

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 minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 6

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Ingredients

  

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Rice

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

Meat Sauce

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium yellow onion diced finely
• 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 optional
• ¼ cup water
• 1 teaspoon Worcestershire sauce
• 14.5 ounces petite diced tomatoes undrained
• 15 ounces tomato sauce

Cabbage

• 2 tablespoons olive oil
• 1 head cabbage cored and chopped into 1-inch pieces
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon butter

Toppings

• 2½ cups 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°F. Spray a 9×13 baking dish with cooking spray. Set aside.
• In a large soup pot over medium heat, add ground beef. Cook and crumble until no longer pink. Drain grease. Return beef to pot, add onions and garlic. Stir well. Let cook for 5 to 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 water, Worcestershire sauce, 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 tablespoons 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 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

Note: To make into a freezer meal, cook in the skillet and then place in a freezer bag to freeze rather than baking. When ready, let thaw, dump into the casserole dish, and finish as instructed.

 

Note: You can cook ground beef in bulk ahead of time. Store in the freezer until you are ready to use and then add to your recipe when called for. This saves some time browning the meat.

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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