Cabbage Roll Casserole

Cabbage Roll Casserole is an easy family favorite. It combines all the delicious flavors of stuffed cabbage rolls with much less time and effort. This delectable casserole makes eight healthy servings, and the leftovers heat up perfectly in the microwave.

This cabbage roll casserole quickly comes together and tastes just as good or better than the cabbage rolls your grandma used to make. Just think of it as an unstuffed cabbage roll casserole. It is delicious, totally homemade, and does not contain cream of anything soup. If you like this recipe, try crock pot cabbage roll casserole, cabbage soup, and fried cabbage.

Ingredients Notes and Substitutions

• Ground beef: Use ground beef with a bit of fat in it, like 85/15. Fat gives the beef flavor.
• Spices and seasonings: paprika, onion powder, salt, freshly ground black pepper, and a little ground cayenne.
• Beef broth: preferably low-sodium
• Cheese: shredded cheddar, Monterey Jack, Pepper Jack, or mozzarella

How to Make Cabbage Roll Casserole

Start by browning the ground beef in a large pan or skillet over medium heat. When it is about halfway browned, add the onion and cook until the beef is fully browned. Turn the heat to low and toss in the garlic at the last minute of cooking. Drain any excess fat from the skillet.

Stir in the paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth, and rice. Bring the mixture to a low boil and then turn it to a simmer and cover it with a lid. Simmer until the rice is tender—season with salt and fresh ground black pepper to taste.

In a separate large skillet, add a little olive oil. Add half of the chopped cabbage and cook until it starts to get tender. Add the cooked cabbage to a casserole dish sprayed with a little nonstick cooking spray. Spread half of the beef mixture on top of the cabbage and top with half of the cheddar and Monterey Jack Cheese.

Cook the second half of the cabbage the same way and add it to the casserole dish. Top with the remaining cheese and bake covered for about twenty minutes. Remove the foil and continue cooking until the cheese is lightly browned.

Preparation Tips and Storage

• Traditional cabbage rolls do not have cheese, but trust me when I tell you it is delicious. You can omit it if desired.
• You can assemble the casserole up to 24 hours in advance. Cover and store it in the fridge. Remove the casserole 40 minutes before baking to bring it to room temperature. Remove the plastic wrap, cover with aluminum foil, and bake as directed.
• Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at reduced power.
• To freeze, thoroughly cool, cover with two layers of plastic wrap, and freeze for up to 2 months. Thaw in the fridge overnight. Remove the casserole 40 minutes before baking to bring it to room temperature. Remove the plastic wrap, cover with aluminum foil, and bake as directed.

Recipe Variations

• Add 1-2 tablespoons of Cajun seasoning added at the same time as the other spices.
• Add 1-2 pinches of crushed red pepper to the tomato sauce and beef broth.
• Stir in a (14.5-ounce) can of fire-roasted tomatoes added simultaneously as the tomato sauce.
• Use Pepper Jack Cheese or mozzarella cheese in place of the Monterey Jack.
• Add some minced jalapeno added at the same time as the minced garlic.

Frequently Asked Questions

More Casserole Recipes

Cabbage Roll Casserole Recipe

This easy, low-carb, keto-friendly casserole brings all the delicious flavors of cabbage rolls together with a lot less time and effort.

4.96 from 85 votes

Print Pin Rate

Course: main meal casserole

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Servings: 8

Calories: 407kcal

Author: Beth Pierce

Ingredients

• 1 lb ground beef
• 1 medium onion chopped
• 3 cloves garlic minced
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ¼ teaspoon ground cayenne pepper
• 2 tablespoons brown sugar
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can low sodium beef broth
• 1 cup long grain white rice uncooked
• kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium head green cabbage chopped
• 1½ cups finely shredded sharp cheddar cheese
• 1½ cups finely shredded Monterey Jack Cheese

Instructions

• Preheat oven to 350 degrees.  Spray 9×13 inch baking dish with nonstick cooking spray or olive oil spray.
• Brown ground beef.  When the ground beef is about halfway browned, add the onion; cook until the beef is fully browned. Reduce the heat to low.  Add the garlic and cook for 1 minute, stirring continuously. Drain any excess fat from the skillet.
• Add paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth, and rice.  Bring the mixture to a low boil. Turn to a simmer and cover with a lid.  Simmer for 20 minutes until rice is tender. Season with salt and fresh ground black pepper to taste. 
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 of the chopped cabbage and cook until slightly tender; 5-7 minutes.  Spread cabbage over the bottom of the casserole dish.  Top with 1/2 of the ground beef mixture.  Sprinkle with 1/2 of the cheeses, blending them.  Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the other 1/2 of the chopped cabbage and cook until slightly tender, 5-7 minutes. Spread the cabbage over the cheese in the casserole dish.  Top with the other 1/2 of the beef mixture and then with the remaining cheese.
• Cover the casserole with aluminum foil and bake for 20 minutes.  Remove the foil and bake for another 20 minutes or until the cheese is lightly browned.

Video

Notes

• Substitute ground turkey, ground chicken, or ground pork for the ground beef. 
• Add fresh herbs like thyme, rosemary, parsley, or dill.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power. 

Nutrition

Calories: 407kcal | Carbohydrates: 31g | Protein: 26g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 327mg | Potassium: 484mg | Fiber: 3g | Sugar: 7g | Vitamin A: 575IU | Vitamin C: 43mg | Calcium: 374mg | Iron: 2mg

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