If you love the comforting, hearty flavors of classic cabbage rolls but want a much easier way to enjoy them, this Stuffed Cabbage Roll Casserole Recipe is an absolute game-changer. It delivers all the familiar textures and tastes you adore, from tender cabbage and savory ground beef to tangy tomato sauce with just the right balance of spices. Best of all, it transforms the labor-intensive process of rolling each cabbage leaf into a simple layered casserole that’s perfect for busy weeknights or cozy weekend dinners with family and friends.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you — each one plays an essential role in building the classic, comforting flavor profile and texture of this Stuffed Cabbage Roll Casserole Recipe. From the fresh cabbage for that tender crunch to the perfectly spiced tomato sauce, every element matters.
- 1 medium head of cabbage: Provides the tender, leafy base with just the right bite to soak up flavors without falling apart.
- 1 lb ground beef: Brings hearty, meaty richness and satisfies those savory cravings.
- 1 onion, chopped: Adds a sweet, aromatic depth when sautéed with garlic.
- 2 cloves garlic, minced: A punch of flavor that enhances the meat and tomato sauce.
- 1 cup cooked rice: Softens the mixture and adds texture, making the filling hearty but balanced.
- 1 can (15 oz) tomato sauce: Acts as the tangy, saucy backbone of the casserole.
- 1 can (14.5 oz) diced tomatoes: Adds freshness and a little bit of chunkiness to the sauce, brightening every bite.
- 1 tablespoon brown sugar: Balances acidity from the tomatoes with a subtle sweetness.
- 1 tablespoon vinegar: Gives the dish a gentle zing that cuts through the richness.
- 1 teaspoon salt: Seasoning that pulls all flavors together.
- 1/2 teaspoon black pepper: Adds mild heat and complexity.
- 1/2 teaspoon paprika: For a smoky warmth that elevates the entire dish.
- 1/2 teaspoon dried thyme: Earthy herb notes to add subtle fragrance.
- 1/4 teaspoon red pepper flakes (optional): For a touch of heat if you like a little spice.
How to Make Stuffed Cabbage Roll Casserole Recipe
Step 1: Prepare the Cabbage Leaves
Start by bringing a large pot of water to a boil and blanching the whole cabbage head. This softens the leaves and makes them flexible. Carefully peel away each leaf, then trim off the thick center veins to make them easier to layer and enjoy when eating. Setting these leaves aside now will make the assembly a breeze later.
Step 2: Brown the Ground Beef
In a large skillet over medium heat, cook the ground beef until it’s browned and cooked through, about 5 to 7 minutes. Drain off any excess fat to keep the casserole from becoming greasy, but don’t skip this step — it’s key for a rich and satisfying filling.
Step 3: Sauté Onion and Garlic
Throw in the chopped onion and minced garlic to the skillet with the beef and sauté for another 2 to 3 minutes until the onion softens and the aroma fills your kitchen. This step layers the flavors by mellowing the sharpness of the onion and swelling the garlic’s sweetness.
Step 4: Mix in Remaining Ingredients
Stir in the cooked rice, tomato sauce, diced tomatoes, brown sugar, vinegar, salt, black pepper, paprika, thyme, and optional red pepper flakes. Mix everything together thoroughly and let it simmer gently for 5 minutes, allowing the flavors to marry beautifully and the sauce to thicken just a bit.
Step 5: Layer Your Casserole
In a 9×13-inch casserole dish, layer the cabbage leaves neatly on the bottom. Spoon half of the beef and rice mixture over the cabbage, then repeat with another layer of cabbage and the rest of the filling. This layering technique simplifies the classic stuffed cabbage roll without sacrificing any of the deliciousness.
Step 6: Bake to Perfection
Cover your casserole tightly with aluminum foil and bake it in a preheated 350°F oven for 40 minutes. After this time, remove the foil and bake uncovered for another 10 to 15 minutes until the top is bubbly and slightly browned — a gorgeous finish that signals it’s ready to be devoured.
How to Serve Stuffed Cabbage Roll Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or a dollop of tangy sour cream can elevate your Stuffed Cabbage Roll Casserole Recipe, adding brightness and creaminess that perfectly complement the robust flavors. These simple garnishes make the dish feel even more homey and special.
Side Dishes
This casserole pairs wonderfully with simple steamed vegetables, mashed potatoes, or even a fresh leafy salad to balance the richness. For a truly classic approach, serve alongside crusty bread to soak up every bit of the luscious tomato sauce.
Creative Ways to Present
For a fun twist, try layering the casserole in individual ramekins for personal servings or make mini versions using small cabbage leaves for a cute party appetizer. Adding shredded cheese on top before the last bake step also delivers a bubbly, golden crust that’s impossible to resist.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftovers tightly and store them in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it perfect to enjoy as next-day comfort food.
Freezing
This Stuffed Cabbage Roll Casserole Recipe freezes beautifully. Place cooled casserole portions in airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave or warm the entire casserole covered in a 350°F oven until heated through. Adding a splash of water or extra tomato sauce when reheating helps keep everything moist and fresh-tasting.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a great leaner alternative and will still work perfectly in this Stuffed Cabbage Roll Casserole Recipe. Just cook it thoroughly as you would the beef.
Do I need to cook the cabbage before layering?
Yes, blanching the cabbage leaves softens them and makes them easier to layer and enjoy without any toughness. It also removes some bitterness from raw cabbage.
Can I make this recipe vegetarian?
You can substitute the ground beef with cooked lentils, mushrooms, or a plant-based meat alternative to make it vegetarian. Adjust seasonings for added depth and keep all other steps the same.
What can I use instead of rice?
If you prefer, cooked quinoa, bulgur, or even cauliflower rice can be swapped in for white rice to change things up or accommodate dietary preferences.
Is this casserole spicy?
The Stuffed Cabbage Roll Casserole Recipe has a gentle warmth thanks to paprika and optional red pepper flakes, but you can adjust the spices up or down depending on how much heat you enjoy.
Final Thoughts
I can’t recommend this Stuffed Cabbage Roll Casserole Recipe enough to anyone craving that nostalgic cabbage roll flavor without all the fuss. It’s comforting, flavorful, and incredibly easy to make — the perfect dish to become a regular in your dinner rotation. Once you try it, I promise it’ll be one of your go-to, feel-good family favorites!
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Stuffed Cabbage Roll Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Stuffed Cabbage Roll Casserole is a comforting and hearty dish that offers all the flavors of traditional stuffed cabbage rolls with less fuss. Ground beef, rice, and a rich tomato sauce blend together beneath tender, blanched cabbage leaves, baked to perfection. Perfect for a family dinner, this casserole is easy to assemble and bursting with classic savory taste.
Ingredients
Main Ingredients
- 1 medium head of cabbage
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
Sauce Ingredients
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for baking your casserole.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil, and blanch the whole head of cabbage. This softens the leaves and makes them pliable. Carefully peel off the softened cabbage leaves and trim the thick veins from the center of each leaf to ease layering.
- Brown the Ground Beef: In a large skillet, cook the ground beef over medium heat until fully browned, about 5 to 7 minutes. Drain any excess fat to keep the dish from being greasy.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the skillet with the beef and continue cooking for another 2 to 3 minutes, allowing them to soften and infuse flavor.
- Combine Ingredients and Simmer: Stir in the cooked rice, tomato sauce, diced tomatoes, brown sugar, vinegar, salt, pepper, paprika, thyme, and red pepper flakes if using. Mix thoroughly and let the mixture simmer for about 5 minutes so all the flavors meld together.
- Assemble the Casserole: In a 9×13-inch casserole dish, start by layering the cabbage leaves evenly on the bottom. Then spoon half of the beef and rice mixture evenly over the cabbage. Add another layer of cabbage leaves followed by the remaining beef mixture on top.
- Bake Covered: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 40 minutes to let all the flavors meld and the cabbage steam perfectly.
- Bake Uncovered to Brown: Remove the foil and continue baking for an additional 10 to 15 minutes, until the top is slightly browned and bubbly, adding a lovely texture and appearance.
- Serve and Enjoy: Remove from the oven, let the casserole rest a few minutes, then serve hot for a satisfying and easy meal.
Notes
- Blanching the cabbage leaves makes them more pliable and easier to layer without tearing.
- Removing the thick veins from cabbage leaves helps with layering and chewing.
- You can substitute ground beef with ground turkey or plant-based meat for a lighter or vegetarian version.
- Adjust red pepper flakes quantity to control spice level or omit for mild flavor.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
