Cabbage Roll Casserole

If you’ve ever loved the flavors of stuffed cabbage rolls but didn’t have the time (or patience) to roll each one individually, then this Cabbage Roll Casserole is for you! With all the comforting flavors of tender cabbage, seasoned ground beef, and melty cheese, this casserole is a true game-changer. I love making this dish because it skips the finicky rolling but doesn’t compromise on flavor. It’s perfect for feeding a crowd or for meal prep, and it reheats beautifully for easy weeknight meals.

This easy Cabbage Roll Casserole has all the flavors of traditional cabbage rolls, minus the mess and the rolling! I love this casserole for potlucks, and it’s a great pick whenever I need a hearty and tasty dish to feed the family.

The leftovers are amazing! Not only does it freeze well, but the leftovers are even better when heated up for lunch the next day. With plenty of beefy goodness and a touch of dill, this casserole is a dinner winner any day of the week!

Ingredients

• Cabbage – About 16 large leaves.
• Olive oil – Divided.
• Ground beef – I use 80/20 ground beef for the best flavor.
• Onion – Diced.
• Garlic – Minced.
• Red pepper flakes – Optional.
• Canned diced tomatoes – You’ll need a 28-ounce can.
• Water
• Long-grain rice – Cooked according to package directions.
• Butter – I cook with salted butter.
• Fresh dill – Chopped.
• Sour cream – Full fat works best in this recipe.
• Mozzarella – Shredded.

How to Make Cabbage Roll Casserole

1. Preheat your oven to 425-F.
2. Heat 1 tablespoon of olive oil in a large skillet. Add the ground beef, breaking it up with a spoon, and cook until browned.
3. Drain excess fat from the skillet, leaving about 1 tablespoon of fat behind. Transfer the cooked beef to a bowl and set aside.
4. Add the diced onion to the skillet with the remaining fat, and cook for 5–6 minutes or until soft and translucent. Add the minced garlic and cook for an additional minute until fragrant.
5. Return the beef to the skillet with the onions. Add the undrained diced tomatoes and water, and simmer the mixture for 15–20 minutes, stirring occasionally, until the liquid is reduced by about half and thickened to a jammy consistency.
6. Season the sauce with salt and pepper to taste, then turn off the heat and set aside.
7. Meanwhile, Bring a large pot of water to a boil. Remove the outer leaves from the cabbage and discard, then carefully cut into and around the core to remove about 2 inches of it.
8. Place the head of cabbage in the boiling water. Simmer for 2–3 minutes, then use tongs to peel away a layer of cabbage. Transfer each leaf to a plate as it softens. Repeat until you have about 16 blanched leaves.
9. Cook the rice according to package directions. When cooked, stir in the butter and chopped dill, then set aside.

Assemble Your Casserole

1. Lightly oil the inside of a 9×13-inch casserole dish with 1 tablespoon of olive oil.
2. Trim the cabbage leaves by cutting a small triangle out of the thick stem end of each leaf to remove some of the hard core. Kitchen scissors work great for this step.
3. Layer 4-5 cabbage leaves in the baking dish to cover the bottom, slightly overlapping them to create a base layer.
4. Add half of the sauce on top of the first layer of cabbage leaves, spreading it out evenly.
5. Top with half of the rice, spreading it out in an even layer over the sauce.
6. Add another layer of 4-5 cabbage leaves, then spread the remaining sauce over this layer, followed by the remaining rice.
7. Dollop the sour cream on top of the final layer of rice, spreading it around if possible for even coverage.
8. Add the final layer of cabbage leaves to cover the top of the casserole.
9. Top with shredded mozzarella.
10. Bake the casserole, covered, in the preheated oven at 425°F for 20 minutes. Then, remove the cover and lower the oven temperature to 400°F. Continue baking for an additional 20–30 minutes, or until the top is golden and bubbly.
11. Serve and enjoy!

Step-By-Step Process

Chef Jenn’s Tips

• Use a small to medium head of cabbage for this recipe; large leaves are easier to work with for layering.
• Make sure to trim the thick core from each leaf; this helps the layers lie flat and makes it easier to cut the casserole when serving.
• Don’t rush the sauce step—letting the sauce reduce makes it rich and flavorful.
• Add a pinch of red pepper flakes if you like a little heat.
• If you prefer a bit more color, broil the casserole for the last few minutes to get a bubbly, golden cheese topping.

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Make It a Meal

Cabbage Roll Casserole is filling on its own, but it’s delicious with a side of crusty bread to soak up the sauce or a fresh green salad to lighten up the meal. For a cozy, complete dinner, consider serving it with roasted vegetables or a side of buttered green beans.

Storage

This casserole stores well in the refrigerator for up to 3 days in an airtight container. If you’re planning to freeze it, wrap individual portions in foil or place them in a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator overnight if frozen, then warm in the oven at 350°F until heated through.