Hey friend, let’s talk about a dish that’s pure comfort food magic: Stuffed Cabbage Casserole. Imagine all the cozy, hearty flavors of classic stuffed cabbage rolls—savory ground beef, tender cabbage, tangy tomato sauce, and fluffy rice—but without the fuss of rolling individual leaves. It’s like a big, warm hug in a baking dish, with a mix of sweet, tangy, and earthy notes that make every bite irresistible. This casserole is perfect for chilly weeknights when you need something filling, or for meal-prep Sundays to feed the family all week. I started making this after my grandma’s famous cabbage rolls became too time-consuming for my busy schedule—it’s now a staple in my house, especially when I’m craving something nostalgic but easy. You’re going to love how simple it is to throw together and how it tastes even better the next day.
Why You’ll Love This Recipe
- Comfort food vibes: It’s hearty, satisfying, and packed with familiar flavors that feel like home.
- Time-saver: No rolling cabbage leaves—same great taste in half the prep time.
- Family-friendly: Even picky eaters devour this cheesy, beefy casserole.
- Meal-prep hero: Makes a big batch that reheats beautifully for lunches or dinners.
- Budget-friendly: Uses affordable ingredients like cabbage, rice, and ground beef.
- Customizable: Swap proteins, adjust spices, or make it vegetarian with lentils or mushrooms.
- Freezer-ready: Perfect for stashing away for busy nights when cooking’s not happening.
Ingredients You’ll Need
- Green cabbage: The star of the show—cheap, hearty, and softens perfectly when baked.
- Ground beef: Adds rich, savory flavor. Lean works great to keep it from getting greasy.
- Onion and garlic: For that aromatic base that makes the house smell amazing.
- Cooked rice: White or brown, it bulks up the casserole and soaks up the sauce.
- Crushed tomatoes: The backbone of the tangy, slightly sweet sauce.
- Tomato paste: Deepens the tomato flavor and thickens the sauce.
- Mozzarella cheese: Melty, gooey goodness on top. Shred your own for the best melt.
- Worcestershire sauce: A splash for umami depth—don’t skip it!
- Italian seasoning: A simple blend of herbs for that classic savory kick.
- Olive oil: For sautéing the veggies and beef.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Preheat and Prep
Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Chop 1 medium head of cabbage into bite-sized pieces (about 8 cups) and dice 1 large onion. Mince 2 garlic cloves and have 2 cups of cooked rice ready. Prepping everything now makes the process smooth sailing.
Pro tip: If you don’t have cooked rice, start it first—it’ll be ready by the time you need it.
Step 2: Cook the Cabbage
Bring a large pot of salted water to a boil and add the chopped cabbage. Boil for 5–7 minutes until just tender, then drain well and set aside. This softens the cabbage so it melds perfectly in the casserole.
Note: Don’t overcook the cabbage here—it’ll bake later and you don’t want it mushy.
Step 3: Brown the Beef
In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until soft. Toss in the minced garlic and 1 lb ground beef, breaking it up as it cooks. Cook until the beef is browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
Heads-up: For leaner beef, you may not need to drain much fat, but it keeps the casserole from being oily.
Step 4: Build the Sauce
To the skillet with the beef, stir in 2 tbsp tomato paste, 1 (28 oz) can crushed tomatoes, 1 tbsp Worcestershire sauce, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper. Let it simmer for 5 minutes to thicken and meld the flavors. Taste and adjust seasoning if needed.
Trick: If you like a sweeter sauce, add a pinch of sugar to balance the tomatoes’ acidity.
Step 5: Assemble the Casserole
In a large bowl, mix the cooked cabbage, beef-tomato sauce, and 2 cups cooked rice until well combined. Spread the mixture evenly in the greased baking dish. Sprinkle 1 ½ cups shredded mozzarella cheese over the top for that golden, bubbly finish.
Serving tip: For extra crunch, mix in a handful of breadcrumbs with the cheese before baking.
Step 6: Bake It
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted and bubbly with golden spots. Let it cool for 5–10 minutes before serving—it’s hot!
Check this: If your oven runs hot, check at 20 minutes to avoid overcooking.
Step 7: Serve and Dig In
Scoop generous portions onto plates and serve with a side of crusty bread or a simple green salad. It’s a complete meal on its own, but a sprinkle of fresh parsley or a dollop of sour cream makes it extra special.
Pro tip: Let it sit a bit before cutting for cleaner slices, though it’s just as tasty scooped.
Helpful Tips
- Meal prep it: Assemble the casserole up to a day ahead, cover, and refrigerate. Bake when ready, adding 5–10 minutes if it’s cold from the fridge. Leftovers last 4–5 days in an airtight container in the fridge.
- Freezing: Freeze the unbaked or baked casserole (without cheese topping) in a freezer-safe dish, wrapped tightly, for up to 3 months. Thaw overnight in the fridge, add cheese, and bake as directed.
- Reheating: Warm leftovers in a 350°F oven for 15–20 minutes, covered, or microwave individual portions for 1–2 minutes. Add a splash of water to keep it moist.
- Perfect pairings:
- Drinks: Pair with a light red wine like Pinot Noir or an iced tea for a refreshing contrast.
- Sides: Serve with garlic bread, a cucumber salad, or roasted carrots for a balanced meal.
- Extras: A side of applesauce nods to Eastern European roots and complements the cabbage.
- Creative twists:
- Swap ground beef for ground turkey, pork, or a 50/50 mix for different flavors.
- Make it vegetarian by using cooked lentils or crumbled tofu instead of beef.
- Add a kick with ½ tsp red pepper flakes or a splash of hot sauce in the sauce.
- Try cheddar or provolone instead of mozzarella for a bolder cheese vibe.
- Stir in ½ cup chopped bell peppers or mushrooms with the onions for extra veggies.
- Time-saver: Use pre-shredded cabbage or coleslaw mix to skip the chopping step.
- Make it lighter: Use brown rice or cauliflower rice, and opt for ground turkey to cut calories.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yep! Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake when ready, adding a few extra minutes to heat through.
Can I freeze this recipe?
Absolutely! Freeze unbaked or baked (without cheese) for up to 3 months. Thaw in the fridge overnight, top with cheese, and bake as directed.
What if I don’t have crushed tomatoes?
Diced tomatoes work—pulse them in a blender for a smoother texture. Tomato sauce can also sub in, but reduce the Worcestershire to avoid overpowering.
Is this recipe good for meal prep?
It’s fantastic! Portion it into containers for easy lunches or dinners. Reheats well and stays tasty for up to 5 days in the fridge.
How do I make it vegetarian?
Swap the beef for 2 cups cooked lentils, crumbled tofu, or sautéed mushrooms. Use veggie Worcestershire sauce to keep it fully vegetarian.
This Stuffed Cabbage Casserole is one of those dishes I make whenever I need a little comfort or want to feed a crowd without breaking a sweat. It’s a regular in my rotation, especially in the fall and winter when I’m craving something hearty. I love serving it with a big slice of crusty bread to soak up the sauce, and sometimes I’ll sneak in a pinch of smoked paprika for a smoky twist. Give it a try and let me know how it goes—I’d love to hear if you tweak it with your own flair or if it becomes a family favorite!
Stuffed Cabbage Casserole
Ingredients
- 1 medium head of cabbage chopped
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 onion chopped
- 2 cloves garlic minced
- 1 15 oz can tomato sauce
- 1 14.5 oz can diced tomatoes
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 tbsp olive oil
- ½ cup shredded cheddar or mozzarella cheese optional, for topping
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.,
- Cook the cabbage: In a large pot, bring water to a boil. Add the chopped cabbage and cook for about 5-7 minutes, just until tender. Drain and set aside.,
- Brown the beef: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened. Add the ground beef and cook until browned, breaking it apart with a spoon.,
- Prepare the sauce: Stir in the tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, oregano, and basil. Season with salt and pepper to taste. Let the sauce simmer for 5 minutes.,
- Assemble the casserole: In a large mixing bowl, combine the cooked rice, cooked cabbage, and beef mixture. Stir until evenly mixed.,
- Bake the casserole: Transfer the mixture into the prepared baking dish. Cover with foil and bake for 45 minutes.,
- Add cheese (optional): If desired, sprinkle shredded cheese on top of the casserole and bake for an additional 10-15 minutes, uncovered, until the cheese is melted and bubbly.,
- Serve: Let the casserole cool for a few minutes before serving.,
Notes
- You can make this dish ahead of time and refrigerate it before baking. Just add an extra 15-20 minutes to the baking time if cooking from cold.
- For a gluten-free option, use cauliflower rice instead of regular rice.
- Try adding a dollop of sour cream or a sprinkle of fresh herbs on top for extra flavor.
