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.
Tasty Cabbage Roll Casserole
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.
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, then remove the foil and continue cooking until the cheese is lightly browned.
Can Cabbage Roll Casserole be prepared in a skillet?
Of course, with a couple of easy steps, you can prepare this in the same skillet you cooked the cabbage in. You could do it either on the stovetop or in an ovenproof skillet. For the stovetop, after you finish cooking the cabbage, layer cabbage, cooked beef mixture, cheese, and cabbage in the skillet. Then, turn the heat to a low simmer and cover with a lid or foil. Cook until the cabbage is tender and the cheese melts.
To cook it in the oven, ensure your skillet is ovenproof. Layer the cooked cabbage, cooked beef mixture, and cheese. Repeat the layers, ending with the remaining cheese. Cover with foil and bake for twenty minutes. Remove the foil and continue baking until the cheese is lightly browned and melted.
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 at the same time 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.
This delectable Cabbage Roll Casserole is family-friendly, easy, quick, and adaptable to your taste buds. Put the ingredients on your shopping list today and make this wholesome casserole for your family.
More Casseroles to Love
Cabbage Roll Casserole Recipe
Ingredients
- 1 lb lean ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 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
- 1 1/2 cups finely shredded sharp cheddar cheese
- 1 1/2 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
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Sharon Collins
This was one of the best tasting dish we have had in a long time.. Will definitely make it again..
Beth Pierce
Thanks Sharon! So glad that you liked it!
Anne
Love this as well as it’s cousin , unstuffed pepper casserole but I have never put cheese in either one.
lynn Kellogg
The only thing I did different is that I used meatloaf mixture instead of just hamburger. This did not taste like the stuffed cabbage that I make but it is definitely a great cabbage recipe. I will definitely make again.
Danielle S
Hello, can you substitute brown basmati rice? If so, what other tweaks would need made (if you know)?
Thank you!
Beth Pierce
I am not sure as I have not worked with brown basmati rice.
Paula
Can sauerkraut be added to this recipe?
Beth Pierce
Sure. I would drain it real well.
Scott
So much better than burning your fingers trying to peel the leaves off a cabbage head!
A big yes to using turkey meat, just season it well on the front end. I have made large batches and both froze after cooking and froze prior to cooking. I like the raw freeze as it comes out the way it does when you cook directly from scratch…just make sure that the casserole is completely thawed before placing in the oven and use the same time and temperature…it will be fine. I think that even my Polish grandmothers would approve of this recipe, they call it Golobki!
Beth Pierce
Thanks Scott! So glad that you liked it! Thanks for the tips. I always love good tips!
Linda
Can this be frozen? Thanks
Beth Pierce
Yes according the readers they freeze it all the time. My husband does allow much to hit our freezer here.
Jo Washington
Great and easy
Veronica
Try with rices cauliflower, less beef broth for low carb
Beth Pierce
Thanks for the tip Veronica!
Kim
You know, when I was making this, I was internally grumbling a bit about the steps and time involved in prep… but the end result was so worth it!! YUM!! No tweaks and the recipe was perfect!! Thank you!!
Beth Pierce
Thanks Kim! So glad that you liked it!
Robin
I want to try this today but could not see in the comments where you can substitute the beef for ground turkey or ground chicken. Would you recommend ?
Beth Pierce
I think it would be better with ground turkey. Not the breast meat but just the mixed ground turkey. I use ground turkey in a lot of my recipes.
Cameron
This looks delish! Can I make it without any rice or will it be to watery?
Beth Pierce
I am not sure because I have not tried. It might be worth a try to see. Please let us know because I always have readers that are watching their carbs!
Randi
You may omit the rice, however you must omit the broth also.
Mindy
Can this be made with pre cooked rice? What adjustments would need to be made if so?
Beth Pierce
I am a little worried the rice is going to be overcooked. Are you parboiling it?
Anna
Thanks for Saturday night dinner inspo 😉
Beth Pierce
No problem! The pleasure was all mine!!
Maryh
Excellent recipe! I do add about a teaspoon of Worcestershire sauce in with the beef and rice mixture.
Neely
I’ve made this recipe twice now and both times it’s been absolutely delicious. I do double the paprika and onion powder, but that’s just my taste. This has been a big hit both times, leftovers are delicious as well. I’m so glad to get to have that cabbage roll flavor without all of the work. Thank you!
Beth Pierce
Thanks so much Neely! So glad that you and yours like it. Cabbage rolls are delicious but they are more work!
Jayne W.
We di the traditional cabbage and black eyed peas for New Year’s but this year I am going to take this receipe make it with a can of the black eye peas added. I bet it will be great. I think I am also going to use rotel tomatoes. I always eat the traditional but I dont really like it, but this…yes, this will be great. I can even still put the dime in for good luck, lol. Thank you!
Beth Pierce
My pleasure Jayne! Happy New Year!
Olivia
I made this recipe with spaghetti sauce, I didn’t have tomato sauce, it turned out really good..not much of a cabbage person.but if your trying to find a alternative to noodles it turned out like a lasagna..nice way to finish off a head of cabbage after making coleslaw
Beth Pierce
Thanks so much Olivia! So glad that you liked it!