The Best Easy Cabbage Roll Casserole: All the Comfort, None of the Rolling!

Cabbage roll casserole is a brilliant culinary hack that eliminates the meticulous time and effort typically spent rolling and stuffing individual cabbage leaves. Instead, it takes all those beloved, comforting flavors and layers them directly into a casserole dish, transforming a labor-intensive classic into an effortless, family-friendly meal. Quick, easy, and just as delicious as the traditional rolls, this deconstructed version delivers maximum flavor with minimal fuss.

Scoop of Cabbage Roll Casserole being lifted out of the dish

Why This Cabbage Roll Casserole Recipe Works So Well

This cabbage roll casserole is essentially a family-style, unraveled version of traditional cabbage rolls. It brings together all the cherished comforting ingredients that make classic cabbage rolls so beloved: savory ground beef, fluffy rice, a rich and tangy tomato sauce, and perfectly tender cabbage. The magic of this recipe lies in its sheer simplicity and efficiency.

What makes this recipe a true winner is how it streamlines the preparation process. Instead of the often time-consuming task of carefully stuffing and rolling individual cabbage leaves, you simply layer all the components into a baking dish. This means less time in the kitchen for you, without compromising on the deep, satisfying flavors that make cabbage rolls a timeless classic. Every forkful delivers the same delicious experience, making it an ideal choice for busy weeknights or for feeding a crowd with ease.

Pan of Cabbage Roll Casserole with a serving removed

Key Ingredients for Your Cabbage Roll Casserole

To create this delightful casserole, you’ll need a selection of simple yet flavorful ingredients. Below, we’ll delve into each component, offering insights and substitution suggestions to help you tailor the dish to your preference. All exact measurements and step-by-step instructions are available in the printable recipe card at the end of this post.

Ingredient Information and Smart Substitutions

Making this casserole truly your own is part of the fun! Here are some details and ideas for adapting the ingredients:

BEEF: While we’ve used classic ground beef for its rich flavor and comforting texture, the beauty of this casserole is its flexibility. Feel free to experiment with other ground meats or a combination. Ground turkey offers a leaner alternative, hot Italian sausage adds a spicy kick, and ground venison, chicken, lamb, or pork all work wonderfully. The key is using ground/minced meat so it blends seamlessly with the other ingredients in the sauce. Remember to adjust cooking times if using leaner meats to prevent them from drying out.
RICE: We recommend long-grain white rice for its light, fluffy texture that absorbs the sauce beautifully. Brown rice is an excellent, more fiber-rich option that adds a slightly nutty flavor. Regardless of your choice, it’s crucial that the rice is **pre-cooked** before being added to the casserole. This ensures it’s perfectly tender and fully cooked when the casserole finishes baking, preventing a grainy or undercooked texture. For a low-carb alternative, consider using cooked cauliflower rice, though it will change the texture and absorb less liquid.
CABBAGE: A large head of green cabbage is the traditional choice, offering a mild, slightly sweet flavor that becomes wonderfully tender when cooked. When preparing, make sure to core it thoroughly and chop the leaves into manageable pieces – about 8 cups, loosely packed. You can gently sauté the cabbage until it just wilts before layering; this softens it, reduces its volume, and ensures it’s tender in the final dish.
SAUCE: Our recipe features tomato sauce and diced tomatoes, creating a robust and slightly chunky base. For a thicker, more concentrated sauce, simply simmer the meat sauce for a longer period, allowing more liquid to evaporate. If you prefer an even richer tomato presence, you can add another can of diced tomatoes, but be sure to cook it down adequately to avoid a watery casserole. A pinch of sugar can balance the acidity of the tomatoes, and a splash of balsamic vinegar can add depth.
SEASONINGS: Minced garlic and Italian seasoning (a blend typically including oregano, basil, thyme, and rosemary) provide the aromatic backbone of the casserole. Salt and pepper are essential for seasoning both the meat and the cabbage layers. Don’t be shy about tasting as you go and adjusting the seasoning to your preference!
CHEESE: While not a traditional component of classic cabbage rolls, cheese is a fantastic addition to this layered casserole, bringing a creamy, gooey element that enhances the comfort factor. We chose mozzarella for its excellent melt and mild flavor. Other cheeses that would complement this dish beautifully include sharp white cheddar for a tangier bite, nutty Gruyere, or even a blend of Italian cheeses.

How to Make Deconstructed Cabbage Roll Casserole

These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to the Recipe Card at the bottom of the page for the printable version, complete with all measurements and detailed instructions.

Preheat your oven to 350°F (175°C). This ensures your oven is at the correct temperature for even baking once the casserole is assembled.
In a large skillet or Dutch oven over medium heat, drizzle 1 tablespoon of olive oil (if using lean ground beef, otherwise the fat from the beef should suffice). Brown the ground beef and diced yellow onion together. Cook until the beef is fully cooked through and the onion has softened and turned translucent. Once cooked, be sure to drain any excess grease to prevent the casserole from becoming oily.
Add 1 teaspoon of salt, ½ teaspoon of pepper, the minced garlic, and Italian seasoning to the meat mixture. Sauté for an additional 1-2 minutes, stirring constantly. This step allows the garlic to become fragrant and the Italian seasoning to “bloom,” enhancing their flavors.
Pour in the tomato sauce and diced tomatoes. Bring the mixture to a low boil, then reduce the heat and let it simmer for several minutes. This simmering process is crucial for reducing the liquid content and thickening the sauce, ensuring your casserole isn’t watery. Once the desired consistency is reached, remove the skillet from the heat and stir in the pre-cooked rice.
Meanwhile, in a separate skillet or a large Dutch oven (a pan with some depth is ideal to accommodate the volume of fresh cabbage), drizzle another tablespoon of olive oil. Heat over medium heat, then add the chopped cabbage. Sauté for several minutes, stirring occasionally, until the cabbage has just wilted and softened. This step helps reduce the cabbage’s volume and ensures it cooks thoroughly in the casserole. Season the wilted cabbage with the remaining salt and pepper, then remove from heat.
In a 9×13 casserole dish, begin assembling your layers. Spread half of the wilted cabbage evenly across the bottom of the dish, creating the first layer. Then, top it with half of the savory meat and rice mixture. Repeat these layers: add the remaining cabbage, followed by the rest of the meat mixture. Finally, generously sprinkle the grated mozzarella cheese over the top of the casserole.
Bake the cabbage roll casserole for 20-30 minutes in the preheated oven. The casserole is ready when it is bubbling hot throughout, and the cheese on top has melted into a golden, gooey crust.
For a fresh finish, garnish your warm casserole with chopped fresh parsley or other desired herbs. Serve immediately and enjoy!

Frequently Asked Questions & Expert Tips

How do you store cabbage roll casserole?

To keep your cabbage roll casserole fresh, allow it to cool completely before transferring it to an airtight container or covering the entire casserole dish tightly with a lid or plastic wrap. Store it in the refrigerator for up to 3-4 days. This makes it perfect for meal prepping and enjoying delicious leftovers!

Can you freeze cabbage roll casserole?

Absolutely! This casserole freezes beautifully, whether it’s cooked or uncooked. To freeze, ensure the casserole is in a freezer-safe dish. If it’s cooked, let it cool completely first. Cover it with an airtight lid or wrap it several times with plastic wrap, followed by a layer of aluminum foil. This dual-layer protection is key to preventing freezer burn. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw the casserole in the refrigerator overnight. Reheat it, covered with aluminum foil, in the oven until it’s heated through, removing the foil for the last few minutes if you want to crisp up the cheese topping.

Can you make cabbage roll casserole ahead of time?

Yes, this casserole is an excellent make-ahead meal! You can prepare it (either cooked or uncooked) up to a day in advance. Store it, covered, in the refrigerator until you’re ready to bake or reheat. Before popping it into the oven, allow the dish to sit at room temperature for about 15-30 minutes to take the chill off. Keep in mind that a cold casserole going into a hot oven might require a few extra minutes of cooking time to heat through properly.

Additional Expert Tips:

Taste and Adjust: Always taste your meat mixture and wilted cabbage before layering. You may find one or both need a little more salt, pepper, or other seasonings to suit your palate.
Don’t Overcrowd: When browning the ground beef and onions, avoid overcrowding your skillet. Cook in batches if necessary to ensure the meat browns properly rather than steams, which yields better flavor.
Resting Time: Allow the casserole to rest for 5-10 minutes after removing it from the oven. This helps the layers set and makes for easier, cleaner serving.
Spice it Up: For a touch of heat, add a pinch of red pepper flakes to the meat mixture along with the other seasonings.
Vegetarian Option: This recipe can easily be adapted for a vegetarian diet. Replace the ground beef with cooked lentils, plant-based ground meat substitutes, or a mix of finely chopped mushrooms and walnuts.

Forkull of Cabbage Roll Casserole being lifted out of a bowl of Cabbage Roll Casserole

Delightful Serving Suggestions

Cabbage roll casserole is a hearty and complete meal on its own, but it pairs beautifully with a variety of sides to round out your dinner. Enjoy it warm from the oven, perhaps garnished with a sprinkle of fresh chopped parsley for a burst of color and freshness. Consider serving it alongside:

Fluffy mashed potatoes or roasted potatoes to soak up the delicious tomato sauce.
Crusty bread or soft dinner rolls, perfect for dipping.
A crisp green salad with a light vinaigrette to cut through the richness.
Steamed green beans, roasted broccoli, or glazed carrots for an extra dose of vegetables.
A dollop of sour cream or plain Greek yogurt on top for added creaminess and tang.

More Comforting Casserole Recipes to Try

If you love the ease and satisfaction of a good casserole, be sure to explore these other fantastic recipes:

Reuben Casserole
Buffalo Chicken Casserole
Chicken Enchilada Casserole
Sloppy Joe Cornbread Casserole
Stuffed Pepper Casserole

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Cabbage Roll Casserole

A family-style unraveled cabbage roll featuring all the same comforting ingredients such as beef, rice, tomato sauce, and tender cabbage layered in a casserole dish, topped with cheese.

5 from 6 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course:
Dinner

Cuisine:
American

Servings:
6 servings

50 minutes

Calories:
486

Author:
Amanda Davis

Ingredients

▢ 1-2 Tablespoons olive oil divided
▢ 1 pound ground beef
▢ 1 yellow onion diced. 1 cup
▢ 1-2 teaspoons salt divided
▢ 1 teaspoon pepper divided
▢ 3 cloves garlic minced
▢ 2 teaspoons Italian seasoning
▢ 1 large head of green cabbage core removed and leaves chopped (about 8 cups)
▢ 15 ounce can of tomato sauce divided
▢ 14.5 ounce can of diced tomatoes
▢ 2 cups cooked long grain white rice
▢ 2 cup grated mozzarella cheese
▢ chopped parsley or herbs for garnish

Things You’ll Need

▢
Large deep sided skillet
▢
13×9 baking dish
▢
Chef’s knife
▢
Cutting board

Before You Begin

We used ground beef in our cabbage roll casserole but it’s really up to you what you use. You can use a combination of meat or just stick to one. Ground turkey, hot Italian sausage, venison, chicken, lamb, and pork all work great so long as it is ground/minced.
Long grain white rice or brown rice can be used. The rice should be precooked before adding to the casserole to ensure doneness.
We opted for mozzarella, but other cheeses that would pair well with this casserole include Gruyere and white cheddar.
For a thicker casserole, simmer down the meat sauce for longer. You can also add another can of diced tomatoes, but this should be cooked down so that the casserole is not too runny.
Taste both the meat mixture and the cabbage before layering into the casserole dish. The cabbage, in particular, may need more seasoning.

Instructions

Preheat oven to 350°F (175°C).
In a large skillet over medium heat, brown the ground beef and onion. (Use 1 tablespoon of oil in the pan if the ground beef is lean.) Drain any excess grease.
Add 1 teaspoon salt, ½ teaspoon pepper, minced garlic, and Italian seasoning to the meat mixture and saute 1-2 minutes longer.
Add in the tomato sauce and diced tomatoes. Bring to a low boil. Reduce heat and simmer several minutes to reduce the liquid and thicken the sauce. Remove from heat and stir in the cooked rice.
Meanwhile, in a separate skillet or Dutch oven (some depth to the pan is best to accommodate the volume of the fresh cabbage), drizzle another tablespoon of olive oil. Heat over medium heat, adding the chopped cabbage, and sauteeing for several minutes until the cabbage has just wilted. Season with remaining salt and pepper. Remove from heat.
In a 9×13 casserole dish, layer ½ of the cabbage, then ½ of the meat mixture. Repeat the layers and top with grated cheese.
Bake cabbage roll casserole for 20-30 minutes, until casserole is hot and the cheese has melted.
Garnish with chopped parsley.

Expert Tips & FAQs

Store the casserole covered with a lid or tightly wrapped with plastic wrap in the refrigerator for 3-4 days.
Freezing – this casserole can be frozen before or after being cooked. Cover with an air-tight lid or wrap a few times with plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Store in freezer for up to 3 months. Allow the casserole to thaw in the refrigerator overnight and reheat, covered with aluminum foil, in oven until heated through.
Make Ahead – You can prepare this casserole (cooked or uncooked) a day in advance and store it, covered, in the refrigerator until ready to enjoy. Allow the dish to sit at room temperature for 15-30 minutes to take the chill off before popping in the oven. You may need to add a few extra minutes to the cook time because it’s going in cold.

Nutrition Information (Estimated Per Serving)

Please note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.