If you love traditional cabbage rolls but dread the time and effort they take, this Cabbage Roll Casserole is the answer to your prayers. Layers of tender cabbage, flavorful beef and rice, and melted cheese make this casserole hearty, satisfying, and oh-so-comforting. It’s everything you love about cabbage rolls but in an easy-to-assemble, bake-and-serve format.

Why You’ll Love This Cabbage Roll Casserole :

1. Effortless Layers: Skip the tedious rolling—this casserole is all about simplicity.
2. Rich Flavors: With a seasoned tomato sauce, tender cabbage, and melted cheese, it’s packed with comfort food vibes.
3. Customizable: Easily swap proteins, adjust spices, or add fresh herbs to make it your own.

Ingredients For Cabbage Roll Casserole :

• For the Beef Mixture:
  • 1 lb ground beef (or substitute ground turkey, chicken, or pork)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ 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, to taste
• For the Casserole:
  • 2 tablespoons olive oil, divided
  • 1 medium head green cabbage, chopped
  • 1½ cups finely shredded sharp cheddar cheese
  • 1½ cups finely shredded Monterey Jack cheese

How to Make Cabbage Roll Casserole :

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick cooking spray or olive oil spray.

Step 2: Prepare the Beef Mixture

1. Heat a large skillet over medium heat and brown the ground beef. When it’s halfway cooked, add the chopped onion and continue to cook until the beef is fully browned. Reduce the heat to low and add minced garlic, cooking for 1 minute while stirring.
2. Drain any excess fat from the skillet and add the paprika, onion powder, cayenne pepper, brown sugar, tomato sauce, beef broth, and rice. Stir well and bring the mixture to a low boil.
3. Reduce the heat to a simmer, cover with a lid, and cook for 20 minutes, or until the rice is tender. Season with salt and freshly ground black pepper to taste.

Step 3: Cook the Cabbage

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the chopped cabbage and cook until slightly tender, about 5-7 minutes. Set aside.
2. Repeat the process with the remaining 1 tablespoon of olive oil and the second half of the cabbage.

Step 4: Assemble the Casserole

1. Spread the first half of the cooked cabbage evenly across the bottom of the prepared baking dish.
2. Layer with half of the beef mixture, spreading it evenly over the cabbage.
3. Sprinkle with half of the cheddar and Monterey Jack cheeses, blending them.
4. Add the second half of the cabbage as the next layer, followed by the remaining beef mixture.
5. Top with the remaining cheese.

Step 5: Bake the Casserole

1. Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
2. Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and lightly browned.

Serving Suggestions :

Serve this casserole warm with a slice of crusty bread or a side salad for a balanced meal. Sprinkle fresh herbs like parsley, dill, or thyme on top for a burst of color and flavor.

Tips for Success :

1. Make It Spicy: Add more cayenne pepper or a dash of hot sauce for extra heat.
2. Choose Your Cheese: Swap Monterey Jack for mozzarella or Swiss for a different flavor profile.
3. Cook the Cabbage Evenly: Stir the cabbage occasionally while cooking to ensure even tenderness.
4. Let It Rest: Let the casserole sit for 5-10 minutes after baking to allow the layers to set for cleaner slicing.

FAQs About Cabbage Roll Casserole :

1. Can I Make This Casserole Ahead of Time?

Yes! Assemble the casserole up to a day in advance, cover it with foil, and refrigerate. Bake as directed when ready to serve.

2. Can I Freeze This Casserole?

Absolutely. Assemble and bake the casserole, let it cool completely, and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.

3. Can I Use Brown Rice Instead of White?

Yes, but increase the simmering time to allow the brown rice to cook fully, as it takes longer than white rice.

4. What Can I Use Instead of Beef Broth?

Vegetable broth or chicken broth work well as substitutes.

5. How Long Do Leftovers Keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power to prevent overcooking.

This Cabbage Roll Casserole is the perfect blend of ease and flavor. It’s hearty, cheesy, and full of classic cabbage roll goodness without the fuss. Whether for a family dinner or meal prep, this recipe is a winner every time. Enjoy!

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Yield: 6

Cabbage Roll Casserole

Print

This Cabbage Roll Casserole is the perfect blend of ease and flavor. It’s hearty, cheesy, and full of classic cabbage roll goodness without the fuss.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• Beef Mixture:
• 1 lb ground beef
• 1 medium onion, chopped
• 3 cloves garlic, minced
• ½ tsp paprika
• ½ tsp onion powder
• ¼ tsp ground cayenne pepper
• 2 tbsp brown sugar
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can low sodium beef broth
• 1 cup long-grain white rice, uncooked
• Kosher salt and freshly ground black pepper, to taste
• Casserole Layers:
• 2 tbsp olive oil, divided
• 1 medium head green cabbage, chopped
• 1½ cups shredded sharp cheddar cheese
• 1½ cups shredded Monterey Jack cheese

Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray.

Brown ground beef with onion in a skillet. Add garlic and cook for 1 minute. Drain fat.

Stir in paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth, and rice. Simmer for 20 minutes until rice is tender. Season with salt and pepper.

Cook half of the cabbage in 1 tbsp olive oil over medium heat for 5-7 minutes. Spread in baking dish. Top with half the beef mixture and half the cheese.

Cook the remaining cabbage in the remaining 1 tbsp olive oil. Layer over cheese, then top with remaining beef mixture and cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake another 20 minutes until cheese is browned.

Notes

Nutrition (per serving):Calories: 410 | Carbs: 34g | Fat: 22g | Protein: 23g

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