This cabbage roll casserole has everything you love about stuffed cabbage rolls, including tender cabbage, seasoned ground beef, rice and a sweet-and-tangy tomato sauce, without blanching leaves or rolling anything. The rice cooks right in the sauce, so it all happens in one pot.
Cabbage, rice and canned tomatoes are some of the cheapest ingredients in the store, and this recipe feeds 8. It tastes even better the next day.
Tips for success
- Stir halfway through baking so the rice on top cooks evenly.
- Taste the sauce before baking. Add a little more vinegar for tang or brown sugar for sweetness.
- No Dutch oven? Mix everything in a large bowl, spread it in a deep 9 × 13-inch dish, cover tightly with foil and bake as directed.
- Resting for 10 minutes lets the rice absorb the last of the liquid.
Substitutions
- Ground beef: use ground turkey, or half ground beef and half ground pork.
- Rice: use 3 cups cooked rice, cut the broth to 1/2 cup and bake for 30 minutes.
- Low-carb: use 3 cups riced cauliflower instead of rice, cut the broth to 1/2 cup and bake for 40 minutes.
- Cabbage: savoy cabbage works and cooks a little faster.
- Extra tang: stir in 1 cup drained sauerkraut with the cabbage.
- Dairy-free: skip the cheese.
Storage and reheating
To store: Refrigerate in airtight containers for up to 4 days. Freeze individual portions for up to 3 months.
To reheat: Microwave covered for 2 to 3 minutes, stirring halfway, with a splash of broth if it looks dry. To reheat a large amount, cover with foil and bake at 350°F for 20 to 25 minutes, until hot to 165°F. Thaw frozen portions overnight in the refrigerator first.
Cabbage Roll Casserole
Ingredients
Method
- Heat the oven to 350°F.
- In a 5-quart or larger oven-safe Dutch oven, cook the beef and onion over medium-high heat for 8 to 10 minutes, breaking up the meat, until no pink remains. Drain off excess fat and stir in the garlic for 1 minute.
- Stir in the crushed tomatoes, tomato sauce, broth, rice, brown sugar, vinegar, paprika, salt and pepper.
- Add the cabbage a few handfuls at a time, stirring so it is coated in sauce. The pot will be very full, but the cabbage shrinks as it cooks.
- Cover and bake for 60 minutes, stirring once after 30 minutes, until the rice and cabbage are tender.
- If using cheese, sprinkle it on top and bake uncovered for 5 to 10 minutes more, until melted.
- Rest for 10 minutes before serving so the sauce thickens.
Notes
Frequently asked questions
Can I make cabbage roll casserole ahead?
Yes. Assemble it, cover and refrigerate for up to 24 hours. Add about 15 minutes to the baking time because it goes into the oven cold.
Can I use cooked rice?
Yes. Use 3 cups of cooked rice, reduce the broth to 1/2 cup and bake for about 30 minutes, until the cabbage is tender.
Is this the same as stuffed cabbage rolls?
It uses the same ingredients and flavors as classic cabbage rolls, but everything is chopped and baked together, so it takes much less time.
Does cabbage roll casserole freeze well?
Yes. Cool it, portion it into freezer containers and freeze for up to 3 months. The rice softens slightly but the flavor stays the same.
More recipes to try
If you like this recipe, try our stuffed peppers, tater tot casserole and classic borscht.