Easy Stuffed Cabbage Casserole: One-Pan Comfort Food Perfection
Easy Homemade Stuffed Cabbage Casserole
This delicious stuffed cabbage casserole brings all the flavors of traditional cabbage rolls without the fuss! A hearty combination of ground beef, tender cabbage, rice, and savory tomato sauce creates a comforting one-dish meal perfect for busy weeknights or weekend family dinners.
Skip the tedious rolling and stuffing of traditional cabbage rolls! This hearty stuffed cabbage casserole delivers all the same flavors in an easy-to-prepare dish that’s ready in just 90 minutes. Perfect for meal prep, family dinners, and potlucks.
1 hour 40 minutes total |
12 servings
Why You’ll Love This Stuffed Cabbage Casserole Recipe
If you’ve ever wanted to enjoy homemade cabbage rolls but dreaded the time-consuming process, this casserole is your answer! Here’s why it’s become a family favorite:
- Simple preparation – No fussy cabbage leaf rolling required
- Budget-friendly – Uses affordable, accessible ingredients
- Make-ahead friendly – Perfect for meal prepping
- Comfort food at its best – Hearty, filling and satisfying
- Freezes beautifully – Make a double batch for later!
Ingredients You’ll Need for Stuffed Cabbage Casserole
- 2 pounds ground beef
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 large head cabbage (about 2-3 pounds), coarsely chopped
- 1 cup uncooked white rice
- 2 cans (15 ounces each) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika (sweet or smoked)
- 1/2 teaspoon dried dill
- Salt and pepper to taste
- 1/2 cup water
- 2 cups shredded mozzarella or cheddar cheese (optional)
Kitchen Tools You’ll Need
- Large skillet
- 9×13 inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Sharp knife and cutting board
- Wooden spoon
Step-by-Step Instructions for Perfect Stuffed Cabbage Casserole
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks. When beef is about halfway cooked, add the diced onions and continue cooking until meat is no longer pink and onions are translucent. Drain excess fat if necessary.
- Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
- Stir in the uncooked rice, diced tomatoes with their juice, tomato sauce, brown sugar, Worcestershire sauce, thyme, paprika, dill, salt, and pepper. Mix well to combine.
- Add the chopped cabbage to the beef mixture and stir to combine. (Note: If your skillet isn’t large enough, you can transfer everything to a large mixing bowl for this step).
- Pour the mixture into the prepared baking dish. Add 1/2 cup water by pouring it around the edges of the dish.
- Cover tightly with aluminum foil and bake for 1 hour.
- After 1 hour, uncover and check if the rice is tender. If not, add a little more water if needed, cover again, and bake for an additional 10-15 minutes.
- If using cheese, sprinkle it over the top of the casserole and return to the oven, uncovered, for 10 minutes until the cheese is melted and slightly golden.
- Remove from oven and let stand for 10 minutes before serving.
Tips for Making the Best Stuffed Cabbage Casserole
- Cabbage prep tip: Core and quarter your cabbage first, then chop into roughly 1-inch pieces for even cooking.
- Rice options: Long-grain white rice works best, but you can substitute brown rice (just note it may need longer cooking time and more liquid).
- Make it leaner: Use ground turkey or a mix of ground beef and pork for different flavor profiles.
- Check doneness: The rice should be tender and the cabbage soft when the casserole is done.
- Let it rest: Allowing the casserole to stand for 10 minutes after baking helps the flavors meld and makes serving easier.
Variations to Try
- Vegetarian version: Substitute the ground beef with 2 cups of cooked lentils or plant-based ground meat alternative.
- Extra vegetables: Add 1 cup of grated carrots or diced bell peppers for additional nutrition and color.
- Spicy kick: Include 1/2 teaspoon red pepper flakes or a diced jalapeño for heat.
- European flair: Add 1/2 teaspoon caraway seeds for an Eastern European flavor profile.
- Creamy variation: Stir in 1/2 cup of sour cream just before serving for a creamy twist.
Storage and Make-Ahead Instructions
This stuffed cabbage casserole is excellent for meal prep and leftovers!
- Refrigerator storage: Store leftovers in an airtight container for up to 4 days.
- Freezing instructions: After cooling completely, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave for 2-3 minutes or until heated through. For larger portions, reheat covered in a 350°F oven for 20-25 minutes.
- Make-ahead option: Prepare the entire casserole up to the baking step, cover and refrigerate for up to 24 hours, then bake as directed, adding an extra 10-15 minutes to the cooking time.
What to Serve with Stuffed Cabbage Casserole
This hearty casserole is a complete meal on its own, but pairs wonderfully with these sides:
- Crusty bread or dinner rolls
- Simple green salad with vinaigrette
- Steamed green beans or broccoli
- Mashed potatoes
- Applesauce (a traditional pairing with cabbage dishes)
Nutrition Information
Per serving (1/12th of casserole):
- Calories: 352
- Total Fat: 21g
- Saturated Fat: 8g
- Cholesterol: 64mg
- Sodium: 840mg
- Total Carbohydrates: 26g
- Dietary Fiber: 5g
- Sugars: 8g
- Protein: 17g
Frequently Asked Questions About Stuffed Cabbage Casserole
Can I use pre-cooked rice in this recipe?
Yes! If using pre-cooked rice, reduce the water by half and decrease the baking time by about 15 minutes, since you only need to cook the cabbage until tender.
Why is my casserole watery?
Cabbage naturally releases water during cooking. If your casserole seems too watery, you can uncover it for the last 15 minutes of baking to allow some liquid to evaporate.
Can I prepare this in a slow cooker?
Absolutely! Brown the beef and onions first, then combine all ingredients in a slow cooker and cook on low for 4-5 hours until the rice and cabbage are tender.
Is this recipe gluten-free?
The basic recipe is gluten-free if you use gluten-free Worcestershire sauce. Always check all packaged ingredients to ensure they’re certified gluten-free if needed.
This stuffed cabbage casserole is the perfect way to enjoy the flavors of traditional cabbage rolls with much less effort. It’s a comforting, budget-friendly meal that’s sure to become a regular in your dinner rotation!
Recipe inspiration from Allrecipes
Easy Homemade Stuffed Cabbage Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
- In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks. When beef is about halfway cooked, add the diced onions and continue cooking until meat is no longer pink and onions are translucent. Drain excess fat if necessary.
- Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
- Stir in the uncooked rice, diced tomatoes with their juice, tomato sauce, brown sugar, Worcestershire sauce, thyme, paprika, dill, salt, and pepper. Mix well to combine.
- Add the chopped cabbage to the beef mixture and stir to combine. (Note: If your skillet isn't large enough, you can transfer everything to a large mixing bowl for this step).
- Pour the mixture into the prepared baking dish. Add 1/2 cup water by pouring it around the edges of the dish.
- Cover tightly with aluminum foil and bake for 1 hour.
- After 1 hour, uncover and check if the rice is tender. If not, add a little more water if needed, cover again, and bake for an additional 10-15 minutes.
- If using cheese, sprinkle it over the top of the casserole and return to the oven, uncovered, for 10 minutes until the cheese is melted and slightly golden.
- Remove from oven and let stand for 10 minutes before serving.
