Cabbage roll casserole gives you the flavor of stuffed cabbage rolls without the rolling. Beef, cabbage, rice, and tomato sauce bake together in one 9×13 dish, so there is no pot of rolls to fill, wrap, and tuck.
The cabbage softens in the tomato sauce while the rice absorbs the broth. Mozzarella melts over the top at the end, and the result is a hearty dinner that serves six.
Recipe Snapshot
Why You’ll Love This Recipe
- One Dish: A 9×13 baking dish replaces a pot of rolls, so there is no rolling or wrapping.
- Everyday Ingredients: Ground beef, cabbage, rice, and canned tomatoes.
- Feeds a Crowd: Six servings from one pan.
- Leftovers Reheat Well: The casserole keeps for several days in the refrigerator.
What Makes This Cabbage Roll Casserole Work
Two techniques make this casserole work:
- Cook the Rice in the Sauce: The rice is uncooked, so it bakes in the tomato sauce and broth. Covering the dish with foil traps steam, which lets the rice cook through before the cheese goes on.
- Brown the Beef First: Browning the beef and onion in a skillet builds flavor before the dish goes in the oven, and it lets you check the beef with a thermometer.
Ingredients You Will Need
Beef and Vegetables
- 1 lb lean ground beef 90% lean
- 1 medium onion diced
- 2 cloves garlic minced
- 1 small head green cabbage about 2 lb, cored and chopped
Rice and Sauce
- 1 cup long-grain white rice uncooked
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 cup beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups shredded mozzarella cheese
Kitchen Tools You Need
- 9×13-inch baking dish: holds the full batch so the rice cooks in an even layer.
- Large skillet: browns the beef and wilts the cabbage before baking.
- Aluminum foil: traps steam so the rice finishes cooking.
- Food thermometer: confirms the beef has reached a safe temperature.
Step-by-Step Cooking Instructions
1
Heat the Oven
Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Visual cue: The dish is evenly greased, with no dry spots on the bottom or sides.
2
Brown the Beef
In a large skillet over medium heat, cook the beef, onion, and garlic until the beef is browned. Check that the beef reaches 160°F (71°C) with a food thermometer, then drain the excess fat.
Visual cue: The beef is browned with no pink left, and it reads 160°F (71°C) on the thermometer.
3
Wilt the Cabbage
Stir in the chopped cabbage and cook 3 to 4 minutes, until it starts to wilt.
Visual cue: The cabbage is bright green and starting to soften.
4
Combine and Spread
Add the rice, crushed tomatoes, tomato sauce, beef broth, salt, and pepper. Stir well and spread the mixture in the baking dish.
Visual cue: Every grain of rice and piece of cabbage is coated in the sauce.
5
Bake Covered
Cover tightly with foil and bake for 1 hour 30 minutes, until the rice is tender.
Visual cue: The foil is sealed at the edges, and steam escapes as the dish bakes.
6
Add the Cheese
Uncover, sprinkle the mozzarella over the top, and bake 10 minutes more, until the cheese melts.
Visual cue: The cheese is fully melted, with golden spots on top.
7
Rest Before Serving
Let the casserole rest 10 minutes before serving.
Visual cue: The casserole holds its shape when you cut it.
How to Tell When Your Casserole Is Done
- Beef: reads 160°F (71°C) on a food thermometer. Color alone is not reliable.
- Rice: tender when pierced with a fork. If it is still firm, bake a few minutes longer under foil.
- Cheese: melted and bubbling across the top.
Cooking Tips and Common Pitfalls
- Check the beef, not the color. The USDA says beef can stay pink above 160°F, so use a thermometer.
- Do not skip the foil. Without it, the top can dry out before the rice finishes.
- Watery casserole? Cabbage releases liquid as it bakes. If the dish is still soupy after the covered bake, uncover it for a few minutes before adding the cheese.
Simple Ingredient Swaps and Variations
- Broth: water works in place of beef broth, but the sauce will taste less rich.
- Tomatoes: diced tomatoes can replace crushed tomatoes for a chunkier sauce.
- Cheese: shredded cheddar can replace mozzarella.
What to Serve with Cabbage Roll Casserole
Crusty bread or a green salad balances the rich, tomato-based cabbage roll casserole.
Looking for another baked ground beef dinner? Try our Easy Cowboy Casserole (Crispy Tater Tot Beef Dinner). For a ground beef dinner that cooks on the stove, see our Texas Chili Recipe (No Beans).
Storage, Meal Prep and Reheating
Refrigerate leftovers within two hours of cooking. The USDA says leftovers keep in the refrigerator for three to four days. Reheat to 165°F (74°C) with a food thermometer, and bring any saucy portions to a rolling boil.
Cabbage Roll Casserole FAQs
What is cabbage roll casserole?
Cabbage roll casserole is a baked dish that gives you the flavor of stuffed cabbage rolls without rolling them. Ground beef, chopped cabbage, uncooked rice, and tomato sauce bake together in one dish, and mozzarella melts over the top.
Can I use cooked rice in cabbage roll casserole?
Yes, but the bake changes. This recipe uses uncooked rice, which absorbs liquid as it bakes. Cooked rice already has its liquid, so it needs less broth, and it only needs to heat through and blend with the sauce before the cheese goes on.
How do I know when cabbage roll casserole is done?
Check three things: the beef reads 160°F (71°C) on a food thermometer, the rice is tender when pierced with a fork, and the mozzarella is melted and bubbling across the top. Color alone does not show that ground beef is safe.
Why is my cabbage roll casserole watery?
Cabbage releases liquid as it bakes, and the tomato sauce adds more. Keep the dish covered until the rice is tender, then bake uncovered for a few minutes before adding the cheese so the extra liquid can evaporate.
How long does cabbage roll casserole last in the fridge?
Refrigerate leftovers within two hours of cooking. The USDA says leftovers keep in the refrigerator for three to four days. Reheat them to 165°F (74°C) with a food thermometer.
Can you freeze cabbage roll casserole?
Yes. The USDA says leftovers can be frozen for three to four months. Cool the casserole, store it in a freezer-safe container, and reheat it to 165°F (74°C) before serving.
Cabbage Roll Casserole
Ground beef, cabbage, rice, and tomato sauce bake together in one dish, topped with melted mozzarella. A hearty dinner for six with the flavor of stuffed cabbage rolls.
Ingredients
Beef and Vegetables
- 1 lb lean ground beef 90% lean
- 1 medium onion diced
- 2 cloves garlic minced
- 1 small head green cabbage about 2 lb, cored and chopped
Rice and Sauce
- 1 cup long-grain white rice uncooked
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 cup beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups shredded mozzarella cheese
Equipment
- 9×13-inch baking dish Holds the full batch so the rice cooks in an even layer.
- Large skillet Browns the beef and wilts the cabbage before baking.
- Aluminum foil Traps steam so the rice finishes cooking.
- Food thermometer Confirms the beef has reached a safe temperature.
Method
- Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the beef, onion, and garlic until the beef is browned. Check that the beef reaches 160°F (71°C) with a food thermometer, then drain the excess fat.
- Stir in the chopped cabbage and cook 3 to 4 minutes, until it starts to wilt.
- Add the rice, crushed tomatoes, tomato sauce, beef broth, salt, and pepper. Stir well and spread the mixture in the baking dish.
- Cover tightly with foil and bake for 1 hour 30 minutes, until the rice is tender.
- Uncover, sprinkle the mozzarella over the top, and bake 10 minutes more, until the cheese melts.
- Let the casserole rest 10 minutes before serving.
Notes
Refrigerate leftovers within two hours of cooking. Leftovers keep in the refrigerator for 3 to 4 days. Reheat to 165°F (74°C) with a food thermometer.
Leave a Reply