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Stuffed Cabbage Roll Casserole

Stuffed Cabbage Roll Casserole

A hearty and comforting casserole that combines all the flavors of traditional stuffed cabbage rolls without the fuss of rolling. Made with ground beef (or turkey), cabbage, rice, and a savory tomato sauce, topped with melted mozzarella cheese.

  • Total Time: 1 hour 10 minutes
  • Yield: 6–8 servings 1x

Ingredients

Scale
  • 1 1/2 lbs ground beef (or ground turkey)
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium head of green cabbage, chopped (about 6–7 cups)
  • 1 (15 oz) can tomato sauce
  • 1 (14.5 oz) can diced tomatoes (undrained)
  • 1/2 cup tomato paste
  • 1/2 cup beef broth (or water)
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 2 cups cooked white rice
  • 2 cups shredded mozzarella cheese (or cheese of choice)
  • Fresh parsley, for garnish (optional)

Instructions

  1. Brown the Meat: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
  2. Sauté Aromatics: Add the diced onion and garlic to the beef. Cook for 3–4 minutes, until the onion becomes translucent and the garlic is fragrant.
  3. Add Cabbage: Stir in the chopped cabbage and cook for about 5–7 minutes, until it begins to soften and shrink. Stir often to make sure it cooks evenly. Don’t worry if it looks like a lot at first—the cabbage will reduce in volume.
  4. Mix in the Sauce: Add the tomato sauce, diced tomatoes (with juices), tomato paste, beef broth, Worcestershire sauce, oregano, paprika, salt, and pepper. Stir well to combine. Simmer uncovered for 10 minutes, allowing the flavors to meld and the cabbage to continue softening.
  5. Layer the Casserole: Preheat your oven to 375°F (190°C). In a large greased 9×13-inch baking dish, layer half of the cooked rice, then half of the cabbage mixture. Repeat the layers with the remaining rice and cabbage mixture.
  6. Add Cheese: Sprinkle the shredded mozzarella evenly over the top.
  7. Bake: Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
  8. Serve: Let the casserole cool for 10 minutes before serving. Garnish with fresh parsley if desired. Serve with a side of sour cream or crusty bread if you like!

Notes

  • For a richer flavor, consider using beef broth instead of water for the sauce.
  • You can substitute brown rice or quinoa for white rice for a healthier option.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • Author: Sabrine Jay
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baked, Stovetop
  • Cuisine: American, Eastern European

Nutrition

  • Serving Size: 1 serving
  • Calories: 410
  • Sugar: 8g
  • Sodium: 750mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 80mg

Keywords: cabbage, casserole, beef, ground turkey, rice, tomato, mozzarella