Go Back

Cabbage Roll Casserole

My cabbage roll casserole has all the ingredients of stuffed cabbage rolls but is a lot easier to make! This basic recipe will appeal to everyone but if you prefer more flavor, consider adding crushed garlic, paprika, thyme, or cayenne pepper.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 3720 kcal

Equipment

  • 1 Large Skillet For browning ground beef
  • 1 Large Mixing Bowl For combining casserole ingredients
  • 1 9x13 inch Baking Dish Oven-safe for baking the casserole
  • 1 Chef's knife For chopping cabbage and onion
  • 1 Cutting Board

Ingredients
  

Main

  • 2 pounds ground beef
  • 3 ½ pounds chopped cabbage
  • 1 29 ounce can tomato sauce
  • 1 cup chopped onion
  • 1 cup uncooked white rice
  • 1 teaspoon salt
  • 2 14 ounce cans beef broth

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C) and gather all ingredients. Dotdash Meredith Food Studios
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Combine cabbage, tomato sauce, onion, rice, and salt in a large mixing bowl. Stir in cooked ground beef. Pour mixture into a 9x13-inch baking dish, then pour beef broth over top. Dotdash Meredith Food Studios
  • Cover and bake in the preheated oven for 1 hour. Dotdash Meredith Food Studios
  • Stir, re-cover, and bake until cabbage is tender and rice is done, 20 to 30 minutes more. Dotdash Meredith Food Studios
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

To elevate this casserole, sauté the chopped onion and a few cloves of minced garlic in the skillet before adding the ground beef; this builds a deeper aromatic base. For richer flavor, toast the uncooked rice lightly in the skillet after browning the beef (and draining excess fat) for a minute or two before combining with other ingredients. Ensure your cabbage is finely chopped for even cooking and a cohesive texture. If the casserole seems too dry after the initial bake, add a little more beef broth before the final cooking phase. A resting period of 10-15 minutes after baking allows the flavors to meld and the liquids to redistribute, preventing a watery consistency when served. Garnish with fresh parsley for a touch of brightness and color.