Easy Cabbage Roll Casserole
This deconstructed cabbage roll casserole delivers all the comforting flavors of traditional cabbage rolls without the tedious rolling. Layers of tender cabbage, seasoned ground beef and pork, fluffy rice, and rich tomato sauce come together in one easy baking dish for a hearty, satisfying meal the whole family will love.
Equipment
- 9x13-inch baking dish
- Large skillet or Dutch oven For browning meat and sautéing cabbage
- Medium saucepan For cooking rice
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil
Ingredients
- 1 lb ground beef 454g, 80/20 blend recommended
- 1 lb ground pork 454g
- 1 medium head green cabbage about 2 lbs or 900g, chopped into 1-inch pieces
- 1 medium onion about 1 cup or 150g, diced
- 3 cloves garlic minced
- 1 can (28 oz) crushed tomatoes 794g
- 1 can (8 oz) tomato sauce 227g
- 2 cups cooked white rice about 400g, from 2/3 cup uncooked
- 2 tablespoons brown sugar 25g
- 1 tablespoon Worcestershire sauce 15ml
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt and black pepper to taste, start with 1 tsp salt and 1/2 tsp pepper
- 1 cup shredded mozzarella cheese 113g
- 1-2 tablespoons cooking oil for sautéing cabbage
Instructions
- Preheat oven to 350°F (175°C). Cook 2/3 cup uncooked white rice according to package directions to yield 2 cups cooked rice, then set aside.
- Chop cabbage into 1-inch pieces, dice onion, mince garlic, and lightly grease a 9x13-inch baking dish.
- In a large skillet over medium-high heat, brown ground beef and pork for 5-7 minutes, breaking up meat with a spoon. Add onion and cook 3-4 minutes until soft, then add garlic and cook 1 minute.
- Add crushed tomatoes, tomato sauce, brown sugar, Worcestershire sauce, oregano, thyme, salt, and pepper to the meat mixture. Simmer 5 minutes, then stir in cooked rice.
- In the same skillet (or a separate one), heat 1-2 tablespoons oil over medium heat. Sauté chopped cabbage for 8-10 minutes until tender but still slightly crisp, seasoning lightly with salt and pepper.
- Layer half the cabbage in the prepared baking dish, top with half the meat-rice mixture, add remaining cabbage, then finish with remaining meat mixture. Press down gently to compact layers.
- Cover tightly with foil and bake for 1 hour. Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for 15 minutes until cheese is melted and bubbly.
- Let casserole rest for 5-10 minutes before serving to allow it to set up properly.
Notes
- Don't overcook the cabbage during sautéing as it will continue to cook in the oven. Leave it slightly crisp to prevent mushiness.
- The combination of beef and pork creates a richer flavor than using just one meat, but you can use all beef or all pork if preferred.
- Make ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add 15-20 minutes to baking time if starting from cold.
- Freezer-friendly: Freeze before or after baking for up to 3 months. If freezing before baking, add cheese topping fresh when ready to bake.
- Low-carb option: Replace rice with riced cauliflower, adding it during the last 30 minutes of baking.
- If your casserole looks dry before baking, add 1/4 cup beef broth or water to the dish.
- Leftovers keep in the refrigerator for 4-5 days and actually taste better the next day as flavors meld.
- For a Polish-style variation, replace half the tomato sauce with sauerkraut for a tangy twist.
- Serve with a dollop of sour cream or Greek yogurt for extra richness and tang.
- Press down the top layer before baking to ensure any visible rice is submerged in sauce so it cooks properly.
Nutrition
Serving: 1servingCalories: 340kcalCarbohydrates: 28gProtein: 22gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 520mgPotassium: 650mgFiber: 4gSugar: 8gVitamin A: 8IUVitamin C: 45mgCalcium: 10mgIron: 15mg
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