This Hearty Cabbage Roll Casserole with Savory Ground Beef and Rice packs all the cozy flavors of classic cabbage rolls into an easy, layered bake. Tender cabbage, seasoned beef, and tomato-rich rice are blanketed in melted mozzarella for a comforting, family-friendly dinner that feels homemade without all the rolling and fuss.
Ingredients
- 1 large head of cabbage
- 1 pound ground beef
- 1 cup cooked rice (white or brown)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika (sweet or smoked)
- Salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- Salt for boiling water (optional)
- Nonstick cooking spray or oil, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil.
- Prepare the cabbage: Remove any damaged outer leaves, then carefully cut out the core from the head of cabbage. Gently peel off 12–15 large leaves for layering.
- Blanch the cabbage leaves in a large pot of boiling, lightly salted water for 2–3 minutes, just until softened and pliable. Transfer to a colander, drain well, and set aside to cool slightly.
- In a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic, breaking up the meat as it cooks, until the beef is browned and the onion is translucent. Drain off any excess fat.
- In a large mixing bowl, combine the cooked beef mixture, cooked rice, tomato sauce, diced tomatoes (with their juices), Worcestershire sauce, dried oregano, paprika, salt, and pepper. Stir until everything is evenly incorporated and well seasoned.
- Spread a thin layer of the beef and rice mixture over the bottom of the prepared baking dish to create a base.
- Place a layer of blanched cabbage leaves over the meat mixture, slightly overlapping the leaves to cover the surface.
- Spoon another layer of the beef and rice mixture over the cabbage and spread it out evenly. Continue layering cabbage leaves and meat mixture, finishing with a final layer of cabbage on top.
- Spread any remaining beef and rice mixture over the top cabbage layer, then sprinkle the shredded mozzarella cheese evenly over the surface.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly golden and the casserole is heated through.
- Let the casserole rest for 10–15 minutes before slicing so the layers can set. Cut into squares and serve warm.
Variation
- Swap the ground beef for ground turkey, chicken, or a 50/50 mix of beef and pork for a different flavor profile.
- Turn this into a cheesy tomato feast by adding 1/2 cup Parmesan or an extra 1/2 cup mozzarella between layers as well as on top.
- Make it spicy by stirring in red pepper flakes, a pinch of cayenne, or using hot paprika in the meat mixture.
Cooking Notes
- If your cabbage head is very large, you may not need all the leaves; use enough to create 3–4 good layers.
- If the casserole seems too liquidy when you first remove it from the oven, resting time is key—those extra 10–15 minutes help the rice and cabbage absorb the juices.
- For deeper flavor, let the cooked beef mixture simmer with the tomato sauce and diced tomatoes for 5–10 minutes before layering.
Serving Suggestions
- Serve with a simple green salad dressed with a tangy vinaigrette to cut through the richness of the tomato and cheese.
- Add a side of crusty bread or garlic toast to mop up the savory tomato juices from the casserole.
- Pair with roasted carrots, steamed green beans, or a cucumber-tomato salad for extra veggies on the table.
Tips
- Chop any leftover inner cabbage and tuck it between layers if you want extra cabbage and less waste.
- Use freshly shredded mozzarella for the best melt and flavor—pre-shredded cheese can be a bit drier.
- Taste the beef and rice mixture before layering and adjust salt, pepper, and spices so the flavors stay vibrant after baking.
Prep Time:
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal (approx.)
- Protein: 20 g (approx.)
- Sodium: 780 mg (approx.)
Frequently Asked Questions
- Can I use uncooked rice in this casserole?
It’s best to use cooked rice so the texture is tender and the baking time stays accurate. Uncooked rice may not soften fully without extra liquid and time. - Can I make this cabbage roll casserole ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the covered baking time if starting from cold. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F (175°C) oven until warmed through, or microwave individual slices. - Can I freeze this casserole?
Yes. You can freeze it baked or unbaked, tightly wrapped, for up to 2 months. Thaw in the refrigerator overnight and bake or reheat until hot and bubbly.
Conclusion
This Hearty Cabbage Roll Casserole with Savory Ground Beef and Rice delivers all the nostalgic comfort of traditional cabbage rolls with a fraction of the work. Layered cabbage, flavorful beef, and tomato-kissed rice bake together under a blanket of melted mozzarella for a cozy, make-ahead-friendly dinner that’s as satisfying on weeknights as it is for casual gatherings.
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Cabbage Roll Casserole
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Non-vegetarian
Description
This Hearty Cabbage Roll Casserole with Savory Ground Beef and Rice packs all the cozy flavors of classic cabbage rolls into an easy, layered bake. Tender cabbage, seasoned beef, and tomato-rich rice are blanketed in melted mozzarella for a comforting, family-friendly dinner that feels homemade without all the rolling and fuss.
Ingredients
Scale
- 1 large head of cabbage
- 1 pound ground beef
- 1 cup cooked rice (white or brown)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika (sweet or smoked)
- Salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- Salt for boiling water (optional)
- Nonstick cooking spray or oil, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil.
- Prepare the cabbage: Remove any damaged outer leaves, then carefully cut out the core from the head of cabbage. Gently peel off 12–15 large leaves for layering.
- Blanch the cabbage leaves in a large pot of boiling, lightly salted water for 2–3 minutes, just until softened and pliable. Transfer to a colander, drain well, and set aside to cool slightly.
- In a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic, breaking up the meat as it cooks, until the beef is browned and the onion is translucent. Drain off any excess fat.
- In a large mixing bowl, combine the cooked beef mixture, cooked rice, tomato sauce, diced tomatoes (with their juices), Worcestershire sauce, dried oregano, paprika, salt, and pepper. Stir until everything is evenly incorporated and well seasoned.
- Spread a thin layer of the beef and rice mixture over the bottom of the prepared baking dish to create a base.
- Place a layer of blanched cabbage leaves over the meat mixture, slightly overlapping the leaves to cover the surface.
- Spoon another layer of the beef and rice mixture over the cabbage and spread it out evenly. Continue layering cabbage leaves and meat mixture, finishing with a final layer of cabbage on top.
- Spread any remaining beef and rice mixture over the top cabbage layer, then sprinkle the shredded mozzarella cheese evenly over the surface.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly golden and the casserole is heated through.
- Let the casserole rest for 10–15 minutes before slicing so the layers can set. Cut into squares and serve warm.
Notes
- Use leftover rice if you have it on hand—it makes the prep even faster.
- Pat the blanched cabbage leaves dry if they seem very wet so the casserole doesn’t become watery.
- Season the beef mixture generously; the cabbage will mellow the flavors, so slightly bold seasoning works best.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Casserole, Main Course
- Method: Baking
- Cuisine: American, Eastern European-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal (approx.)
- Sugar: 8 g (approx.)
- Sodium: 780 mg (approx.)
- Fat: 14 g (approx.)
- Saturated Fat: 6 g (approx.)
- Unsaturated Fat: 7 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 30 g (approx.)
- Fiber: 4 g (approx.)
- Protein: 20 g (approx.)
- Cholesterol: 65 mg (approx.)
Keywords: cabbage roll casserole, unstuffed cabbage rolls, ground beef and rice bake, easy cabbage dinner, comfort food casserole