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