All the cozy flavors of classic cabbage rolls, minus the rolling and fuss. This Deconstructed Cabbage Roll Casserole layers tender cabbage, savory ground beef, and tomatoey rice under a blanket of melty mozzarella for a hearty, family-friendly dinner that feels like comfort in a casserole dish.
Ingredients
- 1 medium head green cabbage, chopped
- 1 lb (450 g) ground beef
- 1 cup cooked rice (white or brown)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz / 425 g) tomato sauce
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp paprika (sweet or smoked)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 cup shredded mozzarella cheese
- Nonstick spray or oil, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with nonstick spray or oil.
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains, 6–8 minutes. Drain excess fat if needed.
- Add the chopped onion and minced garlic to the skillet with the beef. Cook, stirring occasionally, for 3–4 minutes, until the onion is softened and translucent.
- Stir in the chopped cabbage. Cook for 5–7 minutes, stirring occasionally, until the cabbage is slightly softened but not fully tender. Remove from heat.
- In a large mixing bowl, combine the cooked rice, tomato sauce, diced tomatoes with their juices, Worcestershire sauce, dried oregano, paprika, salt, and black pepper. Stir until well mixed.
- Add the beef-and-cabbage mixture to the bowl. Fold everything together until the cabbage, beef, and rice are evenly coated in the tomato mixture.
- Transfer the mixture to the prepared 9×13-inch baking dish, spreading it out into an even layer.
- Sprinkle the shredded mozzarella cheese evenly over the top. Cover the dish tightly with aluminum foil.
- Bake for 30 minutes. Carefully remove the foil, then continue baking for another 10–15 minutes, or until the cheese is bubbly and lightly golden and the casserole is hot all the way through.
- Remove from the oven and let the casserole rest for 5–10 minutes before scooping and serving, allowing it to set slightly for cleaner portions.
Variation
- Swap the beef: Use ground turkey or chicken for a lighter or slightly different flavor profile.
- Make it lower carb: Replace the cooked rice with riced cauliflower (about 2 cups), and reduce baking time by 5–10 minutes since there’s less starch to heat through.
- Cheesy twist: Mix 1/2 cup of the mozzarella into the casserole itself and top with a blend of mozzarella and sharp cheddar for extra cheesy pull and flavor.
Cooking Notes
- Do not overcook the cabbage in the skillet aim for slightly softened; it will finish cooking in the oven and stay pleasantly tender-crisp.
- If using freshly cooked rice, let it cool slightly before mixing so it doesn’t over-thicken the tomato mixture.
- For deeper flavor, brown the beef well, letting it develop some browned bits on the bottom of the pan before adding onion and garlic.
Serving Suggestions
- Serve with a dollop of sour cream or plain Greek yogurt and a sprinkle of fresh parsley or dill for brightness.
- Pair with a simple green salad or steamed green beans to add freshness and color to the plate.
- Offer crusty bread or garlic toast on the side to soak up the extra saucy goodness from the casserole.
Tips
- Chop the cabbage into even bite-sized pieces so it cooks uniformly and is easy to eat in a casserole.
- If you like a bit of heat, add 1/4–1/2 teaspoon crushed red pepper flakes or a pinch of cayenne with the spices.
- Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the covered bake time if starting from cold.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 20 g
- Sodium: 680 mg
Frequently Asked Questions
- Can I freeze this cabbage roll casserole?
Yes. Cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F (175°C) until hot. - Can I use uncooked rice instead of cooked?
It’s best to use cooked rice as written. Using uncooked rice would require extra liquid and a longer baking time, which changes the recipe balance. - How do I make this casserole ahead of time?
Assemble fully, cover tightly, and refrigerate up to 24 hours. Bake covered at 350°F (175°C), adding about 5–10 extra minutes before uncovering and browning the cheese. - Is this recipe gluten-free?
It can be, as long as you use a gluten-free Worcestershire sauce and confirm all canned products are certified gluten-free.
Conclusion
This deconstructed cabbage roll casserole delivers all the nostalgic, homey flavor of traditional cabbage rolls with a fraction of the effort. Hearty, saucy, and generously cheesy, it’s an easy one-pan bake that feeds a crowd, reheats beautifully, and turns simple pantry staples into a satisfying, comfort-filled meal.
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Deconstructed Cabbage Roll Casserole
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Omnivore
Description
All the cozy flavors of classic cabbage rolls, minus the rolling and fuss. This Deconstructed Cabbage Roll Casserole layers tender cabbage, savory ground beef, and tomatoey rice under a blanket of melty mozzarella for a hearty, family-friendly dinner that feels like comfort in a casserole dish.
Ingredients
Scale
- 1 medium head green cabbage, chopped
- 1 lb (450 g) ground beef
- 1 cup cooked rice (white or brown)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz / 425 g) tomato sauce
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp paprika (sweet or smoked)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 cup shredded mozzarella cheese
- Nonstick spray or oil, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with nonstick spray or oil.
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains, 6–8 minutes. Drain excess fat if needed.
- Add the chopped onion and minced garlic to the skillet with the beef. Cook, stirring occasionally, for 3–4 minutes, until the onion is softened and translucent.
- Stir in the chopped cabbage. Cook for 5–7 minutes, stirring occasionally, until the cabbage is slightly softened but not fully tender. Remove from heat.
- In a large mixing bowl, combine the cooked rice, tomato sauce, diced tomatoes with their juices, Worcestershire sauce, dried oregano, paprika, salt, and black pepper. Stir until well mixed.
- Add the beef-and-cabbage mixture to the bowl. Fold everything together until the cabbage, beef, and rice are evenly coated in the tomato mixture.
- Transfer the mixture to the prepared 9×13-inch baking dish, spreading it out into an even layer.
- Sprinkle the shredded mozzarella cheese evenly over the top. Cover the dish tightly with aluminum foil.
- Bake for 30 minutes. Carefully remove the foil, then continue baking for another 10–15 minutes, or until the cheese is bubbly and lightly golden and the casserole is hot all the way through.
- Remove from the oven and let the casserole rest for 5–10 minutes before scooping and serving, allowing it to set slightly for cleaner portions.
Notes
- You can use leftover rice to speed things up just make sure it’s fully cooked before mixing it in.
- Adjust seasoning after mixing everything together; the tomatoes and Worcestershire already add saltiness.
- Letting the casserole rest before serving helps it thicken slightly and hold its shape when scooped.
- If your skillet is large and oven-safe, you can assemble and bake directly in it to save dishes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole, Main Course
- Method: Baked
- Cuisine: American, Eastern European-inspired
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 65 mg
Keywords: deconstructed cabbage roll casserole, cabbage roll casserole, ground beef and rice casserole, easy cabbage bake, weeknight comfort food