Stuffed Cabbage Roll Casserole

This Stuffed Cabbage Roll Casserole takes everything you love about traditional cabbage rolls and layers it into a hearty, no-fuss bake. Tender cabbage leaves, savory seasoned meat, rice, and rich tomato sauce come together in a cozy, cheesy casserole that’s full of comfort and flavor.

Ingredients

• 1 large cabbage
• 1 pound ground beef or ground turkey
• 1 cup cooked rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 350°F (175°C).
2. Bring a large pot of water to a boil. Core the cabbage and gently boil the whole head for 2-3 minutes until the outer leaves are pliable. Set aside to cool.
3. In a skillet over medium heat, brown the ground beef or turkey. Drain any excess fat. Add chopped onion and garlic; sauté until softened.
4. Stir in the cooked rice, tomato sauce, diced tomatoes, Worcestershire sauce, oregano, thyme, salt, and pepper. Simmer for 5 minutes.
5. In a large baking dish, layer the softened cabbage leaves. Spoon meat mixture onto each leaf, roll tightly, and place seam-side down.
6. Pour any remaining mixture over the rolls. Cover with foil.
7. Bake for 45 minutes. Uncover, sprinkle with mozzarella, and bake an additional 10-15 minutes until the cheese is bubbly and golden.

Variation

1. Swap the ground beef or turkey with ground chicken or plant-based crumbles for a lighter or vegetarian version.
2. Add a pinch of smoked paprika or a dash of hot sauce to the meat mixture for a spicy kick.
3. Mix in a handful of shredded carrots or chopped bell peppers for extra veggies and color.

Cooking Notes

1. Be careful not to over-boil the cabbage just enough to soften the leaves for easy rolling.
2. Use pre-cooked rice to save time; leftover rice works perfectly here.
3. Let the casserole rest for 5–10 minutes after baking to help it set and make serving cleaner.

Serving Suggestions

1. Serve with a dollop of sour cream or Greek yogurt on top for a creamy finish.
2. Pair with warm crusty bread or dinner rolls to soak up the rich tomato sauce.
3. Add a simple green salad with vinaigrette for a refreshing contrast.

Tips

• To make ahead, assemble the casserole the night before, refrigerate, and bake the next day.
• Freeze leftovers in individual portions for an easy heat-and-eat meal.
• If the cabbage leaves are too thick near the stem, use a sharp knife to shave down the thick vein for easier rolling.

Prep Time:

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 22g
• Sodium: 580mg

Frequently Asked Questions

1. Can I use brown rice instead of white rice?
   Yes! Brown rice works great just make sure it’s fully cooked before adding it to the mixture.

2. Do I have to boil the cabbage first?
   Boiling helps soften the leaves for easier rolling. Alternatively, you can freeze the cabbage head overnight and thaw it, which naturally softens the leaves.

3. Can I make this casserole ahead of time?
   Absolutely. You can assemble it a day ahead and store it in the fridge until ready to bake.

4. Can I freeze leftovers?
   Yes! This casserole freezes well. Store in airtight containers for up to 2 months and reheat in the oven or microwave.

Conclusion

This Stuffed Cabbage Roll Casserole brings all the nostalgic flavor of traditional cabbage rolls without the extra fuss. With hearty meat, tender cabbage, rich tomato sauce, and melty cheese, it’s a comforting meal your whole family will love perfect for cozy weeknights or weekend leftovers.

Stuffed Cabbage Roll Casserole

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• Author: Avery
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x

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Description

This Stuffed Cabbage Roll Casserole takes everything you love about traditional cabbage rolls and layers it into a hearty, no-fuss bake. Tender cabbage leaves, savory seasoned meat, rice, and rich tomato sauce come together in a cozy, cheesy casserole that’s full of comfort and flavor.

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Ingredients

Scale 1x2x3x

• 1 large cabbage
• 1 pound ground beef or ground turkey
• 1 cup cooked rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Bring a large pot of water to a boil. Core the cabbage and gently boil the whole head for 2-3 minutes until the outer leaves are pliable. Set aside to cool.
3. In a skillet over medium heat, brown the ground beef or turkey. Drain any excess fat. Add chopped onion and garlic; sauté until softened.
4. Stir in the cooked rice, tomato sauce, diced tomatoes, Worcestershire sauce, oregano, thyme, salt, and pepper. Simmer for 5 minutes.
5. In a large baking dish, layer the softened cabbage leaves. Spoon meat mixture onto each leaf, roll tightly, and place seam-side down.
6. Pour any remaining mixture over the rolls. Cover with foil.
7. Bake for 45 minutes. Uncover, sprinkle with mozzarella, and bake an additional 10-15 minutes until the cheese is bubbly and golden.

Notes

• Feel free to use savoy cabbage for a more delicate texture.
• Ground turkey makes this dish a bit lighter but still rich and filling.
• Pre-cook the rice ahead of time to speed up prep.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Main Dish
• Method: Baked
• Cuisine: American, Eastern European-inspired

Nutrition

• Serving Size: 1 portion
• Calories: 320 kcal
• Sugar: 6g
• Sodium: 580mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 60mg

Keywords: cabbage roll casserole, easy cabbage rolls, stuffed cabbage, one-dish dinner