If you have ever enjoyed the comfort of classic stuffed cabbage rolls but wish for a quicker, no-fuss approach, this Stuffed Cabbage Casserole Recipe is going to become your new best friend. It takes all the beloved flavors of traditional stuffed cabbage—savory ground beef, tangy tomato sauce, tender cabbage, and a cheesy golden finish—and layers them into a cozy, oven-baked dish that’s perfect for weeknights or family dinners. Every bite bursts with warmth, texture, and that satisfying balance of hearty and fresh, making this casserole an absolute crowd-pleaser.
Ingredients You’ll Need
The magic of this Stuffed Cabbage Casserole Recipe lies in its simplicity. Each ingredient plays a crucial role, from the rich, savory notes of the ground beef and spices to the freshness and slight crunch of the cabbage, all topped off with creamy mozzarella cheese that melts beautifully in the oven.
- 2 tbsp olive oil, divided: Used for cooking the veggies and cabbage, adding a fruity richness and helping everything brown nicely.
- 1 medium onion, diced: Gives a sweet and savory base flavor that’s essential for depth in the beef mixture.
- 2 tsp salt, divided: Enhances all the natural flavors, with a bit reserved for seasoning the cabbage perfectly.
- 1/2 tsp black pepper: Adds a gentle heat and complexity to the savory filling.
- 2 garlic cloves, minced: Brings aromatic warmth and that unmistakable savory punch we all love.
- 1 lb lean ground beef: The heart of the dish providing satisfying protein and meaty flavor.
- 2 tsp tomato paste: Concentrates the tomato flavor and adds a slight sweetness and thickness.
- 1 tbsp Worcestershire sauce: A secret ingredient adding a subtle tangy umami boost.
- 1 tsp paprika: Brings gentle smokiness and a warm depth.
- 1 can (15 oz) tomato puree: Gives the sauce its velvety, rich tomato base.
- 1 can (15 oz) diced tomatoes: Adds texture and bursts of fresh tomato flavor to the sauce.
- 1 1/2 cups cooked white rice: Mixes into the beef filling for that classic stuffed cabbage heartiness and body.
- 1/2 large green cabbage (or 1 small), cored and chopped: This provides the fresh, slightly crisp veggie layers that soften deliciously in the oven.
- 1 cup shredded mozzarella cheese: Melts on top to create a golden, bubbly, irresistible crust.
How to Make Stuffed Cabbage Casserole Recipe
Step 1: Sauté the Aromatics and Beef
Start by heating 1 tablespoon of olive oil in a skillet over medium heat and gently cook the diced onion for about 5 minutes until it becomes translucent and sweet. Season with 1 teaspoon of salt and freshly cracked black pepper. Next, add the minced garlic and cook just long enough to release its fragrance—about 1 minute. Then, introduce the ground beef to the pan, browning it evenly while breaking it up with your spoon. This forms the savory foundation that the rest of the casserole will build on.
Step 2: Create the Rich Tomato Sauce
Once your beef is nicely browned, stir in the tomato paste, Worcestershire sauce, and paprika to coat the meat evenly. Pour in the tomato puree and diced tomatoes, giving everything a good mix. Turn the heat down and let this sauce simmer gently for 15 to 20 minutes, allowing all the flavors to meld into a luscious, hearty mixture. This slow simmer is key to capturing that soul-warming essence in every spoonful.
Step 3: Mix in the Rice
After simmering, fold in the cooked white rice. This step transforms the beef tomato mixture into a filling that’s wonderfully textured and satisfying, reminiscent of what you’d find inside traditional cabbage rolls. Set this mixture aside while you prepare the cabbage.
Step 4: Soften the Cabbage
Heat the remaining tablespoon of olive oil in a separate pan over medium-high heat. Add the chopped cabbage and sauté it for 5 to 7 minutes until it softens but still holds a slight bite. Sprinkle the remaining teaspoon of salt over the cabbage to bring out its natural sweetness and balance the flavors.
Step 5: Layer the Casserole
Preheat your oven to 350°F (175°C). Generously grease a baking dish to prevent sticking. Spread one-third of the beef and rice mixture on the bottom of the dish. Layer half of the softened cabbage over it. Repeat this layering process one more time—another third of the beef mixture, then the remaining cabbage—and finally top with the last portion of beef mixture. This layered approach ensures every serving has a perfect harmony of ingredients.
Step 6: Bake and Finish with Cheese
Cover the dish tightly with foil and bake for 30 minutes to allow the flavors to marry and the casserole to heat through thoroughly. After that, remove the foil and sprinkle the shredded mozzarella evenly over the top. Return it to the oven, uncovered, for another 10 to 15 minutes. You’ll want to watch closely as the cheese melts into a golden, bubbly crust that adds a deliciously gooey finishing touch.
Step 7: Let It Rest
Once baked, allow your dish to rest for 5 minutes before serving. This brief pause helps everything set just right, making each serving neat, flavorful, and oh so comforting.
How to Serve Stuffed Cabbage Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley or dill adds a bright, herbaceous note that contrasts beautifully with the hearty casserole. Dollops of sour cream or a drizzle of tangy Greek yogurt can also complement the rich tomato and cheese flavors wonderfully.
Side Dishes
This casserole pairs perfectly with simple, fresh sides such as a crisp green salad with a zesty vinaigrette or roasted root vegetables that mirror its warmth. A light cucumber salad with lemon and dill can help refresh your palate between bites.
Creative Ways to Present
For a fun twist, serve the casserole in individual ramekins for a personalized touch at gatherings, or layer it with smoked sausage slices for an extra depth of flavor. You can also top with pickled vegetables for some acidity and crunch, elevating this humble dish beautifully.
Make Ahead and Storage
Storing Leftovers
Your Stuffed Cabbage Casserole Recipe keeps brilliantly in the fridge for up to 4 days. Store it in an airtight container to maintain moisture and freshness. It reheats wonderfully, making it a fantastic option for next-day lunches or quick dinners.
Freezing
This casserole freezes exceptionally well. Cool completely before transferring to a freezer-safe container or wrapping tightly with aluminum foil and plastic wrap. It will keep comfortably for up to 3 months. Just be sure to thaw overnight in the refrigerator before reheating for the best texture.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through, usually about 20 minutes. Cover with foil to prevent drying out. Microwave reheating works too but may result in a softer texture, so the oven is preferred for maintaining that fresh-baked feel.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be great lighter alternatives in this recipe. Just keep in mind they tend to be leaner, so you might want to add a little extra olive oil or finely chopped veggies to keep the filling moist and flavorful.
Is it possible to make this casserole vegetarian?
Yes, you can substitute the ground beef with a plant-based meat alternative or cooked lentils and mushrooms for a hearty, vegetarian-friendly version. Remember to adjust seasoning and cooking times as needed to keep the same richness and texture.
Can I prepare this casserole entirely ahead of time?
You can assemble the casserole a day before baking and store it covered in the fridge. When ready to enjoy, just pop it in the oven and bake according to the recipe steps, adding a few extra minutes if baking straight from the fridge.
What if I don’t have tomato puree on hand?
You can blend canned diced tomatoes until smooth as an easy substitute for tomato puree. This will give your sauce a similar consistency and flavor depth, keeping the casserole deliciously saucy.
How do I make the casserole spicier if I want more heat?
Great question! To kick up the heat, you could add crushed red pepper flakes or a dash of cayenne pepper when cooking the beef. Alternatively, topping with a spicy hot sauce or jalapeño slices before serving works beautifully too.
Final Thoughts
This Stuffed Cabbage Casserole Recipe is a true celebration of hearty, home-cooked flavors with minimum fuss and maximum comfort. Whether you’re feeding a hungry family or craving a cozy solo meal, this dish brings warmth, depth, and that nostalgic charm to your table. Give it a try soon—you might just find your new favorite go-to dinner!
Print
Stuffed Cabbage Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A hearty and comforting stuffed cabbage casserole made with layers of seasoned ground beef, tender sautéed cabbage, cooked rice, and topped with melted mozzarella cheese. This baked casserole combines the flavors of classic stuffed cabbage rolls in an easy-to-make dish perfect for family dinners.
Ingredients
Meat and Vegetables
- 1 lb lean ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/2 large green cabbage (or 1 small), cored and chopped
Seasonings and Sauces
- 2 tsp salt, divided
- 1/2 tsp black pepper
- 2 tsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
Tomatoes and Liquids
- 1 can (15 oz) tomato puree
- 1 can (15 oz) diced tomatoes
- 2 tbsp olive oil, divided
Other
- 1 1/2 cups cooked white rice
- 1 cup shredded mozzarella cheese
Instructions
- Sauté Onions: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and cook for 5 minutes until softened. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Cook Garlic and Beef: Stir in the minced garlic and cook for 1 minute until fragrant. Add the ground beef and cook thoroughly until browned and no longer pink.
- Add Tomato Ingredients and Simmer: Mix in tomato paste, Worcestershire sauce, paprika, tomato puree, and diced tomatoes. Let the mixture simmer gently for 15 to 20 minutes to blend the flavors.
- Combine with Rice: Stir the cooked white rice into the beef mixture and set it aside to cool slightly.
- Sauté Cabbage: Heat the remaining 1 tablespoon olive oil in a pan over medium-high heat. Add the chopped cabbage and cook for 5 to 7 minutes until softened. Season with the remaining 1 teaspoon salt. Remove from heat.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Layer the Casserole: Grease a baking dish. Spread one-third of the beef and rice mixture on the bottom. Layer half of the sautéed cabbage over it. Repeat the layers, and then top with the remaining beef mixture.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 30 minutes to allow flavors to meld.
- Add Cheese and Finish Baking: Remove the foil and sprinkle shredded mozzarella cheese evenly on top. Bake uncovered for an additional 10 to 15 minutes until the cheese is bubbly and golden brown.
- Rest and Serve: Let the casserole rest for 5 minutes before serving to allow it to set and cool slightly.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- For a spicier dish, add a pinch of cayenne pepper or red pepper flakes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Ensure the cabbage is well softened to prevent a crunchy texture in the casserole.
- Use freshly cooked rice rather than leftover chilled rice for the best texture.
