Cabbage Roll Casserole

This cabbage roll casserole brings together everything you love about classic stuffed cabbage rolls without all the rolling and extra prep. It’s an easy, family-friendly recipe that’s delicious as written, but you can easily customize it by stirring in minced garlic, paprika, thyme, or a pinch of cayenne pepper for even more flavor.

If you’re looking for a comforting dinner that’s simple to prepare, this cabbage roll casserole is a perfect choice. Made with seasoned ground beef, tender chopped cabbage, fluffy white rice, rich tomato sauce, and savory beef broth, every bite is hearty, flavorful, and satisfying.

Read on to learn how to make this easy cabbage roll casserole, along with helpful tips for customizing the recipe and serving ideas to turn it into a complete, comforting meal.

Why We Love This Cabbage Roll Casserole Recipe 

✅ No rolling, no fussing — all the classic stuffed cabbage flavors land in a single 9×13 dish with a fraction of the effort

✅ Pantry-friendly ingredients — simple staples you likely already have stocked

✅ Feeds a crowd — generous yield makes it perfect for family dinners or meal prep

✅ Totally customizable — easy to tweak the seasoning or swap in ground turkey for a lighter version

✅ One-dish cleanup — less mess, more time to enjoy your evening

Ingredients:

• 2 pounds ground beef
• 3½ pounds cabbage, roughly chopped
• 1 (29 oz) can tomato sauce
• 1 cup white onion, diced
• 1 cup uncooked long-grain white rice
• 1 teaspoon salt
• 2 (14 oz) cans beef broth

Step-By-Step Directions:

Step 1: Preheat your oven to 350°F (175°C). Gather and measure all of your ingredients so everything is ready to go.

Step 2: Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles as it browns, for about 5 to 7 minutes. Drain off any excess grease and set the beef aside.

Step 3: In a large mixing bowl, combine the cabbage, tomato sauce, chopped onion, uncooked rice, and salt. Fold in the cooked ground beef until everything is evenly mixed. Transfer the mixture to a 9×13-inch baking dish, then pour the beef broth evenly over the top.

Step 4: Cover the baking dish tightly with foil or a lid and bake for 1 hour.

Step 5: Remove the casserole from the oven and give it a good stir. Cover it again and continue baking for 20 to 30 minutes, or until the cabbage is tender and the rice is fully cooked.

Step 6: Serve the casserole while it’s hot and enjoy every comforting bite.

Tips for the Best Results

Chop cabbage into bite-sized pieces — pieces that are too large won’t cook down evenly within the bake time

Don’t pre-cook the rice — it cooks right in the broth as the casserole bakes, soaking up all that savory flavor

Season as you go — taste your beef after browning and adjust salt before mixing everything

Boost the flavor — garlic powder, paprika, or Worcestershire sauce are easy upgrades that make a big difference

Use fresh onion — it melts into the casserole better than dried flakes and adds natural sweetness

Swap your protein — ground turkey or a beef-pork blend both work beautifully here

Storage

Refrigerator: Let the casserole cool completely, then store in an airtight container for up to 4 days.

Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm individual portions in the microwave with a splash of broth or water to keep the rice from drying out, or reheat covered in a 325°F oven until heated through.

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