All the cosy, comforting flavour of old-fashioned stuffed cabbage rolls, with none of the rolling.
This cabbage roll casserole bakes ground beef, tender cabbage, rice and onion together in a rich tomato sauce, and it feeds a crowd.
Let’s talk about why “unstuffed” cabbage rolls are such a good idea.
Traditional cabbage rolls are delicious but fiddly. You have to blanch the leaves, fill them one by one, roll them up and pack them into a pan.
This casserole skips all of that. You chop the cabbage, stir everything together in a bowl, and let the oven do the rest.
The magic happens in the long, slow bake. The uncooked rice soaks up the beef broth and tomato sauce, the cabbage softens and turns sweet, and the browned beef flavours everything.
By the end you’ve got a thick, hearty dish that tastes just like grandma’s cabbage rolls.
It’s perfect for chilly nights, budget-friendly family dinners, potlucks and meal prep.
Why You’ll Love This Cabbage Roll Casserole
- No rolling: all the flavour with a fraction of the work.
- Just 7 ingredients: simple, budget-friendly staples.
- Rice cooks in the dish: no separate pot needed.
- Feeds a crowd: 12 hearty servings.
- Great for leftovers: it tastes even better the next day.
Ingredient Notes & Easy Substitutions
Ground beef – Browned and drained. Ground pork or a beef and pork mix is also traditional.
Cabbage – Green cabbage, chopped. It looks like a mountain at first but cooks down a lot.
Tomato sauce – Makes the rich sauce that everything bakes in.
Onion – Adds sweetness and depth.
Uncooked white rice – Cooks right in the casserole. Long-grain white rice works well. Brown rice would need longer and more liquid.
Beef broth – Gives the rice the liquid it needs to cook and adds savoury flavour.
Step-by-Step Guide to Making Cabbage Roll Casserole
1. Brown the beef
Heat the oven to 350°F. Brown the ground beef in a skillet for 5 to 7 minutes, until crumbly, then drain off the fat.
2. Mix everything together
In a big bowl, combine the chopped cabbage, tomato sauce, onion, rice and salt, then stir in the beef. A really large bowl helps here, because the cabbage is bulky.
3. Add the broth
Pack the mixture into a 9×13 dish and pour the beef broth over the top.
4. Bake, stir and bake again
Cover and bake for 1 hour. Then give it a good stir, cover again, and bake for another 20 to 30 minutes, until the cabbage is tender and the rice is cooked through.
Cabbage Roll Casserole
Equipment
- Large skillet
- Large mixing bowl
- 9x13-inch baking dish with foil or lid
Ingredients
- 2 pounds ground beef
- 3.5 pounds cabbage chopped
- 1 (29-ounce) can tomato sauce
- 1 cup onion chopped
- 1 cup uncooked white rice
- 1 teaspoon salt
- 2 (14-ounce) cans beef broth
Instructions
- Heat the oven to 350°F (175°C).
- Brown the ground beef in a large skillet over medium-high heat, stirring and breaking it up, for 5 to 7 minutes, until crumbly. Drain off the fat.
- In a large bowl, mix the cabbage, tomato sauce, onion, rice and salt. Stir in the cooked beef.
- Spread the mixture in a 9x13-inch baking dish and pour the beef broth over the top.
- Cover and bake for 1 hour.
- Stir, cover again and bake for another 20 to 30 minutes, until the cabbage is tender and the rice is cooked. Serve hot.
Notes
- Dish size: 3.5 pounds of chopped cabbage is a lot before it cooks down. Pack it in; it shrinks as it bakes.
- Nutrition: Estimated per serving from the ingredients, using 80/20 ground beef (drained) and regular beef broth.
Nutrition
Tips for the Best Cabbage Roll Casserole
- Drain the beef: it keeps the casserole from being greasy.
- Chop the cabbage evenly: it cooks at the same rate.
- Keep it covered: the steam cooks the rice and cabbage.
- Stir halfway: so the rice cooks evenly.
- Check the rice: it should be tender before you take it out.
Common Mistakes to Avoid
- Baking uncovered: the liquid evaporates and the rice stays hard.
- Using pre-cooked rice: it turns mushy. Use uncooked rice.
- Skipping the stir: the rice on top may not cook through.
- Oversalting: the broth and tomato sauce already contain salt.
Easy Ways to Change It Up
The recipe card is the original version. These are optional ideas:
- Beef and pork: use half ground pork for a more traditional flavour.
- Cheesy: sprinkle mozzarella over the top for the last 10 minutes.
- Sweet and sour: add a little brown sugar and vinegar to the tomato sauce.
- Extra veg: stir in diced carrots or bell peppers.
How to Serve Cabbage Roll Casserole
Serve it hot with a dollop of sour cream, crusty bread or rye bread, and a simple cucumber salad. It’s a complete meal on its own.
Make-Ahead and Storage Tips
- Make ahead: it reheats well and often tastes even better the next day.
- Fridge: store in an airtight container and eat within a few days.
- Freezer: casseroles like this generally freeze well. Thaw overnight in the fridge before reheating.
- Reheating: warm in the oven or microwave, adding a splash of broth if it’s dry.
Frequently Asked Questions
Do I need to cook the rice first?
No. Use uncooked white rice; it cooks in the casserole.
How long does cabbage roll casserole take to bake?
About 1 hour covered, then another 20 to 30 minutes after stirring.
Can I use ground pork?
Yes. Ground pork or a beef and pork mix works well.
How do I know when it’s done?
The cabbage should be tender and the rice fully cooked.
Can I freeze cabbage roll casserole?
It generally freezes well. Thaw overnight in the fridge before reheating.
Hearty, saucy and full of old-fashioned flavour, this cabbage roll casserole is comfort food made easy.
Skip the rolling, and enjoy every cosy bite.
