Why You’ll Love This Stuffed Cabbage Roll Casserole

Let’s be honest, sometimes you crave that warm, comforting hug of a meal, and this Stuffed Cabbage Roll Casserole is exactly that! Forget the tedious work of individually wrapping cabbage leaves; this recipe delivers all the deliciousness of stuffed cabbage rolls in a wonderfully simplified, casserole-style format. Imagine sinking your fork into tender ground beef mingling with fluffy rice, all enveloped in a sea of savory tomato sauce and sweet cabbage. The texture is a beautiful symphony of soft and slightly crisp, a true delight for your tastebuds.

This casserole is incredibly friendly, perfect for a busy weeknight dinner or a comforting weekend meal. The prep time is surprisingly quick, and the cooking is largely hands-off, leaving you free to relax and enjoy the aroma filling your kitchen. The rich, deeply flavorful sauce permeates every bite, resulting in a taste sensation that’s both satisfying and unforgettable. It’s the kind of dish that leaves you feeling completely nourished and happy, the epitome of comfort food. You’ll be amazed at how easily this recipe comes together, and your family will be begging for seconds (and thirds!). The best part? Leftovers are even better the next day!

Delicious Stuffed Cabbage Roll Casserole

What You’ll Need

Here’s a rundown of the ingredients that will transform into this incredible casserole:

2 pounds ground beef: The heart of the casserole, providing richness and protein. Choose your favorite – lean, extra lean, or a blend – to suit your preference.
3 ½ pounds chopped cabbage: The star of the show! Pre-chopped cabbage saves you a ton of time, but feel free to chop your own if you prefer. Look for a crisp, firm head for the best results.
1 (29-ounce) can tomato sauce: The base of our delicious sauce, providing the perfect tangy sweetness.
1 cup uncooked white rice: Absorbs all the delicious flavors and adds a wonderful texture to the casserole.
1 large onion, finely chopped: Adds a touch of sweetness and depth of flavor to the meat mixture.
3 cloves garlic, minced: A must-have for that pungent, savory flavor boost.
1 (14.5-ounce) can diced tomatoes, undrained: Adds extra juicy tomato flavor and texture to the sauce.
1 tablespoon Worcestershire sauce: A secret ingredient that adds a depth of umami you won’t want to miss.
1 teaspoon salt (or to taste): Enhances all the other flavors, use more if you like things salty!
½ teaspoon black pepper: A classic spice that adds a subtle warmth.
1 teaspoon paprika (optional, for extra flavor): Adds a touch of smoky sweetness and a beautiful color.
1 cup shredded mozzarella or cheddar cheese (optional, for topping): The perfect melty topping for extra cheesy goodness.
1 tablespoon olive oil or butter (for sautéing): For sautéing the onions and garlic, adding flavor and preventing sticking.
½ cup beef broth or water (optional, for moisture): Helps keep the casserole moist if needed.

Step-by-Step Instructions

Let’s get cooking! This recipe is surprisingly easy to follow:

Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. This prevents sticking and ensures easy cleanup.
Sauté Aromatics: Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Don’t burn the garlic; it should be fragrant, not bitter.
Cook the Ground Beef: Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease. A good tip is to drain it in a colander, so you don’t lose any of those delicious browned bits.
Combine Ingredients: Stir in the uncooked rice, tomato sauce, diced tomatoes (undrained), Worcestershire sauce, salt, pepper, and paprika (if using). Mix everything well to combine. Make sure the rice is evenly distributed throughout.
Layer and Bake: Spread half of the chopped cabbage evenly in the prepared baking dish. Pour the beef and rice mixture over the cabbage. Top with the remaining cabbage. If the mixture seems a bit dry, you can add the beef broth or water at this point.
Bake to Perfection: Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, or until the cabbage is tender and the rice is cooked through. If you want a browned top, broil for the last few minutes, watching carefully to avoid burning.
Optional Cheese Topping: If using cheese, sprinkle it over the top during the last 10 minutes of baking. This allows it to melt beautifully without burning.
Rest and Serve: Let the casserole rest for 10-15 minutes before serving. This allows the flavors to meld and makes it easier to serve.

Tips for Success

Here are a few tips to ensure your Stuffed Cabbage Roll Casserole turns out perfectly:

Don’t overcook the cabbage; slightly tender-crisp is ideal. If you prefer very tender cabbage, add the optional beef broth/water and increase the cooking time slightly. Make sure the rice is cooked through; a slightly undercooked rice can result in a mushy casserole. If using pre-chopped cabbage, ensure it’s not overly wet; excess moisture can make the casserole watery. Adjust seasonings to your liking – add more salt, pepper, or paprika as needed. For a richer flavor, brown the ground beef in batches to ensure it browns evenly and doesn’t steam.

Variations to Try

Feel free to experiment with this recipe! Add a pinch of red pepper flakes for a spicier kick. Substitute ground turkey or chicken for a leaner option. For a vegetarian version, use a vegetarian crumbles or lentils in place of the ground beef and omit the beef broth. Add other vegetables like carrots, celery, or mushrooms to the mixture for added nutrients and flavor. Experiment with different cheeses – Gruyere, Parmesan, or even a blend of cheeses would be delicious.

Storing and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual portions or reheat the entire casserole in a 350°F (175°C) oven until heated through. Freezing is also an option; allow the casserole to cool completely before storing it in a freezer-safe container for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator and then bake as directed, or bake from frozen, adding about 30 minutes to the cooking time. Reheating methods may slightly alter the texture, but the flavors will remain delicious.

Frequently Asked Questions

Q: Can I use different types of rice? A: Yes, brown rice or quinoa could be used as a substitute for white rice, but keep in mind the cooking time may need to be adjusted.

Q: How long does the casserole keep in the refrigerator? A: Stored properly in an airtight container, the casserole will keep for up to 3 days in the refrigerator.

Q: Can I make this recipe ahead of time? A: Yes, you can assemble the casserole ahead of time and store it, covered, in the refrigerator. Add about 15-20 minutes to the baking time when baking from cold.

Q: What if my casserole is too dry? A: Add a little more beef broth or water during the baking process to increase the moisture.

Q: Is it possible to make this in a slow cooker? A: While this recipe is primarily designed for the oven, a slow cooker adaptation might be possible with some adjustments. You would need to adjust cooking times significantly and potentially alter the liquid content to avoid a mushy result. Further research on slow cooker stuffed cabbage recipes is recommended.

The Final Word

This Stuffed Cabbage Roll Casserole is the ultimate comfort food – easy to make, incredibly flavorful, and guaranteed to be a family favorite. It’s a perfect blend of savory and sweet, with a texture that’s both comforting and satisfying. So ditch the individual cabbage roll prep and try this simplified, delicious version. It’s a guaranteed crowd-pleaser! Let us know in the comments how yours turned out, and don’t forget to rate the recipe!

Stuffed Cabbage Roll Casserole

This easy Stuffed Cabbage Roll Casserole skips the tedious rolling process, delivering all the flavor in a convenient one-pan dish.

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Ingredients

* 2 pounds ground beef
* 3 ½ pounds chopped cabbage about 1 medium head
* 1 29-ounce can tomato sauce
* 1 cup uncooked long-grain white rice
* 1 large onion finely chopped
* 3 cloves garlic minced
* 1 14.5-ounce can diced tomatoes, undrained
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt or to taste
* ½ teaspoon black pepper
* 1 teaspoon paprika optional
* 1 cup shredded mozzarella or cheddar cheese optional
* 1 tablespoon olive oil or butter
* ½ cup beef broth or water optional

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease.
Add the chopped onion and garlic to the skillet and cook until softened, about 5 minutes.
Stir in the tomato sauce, diced tomatoes (undrained), Worcestershire sauce, salt, pepper, and paprika (if using). Bring to a simmer.
Add the uncooked rice and chopped cabbage to the sauce. Stir well to combine.
Pour the mixture into the prepared baking dish. If the mixture seems dry, add ½ cup of beef broth or water.
Cover the baking dish with foil and bake for 35 minutes.
Remove the foil and sprinkle with mozzarella or cheddar cheese (if using). Bake for another 10 minutes, or until the cheese is melted and bubbly and the rice is cooked through.
Let stand for 5-10 minutes before serving.

Notes

You can substitute ground turkey or a combination of beef and pork for the ground beef. For a spicier casserole, add a pinch of red pepper flakes. Leftovers can be stored in the refrigerator for up to 3 days.