Cabbage roll Casserole. The flavorful blend of browned ground beef, cheesy topping, soft and crunchy cabbage, all rolled in one casserole dish! This flavor-packed dish is a full meal in every serving especially with hefty rice and meaty bits. The best part about this pot luck favorite is that you can use leftover meats to add more flavors.

I know most of us home chefs want our dishes presentable, who would want to eat something unappetizing anyway? Well, that isn’t the case for this flavorful potluck head-turner. You might not be immediately enticed by simply looking at it but wait until you taste what’s inside.

Don’t let the name fool you, Cabbage Roll Casserole is full of meaty goodness and soft layers of cabbages. I consider this a full meal, although many consider it as a side dish because it’s so filling. The best part about this is that I can totally make it my own with a few of my favorite spices. I’d like to show you how easy it is to make this simple casserole recipe.

What Makes a Good Cabbage Roll Casserole?

There are three main parts of a good casserole: the meaty bits (often ground), small or chopped veggies, and a starchy ingredient to bind them all. It’s the mixing and matching of these ingredients that make the real difference.

If you’ve seen my Stuffed Cabbage Rolls recipe, you’re gonna be familiar with today’s dish. It’s basically a baked deconstructed version of the rolls. The only difference here is that the rice should be uncooked. The process takes place as you bake the whole dish.

Ingredients and Alternatives

Casseroles are one of the easiest recipes you can make that’ll surely leave everyone satisfied. The ingredients for this recipe aren’t hard to find. However, if you’re having a hard time looking for these specific ingredients, I’ll show you a few easy alternatives. For now, here’s everything you’ll need for this easy cabbage recipe.

• Cooking Oil
• Ground Beef
• Ground Pork (or if you don’t eat pork, beef would be ok)
• Large Onion, Diced
• Minced Garlic (Check out this GUIDE on how to properly prepare this ingredient)
• Minced Thyme
• Creole Seasoning (Make some at home with this recipe HERE)
• Smoked Paprika (regular paprika would do)
• Petite Diced Tomatoes, Don’t drain it!
• Uncooked Long Grain Rice
• Water
• Worcestershire Sauce
• Chicken or Beef Bouillon Powder (Optional)
• Green Cabbage, Cored and Chopped to 1-inch pieces
• Shredded Jack Cheese (Cheddar also works)
• Chopped Parsley for Garnish

Alternative Ingredients

Instead of using fresh ground pork for this recipe, you can use leftover meats. Leftover Pulled Pork goes well with the other ingredients because it yields the same taste. This is a great way to save fridge space without throwing away perfectly good meat.

Oh no! You forgot to buy Worcestershire sauce!? That’s totally fine because you can make an alternative right in the comfort of your own kitchen. The easiest alternative is a mix of ¼ teaspoon granulated sugar, 2 teaspoons soy sauce, and ¼ teaspoon lemon juice. See, no need for an extra trip to the grocery store.

Tips and Tricks

Prioritize the Cabbage

Although all the ingredients are equally important, remember to watch the cabbages as it cooks. This ingredient will give the overall impression of the dish which is why you should be careful with it. Adjust the cooking time to the cooking time of the veggie. Loose and overcooked rice is better than undercooked or overcooked cabbage.

Softening the Veggies

There are many ways to soften veggies. In this recipe, the cabbage only partly cooks in the sauce which softens it halfway. The cooking will continue in the oven which will soften the veggie perfectly.

Cheesy Topping

Adding a cheesy topping isn’t really required but it does give a signature creamy flavor. Cheddar gives a strong cheesy taste that blends well with the meaty ingredients. Parmesan also goes well on this meal because it easily solidifies after melting giving you a lovely gratin.

Serving Suggestions

• A side serving of Rosemary Roasted Potatoes goes well with the meaty taste of the dish. You can even cook it simultaneously on a lower rack in the oven so it gives off a beautiful aroma.
• Serve a small plate of Waldorf Salad for a refreshing palate cleanser after all the meaty bits.
• The aromatic effect of Parmesan Crusted Baked Asparagus gives an extra flavor to our dish.
• Some Honey Glazed Carrots should give your palate a bit of sweetness that perfectly blends with the meaty bits. It would also give a sensational crunch to your dining experience.

Making Ahead and Storage Instructions

Can you freeze this casserole? Oh yes, you can! Simply line a foil in the baking dish before assembly. I like placing a piece of parchment on top of it just so that it doesn’t have any freezer burns. Once it’s frozen, remove it through the foil and wrap it in cling or plastic wrap.

You can use this within 4 to 8 weeks of freezing. When you’re ready to cook the dish, let the casserole thaw before transferring to a greased baking dish. Bake for around 45 minutes in a 350 F preheated oven.

More Hearty Casserole Dishes

• Green Bean Casserole
• Cheesy Potatoes Au Gratin
• Tuna Noodle Casserole
• Ground Beef Casserole
• Fiesta Chicken Casserole

 

How to Make Cabbage Roll Casserole

 

Preheat the oven to 350°F (170°C). Spray a large casserole (13″ x 10″ or 13″ x 9”) with a non-stick spray. The larger the better. Heat a large skillet or saucepan on medium heat; add oil followed by ground beef and pork. Break it apart as it cooks until it’s browned and cooked through, about 5-7 minutes. Remove browned meat and set aside.

In the same saucepan, add 1-2 tablespoons oil, followed by onions, and cook over medium heat until the onion is translucent about 4-5 minutes. Add the minced garlic, thyme, Creole seasoning, and paprika, and cook about 2 minutes more. Then return the beef mixture back to the pan together with the diced tomatoes with juice, tomato sauce, rice, water, and Worcestershire sauce, and bouillon powder to the pan. Season with salt and pepper.

Bring to a boil and let it simmer until it’s slightly thickened about 15-18 minutes. While the sauce is simmering add oil, (about 1-2 tablespoons oil) to a large skillet or Dutch oven; add the cabbage and cook over medium-high heat until the cabbage is tender. It really doesn’t need to cook much as it will continue to cook in the oven.

Season cabbage with salt and fresh ground black pepper. Remove and layer in the bottom of the casserole dish.

Place the meat and rice mixture over the cabbage, press down, if needed. Cover the casserole tightly with foil paper and bake for about 35-40 minutes. Using oven mitts, carefully remove foil paper and sprinkle on cheese over the casserole (if desired). Bake uncovered for an additional 7- 10 minutes, or until the cheese is melted. Remove from the oven and let it cool slightly and serve hot. Garnish with chopped parsley, if desired.

 

Watch How To Make It