Stuffed Cabbage Casserole Recipe

I get all the rich, saucy goodness of classic stuffed cabbage without the fussy rolling. This 30-minute casserole is hearty, satisfying, and destined to disappear fast.

I’m obsessed with this Stuffed Cabbage Casserole because it gives me all the big, saucy stuffed cabbage flavor without the fussy little rolls. I get tender green cabbage, rich lean ground beef, and that chunky tomato bite in every scoop, which is exactly the kind of dinner I crave when I want something hearty but not dramatic.

And the rice makes it feel filling in the best way. No fancy mood, no precious plating.

Just a skillet full of beefy, tomato-soaked goodness that tastes like I spent way more time on it than I actually did. But honestly, I’m not mad about that.

Ingredients

• Green cabbage gets tender and sweet, but still feels hearty.
• Lean ground beef brings the cozy protein without making things greasy.
• Yellow onion adds that soft, savory base you’d miss right away.
• Garlic makes everything smell like dinner’s actually happening.
• Cooked white rice helps the casserole feel filling and classic.
• Egg keeps the beef mixture together, so it’s not crumbly chaos.
• Kosher salt wakes everything up, because bland cabbage is sad.
• Black pepper adds a tiny bite without taking over.
• Paprika gives warmth, color, and a little old-school comfort.
• Tomato sauce and diced tomatoes make it saucy, bright, and cozy.
• Tomato paste adds deeper tomato flavor, not just watery sauce.
• Plus, beef broth and Worcestershire give it that slow-cooked taste.
• Basically, cheese on top is optional, but you’ll probably want it.

Ingredient Quantities

• 1 medium head green cabbage about 2 to 2 1/2 pounds
• 1 pound lean ground beef (90% lean)
• 1 small yellow onion finely chopped (about 1 cup)
• 2 cloves garlic minced
• 1 cup cooked white rice (long grain or parboiled)
• 1 large egg lightly beaten
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 2 tablespoons olive oil or vegetable oil
• 1 can (15 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes with juices
• 2 tablespoons tomato paste
• 1/2 cup low sodium beef broth or water
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar (optional to balance acidity)
• 1 cup shredded cheddar or mozzarella cheese optional for topping

How to Make this

1. Preheat oven to 375 F. Lightly oil a 9×13 inch baking dish.

2. Remove core from cabbage and thinly slice the head into 1/4 inch ribbons until you have about 6 to 8 cups sliced cabbage.

3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and cook 3 to 4 minutes until softened, then add 2 cloves minced garlic and cook 30 seconds.

4. Add 1 pound lean ground beef to the skillet, breaking it up and cooking until no longer pink. Season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon paprika. Drain excess fat if needed.

5. Remove skillet from heat and stir in 1 cup cooked white rice, 1 large lightly beaten egg, and adjust seasoning if necessary. This is the filling.

6. Spread half of the sliced cabbage in the bottom of the prepared baking dish. Pack the beef and rice filling evenly over the cabbage, then top with the remaining cabbage.

7. In a bowl whisk together 1 can (15 ounces) tomato sauce, 1 can (1
4.5 ounces) diced tomatoes with juices, 2 tablespoons tomato paste, 1/2 cup low sodium beef broth or water, 1 tablespoon Worcestershire sauce, and 1 teaspoon sugar if using. Pour the sauce evenly over the assembled casserole.

8. Cover the baking dish tightly with foil and bake in the preheated oven 20 to 25 minutes until the cabbage is tender when pierced with a fork.

9. Remove foil, sprinkle 1 cup shredded cheddar or mozzarella over the top if using, and return to the oven uncovered for 5 more minutes until the cheese is melted and bubbly.

10. Let rest 5 minutes before serving to allow the casserole to set.

Equipment Needed

1. 9×13 inch baking dish
2. Large skillet or frying pan
3. Chef knife
4. Cutting board
5. Mixing bowls (one medium for sauce, one small for egg)
6. Measuring cups and spoons
7. Wooden spoon or spatula for stirring
8. Aluminum foil
9. Cheese grater (if shredding cheese)

FAQ

Stuffed Cabbage Casserole Recipe Substitutions and Variations

• Ground beef: ground turkey or chicken; ground pork or lamb for richer flavor; plant-based crumbles for vegetarian option
• Cooked white rice: cooked quinoa for more protein; cooked brown rice or farro for nuttier texture; cauliflower rice for low carb
• Tomato sauce / diced tomatoes: crushed tomatoes or passata for smoother sauce; marinara for added herbs; canned petite tomatoes plus extra tomato paste to thicken
• Shredded cheddar or mozzarella: grated Parmesan for savory punch; crumbled feta for tang; shredded vegan cheese for dairy-free diets

Pro Tips

1) Brown the beef well and drain any excess fat. A little fond stuck to the pan adds flavor when you deglaze with a splash of broth before mixing in the rice, but too much fat makes the casserole greasy and watery.

2) Salt the cabbage lightly while you prep and let it sit for 10 minutes, then squeeze or blot out excess moisture. That reduces sogginess and concentrates the cabbage flavor without losing the crisp-tender texture.

3) Boost the filling with bold little accents. A teaspoon of Dijon or a splash more Worcestershire, plus a pinch of smoked paprika or crushed red pepper, brings depth and keeps the dish from tasting flat.

4) If you want cleaner slices and better melting of the cheese, let the casserole rest 5 to 10 minutes after baking. For make-ahead convenience, assemble a day ahead, refrigerate, then add 5 to 10 extra minutes to the covered bake time when cooking from chilled.