This Cabbage Roll Casserole lets you enjoy the simple flavors of cabbage rolls without all the hassle.
Although this recipe always looks messy for me and I can never roll out neat cabbage, but every one in my family still loves the flavors that the cabbage rolls have to offer. I’ve made Cabbage Roll Soup, Cabbage Roll Rice and, now, Cabbage Roll Casserole. Yum!
Why You’ll Love Cabbage Roll Casserole
- Easy prep with simple ingredients
- Family favourite hearty meal
- Perfect for cabbage roll fans with all its flavors
- Delicious comfort food
- Fuss-free recipe
The ingredients may seem simple but the flavors of all the ingredients will combine to make every single bite full of flavor! For my incredibly simple and delicious Cabbage Roll Casserole, you will need:
- Ground beef: This can be switched with any meat if you’re looking for a change but I recommend trying it with ground beef at least one time.
- Cabbage, Onion and Garlic clove: The onion will add a nice crunch to the casserole and garlic is just a staple in many of my dishes.
- Salt and pepper: Salt and pepper are staples of nearly every dish.
- Tomato sauce: Adding in canned tomato sauce will give the cabbage rolls a little bit of a more ‘saucy’ texture.
- Long grain rice: The rice will add an extra heartiness and filling to the cabbage roll casserole. The rice will also help keep the rolls held together.
- Sour cream: Used for the garnish.
See the full list and quantities of the ingredients on the recipe card at the bottom of the post.
How to Make Cabbage Roll Casserole
- Step One: Preheat the oven to 350F.
- Step Two: While the oven is preheating, start cooking the beef. Add in the beef, onion, garlic, salt and pepper to a skillet on your stove over medium-high heat.
- Step Three: Once the beef is cooked and the onion is softened, add in the tomato sauce and water. Then, add in the uncooked rice and turn the heat up to high to boil. Once the water starts boiling, turn it down again to low and cover. The rice will cook for about 20 minutes.
- Step Four: Once the rice is cooked, you can assemble the casserole. You can assemble the casserole by spreading ½ of the cabbage in the casserole dish. Cover the cabbage with ½ the rice mixture. Continue to repeat the steps until the casserole dish is full.
- Step Five: Cover the casserole with aluminum foil and bake for one hour.
- Step Six: Serve with a dollop of sour cream for a delicious, comforting meal.
Helpful Kitchen Tools
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- 9×13 casserole dish: A casserole dish is a staple that I wouldn’t be able to live without, especially since I have a huge love for all things casserole.
- Skillet: A non-stick skillet will make cooking so much easier and a huge bonus is this one also has even heating so no uneven cooking will be happening with this skillet.
- Knife set: Knife sets are such a practical kitchen tool and incredibly useful. Remember to sharpen between uses for the most efficient cutting.
- Cutting board: A cutting board will help keep your counter clean from knife marks and using a cutting board is so much easier than using a plate to cut on.
What to Serve with Cabbage Roll Casserole
My Cabbage Roll Casserole is a very hearty dish but it would pair great with my Brownie Bottom Cheesecake as a dessert since the cheesecake includes just the right amount of sweetness to cure any cases of sweet-tooth.
My Air Fryer Pasta Chips would make the perfect appetizer right before the casserole is finished baking, but be sure not to fill up on them too much.
Substitutions and Variations
Casseroles will always be a great dish to try different versions and variations of, try these suggestions below for a bit of a different take on this dish:
- Using chicken or any other meat in place of the ground beef will add a bit of a different taste than what can be achieved with just ground beef. You can also incorporate two meats instead of just one.
- Adding Salsa with the sour cream when getting ready to serve will help kick up the heat a little as well as adding an extra crunch.
- Using V8 instead of tomato sauce. I’ve seen V8 juice used in place of the tomato sauce but I love the thicker texture of tomato sauce.
Store any leftover casserole in an airtight container in the fridge for up to 3 days.
Can I Freeze?
Yes! Prepare the casserole ‘filling’ then store in a freezer safe bag, once you are ready to make the casserole, unthaw the filling overnight and then prepare the casserole and bake as normal. The filling will stay good in the freezer for up to three months.
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If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 1 1/2 lb ground beef
- 1 onion, chopped
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 + 3/4 cups tomato sauce
- 1 + 3/4 cups water
- 1/2 cup long grain rice, uncooked
- 4 cups shredded cabbage
- Sour cream, for garnish
- Preheat oven to 350F.
- Add ground beef, onion, garlic, salt and pepper to a skillet over medium high heat. Cook until beef is browned and onion is softened. Add tomato sauce and water. Stir in rice and bring to a boil. Turn down heat to low and cover. Simmer for 20 minutes.
- Place 1/2 cabbage in a 9×13 baking dish. Cover with 1/2 rice mixture. Repeat layers. Cover with aluminum foil and bake for 1 hour. Serve with sour cream.
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Nutrition Information:Yield: 8 Serving Size: 1 bowl
Amount Per Serving: Calories: 159Total Fat: 3.1gSaturated Fat: 1.4gTrans Fat: 0.1gUnsaturated Fat: 1.4gCholesterol: 51.4mgSodium: 371.5mgCarbohydrates: 12.4gFiber: 2.8gSugar: 5.2gProtein: 20.8g