Hearty and comforting Cabbage Roll Casserole takes all the delicious flavors of traditional stuffed cabbage rolls and transforms them into an easy, casserole. Includes Keto options.
Layers of tender cabbage leaves are nestled between a savory mixture of seasoned ground beef, onions, and rice, all smothered in a rich, tangy tomato sauce.
The casserole bakes to perfection, melding the flavors together while creating a cheesy, crusty top that adds a delightful texture. This is a fuss-free twist on the classic, offering the same comforting taste with half the effort—ideal for busy weeknights or a satisfying weekend dinner.
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To Make This Recipe You Will Need:
- cabbage
- ground beef
- onion
- garlic
- extra virgin olive oil (or butter)
- tomato sauce
- rice
- paprika
- thyme
- dill
- salt
- black pepper
- shredded cheddar cheese
- milk
- egg
- 2 large pots or deep skillets
- baking dish (9×13)
- aluminum foil
- parchment paper (optional)
- small mixing bowl
- whisk
Watch Me Make this Recipe in the Video Below
To begin, preheat your oven to 375°(F).
Cut a head of cabbage into slices or cubed pieces, ideal for a casserole.
Cook the cabbage in a large pot or deep skillet with extra virgin olive oil and salt, over medium heat. Cook it until it is wilted down. Then remove it from the heat.
While the cabbage is cooking, sauté diced onion with additional extra virgin olive oil in another pan/pot until they are tender and translucent.
Add in minced garlic and ground beef. Cook until the ground beef is browned.
Add in tomato sauce, paprika, thyme, dill, black pepper and cooked rice. Stir it all together to combine.
For a Keto-Friendly version: simply omit the rice or replace it with cauliflower rice instead. If you do this, I recommend the baked or pan-sauteed version to reduce the liquid in it.
Spray or brush a 9×13 baking dish (or similarly sized) with a little additional extra virgin olive oil or butter.
Layer in half of the cabbage, and then half of the ground beef mixture. Repeat with the remaining cabbage and ground beef mixture.
Cover the baking dish tightly with aluminum foil.
NOTE: I do not like aluminum to touch my food, so I first lay a sheet of parchment paper over the top as a buffer. This is optional.
Bake for 45 minutes.
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While it is baking, whisk an egg in a small mixing bowl. Add in milk and shredded cheese. Stir to coat.
After the casserole has baked, remove the covering and spread the cheese mixture all over the top.
Bake an additional 20 minutes, uncovered.
Enjoy!
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Cabbage Roll Casserole
Ingredients
- 1 head cabbage
- 4 Tb extra virgin olive oil, or butter, divided use & additional for coating pan
- 1 teaspoon salt, divided use
- 1 onion, large, diced
- 4 cloves garlic, minced
- 1 lb ground beef, you can increase this to 2 lbs if you wish
- 28 ounces tomato sauce, canned
- 1 teaspoon thyme
- 1 teaspoon paprika
- ½ teaspoon dill
- ½ teaspoon black pepper, freshly ground preferred
- 2 c rice, cooked
For Topping
- 1 egg
- ¼ c milk
- 2 ½ c sharp cheddar cheese, shredded (see note)
Instructions
- To begin, preheat y our oven to 375°(F).
- Cut the head of cabbage into slices or cubed pieces, ideal for a casserole.
- Cook the cabbage in a large pot or deep skillet with 2 tablespoons of the extra virgin olive oil and 1/2 teaspoon of the salt, over medium heat. Cook it until it is wilted down. Then remove it from the heat.
- While the cabbage is cooking, sauté the diced onion with the remaining extra virgin olive oil in another pan/pot until they are tender and translucent.
- Add in the garlic and ground beef. Cook until the ground beef is browned.
- Add in the tomato sauce, paprika, thyme, dill, black pepper, remaining salt and cooked rice. Stir it all together to combine.
- Spray or brush a 9×13 baking dish (or similarly sized) with a little additional extra virgin olive oil or butter.
- Layer in half of the cabbage, and then half of the ground beef mixture. Repeat with the remaining cabbage and ground beef mixture.
- Cover the baking dish tightly with aluminum foil. NOTE: I do not like aluminum to touch my food, so I first lay a sheet of parchment paper over the top as a buffer. This is optional.
- Bake for 45 minutes.
- While it is baking, whisk an egg in a small mixing bowl. Add in the milk and shredded cheese. Stir to coat.
- After the casserole has baked, remove the covering and spread the cheese mixture all over the top.
- Bake an additional 20 minutes, uncovered.
- Enjoy!
Equipment Used
- 2 Dutch oven or large, deep skillet
- baking dish 9×13
- mixing bowls small
- parchment paper optional
Notes
- You could also add a diced bell pepper to this recipe. Sauté it with the diced onion.
- You could use other cheese if you wish, such as Provolone or Monterrey Jack.
- For a Keto-Friendly version: simply omit the rice or replace it with cauliflower rice instead. If you do this, I recommend the baked or pan-sauteed version to reduce the liquid in it.
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
I couldn’t wait to make this after watching your video. It was so dang good that I had to go back and sneak another scoop. And it makes a good amount so leftovers will be enjoyed tomorrow.
And thank you for videoing the making of it. I always feel more confident making a new recipe if I get to watch it being made.
I’m so glad you liked it! :)