Cabbage Roll Casserole Recipe

I love traditional cabbage rolls, but I do not always love the process. Rolling, stuffing, lining them up just right. It feels like a weekend project, not a Tuesday night dinner.

So this casserole became my shortcut. Same cozy flavors, way less effort, and honestly, nobody at my table has ever complained about losing the “roll” part.

The first time I made it, I was mostly trying to use up a head of cabbage sitting in my fridge. Now I buy cabbage on purpose just to make this.

Ingredients I Used for the Recipe

• 1 ½ pounds lean ground beef – this is the hearty base and gives the dish that classic cabbage roll flavor.
• 1 tablespoon olive oil – helps brown the meat and keeps everything from sticking.
• ½ cup minced onion – adds sweetness and depth while it cooks with the beef.
• 2 cloves garlic, minced – for that warm, savory smell that makes the kitchen feel like dinner is really happening.
• 2 teaspoons dried Italian seasoning – an easy way to bring in herby flavor without overthinking it.
• ½ teaspoon dried dill – this is what makes it taste like cabbage rolls instead of just beef and rice.
• 1 teaspoon salt – pulls all the flavors together.
• ¼ teaspoon black pepper – just enough to balance everything.
• 24 ounces marinara sauce – makes the whole casserole saucy and comforting.
• 1 (14 ounce) can diced tomatoes with juice – adds texture and extra richness.
• 2 cups cooked rice – stretches the meal and soaks up all that flavor.
• 2 tablespoons butter – used to cook the cabbage and give it a little richness.
• 6 cups roughly chopped cabbage – the star of the show, but it softens and blends right in.
• 2 cups shredded Colby Jack cheese – melts into gooey layers that make this feel like a true casserole.

How to make Cabbage Roll Casserole?

Step 1 – Preheat and Get Ready

I start by heating the oven to 350°F and lightly greasing a 9×13 inch baking dish. I have forgotten this step before and regretted every second of scrubbing later.

Step 2 – Cook the Beef and Onion

In a large skillet over medium heat, I add the olive oil, ground beef, and onion. I cook until the meat is browned and the onion is soft. It already smells like dinner at this point.

Step 3 – Add the Seasonings

I stir in the garlic, Italian seasoning, dill, salt, and pepper. This only needs about 30 seconds, just enough to wake everything up.

Step 4 – Stir in the Sauce, Tomatoes, and Rice

Next goes the marinara, diced tomatoes, and cooked rice. I mix it well and let it warm through so the flavors start getting friendly with each other.

Step 5 – Precook the Cabbage

In another large pot, I melt the butter and add the chopped cabbage. I cook it on higher heat until it softens and gets a little browned.

This step matters more than you think. If I skip it, the casserole gets watery, and nobody wants cabbage soup pretending to be a bake.

Step 6 – Build the Layers

I spread half the cabbage on the bottom of the dish, then half the beef mixture, then a generous sprinkle of cheese. No need to be precise. This is not architecture.

Step 7 – Repeat and Finish Strong

I repeat the layers one more time and finish with the rest of the cheese on top. The more even the cheese, the better the melt.

Step 8 – Bake Until Bubbling

I bake it for about 20 to 25 minutes, until everything is hot and bubbly and the cheese is melted. Sometimes I let it go a few extra minutes because I like those golden edges.

Why I Keep Coming Back to This One

This dish checks every box for me. It is filling, simple, and makes enough for leftovers without feeling like I am eating the same meal forever.

I also love that the cabbage softens into the background. Even people who swear they do not like cabbage usually eat this without noticing.

It is one of those meals that feels like you tried hard, even when you really did not.

Tips

Raw cabbage releases a lot of water while baking. Cooking it ahead keeps the casserole rich instead of soupy.

I have made this with ground turkey and even half sausage when that was all I had. It always turns out good.

This is a great place to use leftover rice from another meal. Cold rice actually holds up better in the casserole.

Colby Jack melts beautifully, but cheddar works just as well. I have even made it without cheese when I ran out, and it was still solid.

I give it about 5 minutes after baking. It helps everything settle so you can scoop clean portions instead of a sloppy pile.

Leftovers Are Honestly Even Better

The flavors deepen overnight, so I almost look forward to the next day more than the first. It reheats beautifully for lunch.

I store leftovers in the fridge for up to four days in a sealed container. For longer storage, I freeze portions and thaw them in the fridge before reheating.

When warming it up, I cover it so it does not dry out. If I want the top bubbly again, I uncover it for the last few minutes.

This is one of those meals that works just as hard the second time around, which is probably why it has stayed in my regular rotation.

Print Recipe

Cabbage Roll Casserole Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dinner, Lunch

Difficulty: easy Prep Time 20 mins Cook Time 45 mins Rest Time 5 mins Total Time 1 hr 10 mins

Cooking Temp: 175  C Servings: 6 Estimated Cost: $ 12 Calories: 532

Best Season: Fall, Winter

Description

This Cabbage Roll Casserole delivers all the delicious flavor of traditional stuffed cabbage rolls with less work. No rolling or stuffing required—just layer seasoned beef, rice, marinara, tender cabbage, and melty cheese into a hearty, cheesy, totally satisfying bake that the whole family will love.

ingredients

Servings

• 1 ½ pounds lean ground beef (85/15 blend recommended)
• 1 tablespoon olive oil
• ½ cup minced onion
• 2 cloves minced garlic
• 2 teaspoons dried Italian seasoning
• ½ teaspoon dill (dried or fresh)
• 1 teaspoon salt (adjust to taste)
• ¼ teaspoon pepper
• 24 ounces marinara sauce (homemade or store-bought)
• 1 (14-ounce) can diced tomatoes with juice
• 2 cups cooked rice (white or brown rice)
• 2 tablespoons butter
• 6 cups roughly chopped cabbage (about 1 medium head)
• 2 cups shredded Colby Jack cheese (cheddar works too)

Instructions

1. Preheat oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray.
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2. In a large skillet over medium heat, add olive oil, ground beef, and minced onion. Cook until meat is no longer pink and onion is softened.
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3. Add minced garlic, Italian seasoning, dill, salt, and pepper. Stir and cook for 30 seconds until fragrant.
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4. Add marinara sauce, diced tomatoes with juice, and cooked rice. Stir until combined and continue to cook until warmed through.
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5. In a large pot, add butter and chopped cabbage. Cook on medium-high heat, stirring occasionally, until cabbage is barely wilted and lightly browned (about 5-7 minutes).
   Drain excess liquid and blot with paper towels if needed to prevent a soupy casserole.
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6. To assemble: Layer half of the cooked cabbage in the bottom of the prepared casserole dish. Evenly layer half of the beef mixture on top, followed by 1 cup of shredded cheese.
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7. Repeat layers one more time with remaining cabbage, beef mixture, and finish with the remaining 1 cup of cheese on top.
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8. Bake for 20-25 minutes until hot, bubbly, and cheese is melted and lightly golden. Let rest 5 minutes before serving. Garnish with fresh parsley if desired.
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Nutrition Facts

Servings 6

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Amount Per Serving

Calories 532kcal

% Daily Value *

Total Fat 32gg50%

Saturated Fat 15gg75%

Trans Fat 0.5gg

Cholesterol 75mgmg25%

Sodium 820mgmg35%

Potassium 610mgmg18%

Total Carbohydrate 35gg12%

Dietary Fiber 4gg16%

Sugars 8gg

Protein 24gg48%

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Calcium 25% DV mg

Iron 15% DV mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Precook the cabbage: Don't skip this step! It releases excess water so your casserole isn't soupy. Drain well and blot with paper towels if needed.
• Make it lighter: Use ground turkey or lean beef, low-sodium marinara, and reduced-fat cheese.
• Gluten-free option: Use certified gluten-free marinara and substitute rice with cauliflower rice if desired.
• Make ahead: Assemble the casserole up to 1 day ahead, cover, and refrigerate. Add 5-10 minutes to bake time if cooking from cold.

Keywords: cabbage roll casserole, easy cabbage recipe, beef and cabbage casserole, cheesy cabbage bake, family dinner, one-pan meal