This post may contain affiliate links. Please read our disclosure policy.
Full of spiced ground beef and covered in tangy tomato sauce, cabbage roll casserole is a hearty stick-to-your-ribs meal. With all the flavor of the more labor-intensive Cabbage Rolls and a minimum of effort, this is a dinner-time win.
You know those meals that are never pretty, but they are always tasty? The meals that your family requests and you cringe because you never really can get excited about “just a casserole” for dinner? This is one of them.
Layered Cabbage Rolls may not be the prettiest meal I make but it is nonetheless often requested by my husband.
Cabbage Roll Casserole
Cabbage Rolls are one of Sean’s favorite foods. This recipe simplifies the traditional rolled version down to just a couple of steps and despite appearances, they really are tasty! I’ve been making this version of cabbage rolls for years.
Along with how easy it is to put together, I also really like that I never have to worry about what side dishes to serve. This is an “all-in-one” meal that’s filling, hearty, and completely satisfying.
That’s more than worth the trade-off of not having the most aesthetically pleasing dinner every so often.
Layered Cabbage Casserole
This method of making cabbage rolls is a little simpler than the traditional version which involves rolling tons of individual cabbage leaves.
Ground beef and onions are cooked with herbs and spices in the skillet, then layered on top of cabbage leaves in a casserole dish along with uncooked rice.
After mixing together a simple tomato sauce and pouring it over the cabbage rolls, the whole thing bakes in the oven in one dish. The flavors of the meat and sauce shine against the simple backdrop of tender cabbage and fluffy grains of rice.
This Cabbage Roll Casserole is a very quick meal to put together and then it cooks in the oven through the busiest part of the day.
I usually prep two smaller pans and freeze one to cook on another day. If I have extra time on the weekend before a busy week, I might even prep a couple of pans of this casserole to pop in the freezer and have on hand for those hectic weekday nights.
This casserole freezes extremely well with little extra effort. Simply thaw the casserole completely prior to placing the frozen one in the oven and then bake as directed below.
Cabbage Roll Casserole Recipe
My whole family loves cabbage rolls of all kinds but I typically don’t have the time or patience to stuff and roll cabbage leaf after cabbage leaf.
Over the years, I’ve found plenty of alternative ways to eat our favorite cabbage rolls without spending hours in the kitchen and I’m happy to share them with you.
The method I use that most closely resembles traditional rolled cabbage leaves stuffed with sausage or beef is the recipe I’m sharing below.
Instead of being rolled, cabbage leaves are layered for a casserole that slightly messier in appearance but just as delicious in taste as the rolled version.
Instructions
- Preheat the oven to 350°F. Spread the cabbage across the bottom of a 9×13 dish (two smaller pans will work as well). In a large skillet, over medium heat, cook the ground beef along with the onion.
- Drain any grease from the pan and add the rice, chili powder, garlic powder, salt, and pepper to the skillet with the meat. Add the crushed tomatoes and stir to combine. Spread the meat mixture over the cabbage in the baking dish.
- Mix together the tomato sauce, sugar and vinegar and pour over the meat and cabbage. Cover with foil and then bake for 90 minutes. Uncover and let rest for 5-10 minutes prior to serving.
This Unstuffed Cabbage Roll Skillet is basically a cheater version of a cabbage roll casserole, requiring no rolling or baking and using cooked rice for a quick cooking time. I love making that dish whenever we’re craving cabbage rolls but are short on time.
Cabbage Roll Soup is another great way to enjoy these flavors in an easy dinner option.
This Twice-Cooked Bacon Cabbage Casserole from Kayln’s Kitchen is another tasty cabbage casserole to try.
If you enjoy this Layered Cabbage Rolls recipe (or any kind of cabbage casserole), you’re also bound to go nuts for my 20 Minute Kielbasa, Cabbage and Potato Skillet meal and this easy Cabbage and Sausage Skillet.
And when it comes to hearty breakfasts, you can’t go wrong with Sausage Hash with Cabbage and Potatoes.
This recipe makes a terrific make-ahead freezer meal too. Layer everything into a freezer-safe pan and when it has cooled completely, cover with foil or lid and freeze.
A day or two before you plan to eat this, take it out of the freezer and place it in the fridge. Once thawed, bake as noted below.
Layered Cabbage Rolls
Ingredients
- 1 medium head of cabbage, sliced into 1/2" strips
- 2 pounds ground beef
- 1 small onion, chopped small
- ⅔ cup uncooked rice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 24 ounces crushed tomatoes
- 15 ounces tomato sauce
- 2 tablespoons white wine vinegar
- ⅓ cup light brown sugar
Instructions
- Preheat the oven to 350°F. Spread the cabbage across the bottom of a 9×13 dish (two smaller pans will work as well). In a large skillet, over medium heat, cook the ground beef along with the onion.
- Drain any grease from the pan and add the rice, chili powder, garlic powder, salt, and pepper to the skillet with the meat. Add the crushed tomatoes and stir to combine. Spread the meat mixture over the cabbage in the baking dish.
- Mix together the tomato sauce, sugar and vinegar and pour over the meat and cabbage. Cover with foil and then bake for 90 minutes. Uncover and let rest for 5-10 minutes prior to serving. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 11/8/12 – recipe notes and photos updated 3/23/20}
Some of my favorite meals don't look all that pretty… the only time I seem to care about that is when I'm trying to take a picture! Otherwise, who cares if it takes so wonderful, right?
I love the idea of layers instead of rolls. You know my husband would love this and I still have cabbage left over! Thanks Mary
Hello, love your blog! I have a question. I like this idea of not rolling the cabbage, now we are not crazy about cabbage, but this looks like it would be good. My question is, Is the cabbage strong tasting in this dish, like it would be if it was actually rolled? Thanks
It is definitely not as strong a cabbage flavor as in a rolled dish. However, the flavor is still present. That said, we like cabbage. I would hesitate to recommend trying it if you strongly dislike cabbage in general.
Not sure, I dont like boiled dinner but I do like coleslaw, I think I will take a chance and try this, maybe using a little less cabbage. It just sounds good even with the cabbage, besides cabbage is really good for you and if we don't like it I can always give the leftovers to my mom, she loves cabbage! Thanks again. Have a great day!
It looks and sounds really delicious!
Can you use uncooked minute rice instead of regular rice
I’ve never tried that, Karla. I suspect it might overcook with minute rice.
Looks good, thank you for the inspiration! I love to try new recipes. 🙂
I've always wanted to try cabbage rolls!
Mary, I haven't made cabbage rolls in years. My husband loves them (I think it was the only thing his mother made well), but I just get tired thinking of making the rolls! This is a boon.
Wished my mum had dished this up she I was growing up. I never liked cabbage much maybe because most of the time it was overcooked and the whole house smelt of cabbage! Funnily enough I love cabbage now, although I don't boil it to death – how our tastes change…. This looks delicious, must give it a go.
I fail to see why you include "rolls" in the title. Isn't it just layered cabbage? Even that is a stretch as there aren't "layers" of cabbage, you just lay cabbage on the bottom of the dish. Doesn't make sense.
I chose the title "cabbage rolls", simply because all of the ingredients are the same and the resulting flavor is the same. It is layered enough for me with a layer of cabbage, then meat, then sauce. Feel free to roll them or do your own thing with it. Sorry it confused you, it was meant to be quite simple. Enjoy!
I had no problem with the name. It makes perfect sense to me!
delicious!!! made this tonight. My husband loves cabbage rolls and I'm not as big a fan. we both though this casserole was awesome. I never use canned anything so I stewed my own fresh tomatoes and used my own frozen sauce. Turned out so good. The down side is the length of time this makes to prepare and cook. Luckily it makes a lot.
Could I use quinoa or farro in place of rice? They both take the same amount of time to cook and have MUCH more protein.
I'm sure you could make these with either one. Enjoy!
Just a quick question as I am confused by the directions…it says to layer the cabbage in a 9×13 dish, then cook the meat, drain and add the rice and spices to the meat in the skillet. I assume that is to mix it all up (the rice and spices with the meat)? Do we then add the meat, rice & spices on top of the cabbage and then pour the rest of the ingredients (tomatoes, sauce, vinegar and sugar) over it all to drain down to the cabbage? So it is only two layers? It is hard to tell from the photo, but this sure sounds great, and I can't wait to make it this weekend! Thanks so much for a little more detail (as you can tell, I'm not the most experienced cook, but this looks delicious!)
I just updated the recipe to make the steps a little more clear. I hope that helps! Let me know if you have any questions.
Comfort Foodie here… Throw all of this, except the rice, in a big skillet and you have my favorite home cooked meal – "Unstuffed Cabbage". Meat & onion to brown. Then chunky chopped cabbage to start steaming. After 5 minutes-ish, add the Rotel, apple cider vinegar, brown sugar, then toss/turn ingredients well. Cover for 10 to 15 minutes to let cabbage wilt to desired tenderness. We like it just below crunchy. Serve over rice or as is no rice. We use Rotel regular spice level tomatoes. No tomato sauce. Using spicy Rotel you may not need chili powder. I will try Unstuffed Cabbage in a baking dish next time I make it.
Delicious recipe, a hit in our house… Could you give us the nutrition value.
I'm thrilled you enjoyed the recipe. I don't track the nutritional information, but you can easily cut and paste the recipe into this calculator to figure it out:
http://www.metric-conversions.org/volume/us-ounces-to-milliliters.htm
I hope that helps!
i am cooking this now and my whole house smells delish.. can't wait to try it!
I love this idea as I don’t make cabbage rolls due to the time involved.
When do you add the rice?
Hi, Brenda! You’ll add the rice, chili powder, garlic powder, salt, and pepper to the skillet with the meat after the meat is cooked.
I LOVE THIS RECIPE LAYERED CABBAGE ROLL CASSEROLE… DONT EVER STOP SENDING ME EMAILS ..THANK YOU SO MUCH FOR SHARING YOUR RECIPES WITH US
I’m so glad that you love it, Barbara!
I made this for dinner tonight. It was delicious! We decided we were going to spoon some of the tomato sauce mixture over the cabbage and then put the rest over top before baking. Definitely a keeper! Thank you for sharing.