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
{originally published 11/8/12 – recipe notes and photos updated 3/23/20}
Sandra Nicholas says
I made it and followed recipe to a t and the rice is still hard. Now hungry angry husband.
Mary Younkin says
Ohh and angry husband, I am so sorry to hear that. Without having a window into your kitchen I am not sure where things went wrong for you. 🙁
Kelly Charbula says
My husband loved this! I thought the top sauce needed salt and pepper but I didn’t have the white wine vinegar
Mary Younkin says
That is great to hear that he loved it, Kelly.
Linda says
Followed the recipe and it was way too sweet. Cabbage rolls should be acidic and tomorrow forward with the cabbage and not sweet at all. 1/3 cup brown sugar! I should have went with my gut and skipped it. Tossed what a waste
Mary Younkin says
Sorry to hear it wasn’t a hit with you, Linda. That’s never fun. Next time I recommend finding a recipe without any sweetener added or simply skipping the sugar here. I’ve made it both ways and we prefer it lightly sweetened.
Amy says
My daughter and I love the sweet and tangy addition to a traditional favorite. Thank you so much for this recipe and taking all of the hassles out of stuffed cabbage. We love it as a go to for dinner.
Mary Younkin says
YES! Exactly my thoughts too. Rolling cabbage leaves was never my favorite things but I loved the flavors.
June Volkman says
Just made this and found it very good. I didn’t have any white wine vinegar so used a little balsamic vinegar and worked real well.
Mary Younkin says
I am delighted you enjoyed it, June.
Beppie says
Can this be cooked in the slow cooker, and if so, how long on slow.
Mary Younkin says
I am sure you could, however I have not tried it.
Kandie says
Love this recipe! I cut up some bacon and cooked it along with the ground beef. I also used apple cider vinegar instead of the white wine vinegar. And I used swerve brown sugar instead of regular and it was delicious! Will make again and again! Thanks for sharing this recipe 😊
Kandie says
Love this recipe! I cut up some bacon and
cooked it along with the ground beef. I
also used apple cider vinegar instead of
the white wine vinegar. And I used swerve
brown sugar instead of regular and it was
delicious! Will make again and again!
Thanks for sharing this recipe!
Mary Younkin says
I’m so glad it was a hit, Kandie! I bet it was tasty with the bacon too.
Raymond says
Absolutely a hit. I made it for my girlfriend and me. I told Treva I’d freeze some, she said I’d have to make some to freeze. Easy and delicious !!!
Mary Younkin says
I’m thrilled you loved it, Raymond.
Gayla Ortlieb says
I actually put everything in a Dutch oven and simmered till cabbage was tender and rice was done, sauce is delicious! Easy, busy day recipe, thank you! (Also used cider vinegar)
Mary Younkin says
Sounds perfect!
Carol Darr says
I have made this casserole several times now and absolutely love it! I love how the flavors meld together and the delicious sauce. I see that there are some who do not care for the sweetness, but I enjoy it with the cabbage. I also love the simplicity versus rolling stuffed cabbages. It’s also been an easy dish to give to friends in need who have also enjoyed it.
Mary Younkin says
Thank you, Carol. I always tell those that don’t care for the sweetness to just cut the sugar a bit.
Katharina says
Just made this. Saw in the comments someone ask about making it in crockpot. I have made something similar for years and always put it in the crock pot. I put hunks of cabbage on top and stir it in when serving. Also when I was short on prep time I used manwich. Works great and don’t have to chop all veggies. Thanks for sharing. Waiting for it to cook. I’m sure it will be great.
Mary Younkin says
Thank you, Katharina. I love your suggestions.
Susie Davis says
After reading the comments I chose to cut the amount of brown sugar down to less than half that the recipe calls for. It was perfectly delicious!
Mary Younkin says
I am delighted you enjoyed it, Susie.
Jessica Gibbs says
I’ve made this several times, and it is so delicious!! My family loves it. My rice is always crunchy, though. I’m going to try pre-cooking the rice a little next time. Thanks for the recipe 🙂
Mary Younkin says
Hmmm that is odd. Parcooking is a good idea if you seem to have that issue, Jessica.
Shari says
I have a couple questions (your recipe sounds great but I don’t have any ‘green cabbage’), can I use Napa Cabbage. We don’t use beef so can I use sweet Italian sausage? I only have medium grain rice, would that work? ❤️
Mary Younkin says
All of the above will work fine in this recipe, Shari.
Jennifer says
May seem like an odd question but do you steam the cabbage leaves first before putting them in the pan?
Mary Younkin says
Hi, Jennifer! Typically I don’t steam the cabbage leaves first; the tomato and ground beef sauce is enough to soften the leaves inside the pan.
Kathy says
This cabbage recipe was delicious! My family enjoyed it very much! Thank you for sharing!
Mary Younkin says
You are welcome, Kathy. I hope your family continues to love the casserole recipe in the future.
April Juillerat says
A little sweet but really good!
Mary Younkin says
Traditionally, there is a sweet flavor to the dish. (Some people love it, and others not so much.) Fortunately, you can reduce the sugar without lessening the deliciousness here. I’m glad it was a hit for you!
Terresa Neal says
My husband and I love this recipe!
Thank you very much!
Mary Younkin says
You are welcome! I’m glad you and your husband have been enjoying the casserole. Happy cooking.
Diane Humphrey says
My husband absolutely loved this recipe! He couldn’t quit raving about it! He even told me he doesn’t want his cabbage cooked any other way from now on. That was quite a compliment coming from him, so thank you, thank you for the delicious Layered Cabbage Rolls recipe! It’s a gem.
Mary Younkin says
You are welcome, Diane! I’m glad to hear that your husband loved the casserole. It’s always great to hear that a recipe changed someone’s view on ingredients they weren’t as strong a fan of before. Happy cooking!