Beefy Cabbage Roll Casserole

We love casseroles, and this Cabbage Roll Casserole is terrific! It’s meaty, has layers of tender cabbage, and the best part is that it’s way easier to make than rolling cabbage rolls! Perfect for potlucks or dinner at home, this easy beefy Cabbage Roll Casserole recipe is a keeper!

This casserole has all the satisfying flavors without the hassle of rolling each leaf! It’s my go-to for potlucks or anytime I need a cozy, comforting meal. Not only does it freeze well, but the leftovers are even better the next day. With the savory taste of beef, cabbage, and a hint of dill, this casserole is sure to be a hit.

I love cabbage rolls, but making them is a huge undertaking! This layered ground beef casserole is so much easier, and it tastes just as delicious!

It’s got a bit of dill in it, but I know dill isn’t for everyone. It’s easy enough to skip, if you don’t care for dill. Plus, you can prep this dish ahead of time and then just bake when ready! Yum!

Ingredients

• Cabbage – You’ll need a whole cabbage, and about 16 leaves from it.
• Ground beef – I use 80/20 ground beef. Buy it on sale and freeze it for dinners like this!
• Onion – I cook with yellow (aka brown) onions.
• Garlic – Please, for the love of cooking, use real garlic not jarlic!
• Red pepper flakes – Optional.
• Canned diced tomatoes – You’ll need a 28-ounce can of diced tomatoes, undrained.
• Water
• Long-grain rice – Cooked according to package directions. Cooking the rice ahead of time cuts down on the time it takes to bake.
• Butter – I cook with salted butter, but unsalted is fine, too.
• Fresh dill – Chopped.
• Sour cream – Whole sour cream works best because it won’t separate when cooking.
• Mozzarella – Or any other easy melting but not too flavorful cheese.

How To Make Cabbage Roll Casserole

1. Preheat the oven to 425°F.
2. Add the ground beef to a large skillet over medium-high heat, breaking it up with a spoon, and cook until it’s browned. Drain the excess fat, leaving about 1 tablespoon in the skillet, and set aside the beef in a bowl.
3. Add diced onion to the skillet and cook for 5–6 minutes until softened (add a bit of olive oil if your beef didn’t have enough fat). Stir in the garlic and cook for an additional minute.
4. Add the beef back to the skillet along with the diced tomatoes and water. Simmer over low heat for 15–20 minutes, stirring occasionally, until the mixture thickens and reduces by about half—season with salt and pepper to taste.
5. Boil a large pot of water. Remove outer leaves from the cabbage, then carefully cut away about 2 inches of the core. Blanch the cabbage by placing it in boiling water, then peel away softened leaves with tongs, transferring them to a plate. Repeat until you have around 16 leaves.
6. Prepare rice as per package directions. Once cooked, stir in butter and fresh dill, and set aside.

Assemble the Casserole

1. Lightly coat a 9×13-inch casserole dish with 1 tablespoon of olive oil.
2. Trim thick cores from each cabbage leaf by cutting out a small triangle at the base of the leaf to remove the thick core.
3. Place a layer of cabbage leaves in the bottom of the dish, slightly overlapping to cover the base.
4. Spread half the sauce over the cabbage layer, then top with half of the rice in an even layer.
5. Repeat layers with remaining cabbage leaves, sauce, and rice.
6. Spread sour cream over the final layer of rice, then top with the last layer of cabbage.
7. Sprinkle shredded mozzarella over the top.
8. Cover and bake at 425°F for 20 minutes. Then, uncover, lower the heat to 400°F, and continue baking for 20–30 minutes until the cheese is bubbly and golden.

Step-By-Step Process

Chef Jenn’s Tips

• A medium-sized cabbage is ideal for layering, as large leaves are easier to handle.
• Trimming the cabbage core ensures a flatter layer, making the casserole easier to cut and serve.
• You can prep this casserole the night before and keep it in the fridge until you’re ready to bake. Add some extra cooking time if it goes from fridge to oven.
• For a bubbly, golden top, broil the casserole for a few minutes at the end.

Recommended

Make It a Meal

Serve this Cabbage Roll Casserole with crusty bread or a fresh green salad. For a cozy, well-rounded meal, pair it with roasted veggies or buttered green beans.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual portions in foil or place in freezer-safe containers like these Souper Cubes for up to 3 months. To reheat, thaw in the fridge overnight and warm in a 350°F oven until heated through.