Stuffed
Cabbage Roll Casserole 🥬
Prep
20 minutes
Cook
1 hour 10 minutes
Yield
8 -10 pieces
Roll once, bake together, obsess forever! This easy cabbage roll casserole brings all the flavor with zero fuss. Comfort food perfection!
Roll once. Bake together. Obsess forever. This easy cabbage roll casserole delivers all the classic flavor without the extra work. You roll individual leaves, arrange them in a spiral, and let the oven do the rest. Because everything bakes together in one pan, cleanup is blissfully simple. This lazy cabbage roll casserole with rice tastes restaurant-quality at home. Welcome to your family’s new weeknight obsession.
❤️ Why You’ll Love Cabbage Roll Casserole
- Easy: This lazy cabbage roll casserole requires minimal active prep time.
- Comforting: Classic flavors in one pan make dinner stress-free.
- Freezer-Friendly: Make ahead and freeze for busy weeknights.
Ingredients
Ground Beef – Ground beef provides lean protein and iron, which I’m always trying to incorporate more of in my diet. It’s also rich in B vitamins, which support energy production, and contains zinc to support immune system function.
Rice – Rice is a staple grain helping to provide sustained energy. It’s naturally gluten-free, making it ideal for those with sensitivities. Additionally, rice contains essential minerals like magnesium and manganese. For these reasons, I always keep rice in my pantry for an easy addition to most meals.
How to Make Cabbage Roll Casserole
- Bring a large pot of salted water to a boil (fill the pot about halfway). Remove the stem/core from the bottom of the cabbage, you want to remove a few inches of it so there will be a bit of a hole. Once the water is boiling, add the cabbage with the cored part facing down. Boil for about 10-15 minutes and then flip the cabbage around. Boil the cabbage until tender and the leaves start to become somewhat transparent (up to 45 minutes).
- Start to remove the leaves from the cabbage as they will start to detach naturally as they cook. As you remove the leaves set aside in a colander until you have 20 leaves.
- Preheat the oven to 350F and lightly grease a large round pan 15-inch cake pan (cast iron or other skillet of the same size) with olive oil.
- Make the filling: Combine the ground beef, rice, diced onion, salt, pepper, olive oil, fresh minced dill and tomato paste and mix to fully combine. Set aside.
- Fill the cabbage leaves: Lay a cooked cabbage leaf flat on your work surface. Trim the thick part of the cabbage stem off, dividing the large cabbage leaf into two pieces. Place 2-4 tablespoons of filling (depending on the size of the leaf)) in a log along the soft edge of the leaf (the edge of the leaf that did not have a spine, and this edge should be closest to you) and then roll up away from you into a complete roll. Add the roll to the baking pan, starting around the outside of the baking pan first. Repeat, until all of the filling is used. Press cabbage rolls touching each other in the pan, continuing to make a spiral in the pan until it is filled – it will be a sort of snail-like shape.
- In a medium bowl mix together the tomato sauce, kosher salt and chicken broth and then pour all over the cabbage roll spiral.
- Cook the cabbage roll ‘spiral’ until all of the liquid evaporates and the cabbage rolls are slightly browned on top, about 50-60 minutes.
- Cut into pieces just like a pie (or pull out individual rolls from the pan), garnish with dill and sour cream before serving.
Tips and Tricks
- Cabbage Texture: Boil cabbage until leaves are translucent. This ensures tender leaves without mushiness. Test by gently tugging a leaf—it should detach easily. Don’t undercook or the rolls will be crunchy.
- Preventing Wateriness: Use short-grain rice for better absorption. Let the rice cook completely in the casserole. Monitor sauce level—too much creates a soggy casserole. If too watery, increase oven temp to 375°F. Uncover for the last 10 minutes to evaporate moisture.
- Raw vs Pre-Cooked Rice: Raw rice absorbs sauce during baking. This creates beautifully flavored, moist rice. Pre-cooked rice bakes faster but is less flavorful. Choose based on time available and preference.
- Mushy Rice Prevention: Don’t soak rice before mixing filling. Use short-grain varieties that hold shape. Monitor bake time—50-60 minutes usually prevents mushiness. Check rice with a fork for doneness.
- Pan Options: Use a 15-inch round pan ideally. Or substitute with two 8-inch round pans. Bake time remains the same for both. Adjust based on pan depth—deeper pans need extra time.
- Make-Ahead: Assemble the casserole up to 24 hours ahead. Cover tightly and refrigerate before baking. Add 10-15 minutes to bake time if cold. This makes weeknight dinners incredibly convenient.
- Flavor Depth: Fresh dill is crucial for authentic flavor. Don’t skip it, or the dish tastes flat. Add extra dill to the filling for boldness. Garnish with dill right before serving.
Variations
- Vegan Cabbage Roll Casserole: Use plant-based ground meat and vegetable broth. Skip sour cream or use a dairy-free version. Include nutritional yeast in the filling for umami.
- Low-Carb Version: Replace the rice entirely with cauliflower rice. Or use a combination of both for transition. The casserole becomes keto-friendly with this swap.
- Slow Cooker Method: Assemble the casserole in the slow cooker instead. Cook on low for 6-8 hours. The longer the cooking time, the more tender the vegetables become.
- Instant Pot Version: Use the sauté function to brown meat. Then pressure cook for 15 minutes total. Natural release for 10 minutes before opening.
Substitutions
- Protein: Use ground turkey for a leaner option. Swap for a plant-based meat alternative for vegan. Combine half beef with half lamb for depth. Each creates slightly different but delicious flavor profiles.
- Rice: Try cauliflower rice for a low-carb version. Use wild rice for a nuttier flavor. Substitute with farro or quinoa for texture. Note that cooking times will vary slightly.
- Sauce Base: Use marinara instead of tomato sauce. Try roasted red pepper sauce for a touch of sweetness. Use beef broth instead of chicken for richness. Each sauce creates different flavor outcomes beautifully.
- Herbs: Skip dill and use fresh parsley instead. Try basil for an Italian-inspired twist. Include caraway seeds for traditional Eastern European flavor. Fresh herbs always taste better than dried.
- Dairy: Use Greek yogurt instead of sour cream. Try cream cheese for a richer topping. Skip dairy completely for the vegan version. Each topping brings a different creaminess level.
Best served with
- Maroulosalata aka my Mama’s Salad
- Dutch Oven Bread (No-Knead, Crusty Artisan Loaf) 🍞
- Grilled Feta Brine Chicken
- One Pan Oven Baked Fish and Tomatoes
How to Store Leftovers
Store in an airtight container in the refrigerator. Keep for up to 3-4 days. The casserole stays moist when properly covered. Reheat gently over low heat on the stovetop. Or microwave individual portions for 1-2 minutes. Stir occasionally while reheating to distribute heat. Don’t overheat or the rice becomes mushy.
Freezing: Cool completely before freezing. Freeze in airtight containers or aluminum foil. Freeze for up to 2 months maximum. When you are ready to eat, thaw overnight in the refrigerator, then reheat. You can also reheat straight from frozen. Add 20-30 minutes to bake time if frozen. Reheat covered at 350°F until heated through.
Common Questions
This easy cabbage roll casserole spirals your rolls together. Unstuffed cabbage rolls differ because you skip the tedious individual-wrapping step, resulting in a looser casserole.
Yes, boiling makes leaves tender and pliable. Uncooked cabbage stays tough and won’t roll. This step is crucial for proper texture. Don’t skip it or rolls will be crunchy.
Yes, use plant-based ground meat completely. Include extra vegetables like mushrooms for substance. Add beans or lentils for plant-based protein.
Use short-grain rice that absorbs sauce well. Monitor sauce amount—don’t overfill the pan. Uncover for the final 10 minutes to evaporate moisture. If still watery, bake at 375°F instead.
Cauliflower rice makes a low-carb version. Wild rice adds a nuttier flavor beautifully. Quinoa provides a complete protein alternative. Farro adds chewy texture variety. Each creates different but delicious results.
Store in airtight containers for 3-4 days. Reheat gently on the stovetop over low heat. Or microwave individual portions for 1-2 minutes. You can freeze for up to 2 months. Thaw overnight before reheating for best results.
Yes, assemble and refrigerate overnight before baking. Add 10-15 minutes to bake time if cold. This makes weeknight dinners incredibly convenient.
Crusty bread works perfectly for soaking up sauce. A simple salad provides a beautiful contrast. Roasted vegetables add nutrition and color. Sour cream and fresh dill are essential toppings.
Cabbage Roll Casserole
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Equipment
- 15 inch round cake pan, cast iron pan or other skillet of the same size
Ingredients
- 1 large head green cabbage
For the filling
- 900 grams (or 2 lbs) lean ground beef
- ¾ cup short grain rice
- 1 yellow onion diced
- 2 ½ tsp kosher salt
- ½ tsp pepper
- 2 tbsp extra-virgin olive oil
- ¼ cup fresh minced dill
- 2 tbsp tomato paste
For the sauce
- 2 398ml can of tomato sauce
- ½ tsp kosher salt
- 1 cup chicken broth (or 1 tsp Better than Bouillon Chicken Base mixed into 1 cup water)
For the garnishes
- fresh dill for garnish
- sour cream for serving (optional)
Instructions
- Bring a large pot of salted water to a boil (fill the pot about halfway). Remove the stem/core from the bottom of the cabbage, you want to remove a few inches of it so there will be a bit of a hole. Once the water is boiling, add the cabbage with the cored part facing down. Boil for about 10-15 minutes and then flip the cabbage around. Boil the cabbage until tender and the leaves start to become somewhat transparent (up to 45 minutes).
- Start to remove the leaves from the cabbage as they will start to detach naturally as they cook. As you remove the leaves set aside in a colander until you have 20 leaves.
- Preheat the oven to 350F and lightly grease a large round pan 15-inch cake pan (cast iron or other skillet of the same size) with olive oil.
- Make the filling: Combine the ground beef, rice, diced onion, salt, pepper, olive oil, fresh minced dill and tomato paste and mix to fully combine. Set aside.
- Fill the cabbage leaves: Lay a cooked cabbage leaf flat on your work surface. Trim the thick part of the cabbage stem off, dividing the large cabbage leaf into two pieces. Place 2-4 tablespoons of filling (depending on the size of the leaf)) in a log along the soft edge of the leaf (the edge of the leaf that did not have a spine, and this edge should be closest to you) and then roll up away from you into a complete roll. Add the roll to the baking pan, starting around the outside of the baking pan first. Repeat, until all of the filling is used. Press cabbage rolls touching each other in the pan, continuing to make a spiral in the pan until it is filled – it will be a sort of snail-like shape.
- In a medium bowl mix together the tomato sauce, kosher salt and chicken broth and then pour all over the cabbage roll spiral.
- Cook the cabbage roll ‘spiral’ until all of the liquid evaporates and the cabbage rolls are slightly browned on top, about 50-60 minutes.
- Cut into pieces just like a pie (or pull out individual rolls from the pan), garnish with dill and sour cream before serving.
Notes
- Don’t panic if the rolls don’t look perfect, just roll them as best you can as they’re going into a pan close together anyways.
- If you love this recipe, try our Greek Cabbage Rolls
- If you don’t have a 15 inch circular pan, you could also use two smaller diameter pans (i.e. 2x 8 inch pans)
