Stuffed Cabbage Casserole

This Cabbage Casserole recipe is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese. It’s SO good!

Kalyn’s Stuffed Cabbage Casserole

I’m always looking for ways to use up ground beef and love this stuffed cabbage casserole! I grew up eating stuffed cabbage and always loved when my Mom made it for dinner. This casserole version of the classic is so darn delicious! You may also like this lazy stuffed cabbage bowl! And check out my other ground beef recipes here!

You Will Love This Cabbage Casserole!

I first tried this cabbage casserole back in 2011 browsing other blogs’ Top Dishes for that year (I always love those posts). I came across this recipe on Kalyn’s Kitchen and I knew I HAD to try it! Here’s my original photo from way back then.

This is delicious and easily serves 10 people. Although stuffed cabbage doesn’t usually have cheese, I loved the addition of it in this recipe. Of course you can make it without the cheese if you prefer to keep it dairy free. Here’s more reasons to love it:

• Delicious, a crowd pleasing dinner!
• A great main dish cabbage recipe if you’re looking for ways to use this vegetable.

Featured CommentThank you so much! This cabbage casserole was a hit in my house! There was suppose to be leftovers for the kids when they got back home from visiting their dad over the weekend. NOPE!!!!! MY HUSBAND ATE IT ALL !!!!!❤❤❤❤❤😂😂– Antonia revuelta Revuelta526 More Comments

Ingredients

Here’s what you will need to make this stuffed cabbage casserole. See recipe card below for exact measurements:

• Olive oil – for sautéing and layering.
• Lean ground beef – brown and crumble.
• Onion – for a savory base.
• Garlic – adds depth of flavor.
• Dried thyme – enhances the aroma.
• Sweet Hungarian paprika – for warmth and subtle sweetness.
• Seasoning – Salt and fresh ground black pepper – to taste.
• Green cabbage – coarsely chopped, the star of the dish.
• Petite canned diced tomatoes with juice – adds texture and tanginess.
• Tomato sauce – for a rich, saucy base.
• Cooked brown rice – a healthy grain, you can omit if you prefer to keep this low-carb.
• Part-skim mozzarella cheese – for a melty topping.

How To Make Cabbage Casserole

Preheat oven to 350F. Spray a large casserole dish with non-stick spray.

Heat a large skillet over medium heat; add ground beef and cook until it’s browned and cooked through, breaking it apart as it cooks then set aside.

In the same pan, add olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, ground beef and water and simmer until it’s hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.

Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Cut into 10 slices and serve hot.

Cabbage Roll Casserole Helpful Tips

• Dairy-free: To make it dairy-free omit the cheese.
• Low-Carb: To make it low-carb, swap the rice out and add more meat.
• Meal Prep: Split it among 2 smaller casseroles and freeze one for later, this always comes out great.

Storage

Leftovers can be frozen and reheated for another day. Freeze up to 3 months. Refrigerate up to 3 to 4 days. To freeze, let the casserole cool then freeze in portions in freezer safe containers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in an oven-safe dish covered with foil.

More Cabbage Recipes You Will Love

• Beef Cabbage and Tomato Soup
• Instant Pot Corned Beef and Cabbage
• Corned Beef and Cabbage Soup
• Ham Bone Soup with Potatoes and Cabbage
• Lazy Stuffed Cabbage Bowls

Cabbage Casserole

4.87 from 115 votes 6 Cals:251 Protein:17 Carbs:24 Fat:11.5 This Cabbage Casserole recipe is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese. It's SO good! Course: Dinner Cuisine: American

Prep: 30 minutes minsCook: 1 hour hr 30 minutes minsTotal: 2 hours hrs Print Rate Pin Save Saved! WW Points Yield: 10 servings Serving Size: 1 slice 1x2x3x

Ingredients

• 2 teaspoons olive oil, divided
• 1 pound lean ground beef, 95%
• 1 large onion, chopped fine
• 1 tablespoon garlic, finely minced
• 1/2 teaspoon dried thyme
• 1 teaspoon sweet Hungarian Paprika
• kosher salt, and fresh ground black pepper to taste
• 1 1/2 heads green cabbage, coarsely chopped
• 1 14.5-ounce can petite dice tomatoes with juice
• 1 15-ounce can tomato sauce
• 1/4 cup water
• 2 cups cooked brown rice
• 2 cups part-skim mozzarella cheese

Instructions

• Preheat oven to 350°F. Spray a large 9 x 12 or 13 x 10-inch casserole dish with non-stick spray.
• Heat a large skillet over medium heat; add the ground beef and cook until it's browned and cooked through, breaking it apart as it cooks, about 5 minutes. Remove ground beef and set aside.
• In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.
• Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef.
• Add water to the pan. Simmer until it’s hot and slightly thickened, about 15-20 minutes.
• While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.
• Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.
• When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
• Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.
• Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
• Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Cut into 10 slices and serve hot.

Notes

Freezer friendly note: if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.

Nutrition

Serving: 1 slice, Calories: 251 kcal, Carbohydrates: 24 g, Protein: 17 g, Fat: 11.5 g, Sodium: 459 mg, Fiber: 5.5 g, Sugar: 2 g