Cabbage Roll Casserole

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This cabbage roll casserole is the easiest way to get all the cozy, old-fashioned flavor of classic stuffed cabbage rolls—without the time-consuming rolling. With tender cabbage, seasoned beef, rice, and a rich tomato sauce, it’s hearty, comforting, and perfect for feeding a hungry family.

Instead of stuffing individual cabbage leaves, everything is layered together and baked until bubbly and full of flavor. The cabbage softens beautifully, the sauce soaks into every bite, and the whole dish comes together in a way that’s simple enough for weeknights but satisfying enough for Sunday dinner.

If you grew up loving traditional cabbage rolls, this casserole delivers that same familiar flavor in a much easier, family-friendly form.

If you’re looking for a quicker stovetop version, try my Cabbage Roll Skillet—but this baked casserole is the classic comfort food version.

Be sure to check out my Cabbage Roll Recipes Collection for more cozy, family-friendly dinners like this one.

✨ Before You Begin

✨ Chop the cabbage evenly. Smaller, even pieces cook more consistently and make the casserole easier to serve.

✨ Use cooked rice. This recipe is written for fully cooked rice, so have that ready before you start assembling.

✨ Drain the beef well. Too much grease can make the casserole heavy and keep the layers from setting up as nicely.

✨ Don’t expect firm slices like lasagna. This is a soft, scoopable casserole with classic cabbage roll flavor.

✨ Let it rest before serving. A short rest helps the layers settle and keeps the casserole from falling apart on the plate.

Cabbage Roll Casserole Ingredients + Key Notes

Tomato sauce: Forms the base of the sauce and gives the casserole that classic cabbage roll flavor.

Condensed tomato soup: Adds body and a subtle sweetness that balances the acidity of the tomatoes.

Ketchup: Brings a deeper, slightly tangy tomato flavor that rounds everything out.

Brown sugar: Helps mellow the acidity and creates that signature sweet-savory balance.

Lemon juice: Brightens the entire dish and keeps the sauce from tasting heavy—don’t skip it.

Dill: A key flavor in traditional cabbage rolls that gives this casserole its old-fashioned taste.

Cabbage: Use green cabbage and chop it evenly so it cooks at the same rate and becomes tender.

Olive oil: Used to sauté the aromatics and build flavor at the start.

Onion: Adds natural sweetness and depth to the filling.

Garlic: Fresh garlic gives the best flavor—skip the jarred version if possible.

Ground beef: 80/20 gives the best flavor, but ground turkey or chicken will work if you prefer.

Salt + pepper: Essential for seasoning the filling properly.

Thyme + sage: Add warmth and help round out the savory flavor.

Bacon: Adds richness and a subtle smoky depth that makes this casserole extra flavorful.

Cooked rice: Makes the casserole hearty and helps bind everything together.

Cheese: Not traditional, but adds a melty, comforting finish that makes this version especially family-friendly.

🥣 How to Make Cabbage Roll Casserole

Prep. Preheat the oven to 350°F and spray an 11×13-inch baking dish with nonstick spray.

Make the sauce. Stir together the sauce ingredients in a large bowl. Add the chopped cabbage and toss to coat.

Cook the filling. In a large skillet, sauté the onion and garlic in olive oil until softened. Add the ground beef, salt, and pepper, and cook until the meat is no longer pink. Drain off any excess grease.

Finish the filling. Stir in the tomato sauce, dill, thyme, sage, bacon, and cooked rice until evenly combined.

Layer. Spread half of the cabbage mixture in the baking dish. Top with the beef and rice mixture, then finish with the remaining cabbage.

Bake. Cover with foil and bake for 45 minutes.

Add cheese. Uncover, sprinkle the cheese over the top, and bake 20 minutes more, until bubbly and melted.

Rest. Let the casserole stand for 5 minutes before serving.

⭐ Pro Tips

⭐ Cut the cabbage into small, even pieces. This helps it cook at the same rate and makes the casserole easier to scoop and serve.

⭐ Don’t skip draining the beef. Too much grease can make the casserole heavy and prevent the layers from setting properly.

⭐ Use freshly cooked or fully cooled rice. Wet or undercooked rice can throw off the texture and make the casserole mushy.

⭐ Layer evenly for the best texture. Spreading each layer out helps everything cook evenly and ensures you get a little of everything in each bite.

⭐ Cover tightly while baking. This traps steam so the cabbage softens properly and doesn’t dry out.

⭐ Let it rest before serving. Giving the casserole 5–10 minutes to sit helps it hold together better when scooping.

⭐ Go easy on the cheese if you want a more traditional flavor. It’s delicious, but using less keeps the dish closer to classic cabbage rolls.

What to Serve With Cabbage Roll Casserole

This cabbage roll casserole is hearty enough to stand on its own, but adding a few simple sides turns it into a full, cozy meal.

🥗 Fresh + Crisp Sides

A fresh side helps balance the rich, savory flavors of the casserole.

• 1905 Salad – Crisp, tangy, and refreshing—perfect alongside a hearty baked dish.
• Cucumber Tomato Salad – Light, bright, and a great contrast to the warm casserole.

🍞 Cozy Breads

Something warm and buttery is perfect for soaking up that flavorful sauce.

• Homemade Crescent Rolls – Soft, fluffy, and always a family favorite.
• Garlic Bread – Simple, classic, and perfect with the tomato-based sauce.

🍰 Sweet Finishes

Finish the meal with something simple and comforting.

• Kuchen – Buttery, old-fashioned, and a lovely fit with this cozy comfort-food dinner.
• Chocolate Pudding Pie – Cool, creamy, and a great make-ahead option.

Storing + Freezing + Make-Ahead

How Long Can You Keep This In The Fridge? 

This cabbage roll casserole with ground beef will 3-4 days in the fridge.

How To Reheat:

Can You Freeze This?  

Yes, this layered cabbage and ground beef casserole can be frozen but there will be some textural changes. It will last in the freezer for up to 4 months.

• When you need it, thaw it in the fridge overnight. Sometimes I like to freeze individual pieces so that we can grab them one at a time, as desired. The smaller pieces can be reheated in the oven or microwave.

Make-Ahead Tips:

You can make it the day before, and just store it in the fridge until you need to bake it.

Frequently Asked Questions

◆ Can I make cabbage roll casserole ahead of time?
Yes. You can assemble the casserole a day in advance, cover it tightly, and refrigerate it until you’re ready to bake. If it’s going straight from the fridge to the oven, you may need to add a few extra minutes to the baking time.

◆ Can I freeze cabbage roll casserole?
Yes. You can freeze it either baked or unbaked. Keep in mind that the cabbage may soften more after thawing, so the texture will be a little softer, but the flavor will still be delicious.

◆ Do I have to cook the rice first?
Yes. This recipe is written for fully cooked rice. Using uncooked rice would throw off both the texture and the liquid balance.

◆ Can I make this with ground turkey instead of beef?
Yes. Ground turkey works well here if you want a lighter version. Just make sure to season it well, since it has less natural richness than ground beef.

◆ Is the cheese traditional?
No. Traditional stuffed cabbage rolls usually don’t include cheese, but it adds a melty, family-friendly finish to this casserole. You can leave it off if you want a more classic flavor profile.

◆ What’s the difference between cabbage roll casserole and cabbage roll skillet?
Cabbage roll casserole is the baked version, with everything layered together and cooked in the oven. Cabbage roll skillet is the quicker stovetop version, made for busy weeknights.

💗 Tried This Recipe?

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Thanks for stopping by my kitchen today — happy cooking, friends!💗 Kathleen

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Cabbage Roll Casserole

Our cabbage roll casserole has all the amazing taste of traditional cabbage rolls without all the work! Loaded with cabbage, beef, and an amazing sauce!

Prep Time25 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 30 minutes mins

Servings: 12 servings

Author: Kathleen

Ingredients

Sauce:

• ▢ 1 (15-ounce) can tomato sauce
• ▢ 1 (10.75-ounce) can condensed tomato soup
• ▢ 1/2 cup ketchup
• ▢ 2 tablespoons brown sugar packed
• ▢ 1/4 cup fresh lemon juice
• ▢ 1/4 teaspoon dried dill

Filling:

• ▢ 1 (2 1/2 pounds) cabbage chopped
• ▢ 2 teaspoons olive oil
• ▢ 1 large yellow onion chopped
• ▢ 4 cloves garlic minced
• ▢ 2 pounds ground beef or turkey
• ▢ 2 teaspoons salt
• ▢ 3/4 teaspoon black pepper
• ▢ 1 (15-ounce) can tomato sauce
• ▢ 1/2 teaspoon dried dill
• ▢ 1 teaspoon dried thyme leaves
• ▢ 1/4 teaspoon ground sage
• ▢ 6 slices bacon cooked and chopped
• ▢ 2 cups rice cooked
• ▢ 1 1/2 cups cheddar shredded
• ▢ 1 1/2 cups Mozzarella shredded

Instructions

• Preheat oven to 350°F (177°C). Spray an 11x13-inch baking dish with nonstick cooking spray.
• In a large mixing bowl, stir together the ingredients for the sauce and set aside. Add chopped cabbage (2 1/2 pounds) and stir to evenly combine. Set aside.
• In a large nonstick skillet, add the olive oil (2 teaspoons), onion (1 large), and garlic (4 cloves) and saute over medium heat until the onion is soft about 5 minutes. Add the ground beef (2 pounds), 2 teaspoons salt, and 3/4 teaspoons pepper and cook over medium-high heat, crumbling the beef as it cooks, until the meat is no longer pink. Drain off fat. Add 1 (15-ounce) can tomato sauce, 1/2 teaspoon dried dill, thyme (1 teaspoon), sage (1/4 teaspoon), bacon (6 slices), and rice (2 cups), and stir until evenly combined.
• Layer half of the cabbage in the prepared baking dish. Top with all the meat and rice mixture. Top with the remaining cabbage. Cover with aluminum foil and place on a baking sheet. Bake in preheated oven for 45 minutes. Uncover, then sprinkle top with cheese and bake for 20 minutes or until the casserole is bubbly and the cheese is melted. Let stand 5 minutes before serving.

Fans Also Made:

• 
  Cabbage Casserole
• 
  Cabbage Roll Skillet
• 
  Chili Cornbread Casserole
• 
  Fried Cabbage And Bacon

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Nutrition

Serving: 1serving | Calories: 541kcal | Carbohydrates: 46g | Protein: 26g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 86mg | Sodium: 1238mg | Potassium: 717mg | Fiber: 5g | Sugar: 13g | Vitamin A: 704IU | Vitamin C: 43mg | Calcium: 252mg | Iron: 3mg

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