The Best Stuffed Cabbage Casserole You’ll Ever Try (Easy & Comforting!)
If you love hearty comfort food but hate spending hours in the kitchen, you’re going to love this stuffed cabbage casserole.
I came up with this recipe after making traditional stuffed cabbage rolls one too many times and realizing how much work they take. Rolling each cabbage leaf? Boiling, stuffing, folding, baking—it’s just too much.
So, I thought, why not turn it into a casserole instead? Same flavors, way less effort, and honestly, it tastes even better because everything bakes together into one cozy dish.
This is one of those meals that makes your kitchen smell amazing, feels like home on a plate, and keeps everyone coming back for seconds. Let me walk you through it.
What Is Stuffed Cabbage Casserole?
Stuffed cabbage casserole is basically a deconstructed version of stuffed cabbage rolls. Instead of rolling the filling into individual cabbage leaves, you just layer chopped cabbage with a meat and rice mixture, cover it in tomato sauce, and bake until everything is soft, savory, and delicious.
Think of it as lasagna, but instead of pasta, you’re using cabbage. And let me tell you—it’s just as comforting, if not more.
Why You’ll Love This Recipe
There are so many reasons why this stuffed cabbage casserole is worth making:
- Easy prep – No rolling leaves, just chop, layer, and bake.
- Big batch – Perfect for feeding a family or saving leftovers.
- Comfort food classic – Warm, filling, and cozy.
- Budget-friendly – Cabbage, rice, ground beef, and tomatoes—simple, cheap ingredients.
If you’ve ever wanted the taste of stuffed cabbage without the headache, this is the answer.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious casserole:
- Cabbage – 1 medium head, chopped.
- Ground beef or pork – About 1 lb, or you can mix both.
- Cooked rice – White or brown rice works.
- Onion & garlic – For flavor.
- Tomato sauce & diced tomatoes – To create that rich base.
- Seasonings – Salt, pepper, paprika, Italian seasoning.
- Cheese (optional) – Mozzarella or cheddar on top for a melty finish.
Step-by-Step Instructions
1. Prepare the Cabbage
Chop the cabbage into bite-sized pieces. No need to boil it first—it will soften in the oven.
2. Cook the Meat Mixture
In a skillet, brown ground beef (or pork) with chopped onion and garlic. Season with salt, pepper, and paprika. Stir in the cooked rice and half the tomato sauce. This is your filling.
3. Layer the Casserole
In a large baking dish:
- Spread half the chopped cabbage.
- Add the meat and rice mixture.
- Layer the rest of the cabbage on top.
- Pour the remaining tomato sauce and diced tomatoes over everything.
4. Bake It
Cover with foil and bake at 375°F (190°C) for about 45 minutes. Remove foil, add cheese if you want, and bake another 10–15 minutes until golden and bubbly.
Tips for the Best Stuffed Cabbage Casserole
- Use cooked rice – Uncooked rice won’t have enough liquid to soften properly.
- Make ahead friendly – Assemble it in the morning, refrigerate, and bake when ready.
- Freezer-friendly – You can freeze leftovers in portions for easy meals.
- Add a little sugar – If your tomatoes taste too acidic, a pinch of sugar balances it out.
What to Serve with Stuffed Cabbage Casserole
This dish is filling on its own, but you can make it a complete meal with:
- Warm crusty bread or dinner rolls.
- A simple green salad.
- Mashed potatoes on the side for extra comfort.
Why This Recipe Works
What I love most about this stuffed cabbage casserole is how it transforms simple ingredients into something that tastes like it came from grandma’s kitchen. The cabbage softens into the sauce, the meat adds richness, and the rice makes it hearty enough to stand alone. Everything comes together in one pan, making cleanup so easy.
It’s one of those recipes that feels like a hug in food form.
FAQs About Stuffed Cabbage Casserole
Q: Can I use uncooked rice instead of cooked rice?
A: I don’t recommend it because the casserole won’t have enough liquid for the rice to cook fully. Always use cooked rice.
Q: What’s the best meat to use?
A: Ground beef is classic, but pork or a beef/pork mix makes it even more flavorful. You can also use ground turkey for a lighter version.
Q: How long does it last in the fridge?
A: It stays fresh for 3–4 days when stored in an airtight container.
Q: Can I freeze it?
A: Yes! Let it cool completely, portion it, and freeze. Reheat in the oven or microwave.
Q: Do I have to add cheese on top?
A: Nope, the traditional version doesn’t use cheese, but if you like a cheesy crust, go for it.
