Stuffed Cabbage Casserole

This stuffed cabbage roll casserole transforms a labor-intensive traditional dish into an easy, family-friendly dinner that delivers all the same comforting flavors without the fuss of rolling individual cabbage leaves. The classic combination of beef, rice, and tangy tomato sauce comes together in one delicious, hearty meal.

I created this recipe one winter when I was craving my grandmother's stuffed cabbage but didn't have the patience for all the rolling and tucking. My family actually prefers this casserole version now because every bite has the perfect balance of flavors.

Ingredients

• Ground beef: Provides rich protein and savory flavor; choose 85/15 lean-to-fat ratio for best flavor without excess grease
• Chopped cabbage: Gives that classic tender-crisp texture; look for firm heavy heads with bright green leaves
• Tomato sauce: Creates the signature tangy sauce that brings everything together; select a good quality sauce with no added sugar
• Chopped onion: Adds essential aromatic foundation; choose yellow onions for their perfect balance of sweetness and flavor
• Uncooked white rice: Absorbs the delicious flavors while cooking and creates the perfect texture; use regular long-grain for best results
• Salt: Enhances all the flavors in the dish; kosher salt provides clean flavor
• Beef broth: Creates needed moisture for cooking the rice and infusing flavor throughout; select low-sodium if watching salt intake

Step-by-Step Instructions

Brown the Beef:

Cook ground beef in a large skillet over medium-high heat until no pink remains and meat is crumbly. This takes about 5 to 7 minutes of stirring regularly to break up any large chunks. Be sure to drain excess fat after cooking as this prevents a greasy finished casserole.

Combine Ingredients:

Mix the chopped cabbage, tomato sauce, onion, rice, salt, and browned beef in a large bowl. Ensure everything is thoroughly incorporated so the flavors distribute evenly. The raw cabbage will seem voluminous but will cook down significantly.

Assemble the Casserole:

Transfer the mixture to a 9x13-inch baking dish, spreading it evenly to the corners. Pour beef broth over the entire surface, which will cook the rice and create the delicious sauce that binds everything together.

Initial Baking:

Cover the baking dish tightly with foil to trap steam and bake at 350°F for one hour. This initial cooking phase begins tenderizing the cabbage and starts the rice cooking process.

Final Cooking:

Remove from oven and stir thoroughly to redistribute the cooking liquids. Cover again and continue baking for 20 to 30 more minutes. The casserole is done when the cabbage is tender and the rice has absorbed most of the liquid.

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The beef broth is my secret ingredient in this recipe. While my grandmother used water in her traditional rolls, I discovered beef broth adds remarkable depth of flavor. The first time I made this with homemade beef stock from leftover roast bones, my husband declared it better than the original recipe that had been in my family for generations.

Make It Your Own

This casserole welcomes creativity. Try using half ground pork and half beef for a more authentic flavor. You can also add 1 tablespoon of paprika and a teaspoon of caraway seeds for a Hungarian-inspired variation. For those who enjoy heat, a pinch of red pepper flakes works wonderfully with the tomato sauce.

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Storage and Reheating

This casserole keeps exceptionally well in the refrigerator for up to 4 days in an airtight container. The flavors actually continue to develop overnight, making it perfect for meal prep. When reheating, add a splash of water or broth if it seems dry, then cover and warm in a 325°F oven until heated through, about 20 minutes. Microwaving individual portions works too, but the texture is best when reheated slowly.

Serving Suggestions

Serve this hearty casserole with a dollop of sour cream and a sprinkle of fresh dill for an authentic Eastern European touch. A simple side of crusty bread and butter is all you need to complete the meal, though a crisp green salad with vinaigrette provides nice contrast to the rich flavors. During colder months, I like serving this with applesauce on the side, as the sweetness complements the savory cabbage beautifully.

Frequently Asked Questions

→ What type of ground beef works best?

Use ground beef with moderate fat content (80/20 or 85/15) for a well-balanced flavor and tenderness.

→ Can I substitute the white rice?

Yes, you can substitute white rice with brown rice or quinoa, but you may need to adjust the cooking time slightly.

→ How can I make this dish vegetarian?

Swap the ground beef for plant-based alternatives like textured vegetable protein or lentils, and use vegetable broth instead of beef broth.

→ Can I prepare this casserole in advance?

Yes, assemble the casserole up to a day ahead, store it in the refrigerator, and bake when ready. Add 10 minutes to the baking time if chilled.

→ What can I serve with this dish?

Pair the casserole with a fresh green salad, crusty bread, or steamed vegetables for a complete meal.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven or microwave.