This Cabbage Casserole is a deconstructed version of classic stuffed cabbage, with layers of shredded cabbage, seasoned ground beef and brown rice simmered in tomatoes, then finished with melting mozzarella. It’s a comforting, family-friendly dinner that’s simple to assemble and feeds a crowd.
Kalyn’s Stuffed Cabbage Casserole
If you love traditional stuffed cabbage but want something easier to make, this casserole is a perfect solution. Ground beef, chopped cabbage and cooked brown rice are combined with tomatoes and spices, layered in a casserole dish, and baked until tender and bubbly. It’s a great way to use ground beef and a whole head of cabbage for a satisfying, one-dish meal. If you prefer a lighter version, try a similar lazy stuffed cabbage bowl.
You Will Love This Casserole
I first tried this casserole back in 2011 after spotting it among other top recipes of the year. The version I adapted comes from Kalyn’s Kitchen and quickly became a favorite. Below is a refreshed, easy-to-follow version that serves a crowd and reheats very well.
This recipe makes a comforting main course that’s great for weeknights or potlucks. Although traditional stuffed cabbage rarely includes cheese, a sprinkle of part-skim mozzarella on top adds a delicious melty finish. You can omit the cheese to keep it dairy-free.
- Comforting, crowd-pleasing weeknight dinner
- Uses affordable ingredients like cabbage and ground beef
- Easy to adapt: dairy-free or low-carb options
Ingredients
Below are the ingredients used in this stuffed cabbage casserole. Exact measurements are included in the recipe card further down, but here’s a quick overview of what you’ll need:
- Olive oil – for sautéing and for the pan.
- Lean ground beef – browned and crumbled for the filling.
- Onion – chopped for a savory base.
- Garlic – minced for flavor.
- Dried thyme – aromatic herb to enhance the sauce.
- Sweet Hungarian paprika – adds warmth and subtle sweetness.
- Salt and fresh-ground black pepper – to taste.
- Green cabbage – coarsely chopped; it softens as it bakes.
- Petite diced tomatoes (with juice) – for texture and acidity.
- Tomato sauce – creates a rich tomato base.
- Water – to loosen the sauce while simmering.
- Cooked brown rice – adds body; omit if you want a lower-carb casserole.
- Part-skim mozzarella – for a golden, melty topping (optional).
How To Make Cabbage Casserole
Preheat the oven to 350°F (175°C). Lightly spray a large casserole dish (9 x 12 or similar) with non-stick spray.
1. In a large skillet over medium heat, cook the ground beef until browned, breaking it into small pieces as it cooks. Transfer the beef to a bowl and set aside.
2. In the same skillet add 1 teaspoon olive oil and the chopped onion. Cook over medium heat until the onion is translucent and beginning to brown, about 5 minutes. Add the minced garlic, dried thyme and paprika and cook another 1–2 minutes until fragrant.
3. Return the browned beef to the pan and add the diced tomatoes with their juice, the tomato sauce and about 1/4 cup water. Simmer gently until the sauce is hot and slightly thickened, about 15–20 minutes.
4. While the sauce simmers, prepare the cabbage: cut the head in half, remove the core and any wilted outer leaves, and chop the cabbage into roughly 1-inch pieces.
5. Heat the remaining olive oil in a large frying pan or Dutch oven over medium-high heat. Add the chopped cabbage and cook, turning occasionally, until it’s wilted and about half done. Season with salt and pepper.
6. Stir the cooked brown rice into the meat-and-tomato mixture until evenly combined.
7. In the prepared casserole dish layer half of the cooked cabbage, then half of the meat-and-rice mixture. Repeat with the remaining cabbage and meat mixture.
8. Cover the dish tightly with foil and bake for 40 minutes, until the edges are bubbling. Remove the foil, sprinkle the top with mozzarella if using, and bake uncovered another 20 minutes or until the cheese is melted and lightly browned. Let cool slightly, then cut into 10 portions and serve warm.
Cabbage Casserole Tips & Variations
- Dairy-free: Omit the cheese or use a dairy-free alternative.
- Low-carb: Skip the rice and increase the meat and cabbage instead.
- Make ahead / Freezer friendly: Divide into two casseroles and freeze one for later; this dish reheats well.
- Serving suggestions: Serve with a simple green salad, steamed vegetables, or crusty bread to soak up the sauce.
Storage
Leftovers keep well. Refrigerate for 3–4 days or freeze portions for up to 3 months. To freeze, cool the casserole completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator, then reheat in the microwave or in the oven covered with foil until heated through.
More Cabbage Recipes You’ll Enjoy
- 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
Recipe Card — Cabbage Casserole
Yield: 10 servings • Prep: 30 mins • Cook: 1 hr 30 mins • Total: 2 hrs
Ingredients (exact)
- 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 diced tomatoes with juice
- 1 (15-ounce) can tomato sauce
- 1/4 cup water
- 2 cups cooked brown rice
- 2 cups part-skim mozzarella cheese (optional)
Instructions (condensed)
- Preheat oven to 350°F. Spray a 9 x 12-inch (or similar) casserole dish with non-stick spray.
- Brown the ground beef in a large skillet over medium heat, about 5 minutes. Remove and set aside.
- In the same skillet, add 1 tsp olive oil and the chopped onion. Cook until translucent, about 5 minutes. Add garlic, thyme and paprika and cook 1–2 minutes.
- Add the diced tomatoes, tomato sauce and the browned beef. Stir in 1/4 cup water and simmer 15–20 minutes until slightly thickened.
- Meanwhile, chop the cabbage into 1-inch pieces. Heat remaining olive oil in a large pan and cook the cabbage over medium-high heat until wilted and about half cooked. Season with salt and pepper.
- Stir 2 cups cooked brown rice into the meat and tomato mixture.
- Layer half the cabbage in the prepared dish, half the meat mixture, then repeat with remaining cabbage and meat.
- Cover tightly with foil and bake 40 minutes. Remove foil, top with cheese if desired, and bake an additional 20 minutes until cheese is melted and lightly browned. Cut into 10 slices and serve hot.
Nutrition (per serving)
Calories: 251 • Carbohydrates: 24 g • Protein: 17 g • Fat: 11.5 g • Fiber: 5.5 g • Sodium: 459 mg • Sugar: 2 g
Notes
This casserole freezes well. To reheat from frozen, thaw overnight in the refrigerator, then microwave or warm in the oven covered with foil until heated through.