Cabbage Roll Casserole Recipe | The Recipe Critic


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Cabbage roll casserole is a much EASIER version of cabbage rolls! Layers of ground beef, onion, garlic, rice, marinara, cheese, and tasty seasonings are assembled into a casserole. You’ll love all the textures and flavors in this easy one-pan dinner!

Casseroles are the easiest way to feed a hungry family! If you’re looking for more casserole recipes to try, this chicken casserole is one of our favorites! We also love this spaghetti casserole, and my breakfast casserole is a must!

Top view of a wood serving spoon in the casserole dish of cabbage roll casserole.

Cabbage Roll Casserole

If you’re familiar with my stuffed cabbage rolls then get excited for this easier casserole version! Instead of loading the cabbage leaves with the meat mixture and cheese mixture, let’s just layer it all in a casserole dish. SO much faster, but just as tasty! The added rice makes it hearty, and the melty cheese is the perfect topping for any casserole. This one-pan meal is such a great way to get in those veggies while you feed your family. It’s like a deconstructed version of stuffed cabbage rolls, and I can’t wait for you to try this recipe!

Cabbage is SO underrated in my opinion! It has such a mild flavor and it will shine in any recipe. You’ll also love the texture that it adds! Try my Stuffed Cabbage Roll Soup, this Beef and Cabbage Soup, and this Corned Beef and Cabbage Stew. They are all so delicious and they will not disappoint!

Ingredients For Cabbage Roll Casserole

These ingredients are healthy and together make such a delicious and filling dinner! It’s loaded with flavor and the whole family will love it. See the recipe card at the bottom of the post for exact measurements!

  • Olive Oil: Use olive oil to cook the beef, onion, and garlic.
  • Ground beef: When it comes to ground beef, I like to use lean ground beef.
  • Onion: I like to mince the onion so that I don’t have any large chunks.
  • Garlic: If you don’t have any fresh garlic cloves then use refrigerated minced garlic.
  • Seasonings: I use salt, pepper, Italian seasoning, and dill! They all add so much flavor to this casserole.
  • Marinara sauce: You can use store-bought or make this delicious homemade marinara sauce.
  • Diced Tomatoes: One can of diced tomatoes adds texture to the casserole.
  • Cooked Rice: I used long-grain white rice for this recipe, but you can use brown rice if you want it to be more filling and a bit healthier!
  • Butter: Butter to help brown and wilt the cabbage. Plus it makes the cabbage so yummy!
  • Cabbage: Green cabbage is what I used for this recipe!
  • Shredded Cheese: Sprinkle the cheese throughout the casserole and on top of the casserole to get nice and cheesy!

Cabbage Roll Casserole Recipe

This recipe is much easier to make than traditional cabbage rolls. It’s easy to assemble and you will have an amazing meal in no time! Follow the instructions below on the recipe card.

  1. Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit.
  2. Brown the Meat, and Onion: In a large skillet over medium heat, add the olive oil, ground beef, and minced onion. Cook until the meat is no longer pink and the onion is softened.
  3. Add Garlic and Seasonings: Add the garlic, Italian seasoning, dill, salt, and pepper. Stir and cook for 30 seconds.
  4. Stir in Marinara, Diced Tomatoes, and Cooked Rice: Add the marinara sauce, diced tomatoes, and cooked rice. Stir until combined and continue to cook until warmed through.
  5. Cook the Cabbage: In a large pot, add the butter and cabbage. Cook on high heat until the cabbage is barely wilted and browned.
  6. Assemble the Casserole: To assemble the casserole, layer half of the cooked cabbage in the bottom of the casserole dish. Evenly layer half of the beef mixture on top of the cabbage followed by 1 cup of shredded cheese. Repeat the layers one more time.
  7. Top With Remaining Shredded Cheese: Sprinkle the remaining cup of cheese on top of the casserole.
  8. Bake: Bake for 20-25 minutes until hot and bubbly.
  9. Enjoy: Garnish with fresh parsley and enjoy!
First process photo of the cooked meat, rice, tomatoes, and marinara in a skillet. Second process photo of the meat mixture mixed in a skillet. Third photo of the cabbage cooking in a pan. Fourth photo of the cooked cabbage in a casserole dish. Fifth process photo of the meat mixture layered on top of the cabbage. Sixth process picture of the cheese sprinkled on top.

Tips and Variations

This cabbage roll casserole is straightforward once you read through the recipe. You are going to love how simple it is to put together. Here are some tips for making this recipe.

  • Beef: I love using lean ground beef to make this meal healthier for my family. You can also use ground turkey, sausage, or a combination of meat.
  • Rice: I prefer long-grain white rice in this recipe. I love using premade packaged rice to make the prep even easier. Feel free to use brown rice or cauliflower rice as a gluten-free option.
  • Cabbage: Don’t skip precooking the cabbage. Cooking the cabbage helps release the water in the cabbage so your casserole isn’t soupy. Make sure to drain the cabbage before adding it to the casserole. You can also soak up any excess water from the cooked cabbage by absorbing it with paper towels.
  • Cheese: Our family loves Colby-jack cheese and the combination of flavors as it melts. Feel free to use cheddar cheese if you prefer. Or omit the cheese altogether.

Close side view of a wood spoon lifting up a serving of cabbage roll casserole.

How to Enjoy Leftovers

Leftovers are the gift that keeps on giving, and this cabbage roll casserole is even tastier the next day for lunch! Follow my tips below for storing and reheating leftovers.

  • In the Refrigerator: In the fridge, your casserole should last about 3-4 days. Store in an airtight container for best results.
  • To Reheat: When it’s time to enjoy your leftover casserole, you’ve got options. To reheat in the microwave, cover with a damp paper towel, and heat in 1-2 minute intervals, stirring in between until it’s warmed through. For a crispy cheese topping, try the oven. Preheat to 350 degrees Fahrenheit and cover with foil to keep it from drying out, then bake for about 15-20 minutes. Enjoy!

Top view of cabbage roll casserole on a brown plate with a fork.

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  • Preheat the oven to 350 degrees Fahrenheit.

  • In a large skillet over medium-heat, add the olive oil, ground beef, and minced onion. Cook until the meat is no longer pink and the onion is softened.

  • Add the garlic, Italian seasoning, dill, salt, and pepper. Stir and cook for 30 seconds.

  • Add the marinara sauce, diced tomatoes, and cooked rice. Stir until combined and continue to cook until warmed through.

  • In a large pot, add the butter and cabbage. Cook on high heat until the cabbage is barely wilted and browned.

  • To assemble the casserole, layer half of the cooked cabbage in the bottom of the casserole dish. Evenly layer half of the beef mixture on top of the cabbage followed by 1 cup of shredded cheese. Repeat the layers one more time.

  • Sprinkle the remaining cup of cheese on top of the casserole.

  • Bake for 20-25 minutes until hot and bubbly.

  • Garnish with fresh parsley and enjoy!

Calories: 542kcalCarbohydrates: 37gProtein: 40gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 122mgSodium: 1323mgPotassium: 1152mgFiber: 6gSugar: 9gVitamin A: 1204IUVitamin C: 42mgCalcium: 431mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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