Layered Cabbage Roll Casserole

Full of spiced ground beef and covered in tangy tomato sauce, cabbage roll casserole is a hearty stick-to-your-ribs meal. With all the flavor of the more labor-intensive Cabbage Rolls and a minimum of effort, this is a dinner-time win.

You know those meals that are never pretty, but they are always tasty? The meals that your family requests and you cringe because you never really can get excited about “just a casserole” for dinner? This is one of them.

Layered Cabbage Rolls may not be the prettiest meal I make but it is nonetheless often requested by my husband.

Cabbage Roll Casserole

Cabbage Rolls are one of Sean’s favorite foods. This recipe simplifies the traditional rolled version down to just a couple of steps and despite appearances, they really are tasty! I’ve been making this version of cabbage rolls for years.

Along with how easy it is to put together, I also really like that I never have to worry about what side dishes to serve. This is an “all-in-one” meal that’s filling, hearty, and completely satisfying.

That’s more than worth the trade-off of not having the most aesthetically pleasing dinner every so often.

Layered Cabbage Casserole

This method of making cabbage rolls is a little simpler than the traditional version which involves rolling tons of individual cabbage leaves.

Ground beef and onions are cooked with herbs and spices in the skillet, then layered on top of cabbage leaves in a casserole dish along with uncooked rice.

After mixing together a simple tomato sauce and pouring it over the cabbage rolls, the whole thing bakes in the oven in one dish. The flavors of the meat and sauce shine against the simple backdrop of tender cabbage and fluffy grains of rice.

All the flavor of classic cabbage rolls with a minimum of fuss!

This Cabbage Roll Casserole is a very quick meal to put together and then it cooks in the oven through the busiest part of the day.

I usually prep two smaller pans and freeze one to cook on another day. If I have extra time on the weekend before a busy week, I might even prep a couple of pans of this casserole to pop in the freezer and have on hand for those hectic weekday nights.

This casserole freezes extremely well with little extra effort. Simply thaw the casserole completely prior to placing the frozen one in the oven and then bake as directed below.

Cabbage Roll Casserole Recipe

My whole family loves cabbage rolls of all kinds but I typically don’t have the time or patience to stuff and roll cabbage leaf after cabbage leaf.

Over the years, I’ve found plenty of alternative ways to eat our favorite cabbage rolls without spending hours in the kitchen and I’m happy to share them with you.

The method I use that most closely resembles traditional rolled cabbage leaves stuffed with sausage or beef is the recipe I’m sharing below.

Instead of being rolled, cabbage leaves are layered for a casserole that slightly messier in appearance but just as delicious in taste as the rolled version.

Instructions

Preheat the oven to 350°F. Spread the cabbage across the bottom of a 9×13 dish (two smaller pans will work as well). In a large skillet, over medium heat, cook the ground beef along with the onion.
Drain any grease from the pan and add the rice, chili powder, garlic powder, salt, and pepper to the skillet with the meat. Add the crushed tomatoes and stir to combine. Spread the meat mixture over the cabbage in the baking dish.
Mix together the tomato sauce, sugar and vinegar and pour over the meat and cabbage. Cover with foil and then bake for 90 minutes. Uncover and let rest for 5-10 minutes prior to serving.

Layered Cabbage Rolls are a favorite here!

This Unstuffed Cabbage Roll Skillet is basically a cheater version of a cabbage roll casserole, requiring no rolling or baking and using cooked rice for a quick cooking time. I love making that dish whenever we’re craving cabbage rolls but are short on time.

My friend Holly’s Crock-Pot Cabbage Roll Soup is another great way to enjoy these flavors in an easy dinner option.

This Twice-Cooked Bacon Cabbage Casserole from Kayln’s Kitchen is another tasty cabbage casserole to try.

If you enjoy this Layered Cabbage Rolls recipe (or any kind of cabbage casserole), you’re also bound to go nuts for my 20 Minute Kielbasa, Cabbage and Potato Skillet meal and this easy Cabbage and Sausage Skillet.

And when it comes to hearty breakfasts, you can’t go wrong with Sausage Hash with Cabbage and Potatoes.

Layered Cabbage Roll Casserole is one of my husband's favorite meals!

This recipe makes a terrific make-ahead freezer meal too. Layer everything into a freezer-safe pan and when it has cooled completely, cover with foil or lid and freeze.

A day or two before you plan to eat this, take it out of the freezer and place it in the fridge. Once thawed, bake as noted below.

Layered Cabbage Rolls

This shortcut version of classic cabbage rolls provides all of that traditional flavor with a minimum of fuss!

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings servings

Calories 456kcal

Ingredients

1 medium head of cabbage, sliced into 1/2" strips
2 pounds ground beef
1 small onion, chopped small
⅔ cup uncooked rice
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
24 ounces crushed tomatoes
15 ounces tomato sauce
2 tablespoons white wine vinegar
⅓ cup light brown sugar

Instructions

Preheat the oven to 350°F. Spread the cabbage across the bottom of a 9×13 dish (two smaller pans will work as well). In a large skillet, over medium heat, cook the ground beef along with the onion.
Drain any grease from the pan and add the rice, chili powder, garlic powder, salt, and pepper to the skillet with the meat. Add the crushed tomatoes and stir to combine. Spread the meat mixture over the cabbage in the baking dish.
Mix together the tomato sauce, sugar and vinegar and pour over the meat and cabbage. Cover with foil and then bake for 90 minutes. Uncover and let rest for 5-10 minutes prior to serving. Enjoy!

Notes

FREEZER MEAL: Layer everything into the pan and when it has cooled completely, cover with foil or lids and freeze. 1-2 days before you plan to eat this, take it out of the freezer and place it in the fridge. Once thawed, bake as noted above.