Stuffed Cabbage Casserole Recipe

Stuffed Cabbage Casserole is a rustic, comforting meal with layers of seasoned ground meat and rice in tomato sauce, smoky bacon, melty cheese, and tender vegetables. So filling and easy!

If you love stuffed cabbage or cabbage rolls, you are going to really love this comfort food. Made with all fresh and healthy ingredients like cabbage, tomatoes, and lean ground beef, this hearty meal can be ready in just under one hour. It will feed an entire family and make enough leftovers for the next day. It is so much easier than making cabbage rolls because you toss it all together instead of trying to roll it all up.

Stuffed Cabbage Casserole is as delicious as the traditional cabbage roll version but without the extra work. No rolling up leaves here! You just have to prepare each tasty component, arrange them in a layer, and bake. This is a beloved recipe in my household and is often requested at potlucks. Also, if you like doing freezer meals (they’re so convenient!), add this to your roster because it freezes and reheats great.

Full of hearty beef sauce, tomatoes, bacon, and savory cabbage, this meal is packed with Italian seasonings and then topped with two different kinds of melted cheese. It is hard to resist and it is so easy to make with my simple directions. You can have it on the table ready to eat in less than an hour.  The fresh flavors in this dish will keep everyone looking for more. But you don’t have to worry because this recipe makes enough servings.

If you like freezer meals and meal planning, you will want to add this one to your schedule because it freezes so well and reheats wonderfully. You can even pack it in small individual containers to take out and enjoy when you want or serve the kids as after-school snacks.

I have a soft spot for casserole recipes. They’re so simple to make, and there’s always plenty to share. For breakfast, this Chocolate French Toast Casserole is always a hit. You can never go wrong with Buffalo Chicken Mac and Cheese or my Loaded Cheeseburger Casserole, too!

Why you will love this recipe

• Comfort food: Casseroles are perfect comfort food.
• Super delicious: Full of lots of flavors.
• Feed a crowd: One recipe makes nine servings.
• Easy to freeze: Simple to freeze for later dates.

What you’ll need to make stuffed cabbage casserole

Special items:

• Casserole dish – I use a 9×13 dish.
• Two frying pans – One for the beef and one for the cabbage.
• Bowls
• Cooking utensils

Ingredients:

• Ground beef – I prefer and highly recommend lean ground beef 85/15.
• Cabbage – Any kind is fine. I usually use green or savoy.
• Rice – I use white long-grain rice, but you can use what you prefer.
• Bacon – Cooked, cooled, patted dry, and chopped into one-inch pieces.
• Chicken broth – Instead of using store-bought, make your own with my chicken stock recipe.
• Tomatoes – For convenience, I use canned. San Marzano Cento petite diced tomatoes with juice.
• Tomato sauce – Also San Marzano Cento in a 15-ounce can.
• Tomato paste – Again, San Marzano Cento has a thick, meaty paste perfect for this dish.
• Worcestershire sauce – Made from anchovies, tamarind, sugar, molasses, and some spices, this umami sauce is unmistakable.
• Mozzarella cheese – Shred your own for fresh, clean taste and texture.
• Cheddar cheese – Same here. Do not use pre-shredded because it does not taste or melt as well.
• Onion – I use a whole large white sweet onion finely chopped.
• Garlic – For full-bodied taste without bitterness, mince your own garlic.
• Thyme – Earthy and bright, this pungent herb is savory, sweet, and slightly grassy.
• Rosemary – Adds a piney mild balsamic non-sweet taste.
• Basil – Gives your casserole just a bit of sweetness along with a hint of spiciness.
• Smoked paprika – Tangy and smoky for a wonderful overall sweet peppery taste.
• Olive oil
• Salt
• Pepper

How to make stuffed cabbage casserole?

1. Make the meat mixture: First, brown the ground beef in a large skillet over medium-high heat, and set aside.
2. Make the tomato mixture: Next, saute onion, garlic, then add the herbs and spices. Pour in the diced tomatoes, Worcestershire, tomato sauce, broth, and return the meat. Simmer until some of the liquids evaporate and the sauce becomes a bit thicker. Then, gently stir the cooked rice in.
3. Cook the vegetable: Next, chop, season, then sauté them. Over medium heat, add some olive oil to a large frying pan, and cook them and wilted.
4. Layer: First, lay half of the vegetable in a casserole dish. Then, add half of the beef mixture over that. Sprinkle half of the bacon on top, then cover half of the cheese. Repeat. The last layer should be the mixed mixture.
5. Bake: Cover with aluminum foil tightly, then bake for around 40 minutes. Uncover, then sprinkle the rest of the bacon and cheese on top. Bake uncovered until cheese is golden and bubbly.
6. Serve: Cut into your preferred serving size. Garnish with roughly chopped parsley and sour cream. Enjoy.

Expert tip

Choosing the best cabbage

The most common types of cabbage in the United States are green, red (purple), white, savoy, napa, and bok choy. The most common one is green cabbage, which is used in corned beef and cabbage or cabbage rolls. Savoy cabbage is one of my favorites because it is the mildest, with tender leaves perfect for salad. But I like green cabbage for this dish because it is thick and flavorful, sweet and rich.

When choosing green cabbage, get those that are heavy and firm but not too large. They should not have any blemishes and the leaves should be crisp with a nice luster. Do not choose any with leaves that are separating from the stem. It is okay if the outer leaves are a bit wilted, but the inner leaves should be in good condition.

Also, keep the cabbage whole until you plan to use it. Please keep it in a plastic bag in the crisper drawer of your refrigerator. It will last up to two months there. However, the sooner you use it, the better it tastes. Remember, produce tends to absorb odors and tastes from other items in the fridge. Once you slice it, it starts to lose its vitamins, flavor, and moisture.

Recipe Variations and substitutions:

• Cajun-style cabbage casserole: Add a tablespoon of my Cajun seasoning to the seasoning list to give your casserole a Cajun boost.
• Leaner casserole: Use ground turkey or chicken instead of beef for a leaner dish with less fat and fewer calories.
• Cut more fat: Cut more fat and calories by using lower-fat cheese, turkey bacon, and vegetable broth.
• Extra flavor: Forget the fat and add more flavor! I love this dish made with pork sausage or andouille sausage. The smoky taste is incredible. Just make sure you drain all the excess grease.
• White cabbage casserole: Use white sauce instead of red sauce for a unique cabbage casserole. Simply switch the tomato sauce, tomato paste, and tomatoes for my rich and creamy Alfredo sauce and add some chopped bell peppers. This is amazing! 
• Rice – Swap the white rice with brown rice, for extra fiber. 
• Instant Pot – If you have an Instant Pot, you can easily make this Instant Pot Unstuffed Cabbage Rolls. A great thing about making it in the Instant Pot is that you can use uncooked rice. Simply dump everything together and cook. A great recipe and super easy dinner!
• Keto – If you are following a keto diet, you can easily turn this into a delicious low carb dinner. Simply swap the rice with cauliflower rice. Also, add more meat. 

Serving suggestions:

A stuffed cabbage casserole goes great with all sorts of side dishes and desserts. Here are some ideas my family and I love.

• This is one of those casseroles that needs bread with it. My simple-to-make breadsticks are soft, fluffy, and full of buttery flavor.
• Instead of breadsticks, serve this with some of these ooey-gooey melty fried cheese sticks. Made with string cheese and breadcrumbs, this is a simple recipe anyone can do in minutes.
• I enjoy this meal served with a refreshing and crunchy chickpea salad.
• With all the meat and veggies in the casserole, all you really need is a dessert to make your dinner complete according to my kids. Whether you serve something light and fruity, a big chocolate cake, or some frosted cupcakes, everything goes with this casserole.
• Serve with your favorite vegetables such as cheesy green beans, artichokes, asparagus, or brussels sprouts.
• My kids like it most when I serve it with macaroni and cheese or mashed potatoes.

Frequently asked questions

What is the difference between stuffed cabbage casserole and cabbage roll casserole?

There is no difference between the two. A cabbage roll and stuffed cabbage are the same thing. However, there are different variations served in various countries. For instance, in Switzerland, they have a variety called Capuns, made from spaetzle dough with pieces of dried meat (salsiz) rolled in a chard leaf. One of the Jewish varieties, Holishkes, is made with blanched cabbage rolls around minced meat simmered in tomato sauce. And the Golabki is a Polish version made from boiled cabbage leaves wrapped around minced beef, buckwheat, rice, and onions.

What is the best cabbage for stuffed cabbage casserole?

You can use any kind of cabbage for this casserole because we are not rolling anything into cabbage rolls, so you do not have to worry about the leaves being strong or pliable enough to manage. The main thing I worry about is flavor and texture. Since cabbage is the main ingredient here, be sure you like the taste of it and the texture when it is cooked. Go ahead and taste it before using it to make sure you like it. I usually use green or savoy cabbage for this recipe.

Why is my cabbage casserole so watery?

First of all, it is important to note that cabbage is made up of more than 92% water when it is raw and 94% when it is cooked so that alone can cause a watery casserole. Other raw vegetables contain a lot of water as well. When rinsing the cabbage and other vegetables, make sure to drain them, spin them with a salad spinner, and even pat them dry. Also, be sure you add enough rice to soak up the liquid. Finally, let the casserole cook long enough for the rice to soak up all the liquid. If there is too much liquid, it may need to be cooked longer.

How do I make my cabbage taste better?

Cabbage can taste bitter because tearing or cutting the leaves ruptures the cell walls that release oils containing sulfur compounds and gaseous oils. They are made from mustard oil and are a natural repellent to keep pests from eating them. Add one teaspoon of sugar and a teaspoon of salt for every two cups of cabbage. This brings on osmosis, which balances out the bitterness. You can also use honey, lemon juice, or vinegar.

How to store leftovers:

• Refrigerate: Refrigerate for up to four days in a sealed container.   
• Freezing: Place in sealed freezer-safe containers for up to three months.
• Defrost: Thaw overnight in the refrigerator for the best flavor and texture.
• Reheating: Reheat it in the oven, microwave, or air fryer. 

More delicious cabbage recipes:

Recipe tips:

• If you are in a big hurry (or just feeling lazy) use shredded cabbage or coleslaw mix. I won’t tell anyone.
• Using leftover rice is also a time saver. You can freeze cooked rice for up to six months. Then, add two tablespoons of liquid for each cup of rice to reheat.
• However, do not cut corners on the cheese. Pre-shredded cheese is treated so it does not clump, making it hard to melt. Shred the cheese yourself for maximum meltability and flavor.
• Add sugar or salt to make your cabbage taste less bitter.
• Be sure to drain the veggies and cook your rice long enough to keep the casserole from being watery.
• Any kind of cabbage is acceptable as long as you like the taste and texture.