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On a cold night, when the house wants something hearty but you do not want to stand there rolling leaf after leaf, this is the kind of dinner I reach for. Stuffed cabbage roll casserole gives you that old-school, Eastern European comfort without the fussy part, and it still tastes like it simmered all afternoon.
In my kitchen, this bake is for busy weeknights, potlucks, and the kind of meal prep that actually feels like a treat. You get tender cabbage, cozy tomato, and beefy richness, all in one dish that slices and reheats like a dream.
Why You’ll Love This Recipe
Big comfort, less fuss: You get the Galumpki vibe without the rolling, and the payoff is still that savory, tangy, Sunday-supper flavor.
Deep “simmered-all-day” taste: Browning the Ground Chuck-style beef well builds a Maillard reaction base that makes the whole pan taste richer.
Rice that turns tender, not gummy: With Long-grain white rice and a tight foil seal, the grains cook up fluffy while they drink in the tomato and broth.
One-dish practicality: Everything bakes together in a 9×13, so the cabbage, sauce, and meat land in the same cozy bite every time.
Ingredients and Substitutions
These are simple grocery-store staples, but the magic is in the ratio, especially the cabbage weight and the broth that finishes the rice gently in the oven.
Ingredients
- 2 pounds ground beef
- 3.5 pounds chopped cabbage
- 29 ounce can tomato sauce
- 1 cup chopped onion
- 1 cup uncooked white rice
- 1 teaspoon salt
- 28 ounce beef broth
Ingredient Notes & Substitutions
Ground beef: If you can, choose a fattier grind like Ground Chuck, it stays juicy and seasons the whole casserole as it bakes.
3.5 pounds chopped cabbage: That number is not trivia, it is the difference between perfectly saucy and frustratingly dry. Green cabbage is the sturdy, classic choice for a long bake.
1 cup uncooked white rice: Long-grain white rice keeps its shape through the oven time. Instant rice can turn soft and blow out the texture.
29 ounce can tomato sauce: Tomato purée-style sauce gives the right body for this casserole, and it clings to the cabbage instead of turning watery.
28 ounce beef broth: Beef consommé can stand in for part of the broth if you want a deeper, darker beef note, especially good when you crave that “holiday potluck” richness.
How to Make stuffed cabbage roll casserole
Prep the oven and vegetables
- Heat your oven to 350 degrees F (175 degrees C). I like to do this first so the kitchen is already warming up while I chop.
- Chop the cabbage into bite-sized pieces so it eats like a casserole, not a salad. Chop the onion small so it melts into the sauce and sweetens as it bakes.
Brown the beef for maximum flavor
- Set a large skillet over medium-high heat, then add the ground beef and cook it until browned and crumbly, 5 to 7 minutes. You are looking for deep brown bits and a toasty aroma, not gray steam.
- Drain and discard the grease so the finished casserole tastes rich, not oily. When the fat is gone, the tomato sauce stays smooth instead of separating.
Mix, assemble, and bake
- In a large mixing bowl, combine the cabbage, tomato sauce, onion, uncooked white rice, and salt. Stir until everything looks evenly coated and glossy.
- Fold in the cooked ground beef, distributing it so every scoop gets meat, rice, and cabbage together.
- Pour the mixture into a 9×13-inch baking dish and spread it to the corners. Then pour the beef broth over the top, letting it seep down through the cabbage so the rice has plenty to absorb.
- Cover the dish and bake for 1 hour. The foil (or lid) should be snug so the casserole steams, that trapped steam is what tenderizes the cabbage and cooks the rice through.
- After the hour, stir the casserole, re-cover, and bake 20 to 30 minutes more, until the cabbage is tender and the rice is done. When it is ready, the center smells deeply tomato-beefy and the grains feel soft, not chalky.
- Spoon it out hot and let it settle a moment in the bowl, it tastes cozier with every bite.
Secrets for Perfection
Cabbage weight is the whole ballgame: I stick to 3.5 pounds chopped cabbage because it keeps the sauce-to-vegetable ratio right. Too much cabbage steals moisture, too little makes the pan feel soupy.
Steam is your hidden ingredient: A tight cover matters as much as the broth. If you see dry edges early on, your seal is leaking and the rice can stay stubbornly firm.
Wilt if you like extra tenderness: When I want a softer, more “old-country” texture, I quickly wilt the cabbage in a skillet before mixing. It helps everything finish at the same time, especially when your cabbage is extra crisp and fresh.
Fix crunchy rice without panic: If the rice is still hard at the end, add about 1/2 cup hot water, cover tightly again, and bake an additional 15 minutes. The heat and steam finish the job without overcooking the beef.
Pro Tips & Troubleshooting
Pro Tips
- Break the beef into tiny crumbles as it browns, I use a masher so every bite is evenly meaty.
- Let the beef get real color before draining, those browned bits are where the “slow simmer” flavor lives.
- If you love a Polish-kitchen vibe, a spoon of sweet Hungarian paprika in the beef is beautiful and warm.
- A deconstructed comfort mood often carries into soups, and stuffed pepper soup scratches that same itch in a bowl.
Common Mistakes to Avoid
- Skipping the drain step can leave a greasy layer that dulls the tomato flavor.
- Loose foil coverage lets steam escape, and that is when rice stays crunchy.
- Under-seasoning is easy here because cabbage and rice both soak up salt fast.
- Stirring too aggressively at the end can break the rice and make it feel pasty.
Serving & Storage
Serving Ideas
I love this casserole with a cool, creamy topping like sour cream, plus fresh dill if you have it. The contrast makes the tomato and beef taste even richer.
A crisp side keeps the plate from feeling too heavy, and a steak salad brings crunch and brightness beside the soft cabbage and rice.
If you are feeding a crowd, rye bread or pumpernickel is the classic move, it soaks up sauce like a sponge and makes it feel like a proper supper.
Storage & Make-Ahead
Covered and refrigerated, leftovers keep well up to 4 days, and honestly the flavor gets even cozier on day two. The tomato and beef have time to mingle, and the cabbage softens into the sauce.
For reheating, I prefer the oven so the rice stays fluffy. Cover with foil at 325°F and add a tablespoon of water or broth to keep it moist.
This is freezer-friendly before or after baking, just make sure the mixture is well covered with liquid before freezing so the rice does not dry out. For another weeknight freezer standby, tater tot casserole fits the same cozy, practical lane.
Stuffed Cabbage Roll Casserole
Equipment
- 9×13-inch baking dish
- Large Skillet
- Large Mixing Bowl
- Aluminum Foil
Ingredients
- 2 pounds ground beef
- 3.5 pounds chopped cabbage
- 29 ounce can tomato sauce
- 1 cup chopped onion
- 1 cup uncooked white rice
- 1 teaspoon salt
- 28 ounce beef broth
Instructions
Prep the oven and vegetables
- Preheat your oven to 350 degrees F (175 degrees C).
- Chop the cabbage into bite-sized pieces and finely dice the onion so it melts into the sauce during the bake.
Brown the beef for maximum flavor
- Place a large skillet over medium-high heat. Add the ground beef and cook until it is thoroughly browned and crumbly, which should take about 5 to 7 minutes.
- Carefully drain and discard the excess grease to prevent the casserole from becoming too oily.
Mix, assemble, and bake
- In a large mixing bowl, combine the chopped cabbage, tomato sauce, chopped onion, uncooked white rice, and salt. Stir until everything is evenly coated.
- Gently fold the browned ground beef into the cabbage mixture to ensure it is well distributed.
- Transfer the mixture to a 9×13-inch baking dish and spread it evenly to the corners. Pour the beef broth over the top, allowing it to sink down into the rice.
- Cover the dish tightly with aluminum foil or a snug lid. Bake for 1 hour, letting the trapped steam tenderize the cabbage.
- Remove the foil to stir the casserole, then re-cover tightly and bake for another 20 to 30 minutes until the rice is tender and the cabbage is soft.
- Spoon the casserole into bowls and serve hot, allowing it to rest for a moment to settle the flavors.
Notes
Nutrition
Conclusion
This stuffed cabbage roll casserole is my kind of comfort food, big flavor, minimal fuss, and leftovers that reheat like a gift to your future self. Keep the cabbage weight right, seal in the steam, and you will get tender rice and that hearty, tangy bite every time.
If you feel like playing with the spirit of it, a little sweet-and-sour angle is lovely, and a pork-and-beef blend leans even more traditional. The best casseroles are the ones you make your own, one cozy night at a time.
