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Bubbling stuffed cabbage roll casserole in a dish featuring a savory caraway crust and rich tomato sauce.

Stuffed Cabbage Roll Casserole

Rebecca Blumer
Enjoy all the hearty, savory flavors of traditional stuffed cabbage rolls without the time-consuming assembly. This one-pan casserole combines tender cabbage, browned beef, and fluffy rice in a rich tomato-beef broth for the ultimate comfort meal.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Eastern European
Servings 8 servings
Calories 465 kcal

Equipment

  • 9x13-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 9x13-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

Cabbage Ratio: Maintain a strict 3.5 pounds of chopped cabbage to ensure the moisture levels stay balanced, as too much cabbage can absorb all the sauce and leave the dish dry.
Steam Control: Use a very tight foil seal during the baking process. This trapped steam is vital for properly cooking the long-grain rice and reaching the desired cabbage tenderness.
Fixing Dry Rice: If the rice remains firm after the full baking time, add a half cup of hot broth or water, reseal the foil tightly, and bake for an additional 15 minutes.
Storage and Reheating: Leftovers keep well for up to 4 days. Reheat covered in the oven at 325 F with a splash of liquid to keep the rice from drying out.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 465kcalCarbohydrates: 32gProtein: 24gFat: 27gSaturated Fat: 10gCholesterol: 85mgSodium: 980mgPotassium: 620mgFiber: 6gSugar: 9gVitamin A: 12IUVitamin C: 65mgCalcium: 75mgIron: 4mg
Keyword Comfort Food, ground beef, one-pan dinner, stuffed cabbage roll casserole
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