This stuffed cabbage casserole has all the cozy flavors of classic cabbage rolls but is much easier to make. It’s a one-pot meal where cabbage, ground meat, and rice simmer together in a simple tomato sauce.
You can get this hearty dinner on the table in about 35 minutes. Since everything cooks in one large pot or Dutch oven, cleanup is straightforward, making it a great choice for a busy weeknight.
Why is Stuffed Cabbage Casserole a Must-Try?
One-Pot Cooking: Everything cooks together, which means flavors meld beautifully and you have fewer dishes to wash.
Layering the Cabbage: Placing the cabbage on top of the rice and liquid allows it to steam perfectly until tender without becoming watery.
Browning the Meat: Sautéing the ground meat and onions first develops a deep, savory base flavor for the entire casserole.
Ingredients for Stuffed Cabbage Casserole
• Ground Meat: Ground turkey, beef, or pork all work well. Use an 85/15 or 90/10 lean-to-fat ratio for good flavor.
• Rice: Long-grain white rice is recommended for its texture. Brown rice can be used, but it will need more liquid and a longer cooking time.
• Cabbage: A regular small green cabbage is ideal. You can also use savoy cabbage for a slightly different texture.
• Tomato Sauce: A can of plain tomato sauce creates a smooth base. For a chunkier texture, use diced or crushed tomatoes instead.
Exact quantities are in the recipe card below.
How to Make Stuffed Cabbage Casserole
Step 1: Brown the Meat and Aromatics
In a large pot, cook the ground meat and onion until the meat is no longer pink. Add the garlic and seasonings and cook briefly to release their aroma. This step builds the savory foundation of the dish.
Step 2: Simmer the Base
Stir in the tomato sauce, broth, and uncooked rice. Bring the liquid to a gentle simmer. This begins the process of cooking the rice and creating the sauce for the casserole.
Step 3: Steam the Cabbage
Pile the chopped cabbage over the simmering mixture, then cover the pot. Let it cook for 15-20 minutes. The cabbage will steam and wilt while the rice absorbs the liquid and becomes tender.
Step 4: Finish and Serve
Once the rice and cabbage are cooked, stir everything together. Top with shredded cheese, cover the pot for a minute until it melts, and then garnish with fresh parsley before serving.
What to Serve with Stuffed Cabbage Casserole
This is a complete meal on its own, but a dollop of sour cream or a slice of crusty bread for dipping would be a nice addition.
Expert Tips for Stuffed Cabbage Casserole
For food safety, ground meat should be cooked to a minimum internal temperature of 160°F (71°C).
The amount of chopped cabbage will seem very large at first, but it cooks down significantly as it steams.
Using beef or chicken broth instead of water adds a richer, deeper flavor to the casserole.
This recipe is written for standard long-grain white rice. If you use instant rice, add it during the last 5 minutes of cooking to prevent it from getting mushy. Brown rice will require about 20-25 additional minutes of cooking and an extra 1/2 cup of liquid.
How to Store and Freeze Stuffed Cabbage Casserole
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the casserole for up to 3 months. To reheat, microwave individual portions or warm the casserole in a pot over low heat, adding a splash of water or broth if it seems dry.
Stuffed Cabbage Casserole Recipe FAQs
Can I use a different kind of rice?
Yes, but you may need to adjust the liquid amount and cooking time. Brown rice needs more time and liquid, while instant rice should be added near the end of cooking to avoid becoming too soft.
Can I make this casserole ahead of time?
Absolutely. It’s a great dish for meal prep as the flavors continue to meld upon reheating. Store it in the fridge and reheat on the stovetop or in the microwave.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just be sure to check that your broth and tomato sauce are certified gluten-free, as some brands can contain hidden gluten.
Stuffed Cabbage Casserole
Ingredients
- 1 tbsp olive oil 15 ml
- 1 lb ground turkey or beef 450 g
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can tomato sauce (425 g) 15-ounce
- 1 cup beef or chicken broth or water, 240 ml
- 1 cup long-grain white rice uncooked, 185 g
- 1 small head green cabbage cored and chopped, about 2 lbs / 900 g
- 1 cup shredded Monterey Jack or cheddar cheese 113 g
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground meat and chopped onion. Cook, breaking up the meat with a spoon, until it is browned and the onion is soft, about 5-7 minutes. Drain off any excess fat.
- Stir in the minced garlic, paprika, dried thyme, salt, and pepper. Cook for about 30 seconds until fragrant.
- Pour in the tomato sauce and broth (or water). Add the uncooked rice and stir to combine. Bring the mixture to a simmer.
- Spread the chopped cabbage evenly over the top of the rice mixture. Do not stir it in.
- Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. The cabbage should be wilted and tender.
- Confirm the ground meat has reached a safe internal temperature of 160°F (71°C) using a food thermometer.
- Remove the pot from the heat. Stir everything together to combine the cabbage with the rice and meat.
- Sprinkle the shredded cheese over the top of the casserole. Cover the pot again for 1-2 minutes to allow the cheese to melt.
- Garnish with fresh parsley before serving.
Notes
