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A large casserole dish filled with baked stuffed cabbage roll casserole

Classic Stuffed Cabbage Roll Casserole

This classic stuffed cabbage roll casserole simplifies the traditional dish into a hearty, comforting bake. Layers of tender cabbage, seasoned ground beef and rice, and a rich tomato sauce create a delicious and satisfying meal perfect for family dinners.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 8 servings
Calories 450 kcal

Equipment

  • Large pot
  • Large skillet
  • 9x13 inch baking dish
  • Whisk
  • Aluminum foil

Ingredients
  

Cabbage

  • 1 cored and roughly chopped or shredded large head of green cabbage

Meat

  • 1.5 lbs (about 700g) ground beef (or a mix of beef and pork)

Filling Base

  • 1 cup (e.g., Basmati or Jasmine) uncooked long-grain white rice
  • 1 finely chopped large yellow onion
  • 3 minced cloves garlic

Sauce & Seasoning

  • 1 (28 oz / 794g) large can crushed tomatoes
  • 1 (6 oz / 170g) small can tomato paste
  • 1.5 cups beef broth
  • 1 tsp (or to taste) salt
  • 0.5 tsp (or to taste) black pepper
  • 1 tbsp paprika
  • 1 tsp dried dill
  • 1 to balance acidity pinch of sugar

Other

  • for browning meat Cooking oil
  • for garnish (optional) Fresh chopped parsley or dill
  • for serving (optional) sour cream/Greek yogurt

Instructions
 

Prepare Cabbage

  • Core and cut the cabbage into pieces, then blanch in boiling salted water for 5-7 minutes until tender. Drain well and pat dry to remove excess moisture.

Make Filling

  • Brown the ground meat in a large skillet, drain excess grease, then add onion and cook until softened. Stir in minced garlic and cook for another minute until fragrant.

Combine Filling & Rice

  • Remove the skillet from heat and stir in the uncooked rice, salt, pepper, paprika, and dried dill, mixing thoroughly.

Assemble Casserole

  • Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish. Spread a thin layer of crushed tomatoes on the bottom.
  • Arrange half of the blanched cabbage over the sauce, then spread the meat and rice mixture evenly over the cabbage.
  • Top with the remaining cabbage.

Add Sauce & Bake

  • Whisk together the remaining crushed tomatoes, tomato paste, beef broth, and sugar, then pour evenly over the casserole, ensuring it mostly covers the ingredients.
  • Cover and bake for 60 minutes, then remove foil and bake for another 20-30 minutes until tender and bubbly.

Rest and Serve

  • Let the casserole rest for 10-15 minutes before serving, then garnish with fresh parsley or dill and serve with sour cream or Greek yogurt if desired.

Notes

For a richer flavor, you can sauté the onions and garlic before adding the meat. Ensure the cabbage is well-drained to prevent a watery casserole. Adjust seasonings to your liking, and don't skimp on the resting time – it helps the casserole set and makes for easier serving.