If you love stuffed cabbage rolls but don’t love rolling them, pull up a chair. This Cabbage Roll Casserole gives you all those same homey flavors without any of the fussy work. Ground beef, chopped cabbage, onion, and rice all bake together in tomato sauce and beef broth until the cabbage is tender and the rice soaks up every bit of that savory sauce.
It’s hearty, it’s budget-friendly, and one 9×13-inch dish feeds 12 people. That makes it a real lifesaver for big families, potlucks, or a week of easy lunches. Some folks call it lazy cabbage rolls or unstuffed cabbage rolls. Whatever you call it, it’s good old-fashioned comfort food.
You’ll find more easy, feed-a-crowd dinners like this in my casserole recipes.
Why You’ll Love This Recipe
- No rolling required: You get the flavor of classic cabbage rolls by simply stirring everything together in a bowl.
- Uncooked rice goes right in: No need to cook it first. It cooks in the oven while it soaks up the broth and tomato sauce.
- Simple ingredients: Seven basic ingredients you can find at any grocery store.
- Feeds a crowd: One pan makes 12 generous servings.
- Mostly hands-off: After about 20 minutes of prep, the oven does nearly all the work.
Ingredients Breakdown
Here’s what you’ll need and why each ingredient matters. You’ll find the exact amounts in the recipe card at the bottom of the page.
- Ground beef: Two pounds give the casserole its hearty, meaty base. You’ll brown it and drain off the fat first.
- Cabbage: Three and a half pounds, chopped. It looks like a mountain at first, but it cooks way down and turns sweet and tender.
- Tomato sauce: One big 29-ounce can makes the rich tomato base, just like the sauce on traditional cabbage rolls.
- Onion: A cup of chopped onion adds sweetness and depth.
- Uncooked white rice: It cooks right in the casserole and helps thicken everything as it absorbs the liquid.
- Salt: Just a teaspoon to season the whole pan.
- Beef broth: Two 14-ounce cans poured over the top give the rice the liquid it needs to cook and add a savory boost.
Step-by-Step Instructions
1. Heat the oven
Preheat your oven to 350°F (175°C).
2. Brown the beef
Cook the ground beef in a large skillet over medium-high heat for 5 to 7 minutes, stirring and breaking it up as it goes, until it’s browned and crumbly. Drain off the fat.
3. Mix it all together
In a large bowl, stir together the chopped cabbage, tomato sauce, onion, uncooked rice, and salt. Then stir in the browned beef.
4. Fill the dish and add the broth
Spread the mixture into a 9×13-inch baking dish and pour the beef broth evenly over the top. Don’t worry if the dish looks overflowing with cabbage. Pack it in. It shrinks a lot as it bakes.
5. Bake covered
Cover the dish with foil or a lid and bake for 1 hour.
6. Stir and finish baking
Take it out, give everything a good stir, cover it again, and bake for another 20 to 30 minutes, until the cabbage is tender and the rice is cooked through. Serve it hot.
Tips and Variations
- Don’t skip draining the beef: Getting rid of the extra fat keeps the casserole from turning greasy.
- Keep it covered: The cover traps the steam that cooks the rice and softens the cabbage. Make sure your foil is sealed tight around the edges.
- Stir halfway: That stir after the first hour helps the rice cook evenly and mixes the broth through the whole dish.
- Taste the rice: Before serving, taste a spoonful. If the rice still has a bite, give it a few more minutes in the oven.
- Add a cheesy topping: Sprinkle shredded mozzarella over the top once it’s out of the oven and let it melt for a few minutes.
- Season it your way: A little garlic powder, black pepper, or a pinch of paprika stirred in with the salt adds extra flavor.
How to Serve This Recipe
Scoop this cabbage roll casserole into bowls while it’s nice and hot. A dollop of sour cream on top is a classic touch.
It’s a full meal on its own, but it’s even better with something to soak up the sauce, like Soft, Buttery Dinner Rolls. For a fresh, crunchy side, try a Best Cucumber Salad or a Marinated Cucumber, Tomato, and Onion Salad.
Frequently Asked Questions
Do I need to cook the rice first?
No. The rice goes in uncooked. It cooks in the oven as it soaks up the tomato sauce and beef broth.
Why does my dish look too full?
Three and a half pounds of chopped cabbage takes up a lot of room before it cooks. Just pack it into the 9×13-inch dish. It shrinks down quite a bit as it bakes.
How long does cabbage roll casserole take to bake?
About 1 hour and 20 to 30 minutes in total. It bakes covered for 1 hour, then gets a stir and bakes covered for another 20 to 30 minutes.
How do I know when it’s done?
It’s ready when the cabbage is tender and the rice is fully cooked. Taste a spoonful to check the rice.
How should I store leftovers?
Let it cool, then cover it and keep it in the refrigerator. Like most casseroles, it’s best eaten within a few days. Reheat portions in the microwave until hot.
You May Also Love
- Cabbage Roll Soup
- Best Stuffed Peppers Recipe
- Hobo Casserole
- Classic Beef Chili
- Sloppy Joe Tater Tot Casserole
Cabbage Roll Casserole
Equipment
- Large skillet
- Large mixing bowl
- 9x13-inch baking dish with foil or lid
Ingredients
- 2 pounds ground beef
- 3.5 pounds cabbage chopped
- 1 (29-ounce) can tomato sauce
- 1 cup onion chopped
- 1 cup uncooked white rice
- 1 teaspoon salt
- 2 (14-ounce) cans beef broth
Instructions
- Heat the oven to 350°F (175°C).
- Brown the ground beef in a large skillet over medium-high heat, stirring and breaking it up, for 5 to 7 minutes, until crumbly. Drain off the fat.
- In a large bowl, mix the cabbage, tomato sauce, onion, rice and salt. Stir in the cooked beef.
- Spread the mixture in a 9x13-inch baking dish and pour the beef broth over the top.
- Cover and bake for 1 hour.
- Stir, cover again and bake for another 20 to 30 minutes, until the cabbage is tender and the rice is cooked. Serve hot.
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- Dish size: 3.5 pounds of chopped cabbage is a lot before it cooks down. Pack it in; it shrinks as it bakes.
- Nutrition: Estimated per serving from the ingredients, using 80/20 ground beef (drained) and regular beef broth.
