Stuffed Cabbage Casserole

This cabbage roll bake turns a time-consuming classic into an easy, family-ready dinner that delivers all the same wonderful tastes without the hassle of stuffing individual cabbage leaves. The familiar mix of beef, rice, and zesty tomato sauce comes together in one satisfying, filling meal.

I came up with this dish during a cold spell when I wanted my grandma's stuffed cabbage but couldn't be bothered with all that rolling. My folks actually like this casserole version better now since every mouthful has just the right mix of flavors.

Ingredients

• Ground beef: Gives hearty protein and meaty taste; go for 85/15 meat-to-fat blend for best flavor without too much oil
• Chopped cabbage: Adds that signature crisp-tender bite; pick solid weighty heads with vibrant green outer leaves
• Tomato sauce: Forms the key tangy base that pulls everything together; grab quality sauce without added sweeteners
• Chopped onion: Creates crucial flavor foundation; yellow onions work best for their nice mix of sweet and savory notes
• Uncooked white rice: Soaks up all the tasty juices while baking and builds perfect texture; stick with standard long-grain for best outcome
• Salt: Brings out all the tastes in the dish; go with kosher for pure flavor
• Beef broth: Supplies needed liquid for cooking the rice and spreading flavor throughout; pick reduced-sodium if you're watching your salt

Step-by-Step Instructions

Cook the Meat:

Brown ground beef in a big pan over medium-high heat until fully cooked with no pink spots and meat breaks apart easily. This usually takes about 5 to 7 minutes of regular stirring to break down larger pieces. Don't forget to pour off extra fat after cooking to avoid a soggy finished dish.

Mix Everything:

Stir together the cut cabbage, tomato sauce, onion, rice, salt, and cooked beef in a big bowl. Make sure it's all well mixed so flavors spread evenly. The raw cabbage will look like too much but will shrink a lot during cooking.

Put Together the Dish:

Dump the mixture into a 9x13-inch baking dish, spreading it flat to each edge. Pour beef broth over everything, which will cook the rice and make the tasty sauce that holds it all together.

First Baking Period:

Wrap the baking dish tightly with foil to keep steam in and bake at 350°F for an hour. This first cooking stage starts softening the cabbage and begins cooking the rice.

Finish Cooking:

Take it out and stir everything well to mix the cooking liquids. Cover again and keep baking for another 20 to 30 minutes. It's ready when the cabbage feels soft and the rice has soaked up most of the liquid.

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Beef broth is my hidden weapon in this dish. While grandma always used water in her traditional rolls, I found beef broth adds amazing richness. The first time I made this with homemade stock from Sunday roast bones, my hubby said it topped the original family recipe we'd been making for years.

Make It Your Own

This dish lets you get creative. Try mixing half ground pork with half beef for richer taste. You can toss in 1 tablespoon paprika and a teaspoon of caraway seeds for a Hungarian twist. If you like things spicy, a few red pepper flakes go great with the tomato sauce.

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Storage and Reheating

This casserole stays good in the fridge for up to 4 days if kept in a sealed container. The flavors actually get better overnight, making it great for planning meals ahead. When warming it up, add a little water or broth if it looks dry, then cover and heat in a 325°F oven until hot throughout, roughly 20 minutes. You can microwave single servings too, but it turns out nicer when warmed slowly.

Serving Suggestions

Enjoy this filling casserole with a spoonful of sour cream and some fresh dill on top for true Eastern European flair. Just add some crusty bread with butter to round out the meal, though a simple green salad with tangy dressing works nicely against the rich flavors. In winter, I like offering applesauce on the side, as its sweetness pairs beautifully with the savory cabbage.

Frequently Asked Questions

→ What's the best ground beef for this?

Go for ground beef with a little fat, like 80/20 or 85/15, for good flavor and texture.

→ Can I swap the white rice?

Sure! Try brown rice or quinoa, but keep an eye on the cooking time—it might need an adjustment.

→ How can I make it vegetarian?

Use plant-based meat substitutes or lentils, and replace the beef broth with veggie broth.

→ Can I prep this ahead of time?

Definitely! Assemble it a day early, refrigerate, and bake later. Add 10 extra minutes if it starts cold.

→ What sides go well with this?

Serve it alongside a crisp green salad, some warm bread, or steamed veggies for a full meal.

→ How do I store leftovers?

Put leftovers in an airtight container. They’ll keep in the fridge for 3 days, or freeze them for 3 months. Warm it up in the microwave or oven.