Casserole of Cabbage Rolls

Cabbage roll casserole is the saucy, satisfying 9×13 dish that will take your weeknight dinners from boring to bold. Enjoy a casserole dish that combines seasoned ground beef, chopped cabbage, and fluffy white rice with tomato sauce and beef broth for a wonderfully cozy bite. Learn how to make cabbage roll casserole, plus get tips on how to make it your own and what side dishes to pair it with for a fabulous meal.

How to Make Cabbage Roll Casserole

Tender chopped cabbage with rich, meaty flavor is just a few steps away. You’ll find the full recipe below with step-by-step instructions, but here’s what you can expect when you make this top-rated recipe:

Begin by browning ground beef in a skillet over medium-high heat. Drain and discard grease before combining beef with cabbage, tomato sauce, onion, rice, and salt. Pour beef broth over the top, and bake for one hour.

Stir the casserole and bake again for an additional 20-30 minutes, or until the cabbage is tender.

What to Serve with Cabbage Roll Casserole

Light side dishes like creamy kale salad or oven-roasted carrots pair well with a cabbage casserole. Try German potato salad for a heartier meal.

How to Store Cabbage Roll Casserole

Refrigerate leftover casserole in an airtight container for up to four days. Reheat in a 300 degrees F oven for best results, covering the top of the dish with foil to prevent over-browning.

How to Freeze Cabbage Roll Casserole

You can safely freeze cabbage roll casserole for up to three months. Be sure to use an airtight container, dividing leftovers into portions if desired.

Allrecipes Community Tips and Praise

“This casserole was easy to make and delicious,” says reviewer FLCOOK. “I did add a variety of spices as suggested in earlier reviews, including Worcestershire sauce, a dash of hot sauce, garlic and nutmeg, and a little vinegar to draw out the tomatoes.”

“This recipe is excellent!” raves sunnybrook. “I added a can of drained tomatoes, garlic, and Italian seasoning. I would also recommend cutting this one in half. It makes a lot of food.”

Editorial contributions by Rai Mincey

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