Why slave over dinner when you can cheat your way to comfort? This is my Grandma’s secret Stuffed Cabbage Casserole only for you. It is your shortcut to hearty —layers of flavor without the roll-up nightmare. I threw this together one freezing night when I craved something warm but had zero patience, and now it’s my go-to savior.
This isn’t just any Cabbage Casserole—it’s a family favorite that skips the fuss for a cozy, baked dish that’s pure magic. This oven recipe comes together with a little prep and bakes into something so good you’ll wonder why you ever stressed over dinner.
Why You’ll Love This Recipe
This Stuffed Cabbage Casserole is about to become your new go-to. Here’s why it’s a total knockout:
- Hearty and filling: Beef, rice, and cabbage—so satisfying.
- No rolling hassle: All the flavor of Cabbage Rolls, none of the work.
- Flavor explosion: Spices and tomatoes—beats boring any day.
- Comfort vibes: Warm and savory—lifts your mood instantly.
- Crowd-pleaser: Perfect for Dinner Cabbage Recipes everyone loves.
Best Stuffed Cabbage Casserole Recipe You Need
What makes this Stuffed Cabbage Casserole the best? It’s my cheat code to Lazy Cabbage Rolls—same taste, way less effort. One winter night, with a head of cabbage staring me down and no energy for the usual roll-up routine, I chopped it up, layered it with beef and rice, and baked it. The result? A Cabbage Roll Casserole that’s juicy, spiced just right, and topped with a tangy kick—better than the original, if I’m honest. You’ll see why it’s my Easy Stuffed Cabbage fix.
Ingredients For Stuffed Cabbage Casserole
Here’s what you need for this Stuffed Cabbage. Simple stuff that turns into magic.
Rice
- 2 ¼ cups cooked long-grain rice – The fluffy base.
- 1 ⅓ ounces fresh dill (chopped fronds only) – Fresh, herby pop.
Sauce & Beef Mixture
- 1 ½ – 1 ¾ lbs lean ground beef – Meaty goodness.
- 1 tablespoon olive oil – Smooths the browning.
- 1 medium onion, diced – Sweet depth.
- 4 cloves garlic, crushed – Bold flavor punch.
- 1 tablespoon sweet paprika – Warm and smoky (up to 1 ¼ tbsp if you dare).
- ½ teaspoon cayenne pepper – A little heat.
- 1 green bell pepper, diced – Crunch and color.
- 1 teaspoon dried minced garlic – Extra garlicky kick.
- 1 teaspoon dried minced onion – Subtle boost.
- 28 ounces crushed tomatoes – Rich and saucy.
- 7 ½ ounces tomato sauce – Thickens it up.
- 1 tablespoon cider vinegar – Tangy twist.
- 1 teaspoon salt (or to taste) – Ties it all together.
Cabbage Layer
- 1 medium head of Savoy cabbage (chopped) – The star veggie.
Sour Cream Layer
- 6 ½ ounces crème fraîche – Creamy richness.
- 1 tablespoon fresh lemon juice – Bright zing.
Cheese Topping (Optional)
- ¾ cup grated mozzarella cheese – Melty finish (adjust to taste).
Got these? You’re ready for Cabbage Casserole Recipes.
How to Make Stuffed Cabbage Casserole (Step-by-Step)
Let’s whip up this stuffed Cabbage Rolls—it’s easier than you think. Here’s how it goes down.
Step 1: Prep the Oven
Crank your oven to 350°F. Grab a big casserole dish (I use a 9×13). I’ve skipped preheating before and regretted the slow cook—don’t do that. You’re setting the stage for a Cabbage Roll masterpiece—curious yet?
Pro Tip: Lightly oil the dish if you’re worried about sticking—helps cleanup.
Step 2: Mix the Rice
In a bowl, toss 2 ¼ cups cooked long-grain rice with 1 ⅓ ounces chopped fresh dill. Stir it up until the dill’s all cozy with the rice—it’s quick and smells amazing. I love how this little step adds a fresh twist—sets the vibe. Ready for the meaty part?
Pro Tip: Cook rice ahead—saves time and keeps it fluffy.
Step 3: Brown the Beef
Heat a big skillet or Dutch oven over medium. Add 1 tablespoon olive oil if your 1 ½ – 1 ¾ lbs lean ground beef needs it—mine usually does. Crumble the beef as it cooks, breaking it into chunky bits—takes about 5-7 minutes. Drain the fat off into a bowl—I’ve skipped this and drowned in grease, not fun. Set the beef aside—smells like dinner already, right?
Pro Tip: Don’t crowd the pan—browns better in batches if needed.
Step 4: Build the Sauce
In the same pan, heat another 1 tablespoon olive oil. Toss in 1 diced onion, 4 crushed garlic cloves, 1 tablespoon sweet paprika, and ½ teaspoon cayenne pepper. Cook for 3-4 minutes—onions soften, spices wake up, and it’s so fragrant. Add 28 ounces crushed tomatoes, 7 ½ ounces tomato sauce, 1 tablespoon cider vinegar, 1 teaspoon dried minced garlic, 1 teaspoon dried minced onion, and 1 teaspoon salt. Stir, bring it to a simmer—5 minutes—then mix in the beef and 1 diced green bell pepper. Low heat now—taste it, tweak if you like. Sauce done—hungry yet?
Pro Tip: Simmer low—high heat burns the tomatoes.
Step 5: Soften the Cabbage
Grab your medium Savoy cabbage, peel off the outer leaves, and chop it into ½-inch shreds. Toss it in a big microwave-safe bowl with a splash of water—cover and zap on high for 4 minutes. Drain well—I’ve skipped draining and had a watery mess, don’t do it. Soft cabbage ready—wondering how it layers up?
Pro Tip: No microwave? Steam it for 5-6 minutes—same result.
Step 6: Layer It Up
In your dish, spread half the cabbage—nice even layer. Spoon over half the beef sauce—juicy and thick. Sprinkle all the dill-rice mix on top—don’t skimp. Add the rest of the cabbage, press it down a bit—I love how it’s stacking up. Mix 6 ½ ounces crème fraîche with 1 tablespoon lemon juice, then dollop it over—tangy goodness. Finish with the remaining sauce—looking good, huh?
Pro Tip: Press gently—keeps layers tight but not squished.
Step 7: Bake and Finish
Cover loosely with foil—don’t seal it, let it breathe. Bake at 350°F for 40 minutes—you want it bubbling hot. Optional cheese? Pull the foil at 30 minutes, sprinkle ¾ cup grated mozzarella, and bake 10 more minutes—melty perfection. I’ve burned my tongue rushing in—let it sit 5 minutes. Ready to dig into this Stuffed Cabbage Rolls remix?
Pro Tip: Check at 35 minutes—ovens vary, don’t overcook.
Tips for Success
Want your Easy Stuffed Cabbage Casserole to rock? Here’s what I’ve picked up:
- Drain beef fat—greasy sauce ruins it.
- Chop cabbage even—big chunks cook slow.
- Simmer sauce low—keeps flavors deep, not scorched.
- Taste as you go—adjust spices for your vibe.
- Let it rest—slices cleaner, tastes better.
Curious how these make it foolproof? Try them out.
What to Serve With Stuffed Cabbage Casserole
This Cabbage Casserole pairs up awesome with:
- Crusty Bread: Sop up that Chunky Tomato Sauce.
- Mashed Potatoes: Extra comfort—love this duo.
- Green Salad: Fresh crunch—lightens it up.
- Roasted Carrots: Sweet and simple—perfect match.
- Pickles: Tangy bite—cuts the richness.
What’s your side pick? This dish plays nice.
Nutrition Information & Calories
Here’s the scoop on this Stuffed Cabbage (about 6-8 servings):
- Calories: Around 350-400—hearty but fair.
- Fat: Roughly 20g—beef and crème fraîche.
- Carbs: About 30g—rice and tomatoes.
- Protein: A solid 20g—beef powers it.
- Fiber: Around 5g—cabbage helps.
A Comforting Dinner that’s not too heavy—want it lighter? Read on.
Variations & Substitutes
Tweak your Keto Stuffed Cabbage Casserole like this:
- Leaner swap: Turkey for beef—cuts fat, still tasty.
- Spice it up: Extra cayenne or chili flakes—heat lovers unite.
- Low-carb: Skip rice, add cauliflower—Keto Beef Cabbage Recipes ready.
- Cheese switch: Cheddar or gouda—new melt vibe.
- Tomato alt: Diced tomatoes—chunkier sauce.
Ever tried a spicy Cabbage Roll Soup twist? You might love it.
Serving & Storage Tips
Leftovers
Extra Stuffed Cabbage Casserole? Store it airtight in the fridge for up to 4 days. My family fights over it, but leftovers are gold when they last—rare but awesome.
Reheating Tips
Oven at 325°F for 15-20 minutes—keeps it juicy. Microwave’s quick—2-3 minutes—but softer. Add a splash of water either way—revives that Cabbage Tomato Recipe goodness.
What Others Are Saying
This Cabbage Casserole Recipe gets folks talking:
- Tina: “Made it for Sunday—plate-licking good!”
- Mark: “Ate half the pan—pants hate me now.”
- Jade: “So comforting I forgot my blues—wow.”
- Leo: “Best casserole yet—cabbage wins!”
What’ll you say after your first scoop?
Stuffed Cabbage Casserole FAQs
Can I use regular cabbage?
Yep! Green cabbage works—Savoy’s softer, but it’s fine. Still a solid Stuffed Cabbage Rolls vibe.
No crème fraîche—what’s a sub?
Sour cream or Greek yogurt—close enough. Keeps that tangy layer in your Easy Dinner Recipes With Cabbage.
Can I freeze it?
Totally! Bake, cool, wrap, and freeze for 2 months. Thaw overnight, reheat at 350°F for 20 minutes.
Why’s mine watery?
Undrained cabbage or sauce. Drain well and simmer sauce thicker next time—fixes it for Baked Cabbage And Sausage Recipes.
In Conclusion
This Stuffed Cabbage Casserole is my weeknight savior—warm, a little messy, and packed with everything I crave. It’s not perfect; sometimes the layers slide, sometimes I overdo the cayenne, but that’s why I love it. A Cabbage Casserole that’s hearty, easy, and oh-so-good—perfect for any night you need comfort fast. Make it, snap a pic, and spill—drop a comment, pin it on Pinterest, or share with your crew! I’m pumped to hear your Easy Cabbage Casserole take—don’t keep it to yourself!
