Layered Cabbage Roll Casserole Recipe Easy and Delicious

There’s something deeply satisfying about watching steam rise from a pan of Layered Cabbage Roll Casserole fresh out of the oven. All those rich, tangy, savory flavors you remember from traditional stuffed cabbage but without the tedious rolling and folding. Just layer everything in a baking dish, slide it in, and let the oven do the work.

I started making this version back in 2018 after photographing dozens of cabbage roll recipes that left cooks frustrated with the assembly. The moment I tasted the first forkful tender cabbage, perfectly seasoned beef, and that sweet-tart tomato sauce all melting together I knew this was the keeper. The trick is salting your cabbage layers lightly as you build; it draws out just enough moisture to create the most incredible texture without turning soggy.

Thomas Baker

Layered Cabbage Roll Casserole Recipe Easy and Delicious

This Layered Cabbage Roll Casserole offers all the comforting flavors of classic cabbage rolls without the fuss of rolling. Perfect for a hearty family meal, it combines savory ground beef, tender cabbage, and a tangy tomato sauce in a simple casserole.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8 servings

Calories: 456

Ingredients Method Notes

Ingredients

  

• 1 medium head of cabbage, sliced into 1/2″ strips
• 2 pounds ground beef
• 1 small onion, chopped small
• 2/3 cup uncooked rice
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 24 ounces crushed tomatoes
• 15 ounces tomato sauce
• 2 tablespoons white wine vinegar
• 1/3 cup light brown sugar

Method

 

1. Set your oven to 350°F (175°C).
2. Arrange the cabbage strips evenly on the bottom of a 9×13 baking dish or divide between two smaller pans.
3. Cook the ground beef and chopped onion in a large skillet over medium heat until browned.
4. Remove excess fat, then stir in the uncooked rice, chili powder, garlic powder, salt, and black pepper into the meat mixture.
5. Add the crushed tomatoes to the skillet and mix everything well.
6. Spread this meat and tomato mixture evenly over the cabbage layer in the baking dish.
7. Combine the tomato sauce, brown sugar, and white wine vinegar in a bowl, then pour the sauce over the meat and cabbage layers.
8. Cover the dish tightly with foil and place it in the oven to bake for 90 minutes.
9. After baking, let the casserole sit uncovered for 5 to 10 minutes before serving to allow flavors to settle.

Notes

• To make this casserole ahead for freezer meals, assemble all layers in your baking dish and let cool completely. Seal tightly with foil or lids and freeze. When ready to eat, thaw in the refrigerator 1 to 2 days prior to baking as directed.

Why You’ll Love This Layered Cabbage Roll Casserole

This is the answer to every Wednesday night when you want something warm and filling but don’t have two hours to stand at the counter rolling individual cabbage leaves. You get all that sweet-and-sour comfort without any of the fussy assembly work.

• No rolling required: Everything layers flat in one baking dish, then bakes itself tender while you catch up on laundry or help with homework
• Deeply satisfying: The cabbage softens into silky ribbons, the rice soaks up all that tangy tomato goodness, and the beef stays juicy
• Perfect for busy weeks: Assemble it in the morning, pop it in when you get home, and dinner’s ready in 90 minutes with almost no hands-on time
• Freezer-friendly: Make two pans, bake one tonight, and freeze the other for next month

Key Ingredients You’ll Need

Everything on this list is straightforward grocery store fareno hunting down specialty items or making extra trips. The cabbage is your star here: slice it into half-inch strips so it softens evenly without turning to mush. I learned that trick after my first attempt left some pieces crunchy and others dissolved.

Your ground beef and uncooked rice cook together right in the casserole, which means the rice absorbs every bit of seasoning and moisture. The crushed tomatoes and tomato sauce create two layers of flavorone thick and meaty, one silky and sweet-tart thanks to the white wine vinegar and light brown sugar.

How to Make It Step by Step

Start by slicing your cabbage into even stripsabout half an inch thick works best. Spread them across the bottom of your 9×13 dish like you’re tucking in a blanket. They’ll shrink as they bake, so don’t worry if it looks like a lot at first.

Brown the ground beef with the chopped onion in a large skillet, then drain off any grease. Stir in the uncooked rice, chili powder, garlic powder, salt, pepper, and crushed tomatoes right in the same pan. Spread this thick, chunky mixture over your cabbage layer.

In a small bowl, whisk together the tomato sauce, light brown sugar, and white wine vinegar until the sugar dissolves. Pour this glossy, sweet-tart sauce over everything, cover tightly with foil, and bake for 90 minutes at 350°F. Let it rest uncovered for 5-10 minutes before serving so the layers settle and the flavors meld.

Tips and Troubleshooting

• Rice still crunchy? Your foil may not have sealed tightly, letting steam escape. Press it snugly around the edges next time, or add a splash of water before covering
• Too watery? Let it rest longer after bakingthe rice will keep absorbing liquid as it cools slightly
• Cabbage too firm? Slice it thinner next time, or add an extra 15 minutes to the bake time
• Want more tang? Add an extra tablespoon of white wine vinegar to the sauceI do this every time

Serving and Storage

This casserole is hearty enough to stand alone, but it’s even better with a slice of crusty bread to soak up that sweet tomato sauce. Leftovers keep beautifully in the fridge for up to four daysthe flavors get even deeper overnight.

Pro Tip: Portion leftovers into individual containers for grab-and-go lunches. They reheat perfectly in the microwave and taste like a completely different meal the next day when the flavors have had time to marry.

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FAQs (Layered Cabbage Roll Casserole)

You’ll love how this Layered Cabbage Roll Casserole turns out after just 90 minutestender cabbage ribbons soaking up that sweet-tart tomato sauce, rice perfectly fluffy, beef so savory your kitchen smells like Sunday dinner at grandma’s house. It’s comfort without the fuss, and it looks gorgeous straight from the pan.

Try sprinkling fresh parsley or a dollop of sour cream on top before servingit brightens everything beautifully. Leftovers reheat like a dream, and I’ve learned they actually taste better the next day when all those flavors have had time to settle in together. Swap in ground turkey if you want something lighter, or toss in a handful of raisins for a sweeter, old-world twist.

Did your family make cabbage rolls when you were growing up? I’d love to see your versiontag me with a photo or leave a comment about your favorite way to serve this. Save this recipe for a busy weeknight when you need something warm and reliable, or share it with a friend who’s always looking for easier ways to bring comfort food to the table.