CABBAGE ROLL CASSEROLE

Cabbage Roll Casserole is a family favorite.

Cabbage Roll Casserole The Southern Lady Cooks

This Cabbage Roll Casserole is one of my favorite cabbage recipes. My family loves this dish with cornbread.  This is real comfort food and a recipe that most men like. If you like cabbage, you will make this dish over and over again. It keeps well in the refrigerator and can be reheated in the oven or microwave.

Cabbage Roll Casserole Ingredients

1 pound ground beef

1 medium onion, chopped

2 teaspoons minced garlic

1/2 medium sized head of cabbage, coarsely chopped

1 cup rice, uncooked (I use long grain, could use minute rice, too)

1 (8 ounce) can tomato sauce

1 (14.5 ounce) can diced tomatoes, undrained

1 (14.5 ounce) can beef broth

1/4 teaspoon ground thyme

1/2 teaspoon black pepper

1 teaspoon salt

2 tablespoons vinegar, white or apple cider

2 teaspoons Worcestershire sauce

3 tablespoons white granulated sugar

2 cups shredded cheese (I used Italian style, can use whatever you like)

Directions

Brown hamburger, onion and minced garlic in a skillet on top of the stove, drain.  Whisk together in a bowl until well mixed tomato sauce, diced tomatoes, beef broth, thyme, black pepper, salt, vinegar, Worcestershire sauce and sugar.  Spray a 9 x 13 baking dish with cooking spray and add half the chopped cabbage, half the ground beef and onions, half the rice and half the liquid tomato mixture for the first layer. Make a second layer and pour on the remaining liquid mixture.  Bake in preheated 350 degree oven, uncovered, for 1 1/2 hours or 90 minutes.  Remove from oven and sprinkle cheese over top.  Put back into oven for about 20 minutes to melt the cheese.  Makes about 8 to 10 servings. Enjoy!

Note: Make sure you mash the rice down on the top layer so that it is wet and not dry. You can cover the last hour if you think the rice is not cooking or getting soft. I make this most of the time with long grain rice and it is always done in my oven at about 90 minutes.   I have not tried freezing this casserole.

If you like this recipe, you might also like my recipe for Crock Pot Cabbage and Ham.


Cabbage roll casserole The southern lady cooks

 

Cabbage Roll Casserole

Judy Yeager
 If you love a good cabbage roll you must give this cabbage roll casserole a try. It has wonderful reviews and easy to make. Delicious comfort food!
4.71 from 24 votes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American, southern
Servings 8 servings

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion chopped
  • 2 teaspoons minced garlic
  • 1/2 medium sized head of cabbage coarsely chopped
  • 1 cup rice uncooked (I use long grain, could use minute rice, too)
  • 1 8 ounce can tomato sauce
  • 1 14.5 ounce can diced tomatoes, undrained
  • 1 14.5 ounce can beef broth
  • 1/4 teaspoon ground thyme
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons vinegar white or apple cider
  • 2 teaspoons Worcestershire sauce
  • 3 tablespoons white granulated sugar
  • 2 cups shredded cheese I use Italian style, can use whatever you like

Instructions
 

  • Brown hamburger, onion and minced garlic in a skillet on top of the stove, drain. Whisk together in a bowl until well mixed tomato sauce, diced tomatoes, beef broth, thyme, black pepper, salt, vinegar, Worcestershire sauce and sugar
  • Spray a 9 x 13 baking dish with cooking spray and add half the chopped cabbage, half the ground beef and onions, half the rice and half the liquid tomato mixture for the first layer.
  • Make a second layer and pour on the remaining liquid mixture. Bake in preheated 350 degree oven, uncovered, for 1 1/2 hours or 90 minutes. Remove from oven and sprinkle cheese over top. Put back into oven for about 20 minutes to melt the cheese. Makes about 8 to 10 servings.

Notes

Make sure you mash the rice down on the top layer so that it is wet and not dry. You can cover the last hour if you think the rice is not cooking or getting soft. I make this most of the time with long grain rice and it is always done in my oven at about 90 minutes. I have not tried freezing this casserole.
Keyword cabbage roll casserole
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Recipe Rating




31 Comments

  1. Amy Jenson says:

    I followed this recipe EXACTLY to the letter , , , ,and it turned out AWFUL ! all the rice sank to the bottom , ,and stuck n burned. And my new expensive 13X9 pan is completely ruined . Don`t know what went wrong , , ,but YIKES !! 🙁 🙁1 star

    1. It defintely it sounds like you did something wrong. This recipe has GREAT reviews and is very easy to prepare. If it burned…you clearly baked it too long. As I’ve learned with cooking, some recipes just simply won’t work for some. It sounds like this one isn’t for you. Thanks!

  2. Marsha foster says:

    This is a great dish, all the flavors together are wonderful ! It is so good with cornbread or corn casserole! Thanks for all the wonderful recipes!5 stars

  3. San Diego Cathy says:

    Wow! Why did it take me so long to try this?
    Had a lodger for a few days, a half a jar of pizza sauce and a half head of cabbage left so we tried this. We all had to make ourselves stop without going back for thirds!
    I thinned the sauce a bit to be more like plain tomato sauce, left out the sugar and thyme.
    Great recipe, thanks!5 stars

  4. This was so tasty. I used a wild rice blend so took a little bit longer for tender rice and I used chicken broth not the beef broth also marinara sauce instead of tomatoes sauce . Excellent5 stars

  5. I was wondering if you could substitute cauliflower rice instead of white or brown rice?

    1. The Southern Lady says:

      I’m sure you can try it. Thanks!

  6. Karen Becker says:

    This was really good. I used Minute Rice and a larger can of tomato sauce than the recipe calls for because we like things extra saucy. Served with garlic bread and it made a great meal.5 stars

    1. Thank you just came to see what to serve with it. Garlic bread it is. Smells good!5 stars

  7. Made this recipe last night! It was so good! My family loved it. This will become a staple in our house. Thank you for your wonderful recipes. I love your website, newsletter and magazine!5 stars

    1. The Southern Lady says:

      So glad you enjoyed it! My family loves this one too. Thank you so much for all your support. We so appreciate it.

  8. Could you use Jasmine rice? If so, would the cooking time still be the same?
    Thank you!

    1. The Southern Lady says:

      You’re welcome to use it, but the cooking time would be different unless it’s instant rice.

  9. Paula rosenquist says:

    I’ve made several of your recipes and I have loved every one of them especially the baked chicken thighs and the blackberry no curn ice cream. Only exception I made blueberry and next time red raspberry!

    1. The Southern Lady says:

      I’m so glad you’re enjoying the recipes Paula. Thank you for letting me know! I hope you have a wonderful week.

  10. Linda smyers says:

    This freezes very well. I sometimes do this exactly the same but put in my crockpot on low 6-8hrs, on high 4-5 cabbage gets cooked either way & never mushy. We live it.

  11. Marilyn L. Flaherty says:

    Marilyn L. Flaherty. So happy to try your “Cabbage Casserole” ! My daughter, Stephanie, one of your admirers, surprised me with this and it is absolutely Fabulous! We are accustomed to authentic Hungarian Cabbage Rolls, but this recipe is so much quicker, although we had to add good pork sausage (half and half as we do in all of our Louisiana cooking with veal as the third component). This time she only did the pork sausage for the extra richness and it was perfect! I could eat that for breakfast! In fact, one could serve that for Brunch with Poached Eggs! I thank you for being a terrific resource and appreciate your thoughtfulness. God Bless You and Yours and Take Care, Marilyn5 stars

    1. The Southern Lady says:

      Thank you so much Marilyn. So happy you all are enjoying this recipe and thank you for letting me know. Happy to have you and your daughter on the site.

  12. Priscilla says:

    Good with sausage in place of hamburger.5 stars

  13. Brenda Tate says:

    I love this recipe, the only thing I changed I used yellow rice half the beef broth and half beer.5 stars

  14. Sounds so good! Perfect dish I think for Sunday after Thanksgiving.

  15. Marilyn Kincaid says:

    My sister in law gave me a recipe similar to this a few years ago. It is delicious and you can freeze it if you use fresh meat.

  16. Nancy Hall says:

    Delicious and yes I WOULD make it again!5 stars

  17. I cook the cabbage/rice and ground beef and throw it in a crock pot with diced tomatoes, tomato sauce and mushrooms some times and cook it on low.

  18. Have you ever tried it with brown rice??

    1. The Southern Lady says:

      You can use brown rice, too, Nancy.

      1. Love this! It’s on our rotation. Made as specified, except used half cauliflower rice to make more low carb. Very good!5 stars

  19. Do you cook the rice before adding to the baking dish?

    1. The Southern Lady says:

      No, I don’t.

    2. Cathy do not cook rice before adding to the dish but I find that the Minute Rice cooks better than the regular. This is a good recipe. My family likes this with cornbread and the KY corn casserole.5 stars

      1. The Southern Lady says:

        I have made this with long grain and minute rice. I had no problem with either and we like the long grain better. Just a matter of which one you like I think.