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Cabbage Roll Casserole

 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.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: American, southern
Keyword: cabbage roll casserole
Servings: 8 servings
Author: The Southern Lady Cooks


  • 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


  • 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.


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.