There’s something about the smell of cabbage and ground beef bubbling together in the oven that just feels like home. Layered Cabbage Roll Casserole takes everything you love about traditional cabbage rollsthe savory filling, tender cabbage, and tangy tomato sauceand simplifies it into one satisfying baked dish.
I shot this recipe back in late fall when the test kitchen was testing a dozen casserole variations, and this one stopped everyone mid-bite. The cabbage gets sweet and tender without any fussy rolling, and layering everything means you get perfect flavor in every forkful. After eight years behind the lens, I’ve learned that the best comfort food doesn’t need to be complicatedit just needs to look and taste like someone cared enough to make it right.
Thomas Baker
Layered Cabbage Roll Casserole Recipe Easy and Delicious
This Layered Cabbage Roll Casserole offers all the comforting flavors of traditional cabbage rolls without all the fuss. It’s a simple, hearty dish perfect for family dinners and meal prepping.
Lay the sliced cabbage evenly on the bottom of a 9×13 baking dish or two smaller pans.
Cook the ground beef and chopped onion in a large skillet over medium heat until the beef is browned.
Drain the fat, then stir in the uncooked rice, chili powder, garlic powder, salt, and black pepper with the meat.
Pour in the crushed tomatoes and mix everything well.
Spoon this meat mixture evenly over the cabbage layer in the dish.
Combine tomato sauce, brown sugar, and white wine vinegar in a bowl, then pour it over the meat and cabbage layers.
Cover the dish tightly with foil and bake in the preheated oven for 90 minutes.
Remove the foil and allow the casserole to sit for 5 to 10 minutes before serving. Enjoy!
Notes
FREEZER MEAL: After assembling, let the casserole cool completely, then cover it with foil or a lid and freeze. About 1-2 days before you want to eat it, thaw it in the refrigerator and then bake as directed.
Why You’ll Love This Layered Cabbage Roll Casserole
This is the shortcut your weeknight dinner rotation has been waiting for. All the savory, tangy goodness of traditional cabbage rolls without the tedious blanching, rolling, and tucking. You just layer everything into a baking dish and let the oven do the rest.
Zero fussy prep: No need to soften cabbage leaves or shape individual rollsjust slice, layer, and bake.
Deep, nostalgic flavor: Ground beef, rice, and tangy tomato sauce meld together into pure comfort.
Make-ahead magic: Assemble it in the morning or freeze it completely for an effortless future meal.
Family-friendly portions: One 9×13 dish feeds a crowd and reheats beautifully for leftovers.
Ingredients You’ll Need
Everything here is straightforward and shelf-stable friendly. You’re working with simple, reliable ingredients that layer together into something much greater than the sum of their parts.
Cabbage: One medium head, sliced into half-inch strips. It softens beautifully as it bakes and soaks up all that savory tomato goodness.
Ground beef: Two pounds create a hearty, filling base. Drain off the grease after browning for a cleaner finish.
Uncooked rice: It cooks right in the casserole, absorbing moisture and adding texture.
Crushed tomatoes and tomato sauce: The backbone of the dishtangy, rich, and slightly sweet.
White wine vinegar and light brown sugar: This duo brings that classic sweet-and-sour balance cabbage rolls are known for.
Seasonings: Chili powder, garlic powder, kosher salt, and black pepper keep it simple but flavorful.
How to Make It
The beauty of this layered cabbage roll casserole is in its simplicity. You’re building flavor in stages, but none of it is complicated. Here’s the flow I’ve used dozens of times in the test kitchen:
Step
What to Do
1
Preheat oven to 350°F. Spread sliced cabbage across the bottom of a 9×13 dish.
2
Brown ground beef and chopped onion in a skillet over medium heat. Drain grease.
3
Stir in uncooked rice, chili powder, garlic powder, salt, pepper, and crushed tomatoes.
4
Spread meat mixture evenly over the cabbage in the baking dish.
5
Mix tomato sauce, white wine vinegar, and light brown sugar. Pour over everything.
6
Cover tightly with foil. Bake 90 minutes. Rest uncovered 5–10 minutes before serving.
Pro Tip: Don’t skip the resting time after bakingit lets the sauce thicken slightly and makes serving much cleaner.
Timing and Storage Tips
Wondering how long this takes or how to keep it fresh? Here’s your quick-reference guide for planning and storing:
Task
Time/Details
Prep time
15 minutes
Bake time
90 minutes, covered
Resting time
5–10 minutes
Refrigerate leftovers
Up to 4 days in an airtight container
Freeze assembled (unbaked)
Up to 3 months; thaw in fridge 1–2 days before baking
Reheat
Oven at 350°F for 20 minutes or microwave individual portions
Serving and Pairing Ideas
Serve this straight from the baking dish for that cozy, family-style vibe. The casserole is hearty enough to stand on its own, but a slice of crusty bread or a simple green salad makes it feel complete.
Leftovers are a giftthe flavors deepen overnight, and reheating is effortless. I’ve packed this for lunches all week and it holds up beautifully. If you’re feeding a crowd, double the recipe and use two smaller pans so everyone gets a corner piece with crispy edges.
Note: This freezes beautifully. Assemble it completely, let it cool, cover tightly, and freeze. When you’re ready, thaw it in the fridge for a day or two, then bake as directed. It’s like a homemade freezer meal that actually tastes homemade.
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FAQs (Layered Cabbage Roll Casserole)
Can I make this recipe ahead of time?
Yes, you can assemble the entire dish up to 24 hours in advance and refrigerate covered. Add an extra 10-15 minutes to the baking time when cooking from cold. This actually helps the flavors meld together beautifully.
What type of rice works best?
Long-grain white rice like jasmine or basmati gives the best texture. Use uncooked rice as it will absorb the liquid perfectly during baking. Short-grain rice can make the dish too sticky and mushy.
How do I prevent the cabbage from getting too soft?
Cut the cabbage into thicker wedges rather than thin shreds. Avoid pre-cooking the cabbage before layering. Cover tightly with foil during baking to steam properly without overcooking.
Can I freeze leftovers?
This dish freezes well for up to 3 months in airtight containers. Thaw overnight in the refrigerator and reheat covered at 350F for 20-25 minutes. The texture stays remarkably good after freezing.
What ground meat works best for this dish?
Ground beef with 85/15 fat ratio provides the perfect balance of flavor and moisture. Ground turkey works well too but add extra seasoning. Avoid lean meats as they can make the dish dry during the long baking time.
You’ll love how this layered cabbage roll casserole turns out after ninety minutes in the oven. The cabbage gets tender and sweet, the rice soaks up all that tangy sauce, and every forkful tastes like someone’s grandmother made it with love.
Want to switch things up? Try ground turkey or Italian sausage instead of beef. A sprinkle of fresh parsley or a dollop of sour cream on top adds a nice finish. Leftovers actually get better overnightI’ve reheated this for lunch all week and it never disappoints.
If you make this, I’d love to see how it turns out in your kitchen. Did your family grow up with cabbage rolls? Share your photos or tell me your favorite way to serve it. This one’s worth saving for cozy Sunday dinners.
