Here’s a comforting Oven-Baked Stuffed Cabbage Casserole — all the classic flavors of stuffed cabbage rolls, but layered and much easier to make.
Stuffed Cabbage Casserole (Oven-Baked)
Servings: 6–8
Prep time: 25 minutes
Bake time: 45–60 minutes
Ingredients
- 1 large head green cabbage, chopped
- 1½ lb (700 g) ground beef (or a mix of beef and pork)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup uncooked long-grain rice
- 2 cups tomato sauce
- 1 can (14–15 oz / 400 g) diced tomatoes
- 2 tbsp tomato paste
- 1½ cups beef or chicken broth
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried parsley
- ½ tsp black pepper
- 1½ tsp salt (adjust to taste)
- 2 tbsp olive oil
- 1 cup shredded mozzarella or cheddar (optional)
Instructions
- Prepare the cabbage
- Heat oven to 375°F (190°C).
- Bring a large pot of salted water to a boil.
- Add chopped cabbage and cook for 3–5 minutes until slightly softened. Drain.
- Cook the filling
- Heat olive oil in a large skillet.
- Sauté onion for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds.
- Add ground meat and cook until browned. Drain excess fat if needed.
- Stir in rice, tomato paste, diced tomatoes, tomato sauce, broth, paprika, oregano, parsley, salt, and pepper.
- Simmer for about 10 minutes.
- Layer the casserole
- Grease a 9×13-inch baking dish.
- Spread half the cabbage on the bottom.
- Add half the meat and rice mixture.
- Repeat layers.
- Cover tightly with foil.
- Bake
- Bake for 45 minutes.
- Remove foil, add cheese if using, and bake another 10–15 minutes until bubbly.
- Rest and serve
- Let sit for 10 minutes before serving.
- Serve with sour cream, fresh herbs, or crusty bread if desired.
Tips
- For a more traditional stuffed cabbage flavor, add a splash of lemon juice or 1–2 tbsp vinegar to the tomato sauce.
- You can substitute ground turkey or chicken for a lighter version.
- This casserole freezes well: cool completely, portion, and freeze for up to 3 months.
