Easy Ground Beef Cabbage Roll Casserole – One Pan Family Dinner Ready in 45 Minutes

Introduction

There are certain scents that instantly transport you back to a specific time, a feeling, a moment of profound comfort. For me, the sweet, earthy aroma of simmering cabbage mingling with rich tomato and savory beef is a time machine back to my childhood. Growing up in a busy Queens brownstone, often things felt chaotic, but the kitchen, specifically the kitchen on a Monday night, was sacred. My mother, exhausted but resilient, would often pull out recipes that were hearty, familiar, and, crucially, budget friendly. This is where the magic of the humble stuffed cabbage roll began.

But let’s be honest, rolling perfect little individual parcels of cabbage and meat filling is a labor of love, reserved for holidays and special occasions. As a father of imaginative twins, Aria and Kai, and husband to my wonderful Lena, time is a commodity I rarely possess. That’s why, when I needed that deep, soul warming flavor but only had thirty minutes to spare, I developed the ultimate shortcut: the Ground Beef Cabbage Roll Casserole. This isn’t a pale imitation, friends, this is the soul of stuffed cabbage casserole, stripped down to its delicious, easy weeknight function. It’s an easy, comforting dinner that delivers huge flavor without the fuss of rolling, perfect for bringing everyone together around the table. If you’ve been searching for an unstuffed cabbage roll casserole that tastes like grandma spent all day making it, yet comes together in a snap, this recipe is your answer.

It’s the simplest way to get that old fashioned, hearty flavor when you’re craving a comfort food classic, and I promise, it’s going to become a staple in your rotation, right alongside my Cheeseburger Casserole and Million Dollar Spaghetti Bake.

Table of Contents

• Why You’ll Love This Ground Beef Cabbage Roll Casserole
• Ingredients for Ground Beef Cabbage Roll Casserole
• How to Make Ground Beef Cabbage Roll Casserole
• Pro Tips & Variations
• Ground Beef Cabbage Roll Casserole Serving Suggestions
• Ground Beef Cabbage Roll Casserole Storage & Reheating
• FAQ about Ground Beef Cabbage Roll Casserole
• Final Thoughts

Why You’ll Love This Ground Beef Cabbage Roll Casserole

The beauty of the cabbage roll casserole lies in its efficiency. It takes all the rich flavors of traditional Polish or Ukrainian recipes, where golabki or holishkes are meticulously prepared, and turns them into a single, straightforward dish. This easy cabbage roll casserole is everything I believe a weeknight dinner should be, intentional, hearty, and simple enough that it doesn’t add stress to an already packed schedule.

I realized early on that my mother’s labor of love, while deeply appreciated, was unsustainable for my own modern family life. We needed a quicker path to that savory, slightly sweet, satisfying plate of food. That’s why this recipe shines. It is truly the best of both worlds, big comfort food energy delivered with minimal effort. This ground beef cabbage casserole is the definition of a lazy cabbage roll recipe, yet it sacrifices nothing in terms of depth of flavor.

Here’s why this oven baked cabbage roll casserole belongs in your recipe binder:

• It’s a True Time-Saver: We ditch the time consuming step of blanching, cooling, and rolling the cabbage leaves. By simply shredding the cabbage and layering it in a 9×13 pan, we capture that signature texture and flavor in a fraction of the time. This makes it a perfect weeknight dinner solution.
• Budget Friendly Ground Beef Recipe: Cabbage and ground beef are two of the most affordable staples you can buy, making this a truly budget friendly casserole. When money was tight in my childhood, these types of substantial, filling dishes were our lifelines. This recipe honors that tradition by stretching simple ingredients into a meal that feeds a crowd.
• Deep, Satisfying Flavor: The sauce is key here. We use a combination of tomato sauce and beef broth, seasoned with garlic, onion, and a touch of sweetness (traditional to many East European recipes) to mimic the slow cooked richness of classic stuffed cabbage.
• Freezer Friendly Comfort Food: This family dinner casserole is ideal for meal prepping. You can assemble it ahead of time, or bake it and freeze the leftovers. It reheats beautifully, making it an excellent choice for make ahead casserole nights.
• Family Approved: My kids, Aria and Kai, love this because it’s a big cheesy casserole. While traditional versions may not use cheese, adding a layer of mozzarella or Monterey Jack cheese on top makes this an irresistible, kid friendly casserole. It disguises the large amount of healthy cabbage, too!

This recipe is more than just a quick meal, it’s an invitation to slow down, even if just for the 45 minutes it takes to bake. It’s a hearty, flavorful one pan casserole that uses simple, wholesome ingredients to create a deeply satisfying plate of food.

Ingredients for Ground Beef Cabbage Roll Casserole

The beauty of this simple family meal is that the ingredients are straightforward, inexpensive, and likely items you already have on hand. Always choose lean <ground beef, around 85/15, for the best balance of flavor and texture, but 90/10 works great too for a lighter version.

• The Meat: 1.5 lbs ground beef (85/15 preferred). You can easily sub half a pound for ground pork or sausage for a richer, more authentic flavor profile similar to an old fashioned cabbage roll casserole.
• The Base: 1 medium head of green cabbage (about 5-6 cups shredded), 1 large yellow onion, diced.
• The Grain: 1 cup uncooked white rice (long grain or medium grain). If you want an easy ground beef cabbage roll casserole with minute rice, you can use 1 cup of minute rice and reduce the baking liquid slightly.
• The Tomatoes: 1 (28 ounce) can crushed tomatoes or tomato sauce, and 1 (15 ounce) can tomato soup (the soup adds both creaminess and tang, mimicking a traditional sauce).
• The Moisture & Flavor: 1 cup low sodium beef broth (or vegetable broth).
• The Aromatics: 4 cloves garlic, minced, 1 tablespoon olive oil.
• The Seasoning: 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar (or granulated sugar, essential for balancing the tomato acidity), 1 teaspoon paprika (use smoked paprika for added depth), salt and black pepper to taste.
• The Optional Cheer: 1 cup shredded mozzarella or Monterey Jack cheese (for a cheesy ground beef cabbage roll casserole) and sour cream for serving.

Substitutions & Dietary Notes:

• Low Carb Option: Substitute the white rice with 2 cups of riced cauliflower for a delicious keto cabbage roll casserole. Adjust the cooking time, as cauliflower rice cooks much faster.
• Healthy Grains: Use brown rice instead of white rice for added fiber, but increase the liquid by about 1/2 cup and the baking time by 15-20 minutes.
• Sauce Simplification: If you prefer to keep it simple, you can use 2 cans of tomato soup instead of the crushed tomatoes and tomato sauce/broth mixture, often seen in a classic cabbage and rice casserole.

How to Make Ground Beef Cabbage Roll Casserole

The beauty of this recipe is that it bypasses all the tedious prep work of traditional stuffed cabbage rolls. We focus the cooking efforts on building a deep, savory meat sauce that will permeate the cabbage and rice as it bakes. This method is truly the definition of a simple family meal.

Step-by-Step Instructions (Make Ahead Ground Beef Cabbage Roll Casserole)

1. Prep the Oven and Pan: Preheat your oven to 375°F (190°C). Lightly grease a deep 9×13 inch baking dish. The size is important because we need the surface area for the cabbage to soften properly.
2. Sauté the Aromatics: In a large, deep pot or Dutch oven, heat one tablespoon of olive oil over medium heat. Add the diced onion, and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for one additional minute until fragrant. This foundational layer is where the magic starts.
3. Brown the Ground Beef: Add the ground beef to the pot. Break it up with a spoon and cook until it is fully browned and no pink remains. Drain any excess grease. This is crucial for developing the rich flavor backbone of your cabbage ground beef casserole.
4. Season and Build the Sauce: Stir in the uncooked rice, crushed tomatoes, tomato soup, beef broth, Worcestershire sauce, brown sugar, paprika, salt, and black pepper. Bring the mixture to a gentle simmer. The aroma should start filling your kitchen now, that perfect sweet and savory scent that signifies true comfort food. Check this competitor recipe for reference on combining ingredients.
5. Layer the Casserole: This is the easy part. Take about half of your shredded green cabbage and place it directly into the prepared 9×13 pan, spreading it evenly across the bottom. The cabbage will steam and soften in the oven, infusing the flavor into the rice and beef mixture.
6. Add the Filling: Pour the entire ground beef and rice casserole mixture over the bottom layer of cabbage. Spread it out so it’s relatively flat.
7. Top it Off: Cover the meat mixture with the remaining shredded cabbage. Press down gently to compact everything. Pour about 1/2 cup of extra low sodium beef broth over the top layer of cabbage. This helps ensure the cabbage steams beautifully and the rice has enough liquid to cook through.
8. Bake (The Initial Steam): Cover the baking dish tightly with aluminum foil. Bake for 45 minutes. The foil traps the steam, ensuring the cabbage wilts and the unccooked rice is absorbed fully. This step is essential for soft, tender results, simulating the effect of rolling and steaming traditional Polish cabbage roll casserole.
9. Add Cheese (Optional Finish): After 45 minutes, remove the foil. If you’re making the cheesy ground beef cabbage roll casserole version, sprinkle the shredded cheese evenly over the top layer of cabbage. Return the pan to the oven, uncovered, for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and the sauce is thickened.
10. Rest and Serve: Let the oven baked cabbage roll casserole rest for 10 minutes after removing it from the oven. This resting time allows the sauce to settle and the rice to fully absorb any remaining liquid. Garnish with fresh parsley or dill, and serve hot with an optional dollop of sour cream.

Pro Tips & Variations

Making a great cabbage ground beef casserole is straightforward, but a few key secrets can elevate it from good to absolutely legendary. These are the little tweaks I’ve learned from years of making this for Lena and the kids, ensuring maximum flavor with maximum convenience.

Adam’s Essential Ground Beef Cabbage Roll Casserole Tips

• The Cabbage Crunch Test: Don’t try to cram too much cabbage into the pan. If your cabbage seems huge, blanching the shredded cabbage for 5 minutes in boiling water and draining it thoroughly before layering will help soften it and ensure it wilts effortlessly in the oven.
• Sweetness is Mandatory: The small amount of sugar (brown or white) is not just for sweetness, it’s necessary to cut the acidity of the large amount of tomato products, giving the sauce that balanced, comforting flavor characteristic of traditional stuffed cabbage. Don’t skip it!
• Pre-Cooking Rice (The Cheat): If you’re worried about the rice not cooking through, especially if using brown rice or arborio, pre-cook it halfway before mixing it into the ground beef sauce. This guarantees perfectly tender rice in the final beef and rice casserole with cabbage.
• Flavor Build-Up: Don’t just rely on salt and pepper. The paprika (especially smoked!), Worcestershire sauce, and a pinch of dried thyme are necessary for that rich, savory depth.

Variations: Make it Your Own

This recipe is incredibly flexible and easily adapted to dietary needs or preferences. If you love quick one pot ground beef meals, you’ll love how customizable this is.

• Low Carb / Keto Friendly: To create a delicious keto ground beef and cabbage skillet, simply substitute the white rice entirely with riced cauliflower or extra shredded cabbage. You might need to reduce the amount of beef broth since cauliflower doesn’t absorb as much moisture as rice. Finish with a generous layer of mozzarella cheese.
• Spicier Kick: For those who like heat, stir in a teaspoon of red pepper flakes or a dash of hot sauce (like Sriracha or Frank’s) into the meat sauce before baking.
• Polish Cabbage Roll Casserole Style: For a more authentic Polish flavor, add 1/2 pound of finely diced smoked sausage (like kielbasa) when browning the ground beef. This adds a fantastic smoky layer to your cabbage roll casserole with ground beef and rice.
• Gluten-Free Version: Ensure your beef broth, tomato products, and Worcestershire sauce are certified gluten-free. The rest of the ingredients are naturally gluten-free, making it easy to create a gluten free cabbage roll casserole.

Ground Beef Cabbage Roll Casserole Serving Suggestions

When this family size ground beef cabbage roll casserole comes out of the oven, rich with steam and bubbling tomato sauce, it’s a centerpiece all on its own. Because it already contains meat, grains (rice), and a hearty vegetable (cabbage), it truly is a beautiful, complete meal. However, serving it with a simple side can often elevate the experience, offering textural contrast and freshness.

We often pair filling casseroles, like our Cheesy Tater Tot Casserole, with something crisp and bright. This hearty casserole needs a fresh counterpoint to lighten the rich savory flavor.

• A Simple Green Salad: A quick, refreshing salad dressed with a bright vinaigrette (lemon and olive oil) is the perfect antidote to the richness of the baked cabbage. It cleanses the palate and adds that necessary crispness.
• Crusty Bread and Butter: If you love soaking up every last bit of that tomato-beef sauce (and trust me, you will), a warm loaf of crusty French bread or garlic toast is essential. It’s the perfect companion for this comfort food dinner.
• Mashed Potatoes: If you are completely indulging in the old fashioned cabbage roll casserole feel, serving it over a bed of creamy, buttery mashed potatoes is heavenly, absorbing the flavorful sauce.
• Sour Cream & Fresh Dill: This is non negotiable for me. A generous dollop of cool, tangy sour cream (or plain Greek yogurt) on top of the hot casserole cuts through the richness and adds a touch of creamy texture, while fresh dill or parsley adds color and a necessary herbal lift.
• Pickled Vegetables: A small bowl of pickled cucumbers or pickled banana peppers on the side adds a fantastic sour and acidic punch that complements the sweet tomato sauce beautifully.

Ground Beef Cabbage Roll Casserole Storage & Reheating

One of the best features of any casserole recipe with ground beef, cabbage, and rice is how wonderfully it stores. This is a robust dish that tastes, arguably, even better the next day as the flavors fully meld. This makes it a fantastic solution for meal prepping or feeding your family throughout the week.

Refrigeration:

Allow the casserole to cool completely. Cover the baking dish tightly with plastic wrap or aluminum foil, or divide portions into airtight containers. The ground beef cabbage roll casserole will keep securely in the refrigerator for 3 to 4 days.

Freezing (Freezer Friendly Ground Beef Cabbage Roll Casserole):

You have two great options for freezing this crowd pleasing casserole:

• Cooked: Bake the casserole completely. Let it cool, then cover the pan tightly with multiple layers of plastic wrap and foil. Label and date. It will keep well for up to three months. Thaw overnight in the refrigerator before reheating.
• Unbaked (Make Ahead): Assemble the casserole completely, stopping right before the baking step. Cover tightly and freeze for up to three months. When ready to bake, thaw overnight in the fridge. Remove the plastic wrap, cover tightly with foil, and bake as directed, though you may need to add 10 to 15 extra minutes to the total baking time since it’s starting from a chilled state.

Reheating:

For reheating a large portion, place the casserole in a 350°F (175°C) oven, loosely covered with foil, for 20 to 25 minutes, or until heated through. For individual servings, the stovetop or microwave works fine. Just remember to add a tiny splash of beef broth or water before microwaving to restore some moisture and prevent the rice from drying out.

FAQ about Ground Beef Cabbage Roll Casserole

How to make ground beef cabbage roll casserole with rice that cooks perfectly?

The key to perfect rice in this cabbage roll casserole with ground beef and rice is twofold. First, ensure the rice is completely submerged in the liquid mixture before covering and baking. Second, you must cover the casserole dish tightly with aluminum foil for the majority of the baking time. This traps the steam, allowing the rice to cook fully and absorb the rich tomato and beef broth flavor. If you used brown rice, ensure you added extra liquid and baking time.

Can I use tomato soup instead of tomato sauce and broth?

Absolutely! Many versions of lazy cabbage rolls casserole recipe rely entirely on tomato soup for a richer, slightly creamier, and sweeter sauce. If you choose to use only tomato soup, use about 2 to 3 large cans (around 30 to 45 ounces total) in place of the crushed tomatoes, tomato sauce, and beef broth combination specified in the main recipe. Season lightly, as canned soup often contains more sodium.

Is this suitable for a low-carb diet?

Yes, this is easily adapted into a low carb cabbage roll casserole. Simply omit the rice entirely and ensure you use a rice substitute like riced cauliflower (adding it directly to the ground beef mixture) or just double the amount of cabbage. Cabbage is a great healthy base vegetable that holds up beautifully in the oven. This variation focuses more on the savory ground beef and cabbage bake component.

What to do with leftover cabbage and ground beef?

This <easy casserole recipe with ground beef, cabbage, and rice is the perfect solution for using up those leftovers! If you have pre-cooked ground beef, you can skip the browning step and combine the already cooked meat with the sauce ingredients. Alternatively, you can use the leftover cooked mixture to make quick burritos, add to soup, or even make stuffed peppers if you have bell peppers on hand, creating a truly budget friendly ground beef and cabbage casserole.

Why does cabbage rolling take so long, and how does this shortcut compare?

The reason traditional stuffed cabbage rolls take so long is the preparation of the leaves. You must often blanch a whole head of cabbage to soften the outer leaves enough to roll without ripping. Then, each leaf is stuffed, rolled, and layered by hand. This shortcut skips all that tedious rolling. By chopping the cabbage and layering it, we ensure every bite has the same flavor, meat, and texture, but cuts the prep time by at least an hour. This is truly an easy weeknight casserole.

Final Thoughts

As I watch a pan of this simple ground beef cabbage roll casserole bubble away in the oven, filling my Brooklyn brownstone with that quintessential scent of Eastern European comfort, I’m reminded that the simplest acts are often the most profound. Cooking isn’t just about fuel, it’s about translating love and memory into something tangible. It’s an act of rebellion against the constant speed of modern life, forcing us to slow down, slice a beautiful cabbage, and savor the moment. This dish connects my Queens upbringing, with its rich immigrant culinary history, to the life I build now with Lena, Aria, and Kai.

Food heals, food tells our story, and this casserole, messy and easy as it is, tells a story worth sharing.

Happy cooking, friends. If you enjoyed this recipe, please save it to your favorite Pinterest board, leave a comment below to tell me how you customized yours, and be sure to subscribe to MisterRecipes.net for more soulful, intentional weeknight meals!

adam saha

Ground Beef Cabbage Roll Casserole

A hearty, comforting casserole that captures the essence of traditional stuffed cabbage rolls in a simple, budget-friendly dish perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Aromatics

• 1 large 1 diced
• 1 tablespoon 1 tablespoon
• 4 cloves 4 cloves minced

For the Meat

• 1.5 lbs 1.5 lbs 85/15 ground beef

For the Vegetables and Grains

• 1 medium head 1 green cabbage, shredded (about 5-6 cups)
• 1 cup 1 cup uncooked white rice (long grain or medium grain)

For the Sauce

• 1 28 ounce can 28 ounce crushed tomatoes or tomato sauce
• 1 15 ounce can 15 ounce tomato soup
• 1 cup 1 cup low sodium beef broth (plus 1/2 cup extra for topping)
• 1 tablespoon 1 tablespoon Worcestershire sauce
• 1 tablespoon 1 tablespoon brown sugar
• 1 teaspoon 1 teaspoon paprika

Equipment

• Large skillet or Dutch oven
• 9x13-inch baking dish,
• Aluminum foil

Method

 

Preparation Steps

1. Preheat your oven to 375°F (190°C). Lightly grease a deep 9x13 inch baking dish.
2. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the ground beef to the pot. Break it up with a spoon and cook until fully browned and no pink remains, about 5-7 minutes. Drain any excess grease.
4. Stir in the uncooked rice, crushed tomatoes, tomato soup, beef broth, Worcestershire sauce, brown sugar, paprika, salt, and black pepper. Bring to a gentle simmer.
5. Spread half of the shredded cabbage evenly in the prepared baking dish.
6. Pour the ground beef and rice mixture over the cabbage layer.
7. Top with the remaining shredded cabbage and press down gently. Pour 1/2 cup extra beef broth over the top.
8. Cover the dish tightly with aluminum foil. Bake for 45 minutes.
9. Remove the foil and optionally sprinkle with shredded mozzarella cheese. Bake uncovered for an additional 10-15 minutes until cheese is melted and sauce is thickened.
10. Let rest for 10 minutes before serving. Garnish with sour cream if desired.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 25gFat: 18g

Notes

For low-carb version, substitute rice with 2 cups riced cauliflower. Store leftovers in fridge for 3-4 days or freeze for up to 3 months.

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