🥬 Stuffed Cabbage Casserole
This Stuffed Cabbage Casserole is the ultimate comfort-food dinner! Tender cabbage leaves are wrapped around a juicy, savory beef and rice filling, arranged in a baking dish, and oven-baked with a flavorful tomato sauce until perfectly tender and lightly golden on top.
It’s hearty, satisfying, and perfect for an easy family dinner.
Tender cabbage rolls filled with savory beef and rice, then oven-baked in a flavorful tomato sauce.
🛒 Ingredients
For the Cabbage
- 1 large head green cabbage
- Water, for boiling
- 1 teaspoon salt
For the Filling
- 1 lb (450 g) ground beef
- ½ lb (225 g) ground pork, optional
- 1 cup cooked white rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
For the Tomato Sauce
- 2 cups (480 ml) tomato sauce
- 1 can (14.5 oz / 410 g) crushed tomatoes
- 2 tablespoons tomato paste
- ½ cup (120 ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
👩🍳 Instructions
Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the cabbage into the boiling water.
Cook for 5–8 minutes, carefully peeling away the outer leaves as they soften.
Set aside approximately 12–15 large leaves and allow them to cool. Trim the thick center vein from each leaf to make rolling easier.
In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, paprika, salt, pepper, garlic powder, and parsley.
Mix gently until everything is evenly combined.
Combine the tomato sauce, crushed tomatoes, tomato paste, beef broth, Worcestershire sauce, brown sugar, paprika, garlic powder, salt, and pepper.
Stir until well combined.
Lay one cabbage leaf flat and place about 2–3 tablespoons of meat filling near the bottom.
Fold the sides inward and roll tightly around the filling.
Repeat with the remaining cabbage leaves.
Preheat the oven to 350°F (175°C).
Spread some tomato sauce over the bottom of a large casserole dish.
Arrange the stuffed cabbage rolls seam-side down, fitting them closely together.
Pour the remaining sauce around and lightly over the rolls.
Cover tightly with aluminum foil and bake for 60 minutes.
Remove the foil and bake uncovered for another 20–30 minutes, until the cabbage is tender, the meat filling is fully cooked, and the tops have developed beautiful golden-brown spots.
For an extra roasted finish, broil for 2–3 minutes at the end.
Sprinkle with chopped parsley before serving.
📋 Recipe Information
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: About 1 hour 50 minutes
Servings: 6–8
Yield: 12–15 stuffed cabbage rolls
Oven Temperature: 350°F (175°C)
💡 Tips for the Best Stuffed Cabbage Casserole
The cabbage only needs to become soft enough to roll. Overcooking it during boiling can make the leaves too fragile.
Using both beef and pork makes the filling especially juicy, but all beef works perfectly well.
Use only a light coating of sauce over the tops of the cabbage rolls. Too much sauce can prevent them from developing browned, slightly caramelized edges.
📦 Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or cover and warm them in the oven at 350°F (175°C) until heated through.
The flavor is often even better the next day as the cabbage, meat, rice, and tomato sauce have had time to come together.
