Cabbage Roll Casserole! Layers of meat sauce, rice and cabbage topped with cheese and baked in the oven!
4.5 from 8 votes
Review Recipe

Cabbage Roll Casserole

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Author Holly N.
Course Casserole
Cuisine American
Growing up, cabbage rolls were something my Grandma and my mom both made quite often. This casserole is a quick and easy adaptation of this family favorite!
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  • 1 lb . lean ground pork or beef
  • 1 large onion , diced
  • 3 cloves garlic , crushed
  • 1 cup tomato sauce
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 tablespoon tomato paste
  • 1 28 oz can diced tomatoes
  • 1 large head cabbage
  • 2 cups cooked rice (white or brown)
  • 1 tablespoon olive oil
Optional Topping
  • 2 cups gruyere or monterey jack cheese
  • 1 egg
  • 1/4 cup milk

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  1. Brown beef, onion and garlic over medium heat until no pink remains. Drain any fat. Stir in tomatoes (including juice), tomato paste, seasoning and tomato sauce. Simmer uncovered about 10 minutes until thickened.
  2. Remove from heat and add rice.
  3. Meanwhile, coarsely chop cabbage, rinse and shake dry. Heat 1 tablespoon of oil in a skillet and add 1/2 of the cabbage. Cook just until softened (about 5 minutes). Repeat with remaining cabbage.
  4. Place 1/2 of the cabbage in a large casserole dish. Top with 1/2 of the meat sauce. Repeat layers. Cover with foil and bake at 375 for 45 minutes.
  5. In a small bowl combine cheese, egg and milk. Remove foil, top casserole with cheese mixture and bake uncovered an additional 20 minutes.
Nutrition Information
Calories: 279, Fat: 14g, Saturated Fat: 7g, Cholesterol: 81mg, Sodium: 377mg, Potassium: 402mg, Carbohydrates: 15g, Fiber: 1g, Sugar: 2g, Protein: 21g, Vitamin A: 555%, Vitamin C: 4.4%, Calcium: 241%, Iron: 2.2%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword cabbage roll casserole