Heartwarming 1-Pan Stuffed Cabbage Roll Casserole recipe

You know those meals that just hug you from the inside out? That’s exactly what my Stuffed Cabbage Roll Casserole does for me. I first made this dish on a freezing winter night when I was craving my grandma’s labor-intensive stuffed cabbage rolls, but didn’t have hours to spend in the kitchen. This casserole version gives you all that comforting flavor – the sweet cabbage, savory beef, and tangy tomato sauce – without all the fuss of rolling individual leaves. It’s become my go-to when I need something hearty that can feed a crowd (or just give me delicious leftovers for days). Trust me, once you try this simple one-dish wonder, you’ll understand why it’s earned a permanent spot in my recipe rotation.

Why You’ll Love This Stuffed Cabbage Roll Casserole

This casserole is my secret weapon for busy nights when I want that classic stuffed cabbage flavor without the work. Here’s why it’s a winner:

• One-dish wonder – No rolling individual leaves means less mess and faster prep
• Comfort in every bite – All the cozy flavors of traditional stuffed cabbage rolls
• Budget-friendly – Uses simple ingredients you probably already have
• Feeds a crowd – Perfect for family dinners with leftovers that taste even better the next day
• Customizable – Easy to adapt with what’s in your fridge or pantry

Ingredients for Stuffed Cabbage Roll Casserole

What I love about this recipe is how simple the ingredients are – just good, honest food that comes together beautifully. Here’s what you’ll need to make my favorite comfort food casserole:

• 1 lb ground beef (or ground turkey if you prefer a lighter option)
• 1 medium onion, chopped – I like yellow onions for their sweetness
• 2 cloves garlic, minced – fresh is best, but 1/2 tsp garlic powder works in a pinch
• 1 cup uncooked long-grain white rice – don’t use instant rice here
• 1 (28 oz) can crushed tomatoes – the base of our delicious sauce
• 1 (15 oz) can tomato sauce – adds richness to the mixture
• 1 small head cabbage, chopped – about 6 cups total
• 1 tsp salt – I use kosher salt for better flavor
• 1/2 tsp black pepper – freshly ground if you have it
• 1 tsp paprika – sweet or smoked, your choice
• 1/2 tsp dried thyme – rub it between your fingers to wake up the flavor

That’s it! Just pantry staples and fresh ingredients that come together to create something truly special. I promise you won’t miss all the work of rolling individual cabbage leaves once you taste this.

How to Make Stuffed Cabbage Roll Casserole

Okay, let’s get cooking! This casserole comes together so easily, but there are a few key steps that make all the difference. Follow along and you’ll have a bubbling, comforting dish ready in no time.

Step 1: Prepare the Meat Mixture

First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab your favorite skillet (I use my trusty cast iron) and brown the ground beef with the chopped onions and minced garlic over medium heat. Break up the meat as it cooks – I like using a wooden spoon for this. If you’re using higher-fat beef, you might want to drain some of the grease, but leave a little for flavor.

Step 2 Combine Ingredients

This is where the magic starts! Add the uncooked rice, crushed tomatoes, tomato sauce, and all those lovely spices right into the skillet with your browned meat. Stir everything really well – you want the rice evenly distributed so it cooks properly in the oven. Don’t worry if it looks a bit soupy at this point – the rice will soak up all that delicious liquid as it bakes.

Step 3 Layer the Casserole

Now grab that 9×13-inch baking dish and give it a light coating of cooking spray or butter. Spread half of your chopped cabbage in an even layer on the bottom – this creates a nice “bed” for our filling. Pour all that saucy meat mixture over the cabbage, then top with the remaining cabbage. It’ll mound up high, but trust me, it cooks down beautifully.

Step 4 Bake to Perfection

Cover your baking dish tightly with foil – this keeps all the moisture in while the rice cooks. Pop it in the oven for 1 hour. After that hour, carefully remove the foil (watch out for steam!) and bake for another 15 minutes uncovered. This final bake gives the top cabbage layer that perfect tender-crisp texture. When it’s done, the rice should be fluffy and the cabbage perfectly tender. Let it rest for 5 minutes before serving – I know it’s hard to wait, but this helps everything set up nicely!

Tips for the Best Stuffed Cabbage Roll Casserole

After making this casserole more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness, can I have seconds?” good:

• Pack that rice mixture down – When layering, press the meat mixture firmly over the first cabbage layer so the rice cooks evenly.
• Fresh cabbage is key – The pre-shredded stuff is too dry. Chop your own for perfect texture.
• Let it rest – Those 5 minutes after baking make all the difference for clean slices.
• Check your rice – If it’s still crunchy after baking, cover and cook 10 more minutes.
• Double the recipe – It freezes beautifully for future easy meals!

Trust me, these little touches make this humble casserole taste like it came straight from grandma’s kitchen.

Stuffed Cabbage Roll Casserole Variations

One of my favorite things about this recipe is how easily you can make it your own! Here are some delicious twists I’ve tried over the years:

• Grain swaps: Replace the rice with quinoa or cauliflower rice for a different texture (adjust liquid slightly for quinoa).
• Veggie boost: Add diced bell peppers or mushrooms when browning the meat for extra flavor and nutrition.
• Cheesy goodness: Sprinkle shredded cheddar or mozzarella on top during the last 10 minutes of baking.
• Spice it up: Add a pinch of red pepper flakes or swap regular paprika for smoked paprika.
• Meat alternatives: Try ground turkey, chicken, or even plant-based crumbles for a lighter version.

The possibilities are endless – make it your family’s signature dish!

Serving Suggestions for Stuffed Cabbage Roll Casserole

This casserole is a complete meal on its own, but I love adding a few simple sides to make it extra special. A dollop of cool sour cream on top cuts through the richness perfectly. For crunch, serve with warm crusty bread to soak up all that delicious tomato sauce. If you want something fresh, a simple green salad with vinaigrette balances the hearty flavors beautifully. My family always fights over the crispy edges where the cabbage gets slightly caramelized – pure comfort food heaven!

Storing and Reheating Stuffed Cabbage Roll Casserole

This casserole keeps like a dream! Let it cool completely, then cover tightly and refrigerate for up to 3 days. When reheating, I prefer the oven method – cover with foil and warm at 350°F for about 20 minutes until heated through. For quick lunches, microwave individual portions covered with a damp paper towel to keep them moist. The flavors actually deepen overnight, making leftovers something to look forward to!

Stuffed Cabbage Roll Casserole Nutrition

Now, I’m no nutritionist, but here’s what I can tell you about this hearty dish. Based on my ingredients, each generous serving comes in around 320 calories with 18g of protein – pretty great for such a satisfying meal! Of course, your exact nutrition will vary depending on the ground beef fat content or any tweaks you make. The cabbage gives you a nice fiber boost (about 5g per serving), and using lean meat keeps the saturated fat in check. It’s comfort food you can feel good about serving your family!

FAQ About Stuffed Cabbage Roll Casserole

I get asked about this casserole all the time, so here are answers to the most common questions:

Can I freeze this casserole?
Absolutely! It freezes beautifully. Just cool completely, wrap tightly in foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating covered in a 350°F oven.

Can I use pre-cooked rice?
I don’t recommend it – the uncooked rice absorbs all that delicious tomato liquid as it bakes. If you must use cooked rice, reduce the liquid by about 1/2 cup and shorten baking time.

What if my cabbage is too watery?
No worries! Just pat the chopped cabbage dry with paper towels before layering. The extra moisture usually bakes out, but this helps prevent sogginess.

Can I make this vegetarian?
Sure thing! Swap the beef for lentils or meatless crumbles, and use vegetable broth instead of any meat drippings. It’s just as hearty and delicious.

Try this recipe and share your results! I’d love to hear how your family enjoys this comforting dish.

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