Easy Cabbage Roll Casserole recipe made with cabbage, ground beef, tomato soup and rice. This tastes like traditional cabbage rolls but instead in a simple casserole form!
Easy Cabbage Roll Casserole
If you love cabbage rolls, but don’t love all the work involved, this easy baked cabbage roll casserole is for you! It’s definitely one of my favorite meals to prepare. It’s super easy, hearty, filling and the perfect choice for an easy dinner option.
As a girl, I would always look forward to when my Mom told me it was Cabbage Roll night! Her cabbage rolls were passed on to by her Polish Mother, and now I’m sharing it in casserole form.
I’ve always been a fan of baked cabbage rolls and as delicious as they are, I’m not a fan of how much work goes into making them. There’s boiling the cabbage, making the filling, wrapping everything up and then the bake time, it can turn into an all day affair! This cabbage roll casserole has all the same yumminess as the traditional cabbage rolls, but with a fraction of the prep time.
How to Make Cabbage Roll Casserole
Place shredded cabbage in a 9×13” baking dish. Spread the cabbage around to completely cover the bottom of the dish.
Now, get your ground beef, chopped onion and chopped green pepper cooking in a skillet, over medium-high heat. Cook until beef is browned and veggies are soft. Once cooked, spread beef mixture over the top of the cabbage.
Add the rice and diced tomatoes on top of the beef mixture. You can used canned diced tomatoes or homemade diced tomatoes.
Mix tomato soup, water and Worcestershire sauce together in a small bowl. Pour this soup mixture over the top of the casserole, ensuring that you cover the entire top layer.
Cover with the casserole with foil and bake. Once baked, allow to cool for a few minutes before serving! Enjoy this Cabbage Roll Casserole!
This casserole is, of course, fabulous straight out of the oven, but it also makes great leftovers too. It’s absolutely the most perfect comfort food, especially as the evenings start to cool down some. And the quick prep time makes it ideal for a busy weeknight.
TIPS FOR CABBAGE ROLL CASSEROLE
- Save time by purchasing cabbage that has already been shredded. This can be found in most grocery stores near other bagged salad options.
- It is important for this casserole that you use instant rice.
- Wanting to use your slow cooker? I have you covered with my Slow Cooker Cabbage Roll Casserole.
- Want to make classic cabbage rolls? Try my favorite recipe!
- If your family loves this meal as much as mine does, consider making a double batch. You can freeze the extra dish or enjoy leftovers throughout the week. To freeze the casserole, fully cook it and then let it cool completely. Freeze in an airtight container for up to 3 months. When you’re ready to serve it, thaw it in the refrigerator overnight. Reheat in a microwave or in the oven at 350 degrees for 10-15 minutes.
- If you have leftover cabbage, make this Ham and Cabbage Soup.
VARIATIONS OF CABBAGE ROLL CASSEROLE
- If you want to keep this dish lean, use lean ground beef, or try using ground turkey or chicken.
- Feel free to add your favorite cheese to this cabbage roll casserole. If you do decide to use cheese, I would add a sprinkling of about 1 cup over the top about 5 minutes before the casserole is fully cooked.
MORE CASSEROLE RECIPES
Quesadilla Casserole
Pizza Casserole With Cauliflower
Stuffed Pepper Casserole
Slow Cooker Cabbage Roll Casserole
Leftover Stuffing Casserole
Ground Beef Casserole
Hashbrown Breakfast Casserole
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Cabbage Roll Casserole
PrintIngredients
- 1 medium sized head cabbage finely chopped
- 1 pound ground beef
- 1 onion chopped
- 1 small green pepper diced
- ½ cup uncooked instant rice
- 1 15o z can diced tomatoes
- 1 10.75 oz can can tomato soup
- 1 soup can filled with water
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 350 degrees.
- Place cabbage in a 9×13” baking dish, spreading it around to cover the bottom of the dish.
- Brown meat with chopped onion and green pepper in a skillet over medium-high heat. Spread beef mixture on top of cabbage.
- Add rice and diced tomatoes on top of beef mixture.
- Mix tomato soup, water and Worcestershire sauce together in a bowl. Pour this soup mixture on top of the casserole, trying to cover the entire top layer.
- Cover with foil and bake 1 hour, 15 minutes.
Susan Bentson says
I was wondering how you adapt a recipe, for instance “Stuffed Pepper Casserole” using leftover cooked rice. I could experiment, but I thought I’d get your take on this.
Kelly says
Looks wonderful. Does it work to substitute pre cooked cauliflower rice for instant rice?
Sharon Pearl says
Is there a way i can print this
Pamela says
Hey Sharon, if you scroll to the recipe card (the blue box), there is a “print” button there. Hope this helps.
Alisa Perks says
This looks delicious! Thank you so much for this cooking inspiration.
Pamela says
Thanks Alisa, hope you enjoy! 🙂
Kris says
Hi, would leftover cooked rice work in this recipe??? I never buy instant rice 😬
If so would I change the liquid and bake time??
Pamela says
Hey Kris, yes, you can use cooked rice – I wouldn’t change anything else though – the cabbage needs the full time to cook. Enjoy the casserole!
Nicole says
Thank you for replying! I never buy instant rice. I am getting Napa cabbage in my CSA this Thurs. and this is on my meal plan for next week! My son is 2 1/2 yo and doesn’t always like the cabbage dishes. 🤞🏽 this one will be different. I will definitely add shredded cheese on it for him though.