Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp olive oil, divided
- 1 large green cabbage (about 2 1/2 lb), cored and chopped (about 10–12 cups)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 lb ground beef (85–90% lean)
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 1/2 tsp sweet paprika
- 1 tsp dried oregano
- 2 cups cooked long-grain white rice
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp tomato paste
- 2 tbsp packed light brown sugar
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1/2 cup low-sodium beef broth (or water)
- 2 tbsp chopped fresh parsley (optional, for serving)
- Sour cream (optional, for serving)
Do This
- 1) Heat oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
- 2) Soften chopped cabbage in a covered skillet with a splash of water until wilted (8–10 min).
- 3) Sauté onion, then brown ground beef with garlic and seasonings; stir in cooked rice.
- 4) Whisk together crushed tomatoes, tomato sauce, paste, brown sugar, vinegar, Worcestershire, and broth.
- 5) Layer cabbage, meat-rice filling, and sauce in the dish; repeat layers and finish with sauce.
- 6) Bake covered 45 min, then uncovered 20 min until bubbly; rest 10 min.
- 7) Serve warm with parsley (and sour cream if you like); refrigerate leftovers for even better flavor tomorrow.
Why You’ll Love This Recipe
- All the cozy flavor of cabbage rolls without the rolling.
- Sweet-tangy tomato sauce soaks into the layers as it bakes.
- Great for meal prep: it slices neatly and tastes even better the next day.
- Flexible and forgiving: easy to swap meats, grains, and seasonings.
Grocery List
- Produce: 1 large green cabbage, 1 large yellow onion, 3 cloves garlic, fresh parsley (optional)
- Dairy: sour cream (optional, for serving)
- Pantry: olive oil, kosher salt, black pepper, sweet paprika, dried oregano, crushed tomatoes (28 oz), tomato sauce (15 oz), tomato paste, light brown sugar, apple cider vinegar, Worcestershire sauce, low-sodium beef broth (or water), long-grain white rice
- Meat: ground beef (1 1/2 lb)
Full Ingredients
Cabbage Layer
- 1 large green cabbage (about 2 1/2 lb), cored and chopped into 1-inch pieces (about 10–12 cups)
- 1 tbsp olive oil
- 1/4 cup water (for wilting/steaming the cabbage)
- 1/2 tsp kosher salt (taken from the total)
Meat and Rice Filling
- 1 tbsp olive oil
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1 1/2 lb ground beef (85–90% lean)
- 1 tsp kosher salt (taken from the total), plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 1/2 tsp sweet paprika
- 1 tsp dried oregano
- 2 cups cooked long-grain white rice (cooled is fine)
Sweet-Tangy Tomato Sauce
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp tomato paste
- 2 tbsp packed light brown sugar
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1/2 cup low-sodium beef broth (or water)
For Baking and Serving
- Nonstick cooking spray (or a little oil for the baking dish)
- 2 tbsp chopped fresh parsley (optional, for serving)
- Sour cream (optional, for serving)
Step-by-Step Instructions
Step 1: Preheat the oven and prep the dish
Arrange a rack in the middle of the oven and preheat to 375°F. Lightly grease a 9 x 13-inch baking dish with nonstick spray or a thin film of oil.
Tip: If your cabbage is especially large, you may have a little extra after wilting. That’s fine; you can tuck it into the dish if there’s room or save it for another meal.
Step 2: Wilt the cabbage so it bakes up tender
Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chopped cabbage, 1/4 cup water, and 1/2 tsp kosher salt.
Cover and cook for 8–10 minutes, stirring once or twice, until the cabbage is softened and reduced in volume (it should look wilted, not browned). If the pan dries out before the cabbage softens, add another splash of water (1–2 tbsp) as needed.
Transfer the wilted cabbage to a bowl and set aside.
Step 3: Cook the onion, garlic, and beef
Wipe out the skillet if needed. Heat 1 tbsp olive oil over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 30 seconds, just until fragrant.
Add the ground beef and cook for 6–8 minutes, breaking it up with a spoon, until browned and no longer pink. If there’s excess grease, carefully spoon off all but about 1 tbsp (a little helps flavor the casserole).
Stir in 1 tsp kosher salt, 1/2 tsp black pepper, 1 1/2 tsp sweet paprika, and 1 tsp dried oregano.
Step 4: Stir in the cooked rice
Turn off the heat and stir in the 2 cups cooked rice until evenly combined. This filling should be well-seasoned on its own, since it’s going to be layered with mild cabbage and sauce.
Taste a small bite and add a pinch more salt if needed.
Step 5: Mix the sweet-tangy tomato sauce
In a medium bowl (or large measuring jug), whisk together:
Crushed tomatoes (28 oz), tomato sauce (15 oz), tomato paste (2 tbsp), light brown sugar (2 tbsp), apple cider vinegar (1 1/2 tbsp), Worcestershire sauce (1 tbsp), and beef broth (1/2 cup).
The sauce should taste a little bright and slightly sweet; it will mellow and deepen as it bakes.
Step 6: Layer the casserole like “unstuffed” cabbage rolls
Spread about 1/2 cup of sauce across the bottom of the prepared baking dish (this helps prevent sticking and flavors the first layer).
Layer as follows:
Layer 1: Add half of the wilted cabbage in an even layer.
Layer 2: Add half of the beef-and-rice mixture and spread it out gently.
Layer 3: Pour about one-third of the remaining sauce over the top.
Repeat with the remaining cabbage and remaining beef-and-rice mixture, then finish by pouring the remaining sauce evenly over everything.
Step 7: Bake until bubbly, then rest before slicing
Cover the dish tightly with foil and bake for 45 minutes.
Remove the foil and continue baking for 20 minutes, until the casserole is bubbling around the edges and the top looks a little thicker and glossy.
Let the casserole rest for 10 minutes before slicing. This helps the layers set so you can serve neat squares.
Serve warm, sprinkled with chopped parsley if you like, and add a spoonful of sour cream on the side for a creamy contrast.
Pro Tips
- Wilt the cabbage first: This one step prevents crunchy cabbage and keeps the bake time predictable.
- Use cooked (and ideally cooled) rice: Warm, freshly cooked rice can turn a bit mushy once baked. Leftover rice works beautifully.
- Balance the sauce to your taste: Prefer less sweet? Reduce brown sugar to 1 tbsp. Love it tangier? Increase vinegar to 2 tbsp.
- Let it rest: A 10-minute rest makes cleaner slices and better texture.
- Next-day magic: Refrigerated overnight, the flavors meld and the casserole tastes even more like classic cabbage rolls.
Variations
- Ground pork or turkey: Swap the beef for 1 1/2 lb ground pork (richer) or ground turkey (lighter). If using turkey, add 1 extra tbsp olive oil for moisture.
- Brown rice or cauliflower rice: Use 2 cups cooked brown rice (heartier) or 3 cups cauliflower rice (lower carb). If using cauliflower rice, sauté it for 3–4 minutes first to drive off moisture.
- More old-school cabbage roll flavor: Add 1 tsp caraway seeds to the sauce, or stir 1 tbsp Dijon mustard into the sauce for extra zip.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
Reheat: Warm individual portions in the microwave for 2–3 minutes (covered). For best texture, reheat in a 350°F oven, covered, for 20–25 minutes (or until hot in the center).
Make-ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed, adding 10 minutes to the covered baking time since it’s starting cold.
Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake at 375°F (covered) until heated through, about 35–45 minutes, plus 10–15 minutes uncovered.
Nutrition (per serving)
Approximate, based on 8 servings: 420 calories, 23 g protein, 38 g carbohydrates, 20 g fat, 5 g fiber, 12 g sugar, 780 mg sodium. Values vary by specific ingredients and brands.
