Herbed Beef and Cabbage Roll Casserole

Why You’ll Love This Recipe

• All the cozy stuffed-cabbage flavors without rolling a single leaf.
• Weeknight-friendly: uses cooked rice and a simple layered bake.
• Herb-forward with parsley, dill, thyme, and a touch of caraway for classic chow vibe.
• Cheesy, saucy, and satisfying with a bubbly mozzarella top.

Grocery List

• Produce: Green cabbage, yellow onion, garlic, fresh parsley, fresh dill
• Dairy: Low-moisture mozzarella, Parmesan
• Pantry: Olive oil, crushed tomatoes, fire-roasted diced tomatoes, tomato paste, beef broth, apple cider vinegar, sugar, kosher salt, black pepper, smoked paprika, dried thyme, caraway seeds, red pepper flakes, long-grain white rice

Full Ingredients

For the casserole

• 1 lb 6 oz (650 g) 85% lean ground beef
• 1 small head green cabbage (about 1.5 lb/680 g), cored and thinly sliced (about 8 cups)
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 28 oz (794 g) can crushed tomatoes
• 14.5 oz (411 g) can fire-roasted diced tomatoes, drained
• 2 tbsp tomato paste
• 1 cup (240 ml) low-sodium beef broth
• 1 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme (or Italian seasoning)
• 1/2 tsp caraway seeds, lightly crushed
• Pinch red pepper flakes (optional)
• 3 cups cooked long-grain white rice (from about 1 cup dry)
• 8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
• 1/4 cup (25 g) grated Parmesan

For finishing

• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh dill

Step-by-Step Instructions

Step 1: Preheat and prep the dish

Heat the oven to 375°F (190°C). Lightly grease a 9×13-inch (3-quart) baking dish with a touch of olive oil to prevent sticking.

Step 2: Wilt the cabbage with aromatics

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring, until translucent, 3–4 minutes. Add the sliced cabbage and 1/2 teaspoon of the salt. Cook, tossing occasionally, until the cabbage is wilted and lightly tender with a few golden edges, 6–8 minutes. Transfer the cabbage mixture to a bowl and set aside.

Step 3: Brown the beef

In the same skillet over medium-high heat, add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, 4–5 minutes. Drain excess fat if needed. Stir in the garlic, smoked paprika, dried thyme, caraway seeds, and red pepper flakes (if using). Cook until fragrant, 1 minute.

Step 4: Build the herbed tomato sauce

Stir in the tomato paste and cook 1 minute to caramelize. Add the crushed tomatoes, drained fire-roasted tomatoes, beef broth, apple cider vinegar, sugar, remaining 1/2 teaspoon salt, and black pepper. Bring to a brisk simmer and cook, stirring occasionally, until thickened and saucy, 5–7 minutes. Taste and adjust seasoning; the sauce should be savory with a gentle tang and a hint of sweetness.

Step 5: Layer the casserole

Spread a thin layer (about 1 cup) of the beef-tomato sauce in the bottom of the prepared baking dish. Layer in this order: half of the cabbage mixture, half of the cooked rice, half of the remaining sauce, and half of the mozzarella. Repeat the layers with the remaining cabbage, rice, sauce, and mozzarella. Sprinkle Parmesan over the top.

Step 6: Bake until bubbly and golden

Cover tightly with foil and bake for 25 minutes. Uncover and bake until the edges are bubbling and the cheese is melted with golden spots, 10–15 minutes more. For deeper browning, broil 1–2 minutes, watching closely.

Step 7: Rest, garnish, and serve

Let the casserole rest for 10 minutes to set the layers. Scatter the chopped parsley and dill over the top. Slice into squares and serve warm. The internal temperature of the casserole and beef will easily exceed 160°F (71°C), ensuring doneness.

Pro Tips

• Use day-old or microwavable cooked rice to save time and keep layers distinct.
• Lightly crushing caraway seeds between your fingers releases more aroma without overpowering the dish.
• Drain the diced tomatoes; too much liquid will prevent clean slices.
• Let it rest before cutting—this sets the cheese and sauce for neat squares.
• Want extra depth? Add 1 teaspoon Worcestershire sauce to the tomato mixture.

Variations

• Lighter protein: Swap in ground turkey or chicken and use chicken broth; add 1 tablespoon olive oil to prevent dryness.
• Cheese switch: Try a blend of mozzarella and fontina, or go classic Eastern European with a little shredded Swiss on top.
• One-skillet shortcut: Use an oven-safe skillet, mix the wilted cabbage, beef sauce, and rice together, top with cheese, and bake as directed.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 325°F (165°C) until hot, about 15–20 minutes, or microwave in portions. To freeze, assemble but do not bake; wrap tightly and freeze up to 2 months. Bake from frozen at 350°F (175°C), covered, for 60–70 minutes, then uncover and bake 10–15 minutes until bubbly and golden. If making ahead for the next day, assemble, cover, and refrigerate; add 5–10 minutes to the covered bake time.

Nutrition (per serving)

Approximate: 500 calories; 33 g protein; 38 g carbohydrates; 26 g fat; 5 g fiber; 900 mg sodium. Values will vary based on brands and exact ingredients.