Kitchen & Garden

Cabbage roll casserole with ground beef is a one-pot comforting dish that combines the flavors of stuffed cabbage rolls without all the fuss, especially when prepared in a cast iron skillet, which provides excellent heat retention and even cooking.

If you enjoy the savory comfort of traditional stuffed cabbage rolls but don’t want the time-consuming wrapping and rolling, this cabbage roll casserole delivers all the flavor in a much simpler form. Layers of tender cabbage, seasoned ground meat, rice, and a rich tomato base bake together for a satisfying, family-friendly dinner.

Cabbage Roll Casserole Recipe Overview

Estimated Calories per Serving (with rice, 90% lean beef): ~290 kcal

Nutritional Information

For the Variations

• Without Rice: ~178 kcal, ~17.6 g protein, ~13.6 g carbs, ~6.5 g fat, ~4.8 g fiber, ~405 mg sodium.
• Low-Carb with Cauliflower Rice: ~190–200 kcal, ~18 g protein, ~8–10 g net carbs, ~6–7 g fat (depends on exact cauliflower weight).
• Vegetarian with Lentils: ~260 kcal, ~14 g protein, ~45 g carbs, ~4 g fat (varies by bean type).

You Will Need:

The recipe uses everyday ingredients and a straightforward baking method, while allowing for easy variations — from low-carb to vegetarian — and flavor boosts like sauerkraut for a tangy twist.

Step-by-Step Guide

Cabbage Roll Casserole Recipe Summary

Cabbage Roll Casserole With Ground Beef and Rice

Kenshah K.

This cabbage roll casserole with ground beef and rice recipe serves 6 in an hour. At ~290 kcal per Serving (with rice, 90% lean beef), this one-pot casserole is a satisfying, family-friendly dinner.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner, Lunch, Main Course

Cuisine American, Polish-Inspired

Servings 6 Servings

Calories 290 kcal

Equipment

• 1 Casr iron skillet or Dutch oven
• 1 Baking dish if finishing in the oven

Ingredients

  

For the Core Recipe:

• 1 lb (454 g) lean ground beef (90% lean, cooked and drained; can substitute ground turkey)
• 1 medium onion ~110 g, diced
• 1 small head green cabbage ~800 g, chopped
• 1 cup (185 g) uncooked white long-grain rice
• 1 can tomato sauce or diced tomatoes 15 oz / 425 g
• 1 tsp garlic powder 3 g
• 1 tsp paprika optional, adds smoky depth
• 1 tsp dried thyme or parsley
• Salt and pepper to taste

Optional Flavor Boosters

• 2 cups (300 g) sauerkraut, drained adds tang, balances tomato sweetness, and boosts probiotics
• 1 tbsp tomato paste thickens and enriches tomato flavor
• 1 tbsp Worcestershire sauce adds umami depth
• 1 tbsp vinegar or lemon juice brightens flavor
• 1 tbsp brown sugar or honey rounds acidity

Dietary Variations

• For Low-Carb / Keto Diet: Replace rice with 2 cups cauliflower rice reduce bake time by 10–15 minutes
• For a Vegetarian Option: Replace meat with 2 cups cooked lentils black beans, or plant-based ground
• For the German-Style No Rice: Use half cabbage, half sauerkraut; omit rice entirely
• For a Gluten-Free Variation: Use gluten-free Worcestershire and sauces

Optional Toppings & Garnish

• 1–2 cups shredded mozzarella cheddar, or feta
• Fresh parsley or dill chopped, for serving

Instructions

 

Preheat the oven

• Set oven to 350°F (175°C). Grease a 9×13-inch baking dish or use a deep oven-safe skillet.

Brown the meat

• In a large skillet or Dutch oven, cook the ground beef and onion over medium heat until beef is browned and onion is softened, about 7–8 minutes. Drain excess fat.

Season the base

• Stir in garlic powder, paprika, thyme or parsley, tomato sauce, and any chosen flavor boosters (tomato paste, Worcestershire, vinegar, sugar). Simmer 5–7 minutes to slightly thicken.

Layer or combine

• For the layered method: Spread half the cabbage in the dish, top with half the meat mixture, half the rice, and repeat layers.
• For the combined method: Mix cabbage, rice, and meat mixture together in the skillet, then transfer to the baking dish.

Add sauerkraut (optional)

• If using, spread sauerkraut between the cabbage and meat layers or stir it into the mixture.

Bake

• Cover the dish tightly with foil. Bake for 50 minutes, or until cabbage is tender and rice is cooked through.

Cheese topping (optional)

• Remove foil, sprinkle cheese evenly over top, and bake uncovered for 5–10 more minutes, until cheese melts and is bubbly.

Rest & serve

• Let the casserole rest for 5–10 minutes before serving — this helps flavors meld and makes slicing easier. Garnish with fresh herbs if desired.

Notes

• Meat choice – 90% lean ground beef keeps fat moderate while still providing flavor. Ground turkey works well for a lighter option. Avoid very lean beef (93%+) unless you increase seasoning and moisture, as it can dry out.
• Rice cooking – Using uncooked rice is convenient, but for a firmer texture, parboil for 5 minutes before layering. If swapping in brown rice, increase bake time by ~15 minutes or use pre-cooked.
• Sauce consistency – If your tomato sauce is thin, simmer it 5–7 minutes with tomato paste to reduce excess liquid and prevent a watery casserole.
• Seasoning balance – A small amount of vinegar, lemon juice, or sauerkraut brightens flavors and balances tomato acidity. A pinch of sugar can mellow sharpness.
• Low-carb option – Replace rice with cauliflower rice; reduce bake time to ~35–40 minutes so the cauliflower doesn’t become mushy.
• Vegetarian option – Lentils, black beans, or plant-based meat alternatives give a similar texture to ground meat. Adjust seasoning to taste.
• Gluten-free adaptation – Ensure tomato sauce, Worcestershire sauce, and seasonings are certified gluten-free.
• Make-ahead – Assemble casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 5–10 minutes to bake time if starting cold.
• Freezing – Freeze fully baked and cooled casserole in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating at 350°F (175°C) for ~25 minutes.
• Food safety – Internal temperature should reach 165°F (74°C) if using poultry or 160°F (71°C) for beef. Store leftovers in the refrigerator within 2 hours of cooking and consume within 3–4 days.

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