This easy cabbage and beef casserole bake is my go-to comfort dish when I crave the hearty flavors of traditional stuffed cabbage rolls without the hassle. It's a one-pan wonder that combines tender cabbage, savory ground beef, and a rich tomato sauce, all baked to perfection. Whether I'm meal prepping for the week or need a quick dinner solution, this casserole never disappoints.

Why You’ll Love This Recipe

I love this recipe for several reasons:

Simplified Preparation: Unlike traditional cabbage rolls, there's no need for rolling or layering. I just mix everything together and bake.
One-Pan Meal: Fewer dishes mean less cleanup, which is always a win in my book.
Nutritious and Filling: With lean ground beef, fiber-rich cabbage, and vitamin-packed tomato sauce, it's a wholesome meal that keeps me satisfied.
Budget-Friendly: The ingredients are affordable and readily available, making it perfect for feeding a family or meal prepping.
Versatile: I can easily adapt the recipe to suit different dietary needs or preferences.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 small onion, chopped
1 small head of cabbage, chopped
1 cup uncooked white rice
1 (29 oz) can tomato sauce
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon red pepper flakes (optional)
1 cup shredded cheddar cheese (optional)

Directions

Preheat the oven to 350°F (175°C).
In a large skillet over medium heat, I brown the ground beef with the chopped onion until the meat is no longer pink. Then, I drain any excess fat.
In a large mixing bowl, I combine the chopped cabbage, uncooked rice, tomato sauce, salt, pepper, garlic powder, paprika, and red pepper flakes. I mix in the cooked beef and onion mixture until everything is well combined.
I transfer the mixture into a greased 9x13-inch baking dish, spreading it evenly.
I cover the dish with aluminum foil and bake for 1 hour.
After an hour, I remove the foil and, if using, sprinkle the shredded cheddar cheese over the top. I return the dish to the oven and bake, uncovered, for an additional 15 minutes, or until the cheese is melted and bubbly.
I let the casserole rest for 10 minutes before serving.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Variations

Protein Swap: I sometimes use ground turkey or chicken instead of beef for a lighter version.
Vegetarian Option: For a meatless meal, I substitute the ground beef with a plant-based meat alternative or a mix of beans and lentils.
Cheese Choices: While cheddar is my go-to, mozzarella or Monterey Jack also work well.
Spice Level: To add more heat, I increase the red pepper flakes or add a dash of hot sauce.
Grain Alternatives: I've tried using quinoa or brown rice instead of white rice for added nutrition.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: This casserole freezes beautifully. I let it cool completely, then wrap it tightly and freeze for up to 3 months.
Reheating: To reheat, I thaw overnight in the refrigerator if frozen, then bake at 350°F (175°C) until heated through, about 20-25 minutes. Individual portions can be microwaved for 2-3 minutes.

FAQs

What type of cabbage works best for this casserole?

I find that green cabbage holds up well during baking and provides a nice texture. However, I've also used savoy cabbage with great results.

Can I prepare this casserole ahead of time?

Absolutely! I often assemble the casserole a day in advance, cover it tightly, and refrigerate it. When I'm ready to bake, I let it sit at room temperature for about 30 minutes before placing it in the oven.

Is it necessary to cook the rice before adding it to the casserole?

No, I use uncooked rice in this recipe. It cooks perfectly in the oven as it absorbs the moisture from the tomato sauce and cabbage.

Can I make this casserole in a slow cooker?

Yes, I sometimes prepare it in a slow cooker. I layer the ingredients as directed and cook on low for 6-7 hours or on high for 3-4 hours, until the rice and cabbage are tender.

How can I make this dish lower in carbohydrates?

To reduce the carb content, I substitute the rice with cauliflower rice. It still provides a satisfying texture while cutting down on carbs.

Conclusion

This easy cabbage and beef casserole bake has become a staple in my kitchen. It's a comforting, hearty dish that's simple to prepare and versatile enough to suit various tastes and dietary needs. Whether I'm feeding a crowd or meal prepping for the week, this casserole delivers on flavor and convenience every time.

Easy Cabbage and Beef Casserole Bake

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Author: Sue
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 8 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Low Salt

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Description

A hearty, one-pan cabbage and ground beef casserole that brings the comforting flavors of stuffed cabbage rolls without the hassle. Perfect for meal prep or a quick, nutritious family dinner.

Instructions

Preheat the oven to 350°F (175°C).
In a large skillet, brown the ground beef with the chopped onion until the meat is no longer pink. Drain any excess fat.
In a large mixing bowl, combine the chopped cabbage, uncooked rice, tomato sauce, salt, pepper, garlic powder, paprika, and red pepper flakes. Mix in the cooked beef and onion.
Transfer the mixture into a greased 9x13-inch baking dish and spread evenly.
Cover with aluminum foil and bake for 1 hour.
Remove foil, sprinkle shredded cheddar cheese if using, and bake uncovered for an additional 15 minutes or until the cheese is melted and bubbly.
Let rest for 10 minutes before serving.

Notes

Use green cabbage for best texture, or substitute with savoy cabbage.
No need to pre-cook the rice; it cooks in the casserole.
Can be made ahead and refrigerated before baking.
Freezes well for up to 3 months.
Slow cooker adaptation available—cook on low for 6-7 hours or high for 3-4 hours.