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.