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If you love classic cabbage rolls but don’t want to spend time stuffing and rolling individual cabbage leaves, this Cheesy Unstuffed Cabbage Roll Casserole is the perfect solution. It has all the comforting flavors of traditional cabbage rolls in an easy, hearty baked casserole that is perfect for a busy weeknight dinner.
Tender cabbage, savory ground beef, onions, tomatoes, rice, and plenty of melted cheese come together in one satisfying dish. Instead of carefully wrapping the filling inside individual cabbage leaves, everything is layered and baked together until bubbling and delicious.
This cabbage roll casserole is cozy, family-friendly, budget-conscious, and easy to prepare. It is also a great make-ahead dinner when you want something comforting waiting in the refrigerator after a long day.
Why You’ll Love This Cabbage Roll Casserole
Traditional cabbage rolls are delicious, but preparing them can take quite a bit of time. The cabbage leaves need to be softened, the filling needs to be prepared, and then each individual roll has to be assembled.
This unstuffed cabbage roll casserole skips all those extra steps.
Everything goes into one baking dish, making this recipe much easier while keeping the familiar flavors of a classic cabbage roll dinner. The combination of tender cabbage, seasoned ground beef, tomato sauce, rice, and melted cheese creates a comforting meal that feels homemade without requiring hours in the kitchen.
The cheese on top adds an extra layer of richness and gives this casserole its irresistible golden, bubbly finish.
It is also versatile. You can use ground beef, ground turkey, or even ground chicken. Add extra vegetables, adjust the seasoning, or switch the cheese depending on what you have available.
Ingredients
For the Casserole
- 1 pound ground beef
- 1 medium head green cabbage, chopped
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 1 cup cooked white rice
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon Worcestershire sauce, optional
For the Topping
- 1/2 cup additional shredded cheddar cheese
- 1/2 cup additional shredded mozzarella cheese
- Fresh parsley, optional, for garnish
How to Choose the Best Ingredients
The ingredients in this Cheesy Cabbage Roll Casserole are simple, but a few choices can make a big difference in the final result.
Green cabbage works especially well because it becomes tender while maintaining enough texture to hold up during baking. Choose a firm head with crisp leaves and remove any damaged outer leaves before chopping.
Ground beef gives the casserole its classic hearty flavor. An 85% lean ground beef works particularly well because it has enough fat to add flavor without making the casserole excessively greasy. If using a fattier beef, drain the excess fat after browning.
For the cheese, a combination of cheddar and mozzarella creates the best balance. Cheddar provides a stronger savory flavor, while mozzarella melts beautifully and gives the casserole that stretchy, cheesy topping.
Cooked rice makes this recipe especially convenient. White rice is traditional and mild, but brown rice can also be used if preferred.
Instructions
1. Prepare the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of olive oil. Set the dish aside while you prepare the filling.
2. Brown the Ground Beef
Heat a large skillet over medium-high heat. Add the olive oil and ground beef.
Cook for about 5 to 7 minutes, breaking the beef apart with a wooden spoon as it cooks. Continue until the beef is browned and no longer pink.
If there is a large amount of excess grease in the skillet, carefully drain it before continuing.
3. Add the Onion and Garlic
Add the diced onion and minced garlic to the browned beef.
Cook for another 3 to 4 minutes, stirring occasionally, until the onion becomes soft and translucent and the garlic is fragrant.
Add the paprika, Italian seasoning, onion powder, garlic powder, salt, and black pepper. Stir well so the seasonings coat the beef and onions evenly.
4. Cook the Cabbage
Add the chopped cabbage to the skillet.
At first, the cabbage may seem like too much for the pan, but it will shrink considerably as it cooks.
Stir everything together and cook for approximately 5 to 8 minutes, or until the cabbage begins to soften.
You don’t need to cook the cabbage until completely tender at this stage because it will continue cooking in the oven.
5. Add the Tomato Mixture
Stir in the diced tomatoes, tomato sauce, and Worcestershire sauce if using.
Mix thoroughly until the beef, cabbage, onions, and tomatoes are evenly combined.
Allow the mixture to simmer for approximately 5 minutes. This gives the flavors time to blend together and creates a rich, savory filling for the casserole.
6. Add the Rice
Fold the cooked rice into the beef and cabbage mixture.
Stir gently until the rice is evenly distributed.
If the mixture appears very thick, you can add a small splash of beef broth or water. The casserole should be moist but not watery.
7. Assemble the Casserole
Transfer the cabbage, beef, tomato, and rice mixture to the prepared 9×13-inch baking dish.
Spread everything into an even layer using the back of a spoon or spatula.
Sprinkle the cheddar and mozzarella evenly over the top.
For an especially cheesy casserole, add the additional cheese reserved for the topping.
8. Bake
Cover the baking dish loosely with aluminum foil and bake for approximately 20 minutes.
Remove the foil and continue baking for another 10 to 15 minutes, or until the cheese is completely melted, bubbling, and lightly golden around the edges.
For a more deeply browned cheese topping, place the casserole under the broiler for 1 to 2 minutes at the end. Watch it carefully because cheese can brown very quickly under the broiler.
9. Rest and Serve
Remove the casserole from the oven and let it rest for about 5 to 10 minutes before serving.
This short resting period allows the sauce to settle and makes the casserole easier to scoop.
Garnish with freshly chopped parsley if desired and serve warm.
Tips for Making the Best Unstuffed Cabbage Roll Casserole
Don’t overcook the cabbage before baking. It should become tender but still have a little texture because it will continue cooking in the oven.
For the best texture, use cooked rice rather than adding completely uncooked rice directly to the casserole. Cooked rice also makes this recipe much faster to assemble.
If you want a stronger tomato flavor, add a tablespoon or two of tomato paste to the beef mixture. It gives the sauce a deeper, richer taste.
For extra cheesiness, don’t be afraid to add another handful of shredded cheese during the final few minutes of baking.
Freshly shredded cheese usually melts more smoothly than pre-shredded cheese, making it an excellent choice when you want a creamy, gooey topping.
Easy Variations
One of the best things about this easy cabbage roll casserole is how adaptable it is.
For a lighter version, replace the ground beef with ground turkey or ground chicken.
For a different flavor, use Monterey Jack, Colby Jack, or Pepper Jack cheese instead of cheddar and mozzarella.
You can also add diced bell peppers, mushrooms, carrots, or zucchini to increase the vegetables in the casserole.
If you enjoy a little heat, add crushed red pepper flakes or a pinch of cayenne pepper to the beef mixture.
For a lower-carb option, replace the rice with cauliflower rice. Make sure to cook and drain the cauliflower rice first so it doesn’t add excess moisture to the casserole.
What to Serve With Cabbage Roll Casserole
This hearty casserole can easily be served as a complete dinner, but a few simple side dishes can make the meal even better.
A crisp green salad adds freshness and balances the richness of the cheese and beef.
Roasted green beans, steamed broccoli, or glazed carrots also make excellent vegetable sides.
For a more traditional comfort-food dinner, serve it with warm crusty bread or dinner rolls. The bread is perfect for soaking up the flavorful tomato sauce.
If you’re serving this casserole for a family gathering, a simple cucumber salad or coleslaw can also provide a refreshing contrast.
Make-Ahead Instructions
This make-ahead cabbage roll casserole is ideal for busy families.
Prepare the beef, cabbage, tomato, and rice mixture according to the recipe, then transfer it to the baking dish. Allow it to cool slightly before covering it tightly and placing it in the refrigerator.
When you’re ready to bake, add the cheese topping and place the casserole in a preheated oven.
Because the casserole starts cold from the refrigerator, you may need to add approximately 10 to 15 minutes to the baking time.
Always make sure the center is hot and bubbling before serving.
How to Store Leftovers
Allow leftover casserole to cool before transferring it to an airtight container.
Store it in the refrigerator for up to 3 to 4 days.
Individual portions can be reheated in the microwave for a quick lunch or dinner. For a larger portion, reheat it in a covered baking dish at 350°F until heated through.
The casserole can also be frozen. Allow it to cool completely, transfer it to a freezer-safe container, cover tightly, and freeze for up to 2 months for the best quality.
Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make cabbage roll casserole without rice?
Yes. You can leave the rice out or replace it with cauliflower rice for a lower-carb version. If you omit the rice completely, you may want to slightly reduce the tomato sauce so the casserole doesn’t become too watery.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey is an excellent substitute for ground beef and creates a lighter version of this casserole. You can also use ground chicken.
Can I use red cabbage?
You can, although green cabbage is recommended for the most traditional cabbage roll flavor and appearance. Red cabbage may also change the color of the finished dish.
Can I prepare this casserole ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate it until you’re ready to bake. Add the cheese shortly before baking for the best results.
What cheese is best for cabbage roll casserole?
Cheddar and mozzarella make an excellent combination. Cheddar adds a rich savory flavor, while mozzarella melts into a smooth, stretchy topping. Monterey Jack and Colby Jack are also delicious options.
Why This Recipe Belongs in Your Weeknight Dinner Rotation
When you’re craving classic stuffed cabbage rolls but don’t have time to roll dozens of individual cabbage leaves, this casserole delivers the same cozy flavors with much less work.
It’s hearty enough for a family dinner, easy enough for a weeknight, and cheesy enough to satisfy anyone who loves a comforting baked casserole.
The combination of seasoned ground beef, tender cabbage, flavorful tomato sauce, rice, and melted cheese creates a satisfying meal that tastes like it took much longer to prepare than it actually did.
This Cheesy Unstuffed Cabbage Roll Casserole is also an excellent recipe to keep on hand for meal prep, leftovers, and busy evenings when you want a homemade dinner without complicated preparation.
If you love traditional cabbage rolls, cheesy casseroles, or easy ground beef dinners, this is one recipe you’ll want to make again and again.
PrintCheesy Unstuffed Cabbage Roll Casserole
A hearty cabbage roll casserole made with ground beef, tender cabbage, tomatoes, rice, and a generous layer of melted cheddar and mozzarella cheese.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
1 lb ground beef
1 medium head green cabbage, chopped
1 medium yellow onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
1 cup cooked white rice
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tbsp olive oil
1 tsp paprika
1 tsp Italian seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt, or to taste
1/2 tsp black pepper
1/2 tsp Worcestershire sauce, optional
1/2 cup additional shredded cheddar cheese
1/2 cup additional shredded mozzarella cheese
Fresh parsley, optional, for garnish
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet. Brown ground beef for 5–7 minutes, then drain excess grease.
3. Add onion and garlic. Cook 3–4 minutes, then stir in seasonings.
4. Add chopped cabbage and cook 5–8 minutes until slightly softened.
5. Stir in diced tomatoes, tomato sauce, and Worcestershire sauce. Simmer for 5 minutes.
6. Fold in cooked rice until evenly combined.
7. Transfer mixture to the prepared baking dish. Top with cheddar and mozzarella cheeses.
8. Cover with foil and bake for 20 minutes. Uncover and bake another 10–15 minutes until bubbly and golden.
9. Rest for 5–10 minutes. Garnish with fresh parsley and serve warm.
Notes
Use 85% lean ground beef for a flavorful, less greasy casserole.
Ground turkey or ground chicken can replace the beef.
Brown rice can be used instead of white rice.
Add a splash of beef broth or water if the mixture seems too thick.
Refrigerate leftovers in an airtight container for up to 3–4 days.
Let the casserole cool before refrigerating. Reheat thoroughly before serving.