Can I Prepare Cabbage Roll Casserole Ahead of Time?

Yes. Cabbage Roll Casserole is an excellent make-ahead dinner. Prepare the beef and rice filling, soften the cabbage, and assemble the layers in your casserole dish. Once everything has cooled, cover the dish tightly and refrigerate it for up to 24 hours. Before baking, let the casserole sit at room temperature for about 15 to 30 minutes. Then bake it at 350°F as directed. Keep in mind that the rice will continue absorbing some of the tomato sauce while refrigerated, so a freshly assembled casserole may be slightly juicier.

Can I Freeze Cabbage Roll Casserole?

Yes, you can freeze Cabbage Roll Casserole either before or after baking. For convenient meal prep, assemble the unbaked casserole, cover it securely, and freeze it for up to 2 to 3 months. Thaw the casserole overnight in the refrigerator before baking. Cooked leftovers can also be frozen in airtight containers for about one month. The cabbage may become slightly softer after freezing and reheating, but the savory beef, rice, and tomato flavors remain delicious.

What Is the Best Cabbage for Cabbage Roll Casserole?

Green cabbage is an excellent choice because it becomes tender while maintaining enough structure for a hearty casserole. Savoy cabbage is another good option and has softer leaves with a mild, slightly sweet flavor. Napa cabbage can also work, although it cooks more quickly and produces a softer texture. For an easy shortcut, use a bag of shredded coleslaw mix instead of chopping a whole head of cabbage.

Easy Cabbage Roll Casserole with Beef and Rice

Name: Cabbage Roll Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Ukrainian-Inspired
Ingredients: 1 pound lean ground beef; 1 medium yellow onion, diced; 1 cup carrot, grated; 1 1/2 teaspoons fresh garlic, minced; 3 tablespoons olive oil, divided; 1/4 teaspoon Cajun seasoning; 1 teaspoon sweet paprika; 1 tablespoon white or brown sugar; 1 can (15 ounces) tomato sauce or tomato puree; 1 can (15 ounces) chopped tomatoes with liquid; 1 1/2 cups cooked brown or white rice; 6 cups green cabbage, cut into 1 to 1 1/2-inch pieces; 1/4 cup water; 1 cup shredded mozzarella cheese; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper; Fresh dill or parsley, for serving; Sour cream, optional for serving

Description

Easy Cabbage Roll Casserole combines tender cabbage, seasoned ground beef, cooked rice, tomatoes, carrots, and melted mozzarella for a hearty family dinner with all the comforting flavors of traditional stuffed cabbage rolls without the rolling.

Ingredients

Scale

1 pound lean ground beef
1 medium yellow onion, diced
1 cup carrot, grated
1 1/2 teaspoons fresh garlic, minced
3 tablespoons olive oil, divided
1/4 teaspoon Cajun seasoning
1 teaspoon sweet paprika
1 tablespoon white or brown sugar
1 can (15 ounces) tomato sauce or tomato puree
1 can (15 ounces) chopped tomatoes with liquid
1 1/2 cups cooked brown or white rice
6 cups green cabbage, cut into 1 to 1 1/2-inch pieces
1/4 cup water
1 cup shredded mozzarella cheese
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
Fresh dill or parsley, for serving
Sour cream, optional for serving

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Instructions

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and cook until it begins to soften, about 1 minute. Add the grated carrot and cook for another minute.
Add the ground beef and break it into small pieces with a spatula. Brown until the meat is no longer visibly pink on the outside, leaving it slightly undercooked because it will continue cooking in the oven.
Stir in the minced garlic and cook for about 1 minute. Drain excess liquid or fat if necessary.
Add the Cajun seasoning, sweet paprika, sugar, salt, and black pepper. Pour in the tomato sauce and chopped tomatoes and stir until combined.
Reduce the heat to medium-low and simmer the beef and tomato mixture for 10 minutes. Taste and adjust the seasoning if necessary.
Preheat the oven to 350°F (175°C). Lightly grease an 8×11-inch or approximately 2-quart casserole dish.
Remove the beef mixture from the heat and stir in the cooked rice until evenly combined. Set aside.
Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the chopped cabbage and 1/4 cup water. Cook until the cabbage begins to soften and the water has mostly evaporated.
Spread half of the softened cabbage evenly over the bottom of the prepared baking dish. Top with half of the beef and rice mixture. Repeat with the remaining cabbage and beef mixture.
Sprinkle the shredded mozzarella evenly over the top. Cover the casserole with foil and bake for 20 minutes.
Remove the foil and bake uncovered for another 20 minutes, or until the casserole is hot and the cheese is melted and bubbling.
For a golden cheese topping, broil for 1 to 2 minutes, watching carefully to prevent burning. Garnish with fresh dill or parsley and serve with sour cream if desired.

Notes

Cut the cabbage into approximately 1 to 1 1/2-inch pieces for a juicy, substantial texture. Thinly sliced cabbage or coleslaw-style cabbage can also be used.
Do not completely cook the ground beef during browning because it will continue cooking while the casserole bakes.
Use already-cooked rice for this recipe. Both white and brown rice work well.
Some liquid at the bottom of the casserole after baking is normal because cabbage and tomatoes release moisture during cooking.
Ground pork can replace the beef, or a combination of ground beef and pork can be used.
Savoy or napa cabbage can be substituted for green cabbage. Pre-shredded coleslaw mix is a convenient shortcut.
The mozzarella is optional if you prefer a cabbage roll casserole closer to traditional stuffed cabbage rolls.
Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
For make-ahead preparation, assemble and refrigerate the casserole for up to 24 hours before baking.
An unbaked casserole can be tightly wrapped and frozen for 2 to 3 months. Thaw it in the refrigerator before baking.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Ukrainian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 319 kcal
Sugar: 7 g
Sodium: 200 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0.3 g
Carbohydrates: 24 g
Fiber: 4 g
Protein: 23 g
Cholesterol: 62 mg