Cabbage Casserole

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This cabbage casserole recipe is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef, and brown rice cooked in tomatoes and then topped with melted cheese. It’s so good!

Kalyn Stuffed Cabbage Casserole

I’m always looking for ways to use ground beef and I love this stuffed cabbage casserole! I grew up eating stuffed cabbage and always loved when my mom made it for dinner. This casserole version of the classic is truly delicious! You might also like this lazy bowl of stuffed cabbage! And check out my other ground beef recipes here!

You will love this cabbage casserole!

I first tried this cabbage casserole in 2011 while browsing other blogs’ top dishes for that year (always love those posts). I came across this recipe on Kalyn’s kitchen and I knew I had to try it! Here is my original photo from back then.

Stuffed Cabbage Casserole

This is delicious and easily serves 10 people. Even though stuffed cabbage usually doesn’t contain cheese, I liked the addition in this recipe. Of course, you can make it without cheese if you prefer to keep it dairy-free. Here are other reasons to love it:

Delicious, a crowd-pleasing dinner!
A great recipe for cabbage main course if you are looking for ways to use this vegetable.

Ingredients

Here’s what you’ll need to make this stuffed cabbage casserole. See the recipe card below for exact measurements:

Olive oil – for browning and layering.
Lean ground meat – brown and crumble.
Onion – for a savory base.
Garlic – adds depth of flavor.
Dried thyme – enhances the aroma.
Hungarian sweet paprika – for warmth and subtle sweetness.
Seasoning – Salt and freshly ground black pepper – to taste.
Kale – coarsely chopped, the protagonist of the dish.
Small canned cherry tomatoes with juice – adds texture and flavor.
Tomato sauce – for a rich and jaunty base.
Cooked brown rice – a healthy cereal, you can omit it if you prefer to keep it low carb.
Partially skimmed mozzarella – for a melting coverage.

How to make cabbage casserole

Preheat oven to 350F. Spray a large saucepan with nonstick spray.

Heat a large skillet over medium heat; add the ground beef and cook until browned and cooked through, breaking it up as it cooks and setting aside.

In the same pan, add the olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the chopped garlic, dried thyme and paprika and cook for about 2 more minutes. Then add the diced tomatoes with the juice, tomato sauce, ground beef and water and simmer until hot and slightly thickened, about 15 to 20 minutes.

While it simmers, cut the cabbage in half, remove the core and remove the wilted outer leaves; Coarsely chop cabbage into 1-inch pieces.

Heat remaining olive oil in a large skillet or Dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about halfway through cooking, turning it several times so that everything wilts and cooks. Season with salt and freshly ground black pepper.

When the meat and tomato sauce mixture is cooked and thickened a bit, add the 2 cups of cooked rice and gently combine.

Spray the casserole dish with nonstick spray and place a layer of half the cabbage, half the meat mixture, remaining cabbage and remaining meat mixture.

This stuffed cabbage casserole is basically a deconstructed version of stuffed cabbage with layers of shredded cabbage, ground beef, and brown rice cooked in tomatoes and then topped with melted cheese. It's so good!

Cover tightly with aluminum foil and bake for 40 minutes or until the mixture begins to bubble at the edges.

Remove foil and sprinkle with cheese (if using). Cook uncovered for an additional 20 minutes or until the cheese melts and begins to brown slightly. Cut into 10 slices and serve hot.

Useful tips for casserole with cabbage rolls

Dairy-free: To make it dairy-free, omit the cheese.
Low carb: To make it low carb, substitute rice and add more meat.
Meal preparation: Divide it into 2 smaller casseroles and freeze one for later, it always turns out great.

Warehousing

Leftovers can be frozen and reheated for another day. Freeze up to 3 months. Store in the refrigerator for up to 3 or 4 days. To freeze, let the casserole cool, then freeze in portions in freezer-safe containers. To reheat, thaw overnight in the refrigerator and then in the microwave until warm or reheat in the oven in a baking dish covered with aluminum foil.

More kale recipes you’ll love

Preparation: 30 minutes

Cooked: 1 Now 30 minutes

Total: 2 hours

Product: 10 portions

Portion: 1 slice

Preheat oven to 350°F. Spray a large 9 x 12 or 13 x 10-inch casserole dish with nonstick spray.
Heat a large skillet over medium heat; add the ground beef and cook until browned and cooked through, breaking it up as it cooks, about 5 minutes. Remove the ground meat and set aside.
In the same skillet, add 1 tablespoon olive oil, the chopped onion, and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.
Add the chopped garlic, dried thyme and paprika and cook for about 2 more minutes. Then add the diced tomatoes with the juice, tomato sauce and minced meat.
Add water to the pan. Simmer until hot and slightly thickened, about 15 to 20 minutes.
While it simmers, cut the cabbage in half, remove the core and remove the wilted outer leaves; Coarsely chop cabbage into 1-inch pieces.
Heat remaining olive oil in a large skillet or Dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about halfway through cooking, turning it several times so that everything wilts and cooks. Season with salt and freshly ground black pepper.
When the meat and tomato sauce mixture is cooked and thickened a bit, add the 2 cups of cooked rice and gently combine.
Spray the casserole dish with nonstick spray and place a layer of half the cabbage, half the meat mixture, remaining cabbage and remaining meat mixture.
Cover tightly with aluminum foil and bake for 40 minutes or until the mixture begins to bubble at the edges.
Remove foil and sprinkle with cheese (if using). Cook uncovered for an additional 20 minutes or until the cheese melts and begins to brown slightly. Cut into 10 slices and serve hot.

Last step:

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Note to the freezer: If you have leftovers. To reheat, thaw it overnight in the refrigerator and then in the microwave until warm or reheat in the oven in a glass dish covered with aluminum foil.

Serve: 1 slice, Calories: 251 kcal, Carbohydrates: 24 G, Protein: 17 G, Fat: 11.5 G, Sodium: 459 mg, Fiber: 5.5 G, Sugar: 2 G