There’s something about cabbage rolls that just says comfort food. The tender cabbage, the savory beef, the tomato-y goodness—it’s cozy, hearty, and perfect for chilly nights. But let’s be honest: making traditional cabbage rolls is a project. Between boiling, stuffing, rolling, and baking, it can take hours.
That’s why I love this Easy Cabbage Roll Casserole. It’s got all the same flavors as the classic dish but skips the fuss. No rolling, no layering sauce between individual rolls—just a one-skillet wonder with seasoned ground beef, fire-roasted tomatoes, sweet onions, and melty cheese layered with tender cabbage.
Whether you’re feeding a crowd or meal prepping for the week, this casserole has you covered. Let me walk you through exactly how I make it, with a few extra tips to take it from great to downright addictive.
Why This Recipe Works
This dish checks all the boxes: hearty, flavorful, easy to make, and even better the next day. Here’s why it’s such a hit:
- All the cabbage roll flavor, none of the work: You get that meaty, savory, slightly sweet combo without stuffing or rolling anything.
- One pan = fewer dishes: Everything cooks in the same skillet or Dutch oven.
- Layered flavor: Smoked paprika, garlic, and fire-roasted tomatoes bring depth.
- Melted cheese on top: It pulls it all together and gives that crave-worthy finish.
- Totally customizable: Add rice, swap the meat, spice it up—you can make it your own.
Ingredients You’ll Need
(Serves 6–8 | Prep Time: 15 mins | Cook Time: 30 mins)
For the Meat Layer:
- 1 lb ground beef (or a mix of turkey and pork)
- 1 sweet onion, diced
- 1 orange bell pepper, diced
- 3 cloves garlic, minced
- 1 (14 oz) can fire-roasted diced tomatoes
- ½ tsp each: smoked paprika, dried oregano, garlic powder, onion powder
- Salt & black pepper, to taste
For the Cabbage & Cheese:
- 1 small head green cabbage, cored and chopped (about 6 cups)
- 2 cups shredded cheddar-Jack cheese blend
- 3 tbsp olive oil or butter
How I Make Cabbage Roll Casserole
Step 1: Brown the Meat
In a large skillet or Dutch oven, I heat the olive oil over medium-high heat. Then I add the ground beef, diced onion, and bell pepper, breaking the meat up as it cooks. It takes about 8 minutes until everything is browned and the veggies are soft.
Once the beef is cooked, I stir in the minced garlic and let it cook for just 1 minute until it’s fragrant—no more, or it can burn.
Step 2: Add Tomatoes and Spices
Next, I pour in the fire-roasted diced tomatoes along with the smoked paprika, oregano, garlic powder, onion powder, salt, and pepper. I let the whole mixture simmer for about 5 minutes so the flavors can come together.
Pro Tip: If I want a little extra tang and richness, I stir in 1 tablespoon of tomato paste with the tomatoes.
Step 3: Add the Cabbage
Once the meat mixture is bubbling and fragrant, I layer the chopped cabbage over the top. It might seem like a lot at first, but it will cook down.
I cover the pan and let the cabbage steam for about 15–20 minutes, stirring halfway through so everything cooks evenly. By the end, the cabbage is tender and has soaked up all that savory goodness from the meat and spices.
Step 4: Add Cheese and Melt
When the cabbage is cooked down and everything smells amazing, I sprinkle the shredded cheddar-Jack cheese right on top. Then I cover the skillet again and let it sit for another 2–3 minutes, just until the cheese is melted and gooey.
Optional Broil: If you’re using an oven-safe pan and want a bubbly, golden top, pop the dish under the broiler for 1–2 minutes—but keep a close eye on it.
Step 5: Serve It Up
Once the cheese is melted, I garnish the top with chopped fresh parsley or green onions for a little color and brightness. Then I scoop it into bowls and serve it hot—usually with a hunk of crusty bread on the side.
My Pro Tips & Variations
- Want to add rice? Stir in 1 to 1½ cups of cooked white or brown rice during Step 2 after the meat is browned.
- Make it spicy: Add ½ teaspoon red pepper flakes with the spices for a little kick.
- Add tomato sauce: If you like it saucier, stir in ½ cup of tomato sauce or crushed tomatoes.
- Make it low-carb: Skip the rice and stick with just meat, cabbage, and cheese—it’s naturally low in carbs.
- Crockpot method: Brown the meat and veggies first, then layer everything (except cheese) in a slow cooker and cook on LOW for 4–6 hours. Add cheese just before serving.
What I Serve with This Casserole
This dish is hearty on its own, but here are a few ways I round it out:
- Garlic bread or crusty rolls to soak up the sauce
- Simple green salad with a vinaigrette to balance the richness
- Roasted carrots or sweet potatoes for a little extra color and comfort
Leftovers also reheat beautifully—just a quick warm-up in the skillet or microwave and you’re good to go.
FAQs From My Kitchen
Q: Can I freeze this casserole?
A: Yes! Let it cool completely, then portion it into freezer-safe containers. Reheat in the microwave or oven until hot.
Q: What’s the best cheese to use?
A: I love the cheddar-Jack blend for melt and flavor, but mozzarella, Swiss, or even a little Parmesan can work too.
Q: Can I make it vegetarian?
A: Sure—just swap in a plant-based ground meat alternative or lentils, and use vegetable broth or tomatoes for moisture.
Q: Can I prep it ahead of time?
A: Yes. You can make the whole dish up to the cheese step, refrigerate, and reheat later with the cheese added fresh before serving.
Why This Cabbage Casserole Is Always a Hit
This Easy Cabbage Roll Casserole delivers all the comfort of a classic without the time commitment. It’s cozy, flavorful, and so satisfying—and once you make it, you’ll wonder why you ever rolled a cabbage leaf again. Whether you’re feeding family or just craving something hearty and homemade, this is one of those recipes that always hits the spot.
How I Make Stuffed Cabbage Simpler, Faster, and Just as Cozy
Ingredients
- 1 lb ground beef (or a mix of turkey and pork)
- 3 tbsp olive oil or butter
- 1 tablespoon tomato paste
- 1 can (15 oz) diced tomatoes
- 1 cup cooked rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 head of cabbage
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the ground beef (or turkey/pork mix) to the skillet, cooking until browned. Drain excess fat.
- Stir in the tomato paste, diced tomatoes, cooked rice, salt, pepper, and paprika. Mix well and simmer for about 5 minutes.
- While the filling simmers, bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the head in boiling water for a few minutes until the leaves are pliable.
- Gently peel off the leaves one by one, allowing them to cool slightly.
- Spoon a portion of the beef mixture onto each cabbage leaf and roll tightly, tucking in the sides.
- Place the rolled cabbage in a baking dish and cover with any remaining tomato mixture.
- If desired, sprinkle shredded cheese on top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
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