Stuffed Cabbage Casserole

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Stuffed Cabbage Casserole made with cabbage, beef, onions, rice and a chunky tomato sauce on your stovetop in just 30 minutes made crispy in a cast iron skillet. Not like grandma’s cabbage rolls.

Stuffed Cabbage Casserole

Stuffed Cabbage Casserole is the modern answer I have to my grandmother’s stuffed cabbage rolls she used to labor over for hours.

I grew up having stuffed cabbage rolls and stuffed grape leaves and the overarching theme of those recipes is that it was a labor of love.

I still love the flavors of stuffed cabbage, but I started making a chopped up version of that recipe years ago and I haven’t looked back since.

I’ve been a huge fan of caramelized cabbage in recipes and as side dishes like my Crispy Roasted Cabbage Steaks and with some well browned beef, rice, tomato sauce and cabbage you’ll love this dish too.

A big bowlful of stuffed cabbage casserole and some crusty bread and you have the perfect comfort food.

Stuffed Cabbage Rolls in casserole form

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How to bake stuffed cabbage casserole?

Brown the beef and onions and layer the chopped cabbage, tomato sauce, onions and beef in a large baking pan. Cover and bake at 350 degrees for 45-50 minutes.

Slow Cooker Stuffed Cabbage Casserole

Brown the beef, then add all the ingredients together into the slow cooker to cook on low for 4-5 hours or on high for 3 hours. Use uncooked rice instead of cooked or add in the rice just before serving.

Tips for the perfect stuffed cabbage casserole:

  • To ensure the cabbage pieces are the right size make sure you cut the cabbage into wedges before slicing.
  • I use a can of chopped tomatoes for the texture, but you can use crushed tomatoes too.
  • If your pan is dry, fill up the tomato can with liquid and add it into the pan before covering and cooking.
  • Cooking with the pan covered allows the cabbage to steam a little bit as well too, making the texture similar to that of the stuffed cabbage rolls.

Skillet of stuffed cabbage casserole

Looking for more beef recipes?

Tools used in the making of this Stuffed Cabbage Casserole:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.

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Stuffed Cabbage Casserole

4.92 from 12 votes
  • Yield: 6 Servings
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder
Stuffed Cabbage Casserole made with cabbage, beef, onions, rice and a chunky tomato sauce on your stovetop in just 30 minutes made crispy in a cast iron skillet. Not like grandma's cabbage rolls.


  • 1 pound ground beef
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 yellow onion chopped
  • 4 tablespoons butter divided
  • 1 head cabbage cut into 8 wedges and sliced thickly
  • 1 can (8 oz) chopped tomatoes not drained
  • 2 cups rice cooked


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. In a cast iron skillet on high heat add the ground beef.

  2. Season the beef with kosher salt and black pepper.
  3. Brown the beef well and crumble it into large crumbles.
  4. Remove from the pan, then add in the onion and half the butter.
  5. Cook for 3-4 minutes or until just browning.

  6. Remove onions to the same dish as the beef.
  7. Add in the remaining butter and cabbage and cook on high heat until cabbage is wilted and browned.
  8. Add the beef and onion mixture into the pan, mix slightly.
  9. Add in the rice and tomato and stir gently, then cook for 5-7 minutes, covered, to cook and warm through.

Nutrition Information

Yield: 6 Servings, Amount per serving: 470 calories, Calories: 470g, Carbohydrates: 60g, Protein: 22g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 69mg, Sodium: 342mg, Potassium: 598mg, Fiber: 5g, Sugar: 6g, Vitamin A: 380g, Vitamin C: 56.8g, Calcium: 93g, Iron: 2.9g

All images and text © for Dinner, then Dessert.

Keywords: casserole, stuffed cabbage, stuffed cabbage casserole

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  1. So delicious! I used rotelle tomatoes & added a can of tomato sauce, a small can of sliced mushrooms, & a little garlic powder.
    Definitely a keeper for future quick dinner night.

  2. I only rate recipes that I follow to a “t” to be fair. Most often I change things up a bit to suit our tastes. This is spot on one of the best cabbage recipes ever! The ONLY thing I did different is to use Basmati rice because it’s my favorite. Other than that, I followed the recipe and it is soooooo good!

  3. Substituted the rice for cauliflower rice to make it low carb & also added cooked bacon as someone else suggested. I also added a creole seasoning to give it an extra kick. Great recipe.

  4. This was excellent! I added red pepper flakes but that was it! Rotel might be good as well.
    Thank for this delicious recipe that I felt was fitting on a very cold, winter day!

  5. I went a slightly different direction. After cooking the ingredients separately, I took a 13 x 9 baking dish, covered the bottom with some sauce, then layered in cabbage, meat, onions, sauce, more cabbage, more sauce all in the morning and baked it later at diner time. Worked out great.

  6. Made this for dinner. Easy! Quick! Delish! Served it with hot cornbread and cold milk. Nice, satisfying dinner. Thanks for this. I will make it again!

  7. I would like grandmas stuff cabage recipe and do you have spaghetti and meatball soup recipe Thank you Geraldine

  8. I was looking for a deconstructed stuffed cabbage recipe I could throw together quickly in a cast iron skillet. And yours looks really good so imma try it with jasmine rice. Thank you!

  9. This is just an excellent recipe. I have made something pretty much identical over the years. Tastes like cabbage rolls but with a. lot less work!!! Very Nummy! I usually make it in one of my roasters. Aside from seasoning to our taste, the two additional ingredients I add, are: sautéed mushrooms and chopped cooked bacon. Just a little more interest…and who doesn’t like bacon?!?!

  10. Made this tonight and I think I will make it again. I rarely if ever follow a recipe exactly. This is one that I did, only because I couldn’t think of something I wanted to add.
    I found the taste to be a bit flat. I used a can of diced tomatoes and I think adding a can of tomato sauce would definitely help the flavor. kI might also add some sort of pepper, maybe a pinch of cayenne pepper. or a little jalapeño or crushed red pepper. Not much but something to bring the flavor up a bit. I will have to play with it some.
    not all bad… but needs something to bring it up and make it sing so you will just want more.

    1. So glad you enjoyed it but you can definitely adjust the seasoning to match up better to your flavor palette.

  11. I just made this and to make it a bit healthier I omitted the butter and used coconut oil and substituted quinoa for the rice. A quick and healthy dinner that both my husband and I liked! Thank you!

    1. That is a great idea! I will be trying this recipe and was just going to omit the rice but I will use this to top cauliflower rice! Thank you

    1. I’ve never tested it so I’m not comfortable giving a recommendation but you might be able to find a recipe online with similar ingredients and follow that. Good luck!

    1. Super easy & tasty l. My only addition was to use Heinz Chili Sauce & some thinly chopped carrots just because I Love carrots. Yum Monica