Stuffed Cabbage Casserole

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

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

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.
Yield 6 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 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

Instructions

  • In a cast iron skillet on high heat add the ground beef.
  • Season the beef with kosher salt and black pepper.
  • Brown the beef well and crumble it into large crumbles.
  • Remove from the pan, then add in the onion and half the butter.
  • Cook for 3-4 minutes or until just browning.
  • Remove onions to the same dish as the beef.
  • Add in the remaining butter and cabbage and cook on high heat until cabbage is wilted and browned.
  • Add the beef and onion mixture into the pan, mix slightly.
  • Add in the rice and tomato and stir gently, then cook for 5-7 minutes, covered, to cook and warm through.

Nutrition

Calories: 470kcal | Carbohydrates: 60g | Protein: 22g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 342mg | Potassium: 598mg | Fiber: 5g | Sugar: 6g | Vitamin A: 380IU | Vitamin C: 56.8mg | Calcium: 93mg | Iron: 2.9mg
Keyword: casserole, stuffed cabbage, stuffed cabbage casserole

Stuffed cabbage rice casserole pin

stuffed cabbage casserole collage picture
easiest stuffed cabbage casserole

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  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.

    1. I was wondering if I can freeze this like cabbage soup .It is delicious and I have three big cabbage to do something with

  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