Cabbage Roll Casserole Recipe with ground beef, rice, cabbage, marinara, bacon, and mozzarella—comfort food made easy, no rolling needed.
Let me just say it straight—I love traditional cabbage rolls. They’re one of those dishes that make me think of big family dinners where everyone talks over each other, and the table feels like it’s about to collapse from too much food. But the rolling part? Oh, the rolling. If you’ve ever stood there trying to wrestle with flimsy cabbage leaves that tear the second you touch them, you know exactly what I mean.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I still remember one holiday at my grandma’s. She had three pots going at once, her apron dusted with flour for no apparent reason, and she was rolling cabbage like it was an Olympic sport. She’d sigh, mutter under her breath, then glare at me because I was “sampling” the filling instead of helping. Classic me. That’s probably when the seed for this idea got planted in my head—why not make life easier?
Fast forward to a random Tuesday night when I had leftover rice, some ground beef, and a cabbage that was begging not to be wasted. I didn’t have the patience for rolling, so I layered it lasagna-style, popped it in the oven, and crossed my fingers. And honestly? It came out tasting like it had been simmering away for hours. My husband asked if I’d spent all afternoon cooking—ha! I just smiled and let him think that. Sometimes shortcuts are genius, don’t you think?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cabbage Roll Casserole Recipe?
This Cabbage Roll Casserole Recipe has all the comfort and nostalgia of the classic dish but cuts the workload in half. No leaf wrestling, no burnt fingertips, no swearing at a cabbage that won’t cooperate. Instead, you layer it up, let the oven do the heavy lifting, and boom—you’ve got yourself a hearty, cheesy, saucy casserole that hits all the same notes.
And here’s the kicker: it tastes even better the next day. You know those magical dishes that somehow improve after sitting in the fridge overnight? Yep, this is one of them. Perfect for meal prep or those “I don’t feel like cooking” nights.
Ingredient Notes:
Here’s why each piece matters:
-
Ground Beef: Use medium-fat beef so it’s flavorful but not greasy. Too lean and it’s dry, too fatty and it’s a greasy mess.
-
Onion & Garlic: Because no comfort dish ever started without them.
-
Marinara Sauce: Grab your favorite jarred kind or go homemade if you’re fancy. No judgment here.
-
Spices (thyme, dill, sage): These add that nostalgic, “grandma’s kitchen” taste.
-
Rice: White rice is classic, but brown rice or even quinoa works if that’s your vibe.
-
Bacon: Adds smoky depth. Optional, but… why would you skip bacon?
-
Cabbage: The star of the show. Shredded so you don’t have to roll anything.
-
Mozzarella: That golden blanket on top that makes casseroles irresistible.
How To Make Cabbage Roll Casserole?
Step 1 – Prep the Dish
Preheat the oven to 375°F and grease your 9×13 baking dish. Because no one likes baked-on mess.
Step 2 – Cook the Filling
Brown your beef and onion together until it smells amazing. Add garlic for one last kick, then stir in marinara, spices, rice, and bacon. Simmer for a few minutes—this is where the magic flavor builds.
Step 3 – Layer It Up
This part’s easy. Cabbage on the bottom, meat mixture in the middle, repeat, and top with more cabbage. Think of it like a lazy lasagna, but greener.
Step 4 – Sauce It Generously
Pour the second jar of marinara right over the top. Cover with foil and let the oven do its thing for 45 minutes.
Step 5 – Add the Cheese
Remove the foil, sprinkle on mozzarella, and bake until bubbly and golden brown. That’s the moment your kitchen smells like heaven.
Step 6 – The Hardest Part
Wait. Just 5 minutes. It sets better, but honestly, I won’t judge you if you dig in early.
Want To Save This Recipe?
Storage Options:
Leftovers? Oh, they’re even better. Keep it in the fridge for up to three days—just reheat in the oven so the cheese stays melty. Or freeze portions wrapped individually for a rainy day. Trust me, future you will thank present you.
Variations and Substitutions:
-
Different Protein: Ground turkey, chicken, or even sausage work great.
-
Grain Swap: Brown rice, quinoa, or farro if you’re feeling adventurous.
-
More Veggies: Mushrooms or zucchini slide right in.
-
Cheese Switch: Cheddar for sharpness, Gruyère for a little fancy flair.
-
Spicy Version: A pinch of chili flakes or cayenne if you’re like me and want a little kick.
What to Serve with Cabbage Roll Casserole?
-
Crusty Bread: For scooping up all that saucy goodness.
-
Salad: Something crisp and light to balance out the richness.
-
Mashed Potatoes: Carb overload? Maybe. Delicious? Absolutely.
-
Roasted Veggies: To round things out and make you feel slightly virtuous.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Assemble it the night before, cover, and refrigerate. Add 10 minutes to the bake time.
Does it freeze well?
It does. Freeze in individual portions for easy reheating. Perfect for busy weeks.
Do I need marinara sauce?
Not strictly. Tomato sauce or even tomato soup can work in a pinch, but marinara gives it that depth of flavor.
And that’s it—my take on the Cabbage Roll Casserole Recipe that saves time, sanity, and probably a few cabbage leaves from being sworn at. Honestly, once you try this, you may never go back to the traditional roll-and-boil method.
So tell me—are you team casserole or team traditional cabbage rolls?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cabbage Roll Casserole Recipe
Ingredients
- 2 lbs ground beef
- 1 white onion chopped
- 2 garlic cloves minced
- 2 jars 24 oz each marinara sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried dill
- ½ teaspoon dried sage
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 2 cups cooked white rice
- 4 bacon strips cooked and crumbled
- 1 medium head cabbage approx. 2 lbs, shredded
- 1 ½ cups mozzarella cheese grated
- Butter or nonstick spray for greasing the baking dish
Instructions
Preheat Oven
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
Cook the Beef and Aromatics
- In a large skillet over medium heat, cook the ground beef and onion until the beef is fully browned. Add the minced garlic and sauté for 1 additional minute. Drain excess grease.
Season the Meat Mixture
- Stir in one jar of marinara sauce, along with the thyme, dill, sage, salt, black pepper, and cayenne pepper. Bring to a gentle boil, cover, reduce the heat, and allow to simmer for 5 minutes. Stir in the cooked bacon and rice, then remove from heat.
Layer the Casserole
- Place one-third of the shredded cabbage evenly on the bottom of the prepared baking dish. Spread half of the meat and rice mixture over the cabbage. Repeat with another third of cabbage, the remaining meat mixture, and top with the final third of cabbage.
Add the Sauce
- Pour the second jar of marinara sauce evenly over the top layer of cabbage. Cover the dish tightly with aluminum foil.
Bake the Casserole
- Transfer to the preheated oven and bake for 45 minutes, or until the cabbage is tender.
Finish with Cheese
- Remove the foil and sprinkle the grated mozzarella evenly across the top. Return to the oven and bake uncovered for an additional 10–12 minutes, until the cheese is melted and bubbly.
Rest and Serve
- Allow the casserole to rest for 5 minutes before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
