Name: Cabbage Roll Casserole
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 1 lb ground pork; 1 large onion (chopped); 3 cloves garlic (minced); ½ tsp salt (or to taste); ½ tsp pepper (or to taste); 1 tbsp dried dill; 1 tsp paprika; 1 cup rice (uncooked); 1 cup crushed tomatoes; 4 cups chicken broth; 1 tbsp olive oil; 1 large cabbage (shredded or coarsely chopped); 2 cups Monterey Jack cheese (shredded)

My Cabbage Roll Casserole recipe is layered with a perfectly seasoned pork and rice mixture, tender cabbage, and topped with cheese. It’s a great meal you can throw together with ease. With instructions included for turning this into a freezer meal, good homemade food will be a cinch any night of the week.

As a Romanian, cabbage rolls are a staple in my kitchen. They’re a guarantee on the table for any special occasion including all the big holidays. I even have a recipe to make them in your Crock Pot! However, these little bundles of joy can be a bit tedious to make.

Cabbage roll casserole to the rescue! This version of a classic family favorite comes together in just a fraction of the time. You’ll get the same delicious taste of cabbage rolls in the form of a fantastic casserole. If you’re like me and feel the cabbage roll cravings creep up every now and then, you need to add this recipe to your repertoire.

Ingredients

Keep scrolling for to the recipe card for the full list of ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

Ground pork – Ground beef will work instead if you prefer.
Onion – White onion is best, but any type will work.
Garlic – Use more or less as you prefer.
Salt and pepper – To taste.
Dill – I used dry but fresh will work as well.
Paprika – Smoked or regular.
Rice – Uncooked, long grain. Not instant.
Crushed tomatoes – Tomato passata will work too.
Chicken broth – Veggie or beef broth can be subbed.
Olive oil – Sunflower, safflower, canola, or vegetable will work too.
Cabbage – I used green cabbage. It softens up a bit easier and has a milder flavor. Shred on a mandoline or cut by hand.
Monterey Jack – Mozzarella, provolone, gouda, or Swiss are all great alternatives.

process shots showing how to cook the meat and rice mixture and how to soften cabbage

How to make cabbage roll casserole

Cook the pork and rice: In a large skillet, add the ground pork and onion over medium heat. Break up the pork well and stir occasionally until the pork is cooked through. Add the garlic, salt, pepper, dill, paprika, and stir, cooking for another 30 seconds. Add the rice, crushed tomatoes, and chicken broth. Cook for 15 minutes or until the rice almost cooked and all the liquid has been absorbed.
Soften the cabbage: Meanwhile, heat the olive oil over medium-low heat in a large dutch oven. Add the cabbage and cook, stirring often, until softened. About 5 minutes. Preheat the oven to 375F and spray a 9×13″ casserole dish with cooking spray.
Assemble the casserole: Layer half of the cabbage on the bottom of the casserole dish. Top with half the pork mixture, then the remaining cabbage, and finally the remaining pork mixture. Cover the casserole dish with foil.
Bake: For 45 minutes on the middle rack. Remove the foil and sprinkle cheese over the top of the casserole. Bake for another 15-20 minutes, or until the cheese is bubbly and slightly browned.

process shots showing how to assemble cabbage roll casserole

Can I add anything else to my casserole?

I absolutely love casseroles for this reason! Casseroles were born to be a vessel for the extra ingredients that need to be used up in your kitchen. It’s their true calling. Whether you’re looking to bulk this casserole up or clear out space in the pantry, the options are sky-high.

Corn
Peas
Bell peppers
Green onion
Broccoli/ cauliflower
Canned beans/ chickpeas, drained and rinsed
Mushrooms
Asparagus

a serving of cabbage roll casserole in a white plate

How to serve

Casseroles are a great meal all by themselves. This dinner is filling, delicious, and nutritious packed with cabbage. I served this casserole with a dollop of sour cream to accompany each bite. If you want more veggies on the table, I would suggest roasting some while your casserole is baking or serving a salad. Here are a few recipes for you to try out:

overhead shot of cabbage roll casserole in a casserole dish with a serving spoon inside

How to store leftovers

Transfer leftovers to an airtight container or keep them right in the casserole dish, covered with plastic wrap. Leftovers will last you 3-4 days in the fridge.

Reheat individual servings in the microwave, or reheat the casserole, covered with foil, in the oven. Preheat to 350F and bake for 15 minutes, or until heated through.

How to freeze cabbage roll casserole

If you’re planning on prepping this casserole for future use, it’s best to freeze before baking. Assemble the casserole, then cover the casserole dish well with both plastic wrap and foil.

Let the casserole thaw for a day or two in the fridge before baking. Remove the plastic wrap before baking but keep the foil. Bake for 50-55 minutes before adding the cheese.

You can, of course, freeze pre-baked leftovers. Allow the leftovers to thaw in the fridge. Once thawed, you can reheat in the microwave, or reheat, covered with foil, in the oven. Preheat to 350F and bake for 15 minutes, or until heated through.