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Home / Recipes
1 hour 45 minutes
4.46 from 82 votes
30 Comments

Cabbage Roll Casserole

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  • 610
by: Joanna Cismaru

This post may contain affiliate links. Please read my disclosure policy.

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.

a spoonful of cabbage roll casserole

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.

overhead shot of ingredients needed to make cabbage roll casserole

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

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  • Roasted Brussels Sprouts
  • Skillet Green Beans
  • Parmesan Roasted Broccoli
  • Kale and Quinoa Salad with Lemon Vinaigrette
  • Caprese Salad
  • Greek Salad
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.

a fork taking a bite from a serving of cabbage roll casserole in a white plate

Check out some more delectable casseroles from my collection:

  • Deconstructed Stuffed Pepper Casserole
  • No Peek Chicken Rice Casserole
  • Chicken Bacon Ranch Casserole
  • Chicken Enchilada Rice Casserole
  • Creamy Cajun Pastalaya
  • Tuna Noodle Casserole
  • Mexican Beef and Rice Casserole
  • Chicken Tamale Casserole

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close up shot of a serving spoon taking a portion of cabbage roll casserole

Cabbage Roll Casserole

4.46 from 82 votes
Prep: 15 mins
Cook: 1 hr 30 mins
Total: 1 hr 45 mins
Author: Joanna Cismaru
Serves: 9
Print Pin Rate
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.

Equipment

  • Mandoline Slicer
  • 12-inch Cast Iron Skillet
  • 9×13-inch Casserole Dish

Ingredients

  • 1 pound ground pork
  • 1 large onion chopped
  • 3 cloves garlic minced
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • 1 tablespoon dried dill
  • 1 teaspoon paprika
  • 1 cup rice uncooked
  • 1 cup crushed tomatoes
  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • 1 large cabbage shredded or coarsely chopped
  • 2 cups Monterey Jack cheese shredded
US Customary – Metric

Instructions

  • 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. Garnish with parsley, if preferred, and serve.

Video

Recipe Notes

  1. 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.
  2. 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.

Nutrition Information:

Calories: 350kcal (18%)Carbohydrates: 22g (7%)Protein: 19g (38%)Fat: 21g (32%)Saturated Fat: 9g (56%)Cholesterol: 59mg (20%)Sodium: 362mg (16%)Potassium: 402mg (11%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 380IU (8%)Vitamin C: 5mg (6%)Calcium: 225mg (23%)Iron: 2mg (11%)
Course:Dinner
Cuisine:American
Keyword:cabbage roll casserole
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 610

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. John Safranek says

    September 24, 2021 at 11:37 am

    5 stars
    I made it last night but have a problem following directions. I used 1.5# ground pork, almost two cups basmati rice, and doubled the spices. The mrs didn’t want cheese. It was all very good.

    Reply
  2. Sarah says

    May 1, 2021 at 8:08 pm

    5 stars
    A huge hit for us! Only made a couple of very small adjustments to the cabbage by adding more of the seasonings with it and adding a splash of white wine and a splash of apple cider vinegar on a whim because I wanted to give it a little more tang. I used brown rice with the pork mixture and it took about 45 min for all the liquid to soak up. In the future, I may omit the cheese (crazy for me because I’m usually putting more on) but I found myself eating around it because the pork, rice, and cabbage mixture was just so good with just the sour cream and didn’t need the cheese. This is definitely going in the rotation. LOVE!

    Reply
  3. Lauren says

    January 31, 2021 at 12:37 am

    Can this be made without cheese to reduce calories?

    Reply
    • Jo Cooks Team says

      February 1, 2021 at 10:13 am

      If you want, of course!

      Reply
  4. Lana P says

    January 4, 2021 at 7:19 pm

    5 stars
    Another outstanding recipe – thank you, Jo! I took a lot of license with this one, using what I had on hand, but it came out amazing anyway. I will be making this again!

    Reply
    • Jo Cooks Team says

      January 5, 2021 at 9:40 am

      So glad you liked it!

      Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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