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Kalyn’s Stuffed Cabbage Casserole

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This Stuffed Cabbage Casserole is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese. It’s SO good!

This Stuffed Cabbage Casserole is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese. It's SO good!
Stuffed Cabbage Casserole

I’m always looking for ways to use up ground beef and love this stuffed cabbage casserole! I grew up eating stuffed cabbage and always loved when my Mom made it for dinner. This casserole version of the classic is so darn delicious! You may also like this lazy stuffed cabbage bowl! And check out my other ground beef recipes here!

This Stuffed Cabbage Casserole is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese. It's SO good!

I first tried this back in 2011 browsing other blogs’ Top Dishes for that year (I always love those posts). I came across this recipe on Kalyn’s Kitchen and I knew I HAD to try it!

This turned out great, and easily serves 10 people. Although stuffed cabbage doesn’t usually have cheese, I loved the addition of it in this recipe. Of course you can make it without the cheese if you prefer to keep it dairy free.

Stuffed Cabbage Casserole Tips

  • Leftover can be frozen and reheated for another day. Freeze up to 3 months. Refrigerate up to 3 to 4 days.
  • To make it dairy-free omit the cheese.
  • To make it keto or low-carb, swap the rice out and add more meat.
  • Freezer directions: Let the casserole cool then freeze in portions in freezer safe containers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in an oven-safe dish covered with foil.
  • Split it among 2 smaller casseroles and freeze one for later, this always comes out great.

chopped cabbage for a casseroleFilling for stuffed cabbage casserole.This Stuffed Cabbage Casserole is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese. It's SO good!This Stuffed Cabbage Casserole is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese

More Cabbage Recipes You Will Love

 

Stuffed Cabbage Casserole

4.87 from 97 votes
6
Cals:251
Protein:17
Carbs:24
Fat:11.5
This Stuffed Cabbage Casserole is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese. It's SO good!
Course: Dinner
Cuisine: American
This Stuffed Cabbage Casserole is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese. It's SO good!
Prep: 30 mins
Cook: 1 hr 30 mins
Total: 2 hrs
Yield: 10 servings
Serving Size: 1 slice

Ingredients

  • 2 tsp olive oil, divided
  • 1 lb. 95% lean ground beef
  • 1 large onion, chopped fine
  • 1 tbsp finely minced garlic
  • 1/2 tsp. dried thyme
  • 1 tsp sweet Hungarian Paprika
  • salt and fresh ground black pepper to taste
  • 1 1/2 heads green cabbage, coarsely chopped
  • 1 14.5 ounce can petite dice tomatoes with juice
  • 1 15 ounce can tomato sauce
  • 1/4 cup water
  • 2 cups cooked brown rice
  • 2 cups part skim mozzarella cheese

Instructions

  • Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 10")
  • Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.
  • In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.
  • Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef.
  • Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.
  • While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.
  • Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.
  • When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
  • Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.
  • Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
  • Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Cut into 10 slices and serve hot.

Last Step:

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Notes

Freezer friendly note: if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.

Nutrition

Serving: 1 slice, Calories: 251 kcal, Carbohydrates: 24 g, Protein: 17 g, Fat: 11.5 g, Sodium: 459 mg, Fiber: 5.5 g, Sugar: 2 g

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503 comments on “Kalyn’s Stuffed Cabbage Casserole”

  1. Delicious. Followed the recipe exactly. Sent around go to my bro. All 💯    Growing up polish heritage, my mom made the best Golumpki.    Time consuming   This version brought the same taste. A Keeper 

  2. Avatar photo
    Donna Drummond

    The only thing that I would add is salt during cooking and salt before the cheese goes on top.  It was a bit dry so I added more sauce.

  3. Hey! First of all, I LOVE this recipe and have made it many times. This time around, I’m interested in making it to freeze. Doing a lot of food prepping bc we are expecting a baby soon!! Any suggestions on making it it freeze and eat later? 

  4. I made this and you were right. It is SO good and will add it to our regular rotation. I haunt your site and bought a couple of your books and so far I haven’t been disappointed in any recipe. Thanks!

  5. If you are a fan of cabbage rolls, this is your dish. My kids had reservations about it but I was determined to try it. This was delicious, comforting, and very filling. My only hack was that I added 1 tablespoon of brown sugar to the meat mixture. My mom always made a slightly sweet sauce for her cabbage rolls, so I had to do it. So good!!!

  6. Great recipe! My entire family loves it. Instead of wasting a half head of cabbage, I use two heads of cabbage, slightly increase the spices, and increase the amount of sauce for the recipe, so it isn’t dry.

  7. Made this tonight for dinner it was excellent! Gina your recipes are delicious my daughter also is cooking your recipes now. My husband likes things spicy so used Rotel diced tomatoes and green chilies, ground turkey and Italian seasoning blend on mozzarella on top. I will definitely add to rotation and I will try ground beef but turkey is what I had in fridge. Thank you Gina! I do not even put your cookbooks away they are on my desktop.

  8. I also grew up with my Mom making stuffed cabbage on a regular basis. This definitely filled my stuffed cabbage fix without all the labor intensive work! The only change I made was subbing quinoa for the rice because I had some leftover in the fridge. I will definitely make it again. Thanks Gina!

  9. I made this last night and it was so good! Lots left over to share with my family! Thanks again, Gina!

  10. Avatar photo
    Shannon in Texas

    EXCELLENT! We loved it. My husband said, “Be sure and tell Skinnytaste how awesome this is!” LOL. I’ve been cooking your recipes for years now. He loves your recipes the best. I am allergic to beef so I subbed ground chicken and it turned out perfect. I am excited about the leftovers. Thank you!

  11. I made this today and it was just delicious! Of course I love traditional stuffed cabbage so I couldn’t pass up giving this a try. All I can say is yum-o! Next time I might try adding some red pepper flakes for alittle kick and I added more cheese than it needed. I will make this over and over again!

  12. Hi I’m sorry if you already answered this but do you measure the 2 cups or rice before or after it is cooked? Thanks!

    1. I wondered the same, then I re-read the recipe. It indicates 2 cups cooked rice, so I measured 2 cups after it was cooked. It came out great!

  13. Delicious and much easier than stuffing individual cabbage leaves! I added crushed red pepper flakes, used 1 large head of cabbage (was plenty), and par-cooked the cabbage (in two batches) in the microwave – was easier than sauteing. Leftovers are perfect too.

  14. I’m so glad I found this recipe because it is a keeper. Now I did make several changes, but only because I didn’t have some of the ingredients on hand.  I used Valdalia onion, can of Rotel Tomatoes (it added just the right amount of heat), uncle Ben’s wild rice, Italian seasoning and sage instead of thyme and white cheddar. It is so good!! Many recipes have to have a  very specific taste profile but this one seems you can make many variations and it still shines. 

  15. I was skeptical because it was a lot of cabbage. But it is delicious and definitely good for you. And it was even better as leftovers. We will definitely make again!!

  16. This is coming up 6 points on WW calculator. Not sure how you are calculating for your recipes.. can you explain. They all look good, but all seem to be higher points when i put them through their calculator!