Layered Cabbage Roll Casserole Recipe Easy and Delicious

There’s something deeply satisfying about the smell of cabbage and beef bubbling together in the ovenit’s the kind of scent that pulls everyone into the kitchen before dinner’s even ready. Layered Cabbage Roll Casserole gives you all those tender, savory flavors without the fuss of rolling dozens of individual bundles.

I’ve been making this since 2019, right after testing a traditional Polish version that left me wrapping cabbage leaves until my fingers ached. A reader suggested I stack it insteadand honestly, it changed everything. Now I get the same warm, tomatoey comfort with half the effort, and the layers slice beautifully so everyone gets a perfect forkful of meat, rice, and soft cabbage in every bite.

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Why You’ll Love This Cabbage Roll Casserole

This is the kind of recipe that feels like a hug from your grandmotherbut without spending an hour wrapping individual rolls. You get all the savory, sweet-tart flavor of traditional cabbage rolls stacked into one pan, so cleanup is minimal and serving is as easy as slicing squares.

• One-pan wonder: Everything layers right into your 9×13 dish, no blanching or rolling required.
• Crowd-pleaser: The combo of ground beef, rice, and cabbage smothered in tangy tomato sauce hits that nostalgic comfort food spot every time.
• Freezer-friendly: Assemble it ahead, freeze, and pull it out when you need dinner to feel effortless.

Key Ingredients You’ll Need

The ingredient list is refreshingly simplemostly pantry staples plus one head of cabbage. Here’s what makes this dish sing:

• Cabbage: Sliced into strips, it softens beautifully as it bakes and soaks up all that savory sauce.
• Ground beef: Provides hearty, satisfying protein. You’ll cook it with chopped onion for extra depth.
• Uncooked rice: It steams right in the casserole, absorbing the tomato juices and becoming perfectly tender.
• Crushed tomatoes and tomato sauce: The base of that rich, tomatoey goodness.
• White wine vinegar and light brown sugar: This sweet-tart combo is the secret to that classic cabbage roll flavor.

Ingredient	Purpose	Easy Swap
Ground beef	Protein base	Ground turkey or pork
White rice	Texture & heartiness	Brown rice (add 15 min bake time)
White wine vinegar	Tangy brightness	Apple cider vinegar
Light brown sugar	Subtle sweetness	Regular brown sugar or honey

How It All Comes Together

The beauty of a Layered Cabbage Roll Casserole is in the stacking. You build flavor in three simple layers, then let the oven work its magic.

Step	What to Do
1. Prep the cabbage	Slice into ½” strips and spread across the bottom of your baking dish.
2. Brown the beef	Cook ground beef with chopped onion, then drain any grease.
3. Add rice & seasonings	Stir in uncooked rice, chili powder, garlic powder, salt, pepper, and crushed tomatoes.
4. Layer the meat	Spread beef mixture evenly over the cabbage.
5. Make the sauce	Whisk together tomato sauce, brown sugar, and vinegar; pour over everything.
6. Bake covered	Cover with foil and bake at 350°F for 90 minutes. Let rest 5–10 minutes before serving.

Pro Tip: Don’t skip the resting timeit lets the layers set so you get clean, beautiful slices instead of a saucy jumble.

Troubleshooting & Tweaks

After years of making this, I’ve learned a few tricks to keep things running smoothly:

• Rice still crunchy? Your oven might run hot. Add a splash of water, re-cover with foil, and bake another 10–15 minutes.
• Too much liquid? Let it rest uncovered for an extra 5 minutes after bakingthe sauce will thicken as it cools.
• Want more veggies? Tuck in some sliced bell peppers or grated carrot with the meat mixture.
• Prefer a spicier kick? Add a pinch of red pepper flakes or a dash of hot sauce to the tomato sauce mixture.

Serving, Storing & Freezing

This casserole is wonderfully versatileit reheats like a dream and freezes beautifully for those nights when cooking from scratch feels impossible.

Method	Instructions	Duration
Serve	Let rest 5–10 min, slice into squares, serve with crusty bread or sour cream
Refrigerate	Cover tightly and store in the fridge	Up to 4 days
Freeze (uncooked)	Assemble, cool completely, wrap tightly in foil, label and freeze	Up to 3 months
Reheat from frozen	Thaw in fridge 1–2 days, then bake as directed
Reheat leftovers	Microwave individual portions or warm covered in a 350°F oven	15–20 min

Note: If you’re freezing ahead, I like to use disposable foil pans so I don’t tie up my good bakeware. Just pop the pan straight from freezer to fridge to oven when you’re ready.

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FAQs ( Layered Cabbage Roll Casserole )

You’ll love how this Layered Cabbage Roll Casserole turns outtender cabbage, savory beef, and rice melding together in just 90 minutes of mostly hands-off baking. The aroma alone will have everyone hovering around the kitchen, and those clean, beautiful slices make serving feel special even on a Tuesday night.

A trick I learned from my grandmother’s kitchen: if you’re reheating leftovers, add a splash of broth or water before covering with foil so everything stays moist and flavorful. Love a little tang? Serve with a dollop of sour cream or a sprinkle of fresh dill. This also doubles beautifullyjust use a bigger pan and add ten minutes to the bake time.

I’d love to see how yours turns out! Snap a photo and tag me, or tell me in the comments if this reminds you of Sunday dinners at your mom’s table. And if you’re meal-prepping for the week or bringing comfort to a friend, this one travels beautifully and tastes even better the next day. Happy layering, friend.