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Cabbage Roll Casserole Recipe
Cabbage Roll Casserole Recipe photo by Taste of Home

Cabbage Roll Casserole Recipe

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I layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work. —Doreen Martin, Kitimat, British Columbia
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES: 12 servings


  • 2 pounds ground beef
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) tomato sauce, divided
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups cooked rice
  • 4 bacon strips, cooked and crumbled
  • 1 medium head cabbage (2 pounds), shredded
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 serving equals 230 calories, 8 g fat (4 g saturated fat), 44 mg cholesterol, 620 mg sodium, 18 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 lean meat, 1/2 fat.


  1. Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in rice and bacon; heat through. Remove from heat.
  2. Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
  3. Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Yield: 12 servings.
Originally published as Cabbage Roll Casserole in Taste of Home April/May 2005, p12

Nutritional Facts

1 serving equals 230 calories, 8 g fat (4 g saturated fat), 44 mg cholesterol, 620 mg sodium, 18 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 lean meat, 1/2 fat.

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Reviewed Feb. 13, 2016

"I'm Ukrainian, was raised on bland cabbage rolls, so over the years kept tweeking my moms way of making them, and I believe have come up with THE BEST. Your cassaroll gave me the idea to make my recipe into a cassaroll. Thanks! ..... Boiled the rice yes, next the bacon fried and crumbled, the meat I used is ground beef, pork, hot Italian sausage which I fried all the crap out till it was browned, added caramelized onion, salt, pepper,thyme, sage, and a heap of garlic powder, 1 can spiced tomato sauce. In the meantime I started to shred the cabbage till I cut myself, so chopped the remainder and boiled it , then followed your recipe for layering and adding mozzarella, also the second can of tomato sauce had no seasoning. Oh my, my, my, my had two friends over ..... the 3 of us ate the entire cassaroll, and my Chihuahua licked the cassarole clean! ..... Thank you soooo much for the idea!"

Reviewed Feb. 11, 2016

"I never made this yet but I will soon and I will use some of grandmawaynes Ideas and add to my recipe it sounds sooo good We love cabbage."

Reviewed Feb. 9, 2016

"It was fairly easy to make. I thought the seasoning was lacking. Not sure if I will do it again."

Reviewed Jan. 20, 2016

"I skip the cayenne & dill weed. I use 1/2 lb lean ground beef and 1/2 lb sweet italian sausage and I use 1 c. instant rice (uncooked), 1 can tomato sauce & 1 can petite diced tomatoes. Sometimes I layer & cook it in the slow cooker and turns out great!! This casserole also freezes real well. I brown my meats with onions & garlic and use precooked bacon bits. I do not bring to a boil & simmer just mix it all up and make my layers."

Reviewed Dec. 18, 2015

"This is a really great recipe base but it needs additional spices. I omitted the bacon and cayenne and added additional spices and green pepper for flavor, in addition to using a large head of cabbage, about 3#. I also substituted a combination of brown rice and quinoa for a whole grain meal."

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