Stuffed Cabbage Casserole (Oven-Baked)

Stuffed Cabbage Casserole (Oven-Baked)

A comforting, easy version of classic stuffed cabbage rolls—made without the hassle of rolling each leaf. This hearty casserole combines tender cabbage, seasoned meat, rice, and a rich tomato sauce baked together in one dish.

Ingredients

• 1 large head green cabbage, chopped
• 1 lb (450 g) ground beef or turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup cooked rice
• 1 can (14–15 oz / 400 g) diced tomatoes
• 1 can (15 oz / 425 g) tomato sauce
• 2 tablespoons tomato paste (optional)
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 cup shredded mozzarella or cheddar cheese (optional)

Instructions

1. Prepare the cabbage
   • Heat oven to 375°F (190°C).
   • Lightly grease a large baking dish.
   • Cook chopped cabbage in boiling water for 5–7 minutes until slightly softened. Drain well.
2. Cook the filling
   • Heat olive oil in a large pan.
   • Sauté onion until softened, then add garlic.
   • Add ground meat and cook until browned. Drain excess fat if needed.
   • Stir in cooked rice, tomatoes, tomato sauce, tomato paste, herbs, salt, and pepper. Simmer for 5 minutes.
3. Assemble the casserole
   • Spread half of the cabbage in the baking dish.
   • Add half of the meat and rice mixture.
   • Repeat layers.
   • Top with shredded cheese if using.
4. Bake
   • Cover with foil and bake for 30 minutes.
   • Remove foil and bake another 10–15 minutes until bubbly and lightly browned.
5. Serve
   • Let rest for 5–10 minutes before serving.
   • Serve with a side salad, bread, or yogurt sauce if desired.

Tips

• Add carrots, bell peppers, or mushrooms for extra vegetables.
• Use ground chicken or turkey for a lighter version.
• The casserole tastes even better the next day and freezes well.