Here’s a hearty Stuffed Cabbage Casserole (Oven-Baked)—all the flavor of classic stuffed cabbage rolls, but much easier to assemble.
Stuffed Cabbage Casserole is a layered baked dish with cabbage, seasoned meat, rice, and tomato sauce.
Ingredients
- 1 medium head green cabbage (chopped or shredded)
- 500 g ground beef (or beef + lamb mix)
- 1 cup cooked rice
- 1 onion (finely chopped)
- 2–3 garlic cloves (minced)
- 1 can (400–500 g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried oregano or thyme
- 2 tbsp oil
- ½ cup water or broth
Instructions
1. Prepare the cabbage
- Boil or steam chopped cabbage for 5–7 minutes until slightly softened.
- Drain well and set aside.
2. Cook the meat mixture
- Heat oil in a pan.
- Sauté onion and garlic until soft.
- Add ground meat and cook until browned.
- Stir in salt, pepper, paprika, and herbs.
- Mix in cooked rice and half of the tomato sauce. Set aside.
3. Assemble the casserole
- Preheat oven to 180°C (350°F).
- In a baking dish, layer:
- Cabbage (bottom layer)
- Meat mixture
- More cabbage
- Pour remaining crushed tomatoes mixed with tomato paste and water over the top.
4. Bake
- Cover with foil and bake for 40–50 minutes.
- Uncover and bake another 10–15 minutes until slightly thickened and golden on top.
Tips for better flavor
- Add a pinch of sugar to the tomato sauce to balance acidity.
- Let it rest 10 minutes before serving so it sets nicely.
- Tastes even better the next day.
If you want, I can also give you a low-carb version, a chicken version, or a one-pot stovetop shortcut.
