Craving the comfort of traditional cabbage rolls but don’t have hours to spend stuffing and rolling? This deconstructed Cabbage Roll Casserole delivers all those beloved flavors in an easy one-pan dish that feeds a crowd!
This family-friendly casserole layers tender cabbage with seasoned ground beef, wild rice, and rich pasta sauce, then tops it all with bubbling cheese. It’s comfort food at its finest – and you can customize it with whatever vegetables you have on hand!
Why This Recipe Works
- All the flavor, less work – deconstructed cabbage rolls without the fussy rolling
- Feeds a crowd – perfect for family dinners or meal prep
- Freezer-friendly – make ahead and freeze for busy nights
- Customizable – add your favorite vegetables and seasonings
The Greensted Twist
Top each serving with a sprinkle of our fresh microgreens for an extra pop of nutrition and color. The mild, fresh flavor perfectly complements the rich, hearty casserole.
Ingredient Substitutions:
- Protein options: ground turkey, pork, or mixed beef and pork
- Rice varieties: brown rice, wild rice, or brown and wild rice mix
- Veggie add-ins: bell peppers, jalapeños, celery, summer squash, or frozen mixed vegetables
- Cheese choices: cheddar, mozzarella, or your favorite melting cheese
Pro Tips:
- Par-cook the rice so it finishes perfectly when the casserole is done
- Don’t skip the 10-minute rest time – it helps the casserole set up for cleaner slices
- Freeze individual portions for quick weeknight dinners
- Make sure no cabbage shows around the edges for even cooking
Storage & Reheating:
- Refrigerate leftovers for 3-4 days
- Freezes beautifully for up to 3 months
- Reheat gently at 250°F to avoid overcooking
All ingredients for this satisfying casserole are available at The Greensted in downtown Zumbrota! From our quality ground meats and wild rice mix to fresh seasonal vegetables and block cheeses for grating.
Perfect for: Family dinners, meal prep, potluck events, comfort food cravings, using up garden cabbage
Equipment
- 9×13 baking pan
Ingredients
- 1 lb ground beef (could sub ground turkey, pork or mix of beef and pork)
- 1 small head of cabbage chopped into small bite-sized chunks (not grated)
- 1 small onion chopped
- 1/2 cup favorite rice par boiled
- 1 24 oz jar pasta sauce
- 1/2 jar water
- 2 cups grated cheese
- Salt, pepper, other seasonings as desired i.e. garlic, onion, hot peppers
Instructions
- Grease bottom of a 9"x13" baking pan. Spread chopped cabbage evenly over the bottom.
- Measure 1/2 cup rice into a sauce pan, add 1 cup water. Bring to boil and simmer for half indicated cooking time. Rice will finish cooking when dish is baking.
- Brown ground beef and remove from heat. Drain leaving a small amount of fat behind. Add salt and pepper as desired. Stir in chopped onions, peppers or other veg as desired. Add par-cooked rice and jar of pasta sauce. Mix well.
- Pour over cabbage smoothing to the edges so no cabbage leaves are showing.
- Cover pan with lid or foil. Bake 350 degrees for 40-45 min. Insert a fork to see if everything is tender. Spread cheese over the top, bake uncovered for 15-20 min until cheese is melted and starting to bubble.
- Remove from oven and let sit for 10 minutes to cool. Slices will come out nicer if it has a chance to set up. Serve with a sprinkle of microgreens on top.