Whether you need a quick dinner or have a couple hours to spare, this Cabbage Roll Casserole is the recipe for you!
Some dinners are pretty, and some are fun. Some are less than glamorous but still wonderfully tasty. No one slaps high fives when they hear Cabbage Roll Casserole is for dinner, but this casserole smells amazing and tastes delicious! I have made this both ways, with the slow cooking brown rice method and as a 30-minute meal. Both are equally good, but I think I would pick the brown rice version if I had time just because I like the texture a little better. You can’t go wrong either way.
I recently made this for two families from our older son’s school as a fundraiser. (They paid the school for casserole deliver, and I delivered their choice of casserole for dinner.) Both families loved it, and it reminded me how great this cabbage roll casserole is for potlucks. I only doubled the recipe and gave it all away, so I can’t wait to make it again soon just for us!
One quick note: Make sure you keep an eye on your casserole for the final broiler step. It can go from melty and bubbly to black and crisp FAST. (Don’t ask how I know.)
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Cabbage Roll Casserole This savory cabbage roll casserole can be cooked low and slow in one pot or prepared as a 30-minute meal. (Please see alternate instructions at the end of the recipe for a 30-minute version if you are in a hurry.) © The Weary Chef 2013-2016 Author: Click here to see your meal plan and grocery list! | |
| Servings | Prep Time |
| 6 | 5 minutes |
| Cook Time |
| 30 minutes |
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| Servings: | Units: | Rate this recipe! |
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- 1 pound lean ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1/4 teaspoon ground thyme
- 1 teaspoon dried oregano
- a few grinds of black pepper
- 1/4 teaspoon caraway seeds, optional
- 1 cup brown rice, uncooked (use white rice if following 30-minute instructions)
- 14 ounces petite diced tomatoes, undrained
- 8 ounces tomato sauce
- 2 cups beef broth
- 12 ounces shredded cabbage, bagged coleslaw mix with carrots and cabbage works great
- 1 cup mozzarella cheese
- 1/4 cup Parmesan cheese, grated
Low and Slow Method
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30-Minute Method
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Be sure to use white rice if you use the 30-minute method!
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Share your thoughts!
26 Comments on "Cabbage Roll Casserole: Low and Slow or a 30 Minute Meal!"
When I make actual cabbage rolls, I have a layer of sauerkraut in the pot. I wonder if you can put a bit of sauerkraut in this casserole as well? Maybe half of a can?
Hi, Christine! Sure, if you enjoy the flavor of sauerkraut in your cabbage rolls, you should definitely add it! That sounds good to me too, so maybe I’ll try it next time 🙂
I have a recipe similar to your cabbage roll casserole, only without rice. She baked hers. I was starving when I made it so I made mine on the stove top. We serve it in bowls with corn bread. I double the recipe and put half in a lasagne size toss it aluminum pan, wrap and freeze it.
That version sounds good too, Judy! Adding cornbread is always a good idea 🙂 Thanks!
Hi Andi: I read the recipe for Cabbage Roll Casserole several times, and I (still) can’t understand why I shouldn’t use brown rice when making the 30 minute version….since the rice (which is now already cooked) is then added into the casserole in step #4, anyways. What am I not understanding?
Hi, Angela! You can use brown rice in the second method. It just won’t be a 30-minute meal because brown rice takes 45+ minutes to cook. Sorry for the confusion!
Don’t forget to sub chicken or turkey for beef,this was so easy to sub low fat cheese all tastes yummy! I grew up on casseroles too many years ago,thanks for reminding me how great they are!!
Glad you liked this one, Linda! I love using ground turkey too. I actually prefer it over beef in most recipes! Thanks for your comment 🙂
has anyone tried it in a slow cooker? How did it turn out
Hi, Nancy. I haven’t made this in the slow cooker, but I’ll email you if I try it to let you know how it goes. Thanks!
Made this over the weekend and it’s a keeper. The sauce makes a lot, so before adding the rice, I divided it in two, froze half, and continued cooking with 1/2 the rice called for in the recipe. Perfect! And I have a quick dinner ready to go for later in the month! My whole family has loved your casserole recipes, so keep them coming.
Thank you so much, Jennifer! That’s a great idea to freeze half. This does make a lot, and it’s always nice to have an easy dinner to pull out of the freezer. I’m always working on new casserole recipes because I love them too 🙂
This is my 1st time on this site & I just want to say that this looks/sounds amazing!!! I am trying this today. I’m already glad I signed up for this site’s newsletter.
Thank you, Jennifer! I’m so glad to have you as a reader, and I hope you love the casserole.
This sounds wonderful! I plan on making the “low & slow” version for dinner either tonight or tomorrow. I always make a recipe as intended on my first attempt, but I do wonder have you had any feedback concerning the use of barley or quino in place of the brown rice? If so, are there any changes to be made?
I look forward to trying and sharing this meal! 🙂
Using quinoa is a great idea!! To be honest, I wrote this recipe many months ago when I was a new food blogger, and quinoa just didn’t occur to me. It cooks quickly like white rice, so I would try the quinoa instead of white rice in the 30-minute method if I were you. Thanks for stopping by and sharing such a brilliant idea 🙂 I might change the recipe now and give you credit!