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Cabbage Roll Casserole served on a white plate
5 from 4 votes

Cabbage Roll Casserole

This Cabbage Roll Casserole has all the ingredients of traditional cabbage rolls, all baked together in the traditional way – but without the rolling part.
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  • 1 lb. lean ground beef
  • 1 large onion chopped
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 cloves garlic minced
  • 1 green bell pepper chopped
  • 2 cups white rice cooked
  • 1 28 oz can of diced tomatoes
  • 1 24 oz can tomato sauce
  • 5 cups cabbage shredded
  • 1 ½ cups mozzarella cheese shredded
  • Fresh parsley for serving if desired


  • Lightly grease a 9x13 baking dish. Set aside. In a large skillet over medium heat brown the ground beef. Drain off the fat.
  • Stir in the onions, salt, pepper, garlic and green pepper. Cook for 4 minutes stirring frequently.
  • Add the diced tomatoes (with juice) and tomato sauce to the skillet and allow to simmer for 15 minutes.
  • Stir the rice into the beef/tomato mixture.
  • Put half of the shredded cabbage in the bottom of the prepared baking dish.
  • Top with half of the beef mixture. Repeat layers. Cover with aluminum foil and bake at 350 degrees F for 1 hour.
  • Remove foil, sprinkle with cheese and bake for an additional 20 minutes. Serve sprinkled with fresh chopped parsley.


Nutrition Information:

Calories: 380kcal (19%)Carbohydrates: 54g (18%)Protein: 23g (46%)Fat: 8g (12%)Saturated Fat: 4g (20%)Cholesterol: 52mg (17%)Sodium: 928mg (39%)Potassium: 946mg (27%)Fiber: 5g (20%)Sugar: 9g (10%)Vitamin A: 790IU (16%)Vitamin C: 47mg (57%)Calcium: 194mg (19%)Iron: 5mg (28%)