This is a deconstructed stuffed-cabbage-roll casserole based on the dish shown in your photo. Instead of individually rolling cabbage leaves, the ingredients are layered and baked together with seasoned ground meat, rice, tomato sauce, cabbage, and melted cheese.
Servings: 6–8 Prep: 30 minutes Bake: 45–55 minutes Total: about 1½ hours
Full Ingredient List
For the cabbage
1 large head green cabbage — about 2–2½ kg
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
For the meat filling
1 lb (450 g) ground beef or ground turkey
1 medium onion, finely diced
3 cloves garlic, minced
1 cup cooked white or brown rice
1 teaspoon paprika
1 teaspoon dried Italian seasoning
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
1 tablespoon Worcestershire sauce, optional
Tomato sauce
1 can (15 oz / 425 g) tomato sauce
1 can (14–15 oz / 400 g) diced tomatoes
2 tablespoons tomato paste
1 tablespoon brown sugar, optional
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
½ cup beef or chicken broth
Cheese topping
1½ cups shredded mozzarella
½ cup shredded cheddar
¼ cup Parmesan, optional
Garnish
Fresh parsley
Fresh dill, optional
Black pepper
A little paprika
Red pepper flakes, optional
Step-by-Step Instructions
1. Prepare the cabbage
Remove any damaged outer leaves.
Cut the cabbage into quarters and remove the hard central core.
You have two options.
Option A — easier casserole method
Simply slice the cabbage into approximately 1-inch / 2.5-cm pieces.
This is the easiest method and gives the dish its casserole appearance.
Option B — more like traditional cabbage rolls
Separate the leaves and blanch them in boiling water for 2–3 minutes until flexible.
Transfer to ice water and drain.
Save the smaller inner leaves and chop them for the casserole.
2. Cook the rice
Cook ½ cup uncooked rice according to the package directions to produce approximately 1 cup cooked rice.
Don’t make the rice excessively soft because it will continue cooking in the casserole.
Set aside.
3. Cook the beef
Heat a large skillet over medium-high heat.
Add the ground beef or turkey.
Cook for approximately 6–8 minutes, breaking it into small pieces.
If using beef with substantial fat, drain most of the excess fat.
Add:
diced onion
garlic
Cook another 3–4 minutes, until the onion becomes translucent.
Add:
paprika
Italian seasoning
oregano
salt
black pepper
red pepper flakes
Stir well.
4. Add the rice
Stir the cooked rice into the meat mixture.
Add Worcestershire sauce if using.
Cook for another 1–2 minutes.
Turn off the heat.
5. Make the tomato sauce
In a saucepan combine:
tomato sauce
diced tomatoes
tomato paste
broth
paprika
garlic powder
onion powder
salt
black pepper
brown sugar, if using
Bring to a gentle simmer.
Cook for approximately 8–10 minutes.
Taste and adjust the seasoning.
Why brown sugar?
Tomatoes can be quite acidic. A tiny amount of brown sugar balances the acidity.
It shouldn’t make the sauce taste sweet.
6. Assemble the casserole
Preheat your oven to:
375°F / 190°C
Lightly grease a 9 × 13-inch / 23 × 33-cm baking dish.
Spread approximately ⅓ of the tomato sauce over the bottom.
Add approximately ½ of the cabbage.
Then add ½ of the beef-and-rice mixture.
Add another layer of:
sauce
cabbage
beef and rice
Finish with the remaining tomato sauce.
Press the layers down gently.
7. Add the cheese
Sprinkle over:
mozzarella
cheddar
Parmesan, if using
The cheese should cover most of the surface.
For the appearance in your photo, don’t use an enormous amount of cheese—the dish should still show plenty of cabbage and tomato sauce.
8. Bake
Cver the casserole tightly with aluminum foil.
Bake at:
375°F / 190°C for 30 minutes.
Remove the foil.
Bake another:
15–20 minutes
until:
cabbage is tender
sauce is bubbling
cheese is melted
edges are lightly browned
For a more deeply browned top, switch to broil/grill for 1–3 minutes at the end.
Watch it carefully because cheese can burn quickly.
9. Rest before serving
This is important.
Remove the casserole from the oven and let it rest for:
10–15 minutes.
This allows the sauce to thicken and makes it much easier to serve neat portions.
Garnish with parsley, black pepper and a little paprika.
For the Flavor Shown in Your Photo
The photograph appears to have a fairly rich tomato-meat filling with visible herbs and seasoning.
For that version, I’d use:
450 g ground beef
1 large onion
3–4 garlic cloves
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon oregano
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon chili flakes
mozzarella + Parmesan on top
You can also add ½ teaspoon smoked paprika for a deeper flavor.
Beef vs. Turkey
Ground beef
Best for: richest, traditional flavor.
Use 80–90% lean beef.
If using 80% lean beef, drain excess fat after browning.
Ground turkey
Best for: lighter casserole.
Use 90–93% lean turkey.
Because turkey is leaner, add approximately 1 tablespoon olive oil when sautéing the meat.
Chicken
Ground chicken also works, although the flavor will be milder.
Rice Options
White rice
The classic choice. Soft and mild.
Brown rice
More chewy and nutty.
Basmati rice
Works particularly well if that’s what you have available.
Cauliflower rice
For a lower-carbohydrate version, replace the cooked rice with approximately 2 cups cauliflower rice.
Sauté it briefly before adding it to the meat.
Quinoa
You can substitute approximately 1 cup cooked quinoa, although this changes the traditional flavor.
Nut Information & Allergens
Does this recipe contain nuts?
No.
There are no nuts required in the basic recipe.
That means:
no almonds
no walnuts
no pecans
no cashews
no pistachios
no peanuts
Important cross-contact note
If cooking for someone with a severe nut allergy, check packaged ingredients such as:
shredded cheese
tomato sauce
Worcestershire sauce
spice blends
broth
canned tomatoes
Manufacturers can process products in facilities that also handle nuts.
Is cabbage a nut?
No. Cabbage is a cruciferous vegetable, not a tree nut or peanut.
Is rice a nut?
No. Rice is a grain, not a nut.
Other Allergen Information
The basic casserole can contain:
Milk
Mozzarella, cheddar and Parmesan contain dairy.
For dairy-free preparation, use a suitable dairy-free shredded cheese or omit the cheese.
Gluten
Most ingredients are naturally gluten-free, but Worcestershire sauce, broth, seasoning mixes and processed tomato products should be checked.
Use certified gluten-free ingredients if preparing this for someone with celiac disease.
Egg
The recipe contains no egg.
Soy
The basic recipe doesn’t require soy, but check processed cheese and Worcestershire sauce.
Frequently Asked Questions
Can I make this without cheese?
Yes. The casserole is delicious without cheese. Add a little extra tomato sauce on top so the surface doesn’t dry out.
Can I use uncooked rice?
I recommend cooked rice for this casserole.
If you use uncooked rice, you’ll need substantially more liquid and a longer cooking time, and the result is less predictable.
Can I make it ahead?
Yes.
Assemble the casserole, cover it tightly and refrigerate for up to 24 hours before baking.
Because it starts cold, add approximately 10–15 minutes to the covered baking time.
Can I freeze it?
Yes.
Cool the completely cooked casserole, divide it into portions and freeze in airtight containers.
For best quality, use within approximately 2–3 months.
Thaw overnight in the refrigerator before reheating.
Can I freeze it before baking?
Yes. Assemble it in a freezer-safe dish, wrap extremely well and freeze.
Thaw in the refrigerator before baking.
Why is my cabbage still hard?
Cabbage size and thickness vary considerably.
If the cabbage isn’t tender after the stated cooking time, cover the dish again and bake another 10–15 minutes.
Why is my casserole watery?
Cabbage releases quite a bit of water during cooking.
Possible causes include:
very watery cabbage
too much broth
overly watery canned tomatoes
not draining the meat
cutting the casserole immediately after baking
Letting it rest for 10–15 minutes helps considerably.
How do I prevent a watery casserole?
Don’t add more broth than necessary, drain excessively watery tomatoes, and allow the casserole to rest before serving.
Can I use sauerkraut?
Yes, but it will create a completely different flavor. Replace approximately ¼–⅓ of the cabbage with drained sauerkraut for a tangy variation.
Can I make it spicy?
Absolutely.
Add:
red pepper flakes
cayenne
hot paprika
chopped jalapeño
your favorite hot sauce
Can I add carrots?
Yes. Finely diced carrot can be sautéed with the onion.
Can I add mushrooms?
Yes. Sauté sliced mushrooms with the beef before assembling.
Can I add bell pepper?
Definitely. Green or red bell pepper works particularly well.
What should I serve with it?
Because this is already a complete meal, keep the sides simple:
cucumber salad
green salad
roasted vegetables
garlic bread
sour cream
plain Greek yogurt
pickles
Approximate Nutrition
For 8 servings, using lean ground beef and the cheese listed above:
Calories: ~430–500 per serving
Protein: ~27–32 g
Carbohydrates: ~35–40 g
Fat: ~20–25 g
Fiber: ~5–7 g
These are estimates and can vary substantially depending on the beef/turkey used, cheese, rice and portion size.
Best-Version Tips
For the closest result to your photograph:
Use green cabbage, not red cabbage.
Brown the meat well before assembling.
Don’t overcook the rice.
Use plenty of garlic and onion.
Add smoked paprika for extra depth.
Make the tomato sauce fairly thick.
Don’t drown the casserole in liquid.
Use mozzarella plus a little Parmesan.
Bake covered first so the cabbage becomes tender.
Uncover at the end to brown the cheese.
Rest 10–15 minutes before cutting.
Finish with parsley, black pepper and a little paprika.
For a more traditional stuffed-cabbage flavor: use ground beef + pork, white rice, tomato sauce, paprika and a small amount of brown sugar.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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