Homemade Cabbage Casserole is a warm, simple dish that feels like home. This bake brings together browned beef, soft cabbage, tangy tomato, and melty mozzarella. The casserole has roots in many old family kitchens where cooks used simple, cheap ingredients to feed a crowd. Cabbage casseroles appear in many cultures as a way to make a humble vegetable hearty and filling.
When you open the oven, you smell sweet cabbage, cooked onions, and tomato sauce. The mozzarella on top turns golden and bubbly. Each bite has tender cabbage leaves, a savory beef layer, and soft rice that soaks up the sauce. The texture mixes a slight chew from rice with a melt-in-your-mouth cabbage and a light crust of cheese.
People love this dish because it is a cozy comfort food that is easy to make. It feeds many and stores well, so you can cook once and eat for days. The recipe fits busy weeks and calm Sunday dinners. If you like casseroles, you may also enjoy other simple bakes like a BBQ ranch chicken casserole, which uses the same idea of layers and simple steps. Read on and you will feel ready to cook this friendly, delicious meal.
Why make this recipe
- Cost-effective: Uses cheap staples like cabbage, ground beef, rice, and canned tomatoes so the meal costs less than restaurant food.
- Time-saving: You can use leftover cooked brown rice or make rice ahead, then the skillet step only takes about 20 minutes.
- Pantry-friendly: The recipe uses basic pantry items — canned tomatoes and sauce, dried spices, and a common vegetable. No fancy shopping needed.
- Beginner-friendly: The method is simple: brown beef, stir in sauce, layer, and bake. No advanced skills required.
- Crowd-pleaser: Mild spices and melty cheese make it a favorite for kids and adults at family dinners or potlucks.
- Make-ahead and freezer friendly: You can assemble ahead and bake later, or freeze a cooked portion for quick meals.
- Balanced meal: With beef, grains, and vegetable, it gives protein, fiber, and carbs in one dish.
This version is better than some others because it uses brown rice for added fiber and chew, simple spices for broad appeal, and a long, covered bake that keeps the casserole moist. It balances cost, speed, and flavor well.
How to make Homemade Cabbage Casserole
This casserole uses layering and slow baking to build flavor and texture. First, we sauté aromatics and brown the meat to create a rich base. Browning adds Maillard flavor — small browned bits stick to the pan and add depth when you deglaze with tomatoes. Adding tomato sauce and diced tomatoes builds the saucy layer that will steam the cabbage in the oven. Mixing cooked brown rice into the meat helps absorb sauce and makes every bite hearty. The goal of simmering is to let spices bloom and sauce thicken slightly so it does not make the casserole too watery.
Layering: placing half the cabbage on the bottom gives a base that will soften and hold the meat. The meat layer sits between noodle-like cabbage leaves and a top layer of cabbage that steams until tender. Adding a bit of water helps create steam so the cabbage cooks evenly without drying out. Covering the dish for the first hour traps steam and lets the ingredients meld. Removing the foil for the last 30 minutes lets the cheese brown and the top caramelize a little.
This method is forgiving. Slow heat breaks down tough cabbage fibers and melds flavors. If you like crisper cabbage, use thinner slices and shorten baking time. For extra flavor, sear the beef in small batches so it browns well, or add a splash of balsamic or Worcestershire in the sauce step to deepen the taste. A similar layered approach works in other casseroles like a buffalo chicken cauliflower casserole, where the bake melts toppings and softens vegetables in the oven.
Ingredients
- 1 lb Ground beef
- 1 1/2 tbsp Garlic (minced)
- 1 1/2 Heads cabbage (about 1.5 heads)
- 1 large Onion (chopped)
- 1/2 tsp Thyme, dried
- 14 1/2 oz Tomatoes (diced can)
- 15 oz Tomato sauce
- 2 cups Brown rice, cooked
- 1 1/2 tsp Paprika
- 1/4 tsp Red pepper flakes
- 1 tsp Salt
- 2 tsp Olive oil
- 2 1/2 cups Mozzarella (shredded)
- 1/3 cup Water
Choose the best quality by picking fresh, firm cabbage heads with tight leaves and no brown spots. Use lean ground beef (80/20 or 85/15) for good flavor without too much fat. Use fresh garlic and a firm onion for bright taste. For tomatoes and sauce, pick good-quality canned tomatoes with no added sugar. Use whole grain brown rice cooked until just tender but not mushy.
Substitutions:
- For a lower-fat or vegetarian option, swap ground beef for cooked lentils or crumbled tempeh.
- For gluten-free needs, this recipe is naturally gluten-free if you use gluten-free labels on canned sauce — no wheat ingredients are required.
- For dairy-free, replace mozzarella with a plant-based cheese or a sprinkle of nutritional yeast and bake uncovered a bit longer for browning.
Directions
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Preheat the oven to 350°F (175°C).
- Set the oven early so it reaches temperature by the time your casserole is ready. The oven should feel steady and warm; the air should be dry when you open the door. A steady 350°F gives a slow, even bake that softens cabbage while allowing cheese to brown later.
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In a large skillet, heat olive oil over medium heat and sauté the garlic and onion until softened.
- Heat 2 teaspoons of olive oil until it shimmers but does not smoke. Add chopped onion and minced garlic. Stir often. The onion should turn soft and translucent in about 4–6 minutes and give off a sweet, savory smell. The garlic will smell fragrant but not bitter — if it browns too fast, lower the heat.
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Add the ground beef to the skillet and cook until browned.
- Break the meat into small pieces with a wooden spoon. Spread it in the pan so it touches the surface and does not steam. Let it sit for a minute to brown, then stir and continue until no pink remains. Small browned bits on the pan and a rich meat smell are good signs. If there is excess fat, spoon off some but leave enough to carry flavor.
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Stir in diced tomatoes, tomato sauce, cooked rice, thyme, paprika, red pepper flakes, and salt. Simmer for 10 minutes.
- Pour in the 14 1/2 oz diced tomatoes and 15 oz tomato sauce. Add cooked brown rice and the spices. Stir well to combine. Bring the mix to a gentle simmer — small bubbles at the edge are fine. Simmer for about 10 minutes so the rice soaks up some sauce and the flavors marry. The mixture should thicken a bit and smell tomato-forward with warm spices. Taste and adjust salt or pepper.
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In a large baking dish, layer half of the cabbage, followed by the beef mixture, and then top with the remaining cabbage.
- Slice or chop the cabbage into large pieces or strips. Spread half the cabbage to make an even layer on the bottom. Spoon the beef and rice mixture evenly on top. Finally add the rest of the cabbage as a lid. The top cabbage may sit loosely; that is fine. The layers help the casserole hold shape when served.
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Pour water over the casserole and sprinkle mozzarella cheese on top.
- Drizzle 1/3 cup water across the top so steam forms during baking. Sprinkle 2 1/2 cups shredded mozzarella in an even layer. The water should be small beads and not soak the cheese. The cheese will protect the cabbage and brown in the final stage.
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Cover with foil and bake for 1 hour.
- Tightly cover the dish with foil to trap steam. Place in the preheated oven on a middle rack. After 1 hour, you should smell a rich tomato and cabbage aroma. The casserole will be steaming inside. The top cabbage will be softer but not fully browned.
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Remove the foil and bake for an additional 30 minutes or until the cheese is bubbly and the cabbage is tender.
- Take off the foil and return the dish to the oven. The cheese should melt and start to bubble and brown in 20–30 minutes. The top should show golden spots and the cabbage underneath should yield easily to a fork. You may see small caramelized edges where the cabbage touches the pan.
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Let cool slightly before serving.
- Remove from oven and let the casserole rest 10 minutes. This helps the juices settle so slices hold together. The surface will be hot, steaming, and fragrant. Serve warm.
How to serve Homemade Cabbage Casserole
- Classic plate: Cut into squares and serve with a spoonful of sour cream or plain Greek yogurt and chopped fresh parsley for color.
- Side pairings: Serve with a simple green salad dressed with lemon and olive oil, and buttered dinner rolls to soak up sauce.
- Drink pairings: Pair with a light red wine like Pinot Noir or an easy, crisp beer. For non-alcoholic choices, try iced tea with lemon or a sparkling water with a slice of lime.
- Buffet or family style: Serve in the baking dish on a wooden board. Garnish with fresh parsley and lemon wedges. Use a wide spatula to scoop neat portions, showing layers for a professional look.
How to store Homemade Cabbage Casserole
Short-term (fridge):
- Cool to room temperature within two hours. Cover tightly with foil or transfer to an airtight container.
- Store in the fridge for up to 4 days. Reheat single portions in the microwave or oven.
Long-term (freezer):
- For freezing, let it cool, then wrap the baking dish tightly in plastic wrap and foil, or portion into freezer-safe containers.
- Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Best reheating method:
- Oven: Preheat to 350°F. Cover with foil and bake until heated through, about 20–30 minutes for a whole dish or 10–15 minutes for single portions. Remove foil for the last 5–10 minutes to re-crisp the top.
- Microwave: Cover loosely and heat in 1–2 minute bursts, stirring if possible. To avoid drying, add a tablespoon of water to the portion and cover.
- Stovetop: For portions, warm in a skillet with a splash of water and a lid, stirring until heated. This helps keep texture and prevents sogginess.
Tips to make Homemade Cabbage Casserole
- Dry the cabbage: Shake or pat cabbage leaves dry so they steam instead of boiling in water.
- Don’t overcrowd the pan when browning beef: Cook in one layer for better browning and flavor.
- Toast spices briefly: Add spices to the meat for a minute while cooking to release their oils and deepen flavor.
- Use leftover rice: Day-old rice works best because it holds shape and won’t go mushy.
- Rest before cutting: Let the casserole sit so it firms up; you get cleaner slices.
- Watch cheese at the end: If the cheese browns too fast, lower the oven or move dish to a lower rack.
- Taste and adjust salt: Canned tomatoes vary. Taste the meat mixture before baking and add salt as needed.
Variation
- Make it Spicy: Increase red pepper flakes to 1/2 tsp, add a chopped jalapeño in the skillet, and finish with pepper jack cheese.
- The Healthy Version: Use lean ground turkey or cooked lentils, low-sodium tomato sauce, and a smaller amount of reduced-fat mozzarella. Add grated carrots for extra fiber.
- The Deluxe Version: Mix in cooked mushrooms and diced bell pepper to the meat, use a splash of red wine in the simmer step, and top with a mix of mozzarella and sharp cheddar for a richer crust.
- Vegetarian Stuffed Casserole: Replace beef with a mix of cooked lentils and chopped mushrooms, use vegetable broth instead of water, and add a layer of sliced eggplant for body.
FAQs
Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and keep in the fridge for up to 24 hours. Bake as directed when ready. If frozen, bake from thawed for best results.
Q: Why is my sauce too thin?
A: Thin sauce usually means the rice or meat did not absorb enough liquid or the tomatoes were very watery. Simmer the meat mixture longer to reduce excess liquid, or stir in a tablespoon of tomato paste to thicken.
Q: Why is my cabbage still crunchy after baking?
A: Cabbage can be tough if it was cut too thick or oven temperature was low. Slice cabbage thinner or bake a bit longer covered. You can also blanch cabbage in boiling water for 2–3 minutes before layering to speed softening.
Q: Can I use white rice instead of brown rice?
A: Yes. Cook white rice fully and cool slightly before adding. White rice cooks softer and may absorb less sauce, so watch texture and reduce baking time slightly if rice is very soft.
Q: How do I keep the casserole from being soggy?
A: Use cooked rice that is not overcooked, drain excess fat after browning meat, and simmer the sauce to reduce watery tomatoes. Don’t add too much water; 1/3 cup is enough for steam. Bake uncovered at the end to evaporate extra moisture.
Q: Can I use pre-shredded mozzarella?
A: Yes, but freshly shredded cheese melts better because pre-shredded often contains anti-caking agents that can affect melt quality.
Q: Is this recipe freezer safe after baking?
A: Yes. Baked casserole cools and freezes well for up to 3 months. Thaw overnight and reheat in oven covered first, then uncover to re-crisp.
Conclusion
This Homemade Cabbage Casserole is an easy, warm, and filling meal that uses simple ingredients to deliver big comfort. It stores and reheats well, suits many diets with small swaps, and feeds a family with little fuss. If you want to compare classic takes on layered cabbage bakes, try this old-style version for a traditional taste and method: Old-Fashioned Cabbage Casserole – Spicy Southern Kitchen. For a stuffed-style twist that uses similar ideas but a different assembly, see this easy stuffed cabbage option: Easy Stuffed Cabbage Casserole – WonkyWonderful. Enjoy baking and sharing this cozy dish.
Print
Homemade Cabbage Casserole
- Total Time: 110 minutes
- Yield: 6 servings
- Diet: Omnivore
Description
A cozy and simple dish combining browned beef, soft cabbage, tangy tomato, and melty mozzarella, perfect for family dinners or potlucks.
Ingredients
- 1 lb Ground beef
- 1 1/2 tbsp Garlic (minced)
- 1 1/2 Heads cabbage (about 1.5 heads)
- 1 large Onion (chopped)
- 1/2 tsp Thyme, dried
- 14 1/2 oz Tomatoes (diced can)
- 15 oz Tomato sauce
- 2 cups Brown rice, cooked
- 1 1/2 tsp Paprika
- 1/4 tsp Red pepper flakes
- 1 tsp Salt
- 2 tsp Olive oil
- 2 1/2 cups Mozzarella (shredded)
- 1/3 cup Water
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a large skillet and sauté the garlic and onion until softened.
- Add the ground beef to the skillet and cook until browned.
- Stir in diced tomatoes, tomato sauce, cooked rice, thyme, paprika, red pepper flakes, and salt. Simmer for 10 minutes.
- Layer half of the cabbage in a large baking dish, followed by the beef mixture, and top with the remaining cabbage.
- Pour water over the casserole and sprinkle mozzarella cheese on top.
- Cover with foil and bake for 1 hour.
- Remove the foil and bake for an additional 30 minutes or until the cheese is bubbly and the cabbage is tender.
- Let cool slightly before serving.
Notes
For a vegetarian option, swap ground beef for cooked lentils or crumbled tempeh.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: cabbage casserole, comfort food, beef casserole, baked cabbage, easy dinner