Easy Cabbage Roll Casserole Recipe Tastes Like What Grandma Made by Donna John

Casseroles Beef Dinner
a year ago

Easy Cabbage Roll Casserole Recipe Tastes Like What Grandma Made

Remember your grandma boiling cabbage leaves, stuffing them with a filling, rolling them and then (finally!) baking them in a tomato sauce? Busy moms don't have time for that. With this easy ground beef cabbage roll casserole recipe, you'll be rollin' out of the kitchen in no time. 

Serve this delicious and easy cabbage roll casserole recipe with a garden salad for a complete dinner. Delish!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour and 15 minutes

Total Time: 1 hour and 20 minutes
Servings: 6 


  • 1 head cabbage, cored and chopped
  • 1/4 cup water
  • 1 pound ground beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cayenne, or to taste
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) beef broth
  • 1 cup long-grain white rice
  • 1 1/2 cups grated mozzarella cheese
  • 1 1/2 cups grated sharp cheddar cheese

Here's how to make it: 

  1. Put the chopped cabbage and water into a large pot. Cook until just tender, stirring often, about 10 minutes. Season with salt and pepper, to taste. 
  2. Cook the ground beef and onion until meat is browned, about 5 minutes. Add the garlic and cook another minute.
  3. Add the paprika, onion powder, brown sugar, cayenne, tomato sauce, beef broth and rice. Bring to a boil, reduce heat, cover and simmer 20 minutes, or until rice is tender.
  4. Put half of the cabbage onto the bottom of a 13x9-inch casserole dish or 13x9-inch baking pan.
  5. Top with half of the meat mixture.
  6. Sprinkle with half of the cheeses.
  7. Repeat with another layer. Cover with foil and bake in a preheated 350-degree F oven for 20 minutes. Uncover and bake for another 20 minutes.

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Elisa Schmitz
I remember my grandma making cabbage rolls and I absolutely couldn't wait to eat them. It was an all-day labor of love for her, and you could taste the love in them. She called it "sarma," and my dad and I have tried to re-create her perfect recipe over the years. Thank you for bringing back this wonderful memory, Donna John . I am going to try your recipe. Thanks for the helpful photos, too!
E. E. Cummings
Sarma and halupki too. I think I heard all the names growing up. My mother, grandmother and great grandmother made the area's best nutbread I'll modestly state. They had special table cloths just for rolling out the dough after it had been floured. A magnificent all-day effort began with grinding walnuts with a hand grinder. As the oldest child and grandchild I failed to step-in to save the grinder and special cloth used in the nutbread making process so those things were lost to time.
Donna John
What is it with grandmas and cabbage rolls? I'll have to find my grandma's recipe and share it here. Great memories.
Elisa Schmitz
Donna John , I made this recipe tonight for dinner and it was delicious! I made two pans: one for us and one for my parents, who will love it. Dieter Schmitz called it “Lasagna for Germans,” LOL! 😂 I added sauerkraut and skipped the cheese; instead, we put a dollop of sour cream on top. So good, thanks! See my photos here...
Donna John
Yum! Looks delish. Love the idea of switching the cheese for sour cream. Probably makes it more authentic. Hope your parents enjoyed it! Elisa A. Schmitz 30Seconds
Elisa Schmitz
Forgot to say I also added diced carrots and green pepper to the ground beef mixture. My dad is so excited. Christmas dinner came early this year, thank you Donna John ! 🎄
E. E. Cummings
My distinguished elders took their methods for making these 'stuffed cabbages' with them. I can approximate the appearance but the taste, by no means repellent, just isn't the same. I'll keep trying off and on. What I can do is fry blanched cabbage and noodles in butter along with a sliced onion. The aroma and taste is exactly the same as Mom used to make. Next up is to try the Depression-era favorite, egg drop soup. It involves burning some bread it's a very hearty wintertime soup and I've got to give that a whirl soon

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