There’s a moment in my kitchen when the aroma hits me—a warm, savory perfume of simmering tomatoes, hearty beef, and sweet cabbage that instantly feels like a hug. That’s the magic of this Easy Cabbage Roll Casserole. I discovered it on a hectic weeknight, desperately wanting the cozy comfort of my grandmother’s labor-intensive cabbage rolls but without the hours of meticulous rolling. What I created was a revelation: all the deep, satisfying flavors in a simple, layered bake. My kitchen was filled with that incredible smell, and with one forkful, I knew this forgiving, delicious casserole would become a permanent fixture in my recipe rotation. It’s the ultimate cozy comfort food, simplified.
Ingredients
- 900 grams lean ground beef
- 1.6 kilograms green cabbage (about 1 medium head), cored and chopped into 1-inch pieces
- 200 grams uncooked long grain white rice
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 800 grams crushed tomatoes (one large can)
- 680 grams tomato sauce (passata)
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1½ teaspoons salt, plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons Worcestershire sauce
- 250 ml beef broth
- Fresh parsley, for garnish (optional)
When it comes to ingredients, I’ve learned a few things through trial and error. Using lean ground beef is my personal preference—it renders less grease, so you don’t have to drain it, saving a step and a messy splatter situation. Don’t skip the Worcestershire sauce; it adds a deep, umami richness that makes a huge difference in the overall savoriness of the dish. For the cabbage, a firm, dense green head works best. I’ve tried it with pre-shredded coleslaw mix in a pinch, and while it works, chopping your own from a whole cabbage gives much better texture and holds up during the long bake.(See the next page below to continue…)