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This recipe is a healthier and quicker version of the classic cabbage roll, with all the same delicious flavors.

The dish is easy to make and requires only a few ingredients that you probably already have in your kitchen.

The combination of lean ground beef, rice, and shredded cheese creates a mouthwatering flavor and texture.

The casserole is perfect for meal prep, potlucks, or family gatherings, and it can be easily adapted to fit your dietary preferences.

The recipe makes a generous serving, and it’s perfect for leftovers!


1 lb. (454g) lean ground beef

1 medium onion, chopped

3 cloves garlic, minced

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon ground cayenne pepper

2 tablespoons brown sugar

1 (15 ounce) can tomato sauce

1 (14.5 ounce) can low-sodium beef broth

1 cup (185g) long-grain white rice (uncooked)

2 tablespoons olive oil

1 medium head green cabbage, chopped

1 1/2 cups (150g) finely shredded sharp cheddar

1 1/2 cups (150g) finely shredded Monterey Jack Cheese


Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish with nonstick cooking spray or olive oil.

In a large skillet, brown the ground beef over medium-high heat. When the beef is about halfway browned, add the chopped onion and continue to cook until the beef is fully browned.

Reduce the heat to low, and add the minced garlic to the skillet. Cook for 1 minute, stirring continuously. Drain any excess fat from the skillet.

Add the paprika, onion powder, cayenne pepper, brown sugar, tomato sauce, beef broth, and uncooked rice to the skillet. Stir well to combine.

Bring the mixture to a low boil, then turn down the heat to a simmer. Cover the skillet with a lid and let it simmer for 20 minutes or until the rice is tender.


Meanwhile, in another large skillet, heat 1 tablespoon of olive oil over medium heat. Add half of the chopped cabbage to the skillet and cook until slightly tender, about 5-7 minutes.

Spread the cooked cabbage evenly over the bottom of the prepared casserole dish. Top with half of the beef mixture and sprinkle with half of the shredded cheddar and Monterey Jack cheeses.

Repeat the layers by adding the remaining 1 tablespoon of olive oil to the skillet and cooking the remaining cabbage until slightly tender. Spread the cabbage over the cheese layer in the casserole dish, then add the remaining beef mixture on top. Finally, sprinkle the remaining shredded cheeses over the beef.

Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes or until the cheese is lightly browned.

Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy your delicious Cabbage Roll Casserole!


To save time, you can use pre-shredded cabbage and/or pre-cooked rice.

Feel free to adjust the seasoning to your taste. You can add more or less paprika, onion powder, and cayenne pepper depending on your preference.

You can use ground turkey or chicken instead of beef for a lighter option.

This recipe can be made ahead of time and stored in the fridge for a day or two before baking.

Leftovers can be stored in the fridge for up to 3 days.

In conclusion, this cabbage roll casserole is a delicious and easy-to-make dish that will become a family favorite. It’s a perfect way to enjoy all the flavors of traditional cabbage rolls without all the work. With tender ground beef, flavorful spices, and a cheesy topping, this casserole is sure to satisfy. Plus, it’s a great way to sneak in some veggies and get your family to eat their greens. So why not give this recipe a try and add it to your weekly dinner rotation? Your taste buds will thank you!


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