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Unstuffed Cabbage Roll Casserole

All the paprika-rich, tangy comfort of stuffed cabbage comes together in practical layers with tender rice and caramelized cabbage edges.

Layered cabbage roll casserole has caramelized cabbage, tangy tomato sauce, ground meat, rice, dill, and optional sour cream.

This casserole keeps the familiar character of Eastern European stuffed cabbage while removing the work of blanching, filling, and rolling individual leaves. Layering lets the meat, rice, cabbage, and tomato sauce cook as one cold-weather dinner without sacrificing their distinct textures.

Give the rice a head start

A short boil hydrates the outside of each grain while leaving its center firm enough to finish in the casserole. Drain thoroughly and place the rice between moist cabbage layers so it absorbs sauce without turning the filling watery.

Wilt, then caramelize

Adding the cabbage in two batches makes its volume manageable and preserves some structure. Covered baking tenderizes the ribbons, while the final uncovered stretch concentrates the sauce and browns the topmost edges.

Wilted cabbage and tomato sauce layer loosely with distinct rice and paprika-browned ground meat before baking. — Paprika-seasoned meat, parboiled rice, wilted cabbage, and tomato sauce form distinct loose layers.

Balance the tomato sauce

Crushed tomatoes and vinegar bring the tang associated with cabbage rolls, while a little brown sugar rounds their sharp edges. Paprika, marjoram, garlic, and dill keep the flavor savory and aromatic rather than sweet.

Make it now or later

The casserole can be assembled a day ahead, or frozen after baking and cooling completely. Thaw frozen casserole overnight, reheat it covered to protect its moisture, and add cool sour cream only after serving if desired.

A casserole spoonful shows tender cabbage ribbons, distinct rice, crumbled meat, thick tomato sauce, and dill. — A spoonful reveals tender cabbage, paprika-scented meat, distinct rice, and thick tomato sauce.

Unstuffed Cabbage Roll Casserole

6 servings

85 minutes total

Ingredients

• 3/4 cup uncooked long-grain white rice
• 1 tsp kosher salt, divided
• 2 tbsp olive oil, divided
• 1/2 lb ground turkey
• 1/2 lb lean ground beef
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tsp sweet paprika
• 1/2 tsp freshly ground black pepper
• 1 large head green cabbage, cored and cut into 1-inch ribbons
• 1 can (28 oz) crushed tomatoes
• 1 cup low-sodium beef stock
• 2 tbsp tomato paste
• 1 tbsp red wine vinegar
• 1 tbsp packed light brown sugar
• 1 tsp dried marjoram
• 1 bay leaf
• 2 tbsp chopped fresh dill
• 3/4 cup sour cream (optional)

Method

Partially cook the rice
Bring a saucepan of water to a boil, add the rice and 1/4 tsp salt, and boil for 8 minutes; drain thoroughly while the grains are still firm at the center.
Look for: The rice is flexible at the edges but still chalky and firm at its center.
Heat the oven
Heat the oven to 375 F and lightly coat a 9-by-13-inch baking dish with 1 tsp of the olive oil.
Look for: The oven is fully preheated and the dish has a thin, even oil film.
Brown the meats
Heat 2 tsp olive oil in a large Dutch oven over medium-high heat; add the turkey and beef and cook for 6 minutes, breaking them into small crumbles, until browned with no pink remaining.
Look for: The meat is browned in small crumbles and excess moisture has evaporated.
Season the filling
Add half the onion, 2 minced garlic cloves, paprika, black pepper, and 1/4 tsp salt to the meat; cook for 4 minutes until the onion softens and the paprika smells fragrant, then transfer to a bowl.
Look for: The onion is translucent and the meat is evenly brick-red with paprika.
Wilt the cabbage
Add the remaining olive oil and half the cabbage to the Dutch oven; cook for 4 minutes, then add the remaining cabbage and 1/4 tsp salt and cook for 5 minutes more until wilted but not limp.
Look for: The cabbage has softened and reduced in volume while retaining some structure.
Simmer the tomato sauce
Stir the remaining onion and garlic into the cabbage and cook for 2 minutes; add the crushed tomatoes, beef stock, tomato paste, vinegar, brown sugar, marjoram, bay leaf, and remaining 1/4 tsp salt and simmer for 5 minutes, then remove the bay leaf.
Look for: The sauce tastes tangy and savory and lightly coats the wilted cabbage without pooling thinly.
Layer the casserole
Spread half the cabbage and sauce in the prepared dish, scatter with half the partially cooked rice and all the meat mixture, then add the remaining rice and cabbage sauce in even layers without pressing them down.
Look for: The rice is evenly dispersed between moist layers and the surface is level but loose.
Bake covered
Cover the dish tightly with foil and bake at 375 F for 35 minutes, until the rice is tender and the sauce bubbles gently around the edges.
Look for: The rice is tender and the filling is moist with no watery pool at the dish edges.
Caramelize the top
Remove the foil and bake for 15 minutes more, until the top cabbage edges caramelize and the tomato sauce thickens; rest for 10 minutes before scattering with dill.
Look for: The cabbage tips are browned, the surface no longer looks wet, and clean portions hold after resting.
Finish and store
Serve warm with optional sour cream spooned over each portion; for make-ahead storage, cool completely before refrigerating or freezing airtight, then thaw overnight and reheat covered at 350 F until 165 F in the center.
Look for: The dill is fresh and aromatic, and any sour cream stays cool against the hot casserole.