Stuffed Cabbage Bake

This easy cabbage roll bake turns a time-consuming classic into a quick, family-ready dinner that packs all those warm, familiar tastes without the hassle of stuffing individual leaves. The timeless mix of ground beef, rice, and zesty tomato sauce comes together in one filling, robust dish.

I whipped up this dish during a cold spell when I wanted my grandma's stuffed cabbage but couldn't be bothered with all the wrapping and folding. My bunch actually likes this casserole take better now since every mouthful has just the right mix of flavors.

What You'll Need

• Ground beef: Gives rich meaty taste and protein; grab an 85/15 meat-to-fat mix for maximum flavor without too much oil
• Chopped cabbage: Delivers that signature crisp-soft bite; pick solid weighty heads with vibrant green outer leaves
• Tomato sauce: Creates the key tangy base that pulls everything together; go for quality sauce without extra sweeteners
• Chopped onion: Forms the crucial flavor base; yellow onions work best with their nice blend of sweetness and punch
• Uncooked white rice: Soaks up all the yummy juices while it cooks for perfect texture; stick with standard long-grain for best outcome
• Salt: Lifts all the dish's tastes; kosher salt works great for pure flavor
• Beef broth: Adds needed liquid for cooking the rice and spreading flavor everywhere; try low-sodium if you're watching salt

How to Make It

Cook the Meat:

Brown ground beef in a big pan over medium-high flame until completely cooked with no red showing. This usually takes 5 to 7 minutes of continuous mixing to bust up big chunks. Don't forget to drain off extra fat when done so your final dish isn't swimming in grease.

Mix Everything:

Stir together the cut cabbage, tomato sauce, onion, rice, salt, and cooked beef in a big bowl. Make sure it's all well mixed so flavors spread out evenly. The raw cabbage will look like too much but will shrink quite a bit during cooking.

Load Your Dish:

Dump the mixture into a 9x13-inch baking pan, spreading it flat to all edges. Pour beef broth all over the top, which will cook the rice and make the tasty sauce that pulls everything together.

First Bake:

Wrap the baking dish tightly with foil to keep steam in and bake at 350°F for an hour. This first cooking stage softens the cabbage and starts getting the rice tender.

Finish Cooking:

Take it out and stir everything well to mix up the cooking juices. Cover again and keep baking for another 20 to 30 minutes. You'll know it's done when the cabbage feels soft and the rice has soaked up most of the liquid.

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Beef broth is my hidden trick in this dish. While grandma always used water in her old-school rolls, I found beef broth adds amazing richness. The first batch I made with homemade beef stock from sunday roast bones, my hubby said it beat the original family recipe that's been around for decades.

Custom Touches

This dish loves some tweaking. Mix half ground pork with half beef for closer-to-traditional flavor. You might also toss in 1 tablespoon paprika and a teaspoon of caraway seeds for a Hungarian twist. If you want some kick, a few red pepper flakes blend perfectly with the tomato sauce.

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Keeping and Warming

This dish stays good in the fridge for up to 4 days if kept in a sealed container. The tastes actually get better overnight, making it perfect for planning meals ahead. When warming it up, add a tiny splash of water or broth if it looks dry, then cover and heat in a 325°F oven until hot throughout, around 20 minutes. Zapping single portions works too, but it tastes best when heated slowly.

What to Serve With It

Pair this filling casserole with a spoonful of sour cream and some fresh dill sprinkled on top for a true Eastern European touch. Just grab some crusty bread and butter to round out the meal, though a simple green salad with tangy dressing cuts through the rich flavors nicely. In winter months, I like having applesauce on the side, as its sweetness works really well against the savory cabbage.

Frequently Asked Questions

→ What ground beef should I pick?

Go for beef with medium fat, like 80/20 or 85/15, for juicy and flavorful results.

→ Can I use a different grain?

Sure! Try brown rice or quinoa, but adjust the cooking time since they take longer.

→ How do I make it meat-free?

Switch the beef for lentils or a veggie-based protein. Use veggie stock instead of beef broth too!

→ Can I prep this ahead?

Yes! Put it together the night before and keep it chilled. Add about 10 extra minutes to bake it from cold.

→ What sides go well with this?

Serve it with crunchy salad, toasted bread, or steamed greens for a balanced meal.

→ How do I store extras?

Keep leftovers in a sealed container for up to 3 days in the fridge, or freeze them for up to 3 months. Reheat in the oven or microwave.