If you’re searching for a warm, comforting dish that feels like a big, cheesy hug from your oven, you’ve just hit the jackpot with this Cheesy Stuffed Cabbage Bake Recipe. This is one of those meals I come back to time and time again because it’s hearty, packed with flavor, and loaded with ooey-gooey cheese on top — a total crowd-pleaser. If you’ve ever wrestled with rolling individual cabbage leaves, you’ll love that this recipe skips all that fuss and lets you enjoy the same classic flavors with way less work. Stick around, and I’ll walk you through everything you need to make this family favorite your own!
Why You’ll Love This Recipe
- One-Pan Convenience: This bake combines all the flavors of stuffed cabbage rolls without the tricky rolling, meaning less mess and more easy cleanup.
- Cheesy Goodness: The melty, golden cheese on top takes this dish from simple to spectacular in every bite.
- Family-Friendly: My kids go crazy for this — it’s both nutritious and comforting, a real winner at our dinner table.
- Customizable: You can easily swap meats, cheese types, or add extra veggies to suit your preferences.
Ingredients You’ll Need
Each ingredient in this cheesy stuffed cabbage bake is chosen to bring balance of flavor and texture — from tender cabbage to savory beef and that irresistible cheese. Here are some quick tips to get the best results before you start shopping.
- Lean Ground Beef: I recommend 90% lean or higher to avoid excess grease making the dish soggy.
- Olive Oil: Adds a nice richness when sautéing the aromatics without overpowering flavors.
- White Onion: Diced finely, it softens nicely and lends sweetness.
- Garlic: Use fresh minced garlic for the best punch; garlic powder just won’t compare.
- Italian Seasoning: A simple herb blend that brings warmth and depth.
- Paprika: Adds a subtle smoky undertone; don’t skip it!
- Salt & Pepper: Season to taste — remember you can always add more later.
- Green Cabbage: Fresh and crunchy is key; I discard the outer leaves to avoid bitterness.
- Tomato Sauce: Use a good-quality canned sauce; it’s the base of the comforting, tangy flavor.
- Low-Sodium Beef Broth: Low sodium lets you control saltiness — plus adds a rich umami splash.
- Long-Grain White Rice: Rinsed well to remove excess starch for fluffier grains.
- Cheese: Mozzarella melts wonderfully, but I sometimes mix in cheddar or pepper jack for a little kick.
Variations
I love making this Cheesy Stuffed Cabbage Bake Recipe my own by tweaking it depending on what’s in my fridge or what my family’s craving. Feel free to get creative here — it’s super forgiving!
- Ground Turkey or Chicken: I swapped the beef once to lighten things up — just as tasty, just a bit leaner.
- Spicy Kick: Adding diced jalapeños or swapping in pepper jack cheese gives a nice heat that my husband adores.
- Veggie Boost: Stir in some chopped mushrooms or bell peppers along with the cabbage for extra texture and flavor.
- Cheese Variety: Try smoked gouda or a sharp cheddar blend for a different cheese profile that melts beautifully.
How to Make Cheesy Stuffed Cabbage Bake Recipe
Step 1: Brown the Beef and Prepare Aromatics
Start by heating a large skillet over medium heat and browning the lean ground beef. Break it up gently as it cooks so it crumbles well — you want no big chunks. When it’s fully cooked and no longer pink, drain the excess fat carefully. This step is crucial because too much grease will make the bake watery. Set your browned beef aside. Next, sauté your diced onion in olive oil until it’s tender and sweet, around 10 minutes. Toss in the garlic and seasonings, stirring for just about 30 to 60 seconds so the flavors bloom but the garlic doesn’t burn.
Step 2: Soften the Cabbage and Build the Sauce
Now, add the chopped cabbage straight into the skillet. Cook it down for about 5 minutes until it’s softened but still has a little bite — this adds a lovely texture contrast. Pour in your tomato sauce and beef broth next, stirring everything thoroughly. Crank the heat up to high and bring the mix to a gentle simmer, then take it off the heat. This flavorful liquid will soak into the rice while baking and carry all those delicious cabbage and beef aromas.
Step 3: Layer and Bake
Spray a large 9×13-inch casserole dish with non-stick spray to prevent sticking. Pour your tomato cabbage sauce into the dish first, then add the rinsed uncooked rice and browned meat on top. Mix everything gently to combine so every bite gets a bit of each ingredient. Cover the dish tightly with foil — this traps steam and cooks the rice perfectly. Pop it in a 350°F oven for 45 minutes. This is where the magic happens: the rice absorbs all that gorgeous sauce, and the cabbage becomes tender.
Step 4: Add Cheese and Finish Baking
After the 45 minutes, carefully remove the foil and fluff the rice gently with a fork. Then sprinkle your shredded cheese evenly over the top — I love using mozzarella for its amazing melt and stretch but cheddar or a blend works beautifully too. Slide the dish back in the oven uncovered for another 10 to 20 minutes, until the cheese is bubbly and golden brown. Keep an eye on it so the cheese doesn’t overcook or brown too much. Once out of the oven, a sprinkle of fresh parsley and a dollop of sour cream takes it next-level delicious.
Pro Tips for Making Cheesy Stuffed Cabbage Bake Recipe
- Don’t Skip Rinsing the Rice: I used to skip this, and the rice got gummy — rinsing makes such a difference for fluffiness.
- Use a Sharp Cheese Grater: Freshly shredded cheese melts more smoothly and evenly than pre-shredded.
- Tight Foil Seal: Make sure your foil is wrapped tightly to trap steam or the rice might not cook through properly.
- Watch the Cheese Baking Time: Baking cheese too long can dry it out, so keep an eye after removing the foil cover.
How to Serve Cheesy Stuffed Cabbage Bake Recipe
Garnishes
When I serve this dish, I always add a sprinkle of freshly chopped parsley right after it’s out of the oven — it brightens the whole plate. A generous dollop of sour cream on the side adds a cool creaminess that pairs beautifully with the tart tomato and rich cheese. Sometimes I even add a squeeze of fresh lemon juice for a pop of acidity that balances those deep flavors.
Side Dishes
You definitely don’t need anything heavy alongside this, but a crisp green salad or steamed green beans I often enjoy to add some crunch and freshness. Garlic bread is a classic companion too — perfect for mopping up those saucy bites. For a cozy dinner, mashed potatoes with a little butter are a nostalgic pairing I love to serve.
Creative Ways to Present
For holiday dinners or a cozy weekend gathering, I’ve layered this bake in individual ramekins to create elegant personal servings. It impresses guests and keeps portions tidy. You can also top with a scattering of toasted breadcrumbs before the final bake for an irresistible crust. For extra flair, garnish with chopped chives or swap sour cream for a dollop of creamy horseradish sauce for a zesty twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers into an airtight container and keep them in the fridge — they stay great for up to 4 days. The flavors actually deepen overnight, and the rice soaks up even more sauce. Just be sure to cover well to prevent drying out.
Freezing
I’ve frozen this cheesy stuffed cabbage bake a few times with success — just portion it into freezer-safe containers before baking or after cooling fully, then freeze for up to 3 months. Thaw overnight in the fridge before reheating for best texture and flavor retention.
Reheating
To reheat leftovers, I cover the dish with foil and bake at 325°F for about 20-25 minutes until warmed through, stirring halfway if possible. If you’re in a hurry, the microwave works fine — just add a splash of broth or water to keep it moist and cover loosely to avoid drying out.
FAQs
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Can I use brown rice instead of white rice in the Cheesy Stuffed Cabbage Bake Recipe?
Great question! Brown rice needs a longer cooking time and more liquid, so for this recipe, it’s best to pre-cook the brown rice or adjust the broth and bake time accordingly. Otherwise, the rice might remain undercooked. I usually stick with white rice for perfect texture every time.
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Is it possible to make this recipe vegetarian?
Absolutely! You can substitute the ground beef with cooked lentils, finely chopped mushrooms, or plant-based meat alternatives. Just swap the beef broth for vegetable broth to keep the flavors balanced, and you’ll have a satisfying vegetarian version.
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How do I keep the cabbage from getting mushy?
It’s all about timing! Keeping the cabbage chopped into 1½-inch pieces and sautéing it just until slightly softened before baking helps maintain some texture. Also, avoid overcooking during baking by checking the rice’s doneness around 45 minutes.
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Can I prepare this recipe ahead and freeze before baking?
Yes, you can. Assemble the entire casserole, cover tightly with foil or plastic wrap, and freeze before baking. When you’re ready, bake from frozen by increasing bake time by approximately 15-20 minutes, making sure it’s cooked through before adding cheese and finishing the bake.
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What cheese melts best for this bake?
Mozzarella is my go-to because it melts evenly and creates that stringy, gooey layer everyone loves. However, cheddar, Colby Jack, or Pepper Jack offer lovely flavor twists and melt well too. Avoid pre-shredded blends with additives as they don’t melt as nicely.
Final Thoughts
Honestly, this Cheesy Stuffed Cabbage Bake Recipe has become such a staple in my cooking arsenal because it perfectly balances comfort with a touch of fresh, homemade goodness. It’s the recipe I reach for when I want my family gathered around the table with smiles and second helpings. I hope you find it as easy and satisfying as I do — once you make it, it’ll probably become one of your weeknight heroes too. Give it a try, and don’t be shy about making it your own!
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Cheesy Stuffed Cabbage Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This stuffed cabbage roll casserole is a comforting, hearty dish that layers ground beef, cabbage, rice, and a rich tomato sauce, all baked to perfection and topped with melted cheese. Ideal for a family dinner, it combines classic flavors in a casserole format, simplifying the traditional stuffed cabbage rolls into an easy, baked one-dish meal.
Ingredients
Meat and Vegetables
- 1 pound lean ground beef
- 1 large white onion, diced
- 3 cloves garlic, minced
- 1 medium head green cabbage, outer leaves discarded and chopped into 1½-inch cubes
Seasonings and Oils
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt, plus more to taste
- ½ teaspoon pepper, plus more to taste
Liquids
- 1 (32-ounce) can tomato sauce
- 3 cups low-sodium beef broth
Grains and Dairy
- 1 cup long-grain white rice, rinsed
- 2 cups freshly shredded mozzarella cheese (or cheddar cheese, Colby Jack, Pepper Jack, etc.)
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit and spray a large 9×13-inch casserole dish with non-stick cooking spray. Set aside for later use.
- Cook the Ground Beef: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon or spatula, until it is no longer pink. Drain excess grease, then transfer the beef to a clean plate or bowl and set aside.
- Sauté Onion and Seasonings: Return the skillet to medium heat and add the olive oil. Stir in the diced onion and cook until softened, about 10 minutes. Add the minced garlic, Italian seasoning, paprika, salt, and pepper, and cook while stirring continuously for 30-60 seconds to release their aromas.
- Cook the Cabbage and Sauce: Stir in the chopped cabbage and cook until it begins to soften, approximately 5 minutes. Add the tomato sauce and beef broth, stirring well to combine. Increase heat to high and bring to a gentle simmer for 1-2 minutes, then remove from heat.
- Assemble the Casserole: Carefully pour the tomato and cabbage mixture into the prepared baking dish. Add the uncooked white rice and browned ground beef. Mix thoroughly to evenly distribute all ingredients.
- Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. This ensures the rice cooks properly and flavors meld.
- Add Cheese and Finish Baking: After baking, remove the foil and gently fluff the casserole with a fork. Sprinkle the shredded cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for an additional 10-20 minutes until the cheese is melted and bubbly, and the rice is fully cooked.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley, and serve warm. Optionally, add a dollop of sour cream for extra creaminess.
Notes
- For a spicier kick, add crushed red pepper flakes with the other seasonings.
- You can substitute ground turkey or chicken for ground beef for a leaner option.
- Using low-sodium broth helps control the salt content in the dish.
- Ensure the rice is rinsed well to remove excess starch for fluffier results.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Try using different cheeses to suit your taste preferences or what you have on hand.
Nutrition
- Serving Size: 1 serving (about 1/8 of casserole)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
