Comforting Cabbage and Rice Casserole

Finding a hearty, budget-friendly dinner that the whole family will actually eat can feel like an impossible task. Between picky eaters, busy schedules, and groceries that seem to cost more every week, it’s tough to land on something that’s both satisfying and practical for a weeknight meal.

That’s where this cabbage and rice casserole comes in handy: it’s comforting and filling, uses simple pantry staples and affordable ingredients, and comes together in one dish with minimal cleanup required.

What Kind of Cabbage Should I Use?

Green cabbage is your best bet for this casserole since it holds up well during baking and has a mild, slightly sweet flavor that pairs perfectly with the beef and tomato sauce. You can also use savoy cabbage if that’s what you have on hand – it’s a bit more tender and has crinkly leaves, but it works just as well. When picking out your cabbage at the store, look for heads that feel heavy for their size and have crisp, tightly packed leaves without any browning or soft spots. Don’t worry too much about chopping it perfectly – rough chunks work great since the cabbage will soften as it cooks in the casserole.

Options for Substitutions

This casserole is pretty forgiving, so here are some easy swaps you can make:

• Ground beef: Ground turkey, chicken, or pork work great here. You can even use plant-based ground meat if you prefer. Just note that leaner meats might need a bit more oil to prevent drying out.
• Cabbage: Green cabbage is traditional, but savoy cabbage or napa cabbage will work too. They’re a bit more tender, so they’ll cook down faster.
• Rice: Long-grain white rice is best for this recipe since it absorbs the liquid properly. You can use brown rice, but you’ll need to add about 1/2 cup more stock and increase cooking time by 15-20 minutes.
• Chicken stock: Beef stock or vegetable stock both work fine. In a pinch, water with an extra teaspoon of salt will do the job.
• Tomato sauce: Crushed tomatoes or diced tomatoes (drained) can replace the tomato sauce. You might want to add a splash more liquid if using diced tomatoes.
• Red wine vinegar: Apple cider vinegar or white vinegar will give you that same tangy kick if you don’t have red wine vinegar on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this casserole is not browning the ground beef properly – if you crowd the pot or stir too much, the meat will steam instead of getting that nice caramelized exterior that adds flavor to the whole dish.

Another common error is adding the rice too early or skipping the step of bringing the liquid to a boil first, which can result in unevenly cooked, mushy rice that ruins the texture of your casserole.

Make sure you’re using the right type of rice (long-grain white rice works best here) and resist the urge to lift the lid during that final 15-minute simmer – letting steam escape will leave you with crunchy, undercooked grains.

Finally, don’t skip the resting time after adding the vinegar, as those 5-7 minutes allow the rice to finish absorbing any remaining liquid and help all the flavors come together.

What to Serve With Cabbage and Rice Casserole?

This hearty casserole is pretty much a complete meal on its own, but I love serving it with a dollop of sour cream on top and some crusty bread on the side for soaking up the tomato sauce. A simple cucumber salad with dill and vinegar makes a great refreshing side that cuts through the richness of the beef and cabbage. If you want to add something green, steamed green beans or roasted Brussels sprouts work really well alongside this dish. For a finishing touch, sprinkle some fresh parsley or a bit of extra parmesan cheese over the top right before serving.

Storage Instructions

Store: This casserole is actually one of those dishes that tastes even better the next day after all the flavors have had time to mingle. Keep it covered in the fridge for up to 4 days. It makes great leftovers for lunch or an easy weeknight dinner when you don’t feel like cooking.

Freeze: You can freeze this casserole for up to 3 months, which makes it perfect for meal prep. Let it cool completely first, then portion it out into freezer-safe containers. I like to freeze individual servings so I can grab just what I need.

Reheat: Warm it up in the microwave for a few minutes, stirring halfway through, or cover with foil and reheat in a 350°F oven for about 20 minutes until heated through. If it seems a bit dry, just add a splash of chicken stock or water before reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2150
• Protein: 110-125 g
• Fat: 75-85 g
• Carbohydrates: 190-210 g

Ingredients

• 1 tsp olive oil
• 1 1/2 lbs ground beef
• 2.5 tsp salt
• 3/4 tsp pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp oregano
• 3 tbsp tomato paste
• 1.5 tsp sugar
• 15 oz tomato sauce
• 2 lbs cabbage (thinly sliced into 1/4-inch shreds)
• 1.5 cups chicken stock
• 3/4 cup rice
• 2 tsp red wine vinegar
• 1/4 teaspoon smoked paprika

Step 1: Brown the Ground Beef and Build the Aromatics

• 1 tsp olive oil
• 1 1/2 lbs ground beef
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp oregano
• 3 tbsp tomato paste

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Add the ground beef and cook for 5 minutes, breaking it up as it cooks until it’s no longer pink.

Once browned, stir in the garlic powder, onion powder, oregano, and tomato paste, cooking for 1 minute to bloom the spices and deepen their flavor.

This short cooking time allows the spices to become fragrant without burning.

Step 2: Add the Cabbage and Tomato Base

• seasoned beef mixture from Step 1
• 2 lbs cabbage
• 15 oz tomato sauce
• 1.5 tsp sugar
• 2.5 tsp salt
• 3/4 tsp pepper
• 1/4 teaspoon smoked paprika

Add the thinly sliced cabbage, tomato sauce, sugar, salt, pepper, and smoked paprika to the pot with the seasoned beef from Step 1.

Stir well to combine everything evenly.

The cabbage will release moisture as it cooks, which creates the braising liquid for the casserole.

Step 3: Braise the Cabbage to Soften

• braising mixture from Step 2

Cover the pot and reduce the heat to medium-low.

Cook for 15 minutes, stirring occasionally.

The cabbage will begin to wilt and soften during this time, and the flavors will start to meld together.

I like to stir halfway through to ensure the cabbage cooks evenly and the bottom doesn’t stick.

Step 4: Add the Rice and Bring to a Simmer

• braised mixture from Step 3
• 1.5 cups chicken stock
• 3/4 cup rice

Pour in the chicken stock and stir to combine.

Increase the heat to medium-high and bring the mixture to a boil.

Once boiling, stir in the rice, breaking up any clumps.

The rice will absorb the flavorful liquid as the casserole finishes cooking.

Step 5: Simmer Until Rice is Tender

• rice mixture from Step 4

Cover the pot and reduce the heat to low.

Simmer for 15 minutes until the rice is tender and has absorbed most of the liquid.

The rice will continue to cook gently in the residual heat and moisture, creating a cohesive, well-integrated casserole.

Step 6: Finish with Vinegar and Rest

• cooked casserole from Step 5
• 2 tsp red wine vinegar

Remove the pot from heat and stir in the red wine vinegar.

The vinegar adds a bright acidity that balances the richness of the beef and the earthiness of the cabbage.

Cover and let the casserole sit for 5-7 minutes to allow the flavors to fully meld together.

I find that this resting period makes a noticeable difference in how well all the flavors come together.

Comforting Cabbage and Rice Casserole

Delicious Comforting Cabbage and Rice Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Calories: 2050

Ingredients Method

Ingredients

  

• 1 tsp olive oil
• 1 1/2 lbs ground beef
• 2.5 tsp salt
• 3/4 tsp pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp oregano
• 3 tbsp tomato paste
• 1.5 tsp sugar
• 15 oz tomato sauce
• 2 lbs cabbage (thinly sliced into 1/4-inch shreds)
• 1.5 cups chicken stock
• 3/4 cup rice
• 2 tsp red wine vinegar
• 1/4 teaspoon smoked paprika

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for 5 minutes, breaking it up as it cooks until it's no longer pink. Once browned, stir in the garlic powder, onion powder, oregano, and tomato paste, cooking for 1 minute to bloom the spices and deepen their flavor. This short cooking time allows the spices to become fragrant without burning.
2. Add the thinly sliced cabbage, tomato sauce, sugar, salt, pepper, and smoked paprika to the pot with the seasoned beef from Step 1. Stir well to combine everything evenly. The cabbage will release moisture as it cooks, which creates the braising liquid for the casserole.
3. Cover the pot and reduce the heat to medium-low. Cook for 15 minutes, stirring occasionally. The cabbage will begin to wilt and soften during this time, and the flavors will start to meld together. I like to stir halfway through to ensure the cabbage cooks evenly and the bottom doesn't stick.
4. Pour in the chicken stock and stir to combine. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, stir in the rice, breaking up any clumps. The rice will absorb the flavorful liquid as the casserole finishes cooking.
5. Cover the pot and reduce the heat to low. Simmer for 15 minutes until the rice is tender and has absorbed most of the liquid. The rice will continue to cook gently in the residual heat and moisture, creating a cohesive, well-integrated casserole.
6. Remove the pot from heat and stir in the red wine vinegar. The vinegar adds a bright acidity that balances the richness of the beef and the earthiness of the cabbage. Cover and let the casserole sit for 5-7 minutes to allow the flavors to fully meld together. I find that this resting period makes a noticeable difference in how well all the flavors come together.