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Pioneer Woman Stuffed Cabbage Casserole

Pioneer Woman Stuffed Cabbage Casserole - recipe card
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This deconstructed stuffed cabbage casserole layers tender cabbage leaves, a savory beef and rice filling, and a tangy tomato sauce, all baked into a comforting, one-dish meal. The cabbage softens and caramelizes in the oven while the filling stays juicy and flavorful, capturing all the classic tastes of traditional stuffed cabbage without the fuss of rolling.

Ingredients

Scale
  • 1 large head green cabbage (about 2 lb / 900g), cored and cut into 1-inch wedges
  • 1 tablespoon kosher salt, plus more for seasoning
  • 1 lb (450g) lean ground beef (90/10)
  • 1/2 cup (about 4 oz) yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup (200g) uncooked long-grain white rice, rinsed and drained
  • 1 large egg, lightly beaten
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper, freshly ground
  • 1 can (15 oz / 425g) tomato sauce
  • 1 can (14.5 oz / 411g) diced tomatoes, undrained
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon apple cider vinegar
  • 1/2 cup (120ml) low-sodium beef broth
  • 1/4 cup (60ml) full-fat sour cream (for garnish, optional)

Instructions

  1. Preheat oven to 375°F / 190°C. Bring a large pot of salted water to a rolling boil over high heat. Add the cabbage wedges and blanch for 3 minutes until just tender but still intact — this softens the leaves for layering and reduces bitterness. Drain well and set aside to cool slightly.
  2. In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a wooden spoon, for 6–8 minutes until browned and no longer pink. Do not drain the fat; it adds flavor. Add the diced onion and cook for 3 minutes until translucent, then stir in the garlic and cook for 30 seconds until fragrant. Remove from heat and let cool for 5 minutes.
  3. In a large mixing bowl, combine the cooked beef and onion mixture with the rinsed rice, beaten egg, smoked paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon of the kosher salt. Mix gently but thoroughly until all ingredients are evenly incorporated. The egg helps bind the filling so it holds together during baking.
  4. In a separate medium bowl, whisk together the tomato sauce, undrained diced tomatoes, brown sugar, apple cider vinegar, beef broth, and the remaining 1/2 teaspoon kosher salt. Taste the sauce — it should be tangy with a hint of sweetness; adjust seasoning if needed.
  5. Lightly grease a 9×13-inch (3-quart) baking dish with cooking spray or a thin film of vegetable oil. Spread 1/2 cup of the prepared tomato sauce evenly across the bottom of the dish to prevent sticking and add moisture during baking.
  6. Layer one-third of the blanched cabbage wedges over the sauce, overlapping as needed to create an even bed. Spoon half of the beef-rice filling over the cabbage and gently press it into an even layer using a spatula.
  7. Pour another 1 cup of the tomato sauce over the filling, spreading it to the edges. Add another third of the cabbage wedges on top, followed by the remaining beef-rice filling. Finish with the final third of the cabbage wedges.
  8. Pour the remaining tomato sauce over the top layer, making sure to coat the cabbage edges well so they don’t dry out. Cover the dish tightly with aluminum foil — this traps steam to fully cook the rice and tenderize the cabbage without burning the top.
  9. Bake covered at 375°F / 190°C for 35 minutes. The rice should be nearly tender and the cabbage very soft when poked with a fork. Remove the foil and bake uncovered for an additional 10–15 minutes until the sauce thickens slightly and the top edges of cabbage begin to brown and caramelize.
  10. Remove from the oven and let the casserole rest for 10 minutes. This allows the rice to finish absorbing moisture and the layers to set, making serving easier. Spoon onto plates and top with a dollop of sour cream if desired.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Assemble the unbaked casserole in a freezer-safe dish, wrap tightly with foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10–15 minutes to the covered baking time. Reheating: For individual portions, microwave on high for 2–3 minutes. For a full dish, reheat at 350°F / 175°C covered for 20–25 minutes until steaming. The cabbage will soften further, which is fine.

Nutrition

Keywords: stuffed cabbage casserole, deconstructed cabbage rolls, Pioneer Woman recipe, comfort food, ground beef casserole, rice and cabbage bake, tomato based casserole, easy weeknight dinner, hearty main dish, Eastern European inspired

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-stuffed-cabbage-casserole/