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If you love classic cabbage rolls but don’t love the time it takes to roll them, this Cabbage Roll Casserole is your new best friend. It has all the comforting flavors — tender cabbage, herbed rice, tomato richness, and a golden cheesy topping — but layered into an easy, no-fuss bake.
It’s cozy, budget-friendly, and perfect for a simple dinner for two.
Why You’ll Love This Cabbage Roll Casserole
- ✅ No rolling required
- ✅ Budget-friendly ingredients
- ✅ Vegetarian-friendly (with easy protein add-ins)
- ✅ Crispy panko + melty cheese topping
- ✅ Great for meal prep
Ingredients
Serves: 2
Prep Time: 40 minutes
Cook Time: 35 minutes
- 1 cup short-grain rice, rinsed and drained
- ½ head white cabbage (about 3 cups chopped into 3-inch squares, hard stems removed)
- ¼ cup chopped parsley
- ¼ cup chopped coriander
- ¼ cup chopped dill
- Salt and pepper to taste
- 3 tablespoons tomato purée
- 1½ cups water or vegetable/chicken stock
- ½ cup olive oil (divided use)
- ½ cup panko breadcrumbs
- ½ cup shredded cheese (cheddar, mozzarella, parmesan, or any good melting cheese)
How to Make Cabbage Roll Casserole
Step 1: Prepare the Rice Mixture
In a bowl, combine the rinsed rice, parsley, coriander, dill, tomato purée, salt, pepper, and 1 tablespoon olive oil. Mix well.
Step 2: Preheat the Oven
Preheat your oven to 180°C (350°F).
Step 3: Layer the Casserole
Lightly grease a 20cm x 18cm baking pan with 1 tablespoon olive oil.
- Spread a layer of cabbage on the bottom.
- Drizzle lightly with olive oil.
- Add a layer of the rice mixture.
- Repeat layers, finishing with cabbage on top.
Step 4: Add Breadcrumbs
Sprinkle the panko breadcrumbs evenly over the top layer.
Step 5: Add Liquid
In a cup, mix the water or stock with salt and pepper.
Pour it evenly over the casserole.
Step 6: First Bake
Cover with aluminum foil and bake for 20 minutes, or until the rice is nearly cooked.
Step 7: Crisp the Top
Remove the foil and bake for another 10 minutes, until the panko becomes golden and crispy.
Step 8: Add Cheese
Sprinkle the shredded cheese over the top and bake just until melted.
Serve warm and enjoy!
Pro Tips for Perfect Results
- Don’t skip rinsing the rice — it helps prevent gumminess.
- Chop cabbage evenly for consistent cooking.
- If your rice isn’t fully cooked after 20 minutes, add 2–3 tablespoons of extra hot water and bake a little longer.
- Let it rest 5 minutes before serving so it sets slightly.
Variations & Add-Ins
Add Protein:
- Browned ground beef or turkey
- Cooked lentils
- Chickpeas
Make It Spicy:
- Add red pepper flakes
- Stir in a spoon of harissa or chili paste
Make It Creamier:
- Add a few spoonfuls of sour cream or Greek yogurt before baking
Storage & Reheating
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the oven for best texture.
- Microwave works too, but the topping will soften.
- Not ideal for freezing due to the rice texture.
Frequently Asked Questions
Can I use brown rice?
Yes, but you’ll need extra liquid and longer baking time.
Can I make this ahead of time?
Yes. Assemble it, refrigerate, and bake when ready.
What can I serve with this?
A simple cucumber salad, yogurt sauce, or roasted vegetables pair beautifully.
Cabbage Roll Casserole
A simple, hearty casserole with layers of cabbage, herbed rice, and a golden cheesy crust — all the comfort of cabbage rolls without the rolling!
Ingredients
- 1 cup short grain rice ( rinsed and drained)
- 1/2 head white cabbage or 3 cups chopped cabbage in 3-inch squares, hard stems removed
- 1/4 cup chopped parsley
- 1/4 cup chopped coriander
- 1/4 cup chopped dill
- Salt and pepper to taste
- 3 tablespoons tomato puree
- 1 and 1/2 cups water or vegetable or chicken stock
- 1/2 cup olive oil
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded cheese ( cheddar, mozzarella, parmesan or any cheese that melts)
Instructions
In a bowl, mix rice, parsley, coriander, dill, tomato puree, salt, pepper, and 1 tbsp. Olive oil.
Preheat the oven to 180°C
In a 20cm*18cm baking pan, spread 1tbsp. Olive oil then spread a layer of cabbage.
Drizzle with olive oil
Then a layer of rice mix, then another layer of cabbage, and repeat till the above layer is cabbage.
Sprinkle with panko breadcrumbs
In a cup or bowl, mix the water or stock with salt and pepper
Pour the water over the casserole, then cover with aluminium foil and bake for 20 minutes or until the rice is almost done.
Uncover and bake for 10 minutes till the panko breadcrumbs are crispy
Then spread the cheese and bake till melted.
Enjoy warm.
Notes
Tips: Make sure the top layer is always cabbage — this keeps the rice moist while baking. You can use any combination of melting cheeses you like. For extra flavor, chicken stock is recommended over water.
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