Pioneer Woman Stuffed Cabbage Casserole Recipe

Pioneer Woman Stuffed Cabbage Casserole is a hearty, deconstructed version of the traditional Polish dish, delivering all the beloved flavors of cabbage rolls without the tedious labor of rolling individual leaves. It is made with a savory blend of ground beef browned with onions and garlic, combined with tender chopped cabbage, fluffy white rice, and a rich, tangy tomato-based sauce. The result is a bubbling, substantial one-pot wonder (or baked dish) that offers layers of texture and deep, developed flavors. It is perfect for a busy weeknight family dinner when you crave old-fashioned comfort food but are short on time, or for meal-prepping satisfying lunches for the week ahead.

Try More Casserole Recipes:

• Pioneer Woman Zucchini Casserole Recipe
• Pioneer Woman Tater Tot Breakfast Casserole Recipe
• Pioneer Woman Chicken Tater Tot Casserole

🧡 Why You Will Love This Stuffed Cabbage Casserole Recipe:

• Zero Rolling Required: By chopping the cabbage and mixing the ingredients, you save hours of prep time compared to traditional stuffed cabbage leaves.
• Budget-Friendly: It utilizes humble, affordable ingredients like cabbage, rice, and ground beef to create a massive amount of food.
• Rich Flavor Profile: The combination of beef broth, tomato sauce, and savory herbs creates a sauce that is robust and satisfying, soaking into the rice and meat perfectly.
• Freezer Champion: This casserole freezes exceptionally well, making it the ultimate “emergency meal” to have stashed away for hectic days.

🥩Pioneer Woman Stuffed Cabbage Casserole Ingredients

• 1.5 lbs (700 g) ground beef (lean is best)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 large head of green cabbage, chopped into 1-inch pieces
• 2 cans (14.5 oz each) diced tomatoes (undrained)
• 1 can (15 oz) tomato sauce
• 1 cup beef broth (or water)
• 2 cups cooked white rice (long grain is ideal)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika (optional, for smokiness)
• 1/2 tsp dried thyme
• 1 cup shredded Cheddar or Mozzarella cheese (optional, for topping)

🍲How To Make Pioneer Woman Stuffed Cabbage Casserole

1. Preheat the oven: to 350°F (175°C) and lightly grease a large 9×13 inch baking dish (if baking). Alternatively, you can cook this entirely in a large oven-safe Dutch oven.
2. Brown the meat: by heating the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and chopped onion, cooking until the beef is fully browned and the onions are soft. Drain any excess fat if necessary.
3. Add aromatics: by stirring in the minced garlic, salt, pepper, paprika, and thyme, cooking for 1 minute until fragrant.
4. Soften the cabbage: by adding the chopped cabbage to the pot. You may need to add it in batches if your pot is small. Stir and cook for about 5 to 7 minutes until the cabbage has wilted down significantly.
5. Build the sauce: by pouring in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir well to combine all the ingredients.
6. Incorporate the rice: by gently stirring in the cooked rice until it is evenly distributed throughout the meat and cabbage mixture.
7. Simmer or Bake:
   • Stovetop Method: Cover the pot and simmer on low heat for 20 to 25 minutes until the cabbage is tender and the liquid has reduced.
   • Casserole Method (Recommended): Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 30 minutes. Remove the foil, sprinkle with cheese (if using), and bake for another 10 to 15 minutes until bubbly and the cheese is melted.
8. Rest and serve: by letting the casserole sit for 10 minutes before scooping. This allows the sauce to thicken slightly and makes serving easier.

✨Recipe Tips

• Don’t overcook the rice: Since the rice will cook further in the sauce, it is best to use rice that is cooked al dente or leftover cold rice. Freshly cooked, mushy rice may disintegrate in the casserole.
• Chop cabbage consistently: Cut your cabbage into uniform 1-inch squares. If the pieces are too large, they will be crunchy; if they are too small, they will turn to mush.
• Adjust the liquid: If you prefer a soupier consistency, add an extra half-cup of beef broth. If you like it drier and more casserole-like, stick to the recipe measurements.
• Season generously: Cabbage loves salt and pepper. Taste the mixture before you bake it and adjust the seasoning, as the rice and cabbage can absorb a lot of flavor.

🥗 What To Serve With Stuffed Cabbage Casserole?

This Stuffed Cabbage Casserole is a complete meal in itself, containing protein, starch, and vegetables. However, it pairs beautifully with a slice of crusty garlic bread or a dinner roll to mop up the savory tomato sauce. A simple cucumber salad with vinegar dressing or some roasted carrots provides a nice contrast to the soft texture of the casserole.

🧊How To Store Leftovers Stuffed Cabbage Casserole?

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The flavors often improve the next day.
• Freeze: This is a fantastic freezer meal. Let it cool completely, then freeze individual portions or the whole casserole in freezer-safe containers for up to 3 months.
• Thawing: Thaw frozen casserole in the refrigerator overnight before reheating for the best texture.

🔥How To Reheat Leftovers Stuffed Cabbage Casserole?

• Oven: Cover the dish with foil and heat in a 350°F (175°C) oven for 20 minutes, or until heated through.
• Microwave: Place a portion in a microwave-safe bowl, cover loosely, and heat for 2 to 3 minutes, stirring halfway through.
• Stovetop: If you have a large amount left, you can reheat it in a pot over medium-low heat, adding a splash of broth if it looks dry.

❓FAQs

More Casserole Recipes:

• Pioneer Woman Stuffed Pepper Casserole
• Pioneer Woman Tex Mex Chicken Casserole
• Pioneer Woman Poppy Seed Chicken Casserole

📊Stuffed Cabbage Casserole Nutrition Facts

• Calories: 380 kcal
• Total Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 65mg
• Sodium: 850mg
• Total Carbohydrate: 32g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 24g

Pioneer Woman Stuffed Cabbage Casserole Recipe

Recipe by Imen DridiCourse: Main, Lunch, DinnerCuisine: Eastern European, AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

380

kcal

Pioneer Woman Stuffed Cabbage Casserole is the ultimate unstuffed comfort food. It combines ground beef, tender cabbage, and rice in a savory tomato sauce. Baked until bubbly (and optionally cheesy), it delivers all the flavor of cabbage rolls with none of the work. Perfect for meal prep or a hearty family dinner.

Ingredients

• 1.5 lbs (700 g) ground beef (lean is best)

• 1 large onion, chopped

• 2 garlic cloves, minced

• 1 large head of green cabbage, chopped into 1-inch pieces

• 2 cans (14.5 oz each) diced tomatoes (undrained)

• 1 can (15 oz) tomato sauce

• 1 cup beef broth (or water)

• 2 cups cooked white rice (long grain is ideal)

• 1 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp paprika (optional, for smokiness)

• 1/2 tsp dried thyme

• 1 cup shredded Cheddar or Mozzarella cheese (optional, for topping)

Directions

• Preheat the oven: to 350°F (175°C) and lightly grease a large 9×13 inch baking dish (if baking). Alternatively, you can cook this entirely in a large oven-safe Dutch oven.
• Brown the meat: by heating the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and chopped onion, cooking until the beef is fully browned and the onions are soft. Drain any excess fat if necessary.
• Add aromatics: by stirring in the minced garlic, salt, pepper, paprika, and thyme, cooking for 1 minute until fragrant.
• Soften the cabbage: by adding the chopped cabbage to the pot. You may need to add it in batches if your pot is small. Stir and cook for about 5 to 7 minutes until the cabbage has wilted down significantly.
• Build the sauce: by pouring in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir well to combine all the ingredients.
• Incorporate the rice: by gently stirring in the cooked rice until it is evenly distributed throughout the meat and cabbage mixture.
• Simmer or Bake:
  Stovetop Method: Cover the pot and simmer on low heat for 20 to 25 minutes until the cabbage is tender and the liquid has reduced.
  Casserole Method (Recommended): Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 30 minutes. Remove the foil, sprinkle with cheese (if using), and bake for another 10 to 15 minutes until bubbly and the cheese is melted.
• Rest and serve: by letting the casserole sit for 10 minutes before scooping. This allows the sauce to thicken slightly and makes serving easier.

Notes

• Don’t overcook the rice: Since the rice will cook further in the sauce, it is best to use rice that is cooked al dente or leftover cold rice. Freshly cooked, mushy rice may disintegrate in the casserole.
  Chop cabbage consistently: Cut your cabbage into uniform 1-inch squares. If the pieces are too large, they will be crunchy; if they are too small, they will turn to mush.
  Adjust the liquid: If you prefer a soupier consistency, add an extra half-cup of beef broth. If you like it drier and more casserole-like, stick to the recipe measurements.
  Season generously: Cabbage loves salt and pepper. Taste the mixture before you bake it and adjust the seasoning, as the rice and cabbage can absorb a lot of flavor.