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There’s no prep work necessary for this 10-minute Dump-and-Bake Stuffed Cabbage Rolls Casserole! It’s a shortcut twist on my Polish grandmother’s famous recipe, and it’s sure to become a tradition in your house as well!
We all have those comfort food meals that remind us of our childhood, and Stuffed Cabbage Rolls is definitely one of mine.
My dad’s mom is Polish, so I have been treated to her family’s traditional recipes for as long as I can remember.
Potato pancakes (with potatoes that she insists have to be grated by hand), easy sauerkraut with crispy bacon, and her famous Stuffed Cabbage Rolls are the three that instantly come to mind. There’s just nothing that compares, and one bite of these dishes instantly transports me back to her table.
My grandmother has shared her much-requested recipe for Stuffed Cabbage Rolls with my mom, my mom’s friends, and with me many times over the years. But here I am, 37 years old, with a family of my own, and I can honestly say that I’ve never made them before.
I’ve watched my mom make them, I certainly know how they taste, but it’s just a process that seems way too time consuming and daunting for a busy gal like myself! I’m not into dinners that require a lot of steps and a lot of dirty dishes…
But you know what? My cravings recently got the best of me, and I just couldn’t get my grandmother’s comfort food out of my mind. That’s when I knew that it was time to “modernize” her recipe and adapt the cooking process to suit my lifestyle.
I was reluctant to give it a shot since I didn’t know if the final result would work, but I can confidently tell you — this Dump-and-Bake Stuffed Cabbage Rolls Casserole would make my grandma PROUD!
And you know what makes ME proud? The fact that I managed to recreate her recipe and all of its delicious taste without any of the prep work! You don’t even have to:
- Steam the cabbage leaves;
- Cook the rice;
- Cook the meat; or
- Stuff the leaves!
You seriously just stir together all of the raw ingredients in one dish, cover, and bake for 1 hour!
Top Tip For Making This Dish
This is a really important note, though, so please listen up: since you’re using raw ground meat in the casserole, you want to make sure that it’s the leanest type of meat that you can find.
My grandmother uses ground beef in her recipe, so if that’s your preference I would go with at least 96% lean beef. I used 99% lean ground turkey breast here (which works perfectly), but 99% lean ground chicken breast would also be a great substitute.
The key is to use the extra lean meat since you will not be pre-cooking it and draining the fat from a skillet, and you don’t want any extra fat in your casserole after it bakes. Makes sense? Great!
How To Make Stuffed Cabbage Rolls Casserole
The rest is easy-peasy. Just layer chopped cabbage, diced onion (I use frozen diced onion so that I don’t even have to chop it up), uncooked long grain white rice, and your uncooked meat with some seasoning in a big baking dish.
Combine condensed tomato soup (just as my grandmother used) with beef broth (or chicken broth), and pour over top.
It will seem like a lot of liquid initially, but trust me: the rice will absorb most of that liquid while it cooks.
Cover the dish tightly with foil so that the moisture cannot escape, give it a stir after about 45 minutes, and top it with some chopped bacon and cheese during the final few minutes. The end result is a sweet, savory and rich combination that will bring a smile to any Polish grandmother’s (or granddaughter’s) face!
By taking all of the same ingredients from her original recipe and transforming them into a 10-minute casserole, I feel like I just may have reached the pinnacle of my dump-and-bake cooking career! Whether you have Polish blood pumping through your veins or not, this is a one-dish meal that your family is sure to love!
Cooking Just for Two?
You can prepare this casserole in a smaller 8-inch square dish and cut all of the ingredients in half. The baking instructions remain the same.
More Casserole Recipes You Might Like;
- Chicken, Broccoli and Rice Casserole
- Dump and Bake Ravioli Casserole
- Southern Squash Casserole
- Taco Pasta Casserole
Dump-and-Bake Stuffed Cabbage Rolls Casserole
- ½ head of cabbage roughly shredded or chopped (about 8 cups)
- 2 cups uncooked long grain white rice
- 1 cup frozen diced onion or about 1 small onion, finely chopped
- 1 lb. extra lean ground turkey breast ground chicken breast, or extra lean ground beef*
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 4 ¼ cups condensed tomato soup NOT diluted (I used 1 family-size 23.2 ounce can of Campbell’s condensed tomato soup + 1 regular 10.75 ounce can of Campbell’s condensed tomato soup)
- 2 cups beef broth
- 1 cup shredded mozzarella cheese
- 6 slices cooked bacon chopped
- Preheat oven to 375F (190C). Spray a large 9 x 13-inch baking dish with cooking spray.
- Place half of the shredded cabbage in the bottom of the prepared baking dish.
- Top with half of the uncooked rice, half of the onions, and half of the uncooked meat. You’ll want to break the meat up into small pieces with your fingers as you add it to the dish to make sure that it cooks in an even layer.
- Season with half of the salt, half of the pepper, and half of the garlic powder. Repeat layers once more, starting with the shredded cabbage.
- Sprinkle top of the casserole with remaining salt, pepper, and garlic powder.
- In a separate bowl, whisk together condensed tomato soup and beef broth. Pour soup mixture over the top of the casserole.
- Cover tightly with foil and bake for 45 minutes. Remove foil, stir everything, and cover with foil again. Return dish (covered) to the oven for an additional 15 minutes, or until rice and vegetables are fully cooked and tender.
- Remove foil. Sprinkle top of casserole with shredded cheese and chopped cooked bacon. Place in the oven uncovered for about 5 more minutes, or just until the cheese melts.