Cabbage Casserole Recipe

Craving a taste of comfort without all the fuss? This delicious cabbage casserole recipe is the perfect answer! It takes all the incredible flavors of classic stuffed cabbage rolls-savory pork mince, fluffy rice, and tangy pickled cabbage-and transforms them into a simple, layered dish that's a breeze to make. You get all the hearty, soul-warming goodness with none of the hassle. It's the ultimate one-pan meal for a cozy family dinner that everyone will love.

Cabbage Casserole Recipe Variations

Like the stuffed cabbage, cabbage casserole has two basic variants: pickled cabbage and fresh cabbage. The fresh cabbage recipe, like the best-stuffed cabbage rolls recipe, is with chopped tomatoes and dill and usually in our family is made in summer.

The picked cabbage variant that we will do today is an autumn-winter version because it is made from homemade pickled cabbage. Today, if we find the picked cabbage or sauerkraut at the market, we can make the recipe anytime.

There is also the vegetarian version of cabbage casserole, where we can replace the minced meat with mushrooms.

Ingredients

This recipe is simple, but a few quick tips will help you get the best result. Using pickled cabbage (sauerkraut) is key to the dish's distinct, tangy flavor. Make sure to rinse it well if you want a milder taste, or leave it as is for a stronger, more traditional flavor. For the meat, pork mince is recommended, but you can easily substitute it with beef, chicken, or a mix of pork and beef. And if you're feeling adventurous, don't be afraid to adjust the spices to your liking!

Main Ingredients

• 1 kg pickled cabbage (sauerkraut): This is the heart of the dish, giving it a unique tangy flavor.
• 750 g pork mince: The savory foundation of your casserole.
• 1.5 cups rice: Adds body and makes the dish incredibly filling.
• 300 ml sour cream: The perfect creamy topping to balance the rich flavors and add a smooth finish.
• 3 pcs onions: Essential for building a rich, aromatic base for the meat and cabbage.
• 1 pc carrot: Adds a touch of sweetness and depth to the cabbage.

A great casserole is all about building layers of flavor, and this one is no exception. While the main ingredients provide the substance, it's the right balance of spices that truly makes the dish sing.

Seasonings

Below is the list of seasonings you'll need to create a savory, aromatic foundation for your casserole.

• 150 ml sunflower oil: Used for sautéing your ingredients to golden perfection.
• 2 teaspoons sea salt: The primary seasoning to enhance all the other flavors.
• 1 teaspoon dried vegetable mix: A simple way to boost the overall flavor of your dish.
• 2 teaspoons ground pepper: Provides a gentle warmth and classic spice.
• 1 teaspoon caraway: A must-have spice that pairs perfectly with cabbage, giving it a traditional flavor.
• 1 tablespoon paprika: Adds a vibrant color and a smoky, slightly sweet kick.
• 1 tablespoon tomato paste: Deepens the color and flavor of the meat.

Feel free to adjust the ingredient amounts and the number of layers to suit your family's tastes and traditions.

Preparing the Ingredients

To begin, we'll prepare the ingredients in a few separate steps, which can be done at the same time to save you time.

Rice

First, in a pot, heat 50 ml of oil and fry about one and a half cups of rice. When the rice becomes almost translucent, add three cups of water and bring it to a boil. Season with a teaspoon of sea salt and a vegetable mix.

While the rice is boiling, you can prepare the cabbage.

Pickled Cabbage

You'll need a large pickled cabbage (about 1 kg), which you should slice as thinly as possible. In a pot, fry one sliced onion and one grated carrot in 100 ml of sunflower oil. Once the onion is translucent, add the sliced pickled cabbage and cook, stirring occasionally.

Season with one teaspoon of freshly ground pepper and one teaspoon of ground caraway.

After the liquid evaporates, pour in two cups of water and let the cabbage cook thoroughly.

Mince Meat

After this, prepare the minced meat. I use 750 g pork mince, but you can make it with mixed pork and beef mince.

Start by peeling and chopping two medium-size onions.

In a saucepan, heat some oil and fry the onions for a couple of minutes until they are soft.

After two minutes, add the mince and fry it until it browns.

Season with a teaspoon of freshly ground pepper, sea salt, and a spoonful of Hungarian sweet paprika.

Add one tablespoon of tomato paste and a half cup of water, and let it boil until the water evaporates.

Now that all the ingredients are prepared and have cooled slightly, you can assemble the casserole.

How to Layer the Ingredients in the Cabbage Casserole?

First, you'll need a heat-resistant glass baking dish. Grease it with a little sunflower oil, then spread half of the cooked cabbage evenly on the bottom.

Continue with the second layer, putting half of the boiled rice.

For the third layer, spread all of the mincemeat evenly over the rice.

For the fourth layer, use the remaining half of the boiled rice, spreading it evenly.

In the final layer, spread the remaining half of the cabbage over the top.

For a rich finish, pour 300 ml of sour cream evenly over the top layer of cabbage. This will add an exceptional taste and a beautiful golden color to the casserole.

Cover it with aluminium foil and put the baking dish in the preheated oven at 200 Celsius (392 F) for about 15 minutes.

Then, remove the foil and bake for about 10 more minutes, or until the top turns golden brown.

That's it! This delicious cabbage casserole is now ready to serve.

We Can Serve the Casserole

Serve the casserole warm, directly from the baking dish. For extra richness and a creamy, tangy finish, top each portion with a spoonful of sour cream or Greek yogurt before serving.

The casserole is a complete meal on its own, but it pairs wonderfully with a side salad or a slice of crusty bread to soak up the delicious juices.

Storing

Leftover cabbage casserole stores and reheats very well, making it a great meal-prep dish. Here is a guide on how to store and reheat it to keep it tasting its best.

STORING

• Refrigeration: Once the casserole has cooled to room temperature, transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3 to 4 days.
• Freezing: For longer storage, you can freeze the cooked casserole. Transfer it to a freezer-safe, airtight container and store for up to 3 months. For best results, consider freezing it in individual portions so you can easily thaw and reheat a single serving.

REHEATING

In the Oven (Recommended for the full dish): This method is best for reheating an entire casserole or for keeping a better texture.

• Preheat your oven to 350°F (175°C).
• Cover the casserole dish with aluminum foil to prevent it from drying out.
• Bake for 15-25 minutes, or until it is heated through. For a frozen casserole, you may need to increase the time to 45-60 minutes, or thaw it in the refrigerator overnight before reheating.

In the Microwave (Recommended for single servings): This is the quickest method for reheating individual portions.

• Place a single serving in a microwave-safe dish.
• Cover the dish with a lid or microwave-safe plastic wrap, leaving a small vent.
• Heat on high for 1-2 minutes, stirring halfway through, until it is hot all the way to the center.

I hope you enjoy this delicious cabbage casserole recipe! If you like it, you can find more cabbage recipes on our blog:

• Cabbage Soup With Pork Meat
• Beef and Cabbage Stew Recipe
• Best Hungarian Stuffed Cabbage Rolls Recipe
• Vegan Cabbage and Pasta Recipe
• Turkey Cabbage Stew Recipe
• Pork and Sauerkraut Goulash

I hope you give this delicious cabbage casserole a try! If you love it, be sure to check out our other cabbage recipes on the blog. To stay updated with our latest dishes and behind-the-scenes fun, follow us on Facebook, Instagram, Pinterest, and YouTube. We can't wait to see you there!

Cabbage Casserole Recipe-With Rice and Pork Mince

Timea

Cabbage casserole recipe is an alternative to stuffed cabbage rolls in which the ingredients are alternated in layers in a baking dish and cooked in the oven.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dinner

Cuisine Hungarian

Servings 6 portions

Calories 1004 kcal

Equipment

• 1 Saucepan
• 1 Frying Pan
• 1 glass oven tray
• 1 Soup Pot

Ingredients

 

MetricsUS Customary

 

1x2x3x

• 1 kg sauerkraut
• 750 g pork mince
• 1.5 cup rice
• 3 pcs onions
• 1 pc carrot
• 150 ml sunflower oil
• 2 teaspoon sea salt
• 1 tsp dried vegetable mix
• 2 teaspoon ground pepper
• 1 teaspoon caraway
• 1 tablespoon paprika
• 1 tablespoon tomato paste
• 300 ml sour cream

Instructions

 

• Fry in a saucepan about a cup and a half of rice in 50 ml of sunflower oil. When the rice begins almost translucent, add three cups of water and boil it-season with sea salt and vegetable mix for soups.
• Slice the cabbage as thin as you can. Put one chopped onion and one grated carrot in a pot with 100 ml of sunflower oil to fry. When the onion begins translucent, add the sliced pickled cabbage and let them cook together, stirring sometimes.
• Season with one teaspoon of freshly ground pepper and one teaspoon of ground caraway. After the liquid evaporates, pour two cups of water and let the cabbage be made well.
• Chop two medium-size onions and put the onion to fry with little sunflower oil in a frying pan.
• After two minutes, put the mincemeat over and let it fry until the meat gets a colour and season with a teaspoon of freshly ground pepper, sea salt and a spoonful of Hungarian sweet paprika.
• Add one tablespoon of tomato paste and half a cup of water and let it boil until the water evaporated.
• Take a baking dish, grease with sunflower oil, and place the bottom half of the cooked cabbage in the first layer. Continue with the second layer, putting half of the boiled rice. The third layer will be the meat, and the fourth layer will be rice again. Finish with the other half of the cabbage; this will always be on top. On the top, pour the sour cream.
• Cover with aluminium foil and put the dish in the preheated oven at 200 degrees for about 15 minutes. Then remove the foil and put it back for about 10 minutes until it got a golden colour.

Video

Notes

Rinse the Cabbage: If your pickled cabbage is very salty or has a strong flavor, give it a quick rinse under cold water before slicing. This will help to balance the overall saltiness of the dish.

Don't Overcook the Rice: When boiling the rice, cook it to a firm, al dente consistency. It will continue to cook and absorb moisture from the other ingredients while baking in the oven, ensuring it's not mushy in the final casserole.

Adapt the Meat: While this recipe uses pork mince, you can easily substitute it with a mix of pork and beef, or even ground chicken or turkey for a leaner option.

Nutrition

Serving: 1gramsCalories: 1004kcalCarbohydrates: 48gProtein: 27gFat: 79gSaturated Fat: 20gCholesterol: 116mgSodium: 2401mgFiber: 6gSugar: 5g

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