Cabbage Roll Casserole: the easy main dish for a tasty vegetarian recipe

By Cookist

Cabbage is one humble vegetable and probably one of the unsung heroes of the kitchen. It’s a great way to stretch dinner. Cabbage is available all year round, they’re inexpensive, and they are nutritious too! This Cabbage Roll Casserole is a great way to make use of cabbage and an awesome way to dress it up a little. It’s a quicker way of making regular cabbage rolls.

To make it, you only need cabbage, cheese, and potatoes. It’s a great vegetarian dish, but can also be customized to include meat. The breadcrumbs add texture, and the dish is very flavorful. You’ll love this satisfying family favorite!

Cabbage Roll Casserole Ingredients

Cabbage – use a medium-sized green cabbage head; don’t use red cabbage, as it will change color during the cooking process.

Vegetables – potatoes are used as a filling, but you can also use parsnip mash.

Breadcrumbs – this binds the filling together; use homemade or store-bought.

How To Make Cabbage Roll Casserole

Prepare the cabbage by tearing off the cabbage leaves and washing them. Blanch them and allow them to dry. In the meanwhile, boil the potatoes and peel them. Mash together with the salt, pepper, Parmesan cheese, olive oil and mix well.

Now it’s time to fill the cabbage rolls. Cut each cabbage leaf in two. Add some of the potato mixture, add the mozzarella, and roll it up. Assemble the casserole by placing the rolls in a baking tray, sprinkling over parmesan cheese, breadcrumbs, and olive oil. Bake until golden.


Can You Make Cabbage Roll Casserole Ahead Of Time?

The Cabbage Roll Casserole can be made ahead of time. Assembled the casserole, but don’t bake it yet. Sprinkle with parmesan, cover with plastic wrap, and place in the fridge. Bake just before serving.

Cabbage Roll Casserole Variations

For a shortcut, place each cooked ingredient like a lasagna in the casserole.

You can stretch this dish even further by adding cooked rice, sautéed ground beef, sausages (or chicken, or turkey), or other veggies. Vegetables that release a lot of moisture (like spinach or mushrooms) must be cooked beforehand and squeezed to remove the moisture before adding it to the filling.

Make it low-carb by omitting the mashed potato and adding meat.

To make the topping crispier, you can add crushed cracker crumbs or Panko bread crumbs with the cheese.

Other delicious additions: sauerkraut, onions, shredded carrots, or sundried tomatoes. You can even top it with spaghetti sauce.

Instead of mozzarella, you can use feta cheese, cheddar, gouda, or even ricotta! Cheeses like mature cheddar will be more flavorful.

What To Serve With Cabbage Roll Casserole

Serve the casserole as a main with fresh bread rolls, or as a side to a meat main dish.


You can also make the cabbage roll skillet in an oven-safe skillet (like cast iron).

Although you can use purple cabbage, it’s not recommended as the color tends to look a bit unappealing after it's cooked.

Make sure to salt the water you use to boil the cabbage in.

How To Store This Cabbage Casserole 

The Cabbage Casserole will keep well in the fridge for up to 4 days. Reheat in the oven or microwave.

1 head
600 g
160 g
Parmesan cheese
40 g
salt to taste
Black pepper to taste
Olive oil


Tear off several cabbage leaves and wash them. Place them in a pot with water and salt and boil for 5 minutes. Allow the leaves to dry.

Boil several potatoes, peel, and mash them.

Add salt, pepper, Parmesan cheese, olive oil and mix well.

Cut each cabbage leaf in two.

Add the potato mixture to the cabbage leaf.

Place a piece of mozzarella on the mashed potato. Roll up the cabbage leaf.

Place the cabbage rolls on a baking tray.

Sprinkle over parmesan cheese, breadcrumbs, and olive oil.

Bake for 25 minutes at 200°C (392°F).

Serve and enjoy!

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