Lucy M. I discovered this casserole by accident on a Tuesday when I had half a cabbage, some brown rice left over, and not much else in the kitchen. I layered everything into a dish without overthinking it—cabbage first, then rice, then a simple sauce made from stock and tomatoes. It went into the oven while I folded laundry upstairs, and when I came back down, the whole house had changed. Something warm and substantial was happening in there. That first bite was a surprise. It wasn’t fancy, but it was exactly what that day needed.
The technique is simple but the results feel generous. I soften cabbage in a pan first, then layer it with the brown rice in a casserole dish. The sauce ties everything together, letting the grains absorb flavor as they finish cooking. I’ve learned that brown rice needs the extra time in the oven to become truly tender, which suits me fine. It means I can leave it alone, trust the heat to do the work. The top browns slightly if I leave it uncovered toward the end, adding texture.
Now this casserole appears on evenings when I want something that fills the table without much fuss. It reheats beautifully, tastes better the next day. People come back for seconds without being asked. There’s something about the combination of those humble ingredients that just works, that keeps people satisfied and quiet.
Why You’ll Love this cabbage casserole
If you’re looking for a weeknight dinner that doesn’t require you to hunt down obscure ingredients or spend hours at the stove, you’re going to dig this casserole. I love how straightforward it is—cabbage, rice, and sauce come together in one dish without any fussy steps.
The brown rice adds actual substance, so you’re getting something genuinely filling, not just vegetables pretending to be dinner. Plus, the Italian seasoning and oregano make it taste way more interesting than it has any right to be.
What really gets me is the versatility. You can swap the spaghetti sauce for marinara, adjust the spice level, or toss in extra veggies if you’re feeling ambitious. It’s the kind of meal that works whether you’re cooking for yourself or feeding a crowd, honestly.
What Ingredients are in cabbage casserole?
Making a cabbage casserole is incredibly simple because it relies on just a handful of staple ingredients that work together to create a satisfying, flavorful dish. Each component plays an important role—the cabbage provides the base and bulk of the casserole, the brown rice adds heartiness and texture, while the spaghetti sauce combined with Italian herbs creates a rich, savory coating that ties everything together. The celery adds subtle depth and freshness to balance out the heavier elements.
Ingredients:
- 1 head green cabbage, shredded
- 3 cups spaghetti sauce
- 1 tablespoon Italian seasoning
- 1 tablespoon oregano
- 1 cup brown rice
- 1½ cups water
- 2 celery ribs, chopped
When preparing these ingredients, keep in mind that the brown rice requires the full liquid amount (water) to cook properly, so don’t reduce this unless you’re adjusting the overall recipe proportions. Fresh cabbage works best, though it can be shredded ahead of time and stored in the refrigerator until you’re ready to assemble the casserole.
If you prefer a less herbaceous flavor, you can reduce the Italian seasoning and oregano to taste, or conversely, add more if you enjoy bold, Mediterranean flavors. The spaghetti sauce quality matters—opt for one with minimal added sugar if possible for a more balanced dish.
How to Make this cabbage casserole
- Start by preheating your oven to 350°F and preparing a large casserole dish. In a large mixing bowl, combine 1 head of green cabbage (shredded), 1 cup brown rice, 2 celery ribs (chopped), 1 tablespoon Italian seasoning, and 1 tablespoon oregano.
- Toss these ingredients together to distribute the seasonings evenly throughout. In a separate bowl, mix 3 cups spaghetti sauce with 1½ cups water, stirring until well combined.
- Pour this sauce mixture over the cabbage and rice mixture, and stir thoroughly to guarantee all the dry ingredients are well coated and moistened.
- Transfer the entire mixture to your prepared casserole dish, spreading it out evenly. Cover the dish with foil or a casserole lid and bake for 45 to 50 minutes, until the brown rice is tender and has absorbed most of the liquid.
- About halfway through cooking, you can stir the casserole to promote even cooking and prevent sticking on the bottom.
- Once the rice is fully cooked and the cabbage is softened but still maintains some structure, remove the casserole from the oven.
- Let the casserole rest for 5 minutes before serving, which allows the flavors to meld and makes serving easier.
- The finished dish should have a moist but not soupy consistency, with the cabbage providing a tender vegetable base, the brown rice offering hearty texture, and the herb-infused tomato sauce bringing everything together with rich, savory flavor.
- Serve hot, and store any leftovers in an airtight container in the refrigerator for up to four days.
Cabbage Casserole Recipe
Ingredients
Method
- Start by preheating your oven to 350°F and preparing a large casserole dish. In a large mixing bowl, combine 1 head of green cabbage (shredded), 1 cup brown rice, 2 celery ribs (chopped), 1 tablespoon Italian seasoning, and 1 tablespoon oregano.
- Toss these ingredients together to distribute the seasonings evenly throughout. In a separate bowl, mix 3 cups spaghetti sauce with 1½ cups water, stirring until well combined.
- Pour this sauce mixture over the cabbage and rice mixture, and stir thoroughly to guarantee all the dry ingredients are well coated and moistened.
- Transfer the entire mixture to your prepared casserole dish, spreading it out evenly. Cover the dish with foil or a casserole lid and bake for 45 to 50 minutes, until the brown rice is tender and has absorbed most of the liquid.
- About halfway through cooking, you can stir the casserole to promote even cooking and prevent sticking on the bottom.
- Once the rice is fully cooked and the cabbage is softened but still maintains some structure, remove the casserole from the oven.
- Let the casserole rest for 5 minutes before serving, which allows the flavors to meld and makes serving easier.
- The finished dish should have a moist but not soupy consistency, with the cabbage providing a tender vegetable base, the brown rice offering hearty texture, and the herb-infused tomato sauce bringing everything together with rich, savory flavor.
- Serve hot, and store any leftovers in an airtight container in the refrigerator for up to four days
Notes
What to Serve with cabbage casserole
Once you’ve got your casserole bubbling away in the oven, you’ll want to think about what’s going alongside it on the plate. I’d pair this hearty dish with something fresh to cut through the richness. A simple green salad with lemon vinaigrette works perfectly, giving you that bright contrast without stealing the show. Garlic bread is another crowd-pleaser, though honestly, I find it almost unnecessary since the casserole’s got plenty of flavor happening already. If I’m feeling fancy, I’ll roast some vegetables like Brussels sprouts or broccoli on the side. You could also serve it with a crusty whole-grain roll for soaking up any saucy goodness left on your plate. The key is balancing that substantial, comforting casserole with lighter elements that keep everything from feeling too heavy.cabbage casserole Substitutions and Variations
The beauty of this cabbage casserole is that you can swap out ingredients without losing what makes it delicious, which honestly means you’re never stuck making the same dish twice. Don’t love brown rice? White rice works just fine, though you might need slightly less water.
I’d use about one and a quarter cups instead. Prefer your veggies different? Swap celery for diced bell peppers or add mushrooms for earthiness. The spaghetti sauce is flexible too—marinara, vodka sauce, or even a lighter tomato base all fit right in.
Want it spicier? Red pepper flakes are your friend. Less adventurous with herbs? Cut back on oregano and Italian seasoning. The beauty here is adaptation. You’re building something that works for your taste buds, not fighting the recipe.
What to Serve with cabbage casserole
Once you’ve got your casserole bubbling away in the oven, you’ll want to think about what’s going alongside it on the plate. I’d pair this hearty dish with something fresh to cut through the richness. A simple green salad with lemon vinaigrette works perfectly, giving you that bright contrast without stealing the show.
Garlic bread is another crowd-pleaser, though honestly, I find it almost unnecessary since the casserole’s got plenty of flavor happening already. If I’m feeling fancy, I’ll roast some vegetables like Brussels sprouts or broccoli on the side.
You could also serve it with a crusty whole-grain roll for soaking up any saucy goodness left on your plate. The key is balancing that substantial, comforting casserole with lighter elements that keep everything from feeling too heavy.
Final Thoughts
If you’re looking for a weeknight dinner that doesn’t demand fancy techniques or hard-to-find ingredients, this cabbage casserole hits different, you know. It’s the kind of dish that makes you wonder why you don’t cook it more often. The beauty lies in its simplicity: shredded cabbage mingles with spaghetti sauce, brown rice, and seasonings to create something genuinely satisfying. You’re getting vegetables, whole grains, and flavor all in one pot, which feels like a win for busy nights. Whether you’re feeding a family or meal-prepping for yourself, this casserole delivers comfort without the stress. It’s unpretentious, filling, and honestly, it tastes better than it has any right to. That’s the real magic here.
