Cabbage Casserole Recipe

Shredded green cabbage combines with brown rice and fresh celery, then coats with herb-infused spaghetti sauce before baking into a satisfying, flavorful dish. This simple yet hearty casserole relies on staple ingredients working together to create rich, savory comfort with tender cabbage and absorptive rice bound by Mediterranean flavors.

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Prep Time 15

Cook Time 50

Servings: 8

Course: Main Course

Cuisine: American

Calories: 185

Ingredients Method Notes

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

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.