Cabbage Roll Casserole with Tomato Dill Sauce arrives at the table as a refined reimagining of a familiar comfort—layers of tender cabbage, seasoned ground meat, and a bright, herbaceous tomato-dill sauce. The texture is silky and structured rather than soggy, the aroma lifted by fresh dill and slow-simmered tomatoes. For a practical note on keeping casseroles crisp and well-textured, consult this short guide on preventing a soggy casserole.
Why Make This Recipe
- Effortless Yet Elegant: Assembles quickly but presents like a composed dish.
- Minimal Ingredients: Relies on pantry staples elevated by fresh herbs.
- Impressive Flavor: Tangy tomato, bright dill, and savory meat create layered contrast.
This casserole elevates the classic by poaching the cabbage to a tender translucence, building concentrated tomato flavor, and finishing with a light herb lift. The result is refined—no delicate rolls to fold, just clean layers and vibrant sauce.
Ingredients
Base
- 1 medium green cabbage (about 2–3 lb), core removed and leaves blanched until pliable (see note).
- 1 lb ground beef or a mix of beef and pork.
- 1 medium onion, finely diced.
- 1 garlic clove, minced.
- 1 cup cooked rice (short-grain or jasmine), cooled.
- Notes: blanch cabbage leaves briefly until bright green and flexible.
Tomato-Dill Sauce
- 24 oz crushed tomatoes (one 28-oz can), strained if too watery.
- 1/2 cup low-sodium beef or vegetable broth.
- 2 tbsp tomato paste.
- 2 tsp fresh dill, finely chopped (or 1 tsp dried dill).
- 1 tsp smoked paprika.
- Notes: use fresh dill finely chopped for the best aromatic lift.
Topping & Finish
- 3/4 cup grated Gruyère or sharp white cheddar.
- 2 tbsp olive oil or unsalted butter at room temperature.
- Salt and freshly ground black pepper to taste.
- Lemon zest (optional), finely grated for brightness.
How to Make Cabbage Roll Casserole with Tomato Dill Sauce
- Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Tip: bring the pan to room temperature to avoid thermal shock when baking.
- Prepare the cabbage: core and quarter the head, then blanch leaves in boiling salted water 2–3 minutes until bright and pliable. Drain and pat dry. Reserve the heart for chopping.
- Sensory cue: leaves should be tender and glossy, not limp.
- Sauté aromatics: heat 1 tbsp oil in a skillet over medium heat. Add onion and sauté until translucent and slightly caramelized (about 6 minutes). Add garlic and chopped cabbage heart; cook until softened.
- Mini-tip: deglaze the pan with a splash of broth to capture browned flavor.
- Brown the meat: push vegetables to the side, increase heat, and add the ground meat. Cook until just browned, breaking it into small pieces. Season with salt, pepper, and smoked paprika. Drain excess fat if necessary.
- Sensory cue: you want tiny browned bits for savory depth.
- Stir in cooked rice and remove from heat. Taste and adjust seasoning; the filling should be well-seasoned but not overly salty.
- Make the sauce: combine crushed tomatoes, tomato paste, broth, and dill in a saucepan. Simmer gently 8–10 minutes until the sauce thickens slightly and the aroma of dill blooms. Season with salt and a pinch of sugar if needed.
- Mini-tip: simmer low and slow to concentrate tomato flavor without bitterness.
- Assemble: spread a thin layer of sauce on the bottom of the baking dish. Layer half the blanched cabbage leaves to form a base, followed by half the meat-rice mixture, then a third of the sauce. Repeat layers finishing with cabbage leaves and the remaining sauce. Sprinkle cheese evenly and dot with butter or oil.
- Sensory cue: the top should glisten with sauce and butter before baking.
- Bake: cover loosely with foil and bake 25 minutes. Uncover and bake an additional 10–12 minutes until cheese is golden and sauce bubbles at the edges. Let rest 10 minutes to set.
- Professional tip: resting helps the casserole firm for clean slices.
How to Serve Cabbage Roll Casserole with Tomato Dill Sauce
Plate slices with a clean wedge cut to reveal layered strata of pale cabbage, savory filling, and rose-colored sauce. Garnish each portion with a sprig of fresh dill and a light grating of lemon zest to brighten the palate. For a composed course, serve alongside roasted baby carrots or a crisp fennel and apple salad. For guidance on crisp, well-textured sides that complement casseroles, review this practical note on preventing soggy casseroles.
How to Store Cabbage Roll Casserole with Tomato Dill Sauce
Cool the casserole to room temperature before covering to avoid condensation. Refrigerate in an airtight container for up to 4 days. To preserve texture, reheat individual slices in a 350°F (175°C) oven on a baking sheet for 10–12 minutes until warmed through and the top is refreshed; avoid microwaving long enough to turn cabbage mushy. For longer storage, freeze tightly wrapped portions for up to 3 months; thaw overnight in the refrigerator before reheating.
Tips to Make Cabbage Roll Casserole with Tomato Dill Sauce
- Don’t overseason the filling: the sauce concentrates flavor during baking.
- Use freshly chopped dill at the end for aromatic lift.
- Blanch cabbage just until flexible; overcooking yields limp layers.
- Let the casserole rest before slicing to maintain clean portions.
Variation
- Seafood: swap ground meat for flaked salmon or smoked trout and reduce cooking time slightly for an elegant coastal twist.
- Vegetarian: use lentils or finely chopped mushrooms with a splash of soy sauce for umami depth.
- Presentation upgrade: bake in individual ramekins for single servings and a high-end plating aesthetic.
FAQs
How long does it take to prepare this casserole?
Active prep and blanching take about 25–30 minutes; simmering and baking add another 45 minutes, so plan for roughly 1 hour to 1 hour and 15 minutes total.
Can I make this ahead of time?
Yes. Assemble the casserole and refrigerate, covered, for up to 24 hours before baking. Bring to room temperature briefly before placing in the oven for even cooking.
Can I use frozen cabbage or pre-shredded cabbage?
Frozen or pre-shredded cabbage adds moisture and risks a softer texture. If using, squeeze out excess liquid and reduce added broth to maintain structure.
Conclusion
Cabbage Roll Casserole with Tomato Dill Sauce marries rustic comfort with polished technique—tender cabbage, layered savory filling, and a bright, herb-forward sauce. It dresses simply yet presents with dignity at the table, making it ideal for weeknight refinement or an intimate dinner. If you’re curious about a lighter, unrolled approach to similar flavors, explore this admired alternative: Unstuffed Cabbage Roll Casserole – Spend With Pennies. Share your adjustments and plating ideas in the comments; how would you make this dish your own?
Print
Cabbage Roll Casserole with Tomato Dill Sauce
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Diet: Meat
Description
A refined reimagining of a classic comfort dish with layers of tender cabbage, seasoned meat, and a bright tomato-dill sauce.
Ingredients
- 1 medium green cabbage (about 2–3 lb), core removed and leaves blanched
- 1 lb ground beef or a mix of beef and pork
- 1 medium onion, finely diced
- 1 garlic clove, minced
- 1 cup cooked rice (short-grain or jasmine), cooled
- 24 oz crushed tomatoes (one 28-oz can), strained if too watery
- 1/2 cup low-sodium beef or vegetable broth
- 2 tbsp tomato paste
- 2 tsp fresh dill, finely chopped (or 1 tsp dried dill)
- 1 tsp smoked paprika
- 3/4 cup grated Gruyère or sharp white cheddar
- 2 tbsp olive oil or unsalted butter at room temperature
- Salt and freshly ground black pepper to taste
- Lemon zest (optional), finely grated
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Core and quarter the cabbage, then blanch leaves in boiling salted water for 2–3 minutes until bright and pliable. Drain and pat dry.
- Heat 1 tbsp oil in a skillet over medium heat. Add onion and sauté until translucent and slightly caramelized (about 6 minutes), then add garlic and chopped cabbage heart; cook until softened.
- Push vegetables to the side, increase heat, and add the ground meat. Cook until browned, breaking into small pieces. Season with salt, pepper, and smoked paprika. Drain excess fat if necessary.
- Stir in cooked rice and remove from heat. Taste and adjust seasoning.
- Combine crushed tomatoes, tomato paste, broth, and dill in a saucepan. Simmer gently for 8–10 minutes until sauce thickens slightly. Season with salt and a pinch of sugar if needed.
- Spread a thin layer of sauce on the bottom of the baking dish. Layer half the cabbage leaves, followed by half the meat-rice mixture, then a third of the sauce. Repeat layers, finishing with cabbage leaves and remaining sauce. Sprinkle cheese and dot with butter or oil.
- Cover loosely with foil and bake for 25 minutes. Uncover and bake an additional 10–12 minutes until cheese is golden and sauce bubbles. Let rest for 10 minutes before serving.
Notes
For best results, let the casserole rest before slicing to maintain clean portions. For variations, consider flaked salmon or vegetarian options.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg