This satisfying cabbage and meat casserole is a comforting, oven-baked dish that blends shredded cabbage, ground meat, soft rice, and herbs into a hearty, nourishing bake. Topped with a creamy garlic béchamel and melted cheese, this dish is perfect for dinner with family or a flavorful lunch that keeps you full. The textures and aromas make it irresistible, while the steps are simple and straightforward, turning basic ingredients into something truly special.
Preparation Time: 45 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 30 minutes
Yield: Serves 6–8
Cuisine: Eastern European-inspired comfort food
Ingredients
For the Casserole Base
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3 eggs
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600 g cabbage, finely chopped
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500 ml water, for boiling cabbage
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Salt, to taste
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1/2 cup basmati rice
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1 cup hot water
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1/2 tsp salt (for rice)
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50 g butter
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2 onions, finely chopped
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1 large carrot, grated
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1 tsp salt (for vegetable mix)
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2 cloves garlic, minced
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1 tbsp Italian herb blend (oregano, thyme, rosemary)
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500 g mixed ground meat (pork and beef)
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1/2 tsp salt (for meat)
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Black pepper, to taste
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1/2 tbsp paprika
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A handful of chopped parsley
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A handful of chopped dill
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Vegetable oil, for greasing
For the Cheese Sauce
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50 g butter
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2 cloves garlic, minced
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2 tbsp flour
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500 ml milk
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Salt, to taste
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100 g Gouda cheese, grated
For the Topping
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5 small tomatoes, sliced
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More fresh dill, for garnish
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200 g mozzarella, grated
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Additional 50 g mozzarella for final topping
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Salt, to taste
Instructions
Step 1: Prepare the Cabbage and Rice
Finely chop the cabbage and place it in a pot with 500 ml of lightly salted water. Bring to a boil and simmer for 10 minutes until softened. Drain well and let cool completely.
In a separate saucepan, boil 1/2 cup basmati rice in 1 cup of hot water with 1/2 tsp salt. Simmer for 10 minutes or until the rice is tender and water is absorbed. Let cool.
Step 2: Prepare the Vegetable Sauté
In a pan, melt 50 g of butter and lightly sauté the chopped onions for 2–3 minutes until translucent. Add the grated carrot and continue to cook, stirring, for about 5 minutes. Add the minced garlic and sauté for another 30 seconds. Season with 1 tsp salt and 1 tbsp Italian herb blend. Allow the mixture to cool.
Step 3: Combine the Filling
In a large bowl, add the ground pork and beef. Season with 1/2 tsp salt, black pepper, and 1/2 tbsp paprika. Mix well. Add in the cooled onion-carrot mixture, cooked rice, chopped parsley, chopped dill, and the drained, cooled cabbage. Finally, add 3 beaten eggs and mix everything thoroughly until well combined.
Step 4: Prepare the Cheese Sauce (Béchamel)
In a saucepan, melt 50 g butter and sauté 2 cloves of minced garlic for 1 minute. Stir in 2 tbsp flour and cook the roux for 1–2 minutes. Gradually whisk in 500 ml of milk, stirring constantly to avoid lumps. Cook until thickened—about 5–7 minutes. Season with salt and stir in 100 g grated Gouda cheese until melted. Set aside.
Step 5: Assemble the Casserole
Preheat the oven to 180°C (356°F). Grease a deep baking dish with vegetable oil. Spread the cabbage-meat mixture evenly into the dish. Pour the cheese sauce over the top, spreading it out gently.
Top with sliced tomatoes and sprinkle fresh dill generously. Add 200 g of shredded mozzarella across the top, followed by an extra 50 g for added cheesiness. Sprinkle with a little salt.
Step 6: Bake the Casserole
Bake uncovered for 15 minutes at 180°C until the cheese is melted and lightly golden. If desired, broil for 2–3 minutes for a bubbly top.
Step 7: Rest and Serve
Let the casserole sit for 5–10 minutes before slicing to allow the layers to set. Serve warm, optionally garnished with extra herbs or a side of sour cream.
Nutritional Information (Per Serving)
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Calories: 490 kcal
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Protein: 28 g
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Fat: 30 g
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Carbohydrates: 28 g
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Fiber: 4 g
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Sugar: 6 g
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Sodium: Moderate
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Cholesterol: 110 mg
Origins and Popularity
This cabbage and meat casserole is rooted in traditional Eastern European cooking, where ground meat, cabbage, and rice are essential staples. The addition of cheese sauce modernizes the dish, turning it into a creamy, oven-baked delight. The flavors resemble classic stuffed cabbage rolls, but this version saves time by assembling everything in one baking dish—making it a great weekday or potluck solution.
Reasons to Love This Recipe
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Rich and satisfying yet full of vegetables
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Perfect for batch cooking and meal prepping
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Great way to use leftover rice and cabbage
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Customizable with your favorite herbs and cheeses
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Comfort food with balanced nutrition
Health Benefits
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Cabbage is high in fiber and vitamins C and K
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Garlic and herbs provide immune support
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Rice adds complex carbs for energy
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Cheese provides calcium and protein
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Carrot and tomato offer antioxidants and natural sweetness
Serving Suggestions
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Pair with crusty bread or garlic toast
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Serve with a dollop of sour cream or yogurt
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Add a side of pickled cucumbers or beets for brightness
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Include a light green salad with lemon vinaigrette
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Perfect as a main dish or side for gatherings
Cooking Tips
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Drain cabbage and rice well to avoid excess moisture
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Use fresh herbs for more vibrant flavor
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Don’t overbake—15 minutes is enough to set and melt the cheese
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Cool slightly before serving for neater slices
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Substitute ground chicken or turkey for a lighter version
Variations
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Vegetarian: Replace meat with lentils or mushrooms
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Spicy version: Add chili flakes or hot paprika
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Cheese lovers: Add more Gouda or use Emmental, cheddar, or feta
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Low-carb: Use cauliflower rice instead of basmati
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Herb switch: Use basil, tarragon, or mint for new flavors
Conclusion
This Baked Cabbage and Meat Casserole with Cheese Sauce is the ultimate combination of traditional ingredients and modern comfort. With tender cabbage, hearty meat, herbed rice, and gooey cheese, each bite is rich in flavor and texture. Whether you’re feeding a family or prepping for the week, this recipe is sure to become a reliable favorite.
FAQ
1. Can I use red cabbage instead of green?
Yes, but the flavor will be slightly stronger, and color will deepen during cooking.
2. Can I prepare this ahead of time?
Yes! Assemble the casserole and refrigerate up to 24 hours before baking.
3. Can I freeze this dish?
Absolutely. Freeze in portions, and reheat in the oven or microwave.
4. Can I use brown rice instead of basmati?
Yes, just make sure it’s fully cooked before adding.
5. What cheese substitutes work well?
Cheddar, Emmental, or Monterey Jack all melt beautifully.
6. Can I skip the béchamel sauce?
You can, but it adds creamy richness. Consider replacing with sour cream or yogurt for a tangy touch.
7. Is this gluten-free?
Use gluten-free flour in the sauce, and make sure your breadcrumbs are GF-friendly if using.
8. How long does it keep in the fridge?
Up to 3 days in an airtight container.
9. Can I add more vegetables?
Yes! Zucchini, spinach, or bell peppers make great additions.
10. Can I bake it in individual ramekins?
Definitely! Just adjust the baking time to 10–12 minutes once assembled.