Rich tomato sauce, tender cabbage, and hearty beef—this unstuffed cabbage rolls dish brings all the cozy without all the fuss! Onion, ground beef, cabbage, and crushed tomatoes simmered into a comforting casserole you’ll want seconds of (and thirds, honestly).
So here we are, skipping the whole roll-and-wrap situation and diving straight into flavor town. This cabbage roll casserole is like if your grandma’s stuffed cabbage decided to ditch the formalwear and chill in pajama pants. It’s warm, saucy, a little messy in a good way, and makes your kitchen smell like someone’s been cooking for hours (even if it’s just been 30 minutes). Whether it’s a Tuesday and you need something filling fast, or it’s a Sunday and you want to channel your inner babushka, you’re covered.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cabbage Roll Casserole
This isn’t one of those recipes with a big emotional backstory. It’s just good. Cozy and unfussy. The kind of thing you come back to again and again because it hits the spot, especially when it’s chilly or your brain’s fried after work.
- Ridiculously simple to make: You just brown, stir, cover, and simmer. No cabbage origami required.
- All the cozy flavor, none of the cabbage drama: It tastes like stuffed cabbage, but with 75% less effort.
- One pot magic: Less cleanup means more time for, oh I dunno, sitting down with a glass of wine?
- Make-ahead and freezer friendly: The leftovers are basically better than the first round, not even exaggerating.
- Custom-friendly: You can tweak it six ways from Sunday depending on what’s hiding in your pantry.
- Warm and hearty without being heavy: It’s filling but not nap-inducing. (Unless you want it to be.)
Ingredient Notes
Let’s talk about what you’re tossing into the pot and why it matters (or what you can skip).
- Olive oil: You’ll start with this to sauté the onion and beef. If you’re out, a neutral oil like canola works fine too.
- Small onion: Adds that sweet, savory base. Don’t skip it unless you truly hate onions (in which case… we need to talk).
- Ground beef: Classic cabbage roll filling, but you can swap in ground turkey or even vegetarian crumbles.
- Garlic: Three cloves feel just right; enough to give it backbone without turning it into vampire repellent.
- Chili powder (optional): Adds a soft warmth in the background. Totally skip-able, but nice if you want a little zing.
- Oregano, thyme, paprika: These dried herbs bring out that “been simmering all day” richness, even if it’s only been 25 minutes.
- Salt & pepper: Classic and crucial. Taste as you go.
- White rice (uncooked): It absorbs all that juicy flavor as it cooks and adds the bulk you want in a true one-pot meal.
- Crushed tomatoes + tomato sauce: The dynamic duo for that thick, tangy-sweet base. No need for tomato paste or anything fancy.
- Beef broth: Deepens the overall flavor. If using low sodium, taste and adjust the salt accordingly.
- Worcestershire sauce: Yes, it’s a pain to spell, but it adds an umami depth that makes everything taste meatier and more complex.
- Cabbage: Go for a small green head, chopped bite-sized. Nothing fancy. The softer it cooks, the better.
- Water (as needed): You might not need it, but keep a little on hand in case your pot starts drying out.
How To Make This Cabbage Roll Casserole
This one comes together fast, and most of the work is low and slow simmering. You’re basically layering comfort in one pot without a ton of hands-on time. Let’s do it.
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Sauté your onion and beef: Start by heating olive oil in a big ol’ skillet or Dutch oven (something with a lid) over medium heat. Sauté your chopped onion and ground beef until the onion is soft and the beef is fully browned. Bust up the meat with a wooden spoon while it cooks so it doesn’t clump together.
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Season it right: Add garlic, chili powder (if you’re using it), oregano, thyme, salt, pepper, and paprika. Stir them in and cook everything for another 30 seconds. Just enough time for the spices to get fragrant and your garlic to wake up (but not burn). Your kitchen will start to smell like something magical is about to happen.
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Build the saucy base: Add your uncooked rice, crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, and finally, the cabbage. Stir it all together with gusto. It’s gonna look like a whole lot, but the cabbage will shrink and cozy up as it cooks.
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Let it simmer: Bring the whole mixture to a boil first. Then lower that heat, pop on a lid, and let it gently simmer away for 20 to 25 minutes. Give it a stir occasionally. If it starts looking dry, add a splash of water to loosen it up. You’re aiming for tender cabbage and rice that’s cooked through but not mushy.
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Serve up hot and happy: Once everything is soft and saucy, serve it right out of the pot. Or let it cool slightly and eat it curled up in a blanket with fuzzy socks. Your call.
Storage Options
This casserole is one of those meals that somehow improves with time. Like soup. Or revenge. But more comforting.
If you’ve got leftovers, let them cool down before sticking them in an airtight container. It’ll keep for about 4 to 5 days in the fridge. The rice might absorb more of the sauce over time, so you may need to splash in a bit of water when reheating.
Speaking of which, this reheats like a dream. Pop a portion in the microwave for a couple minutes or warm it gently on the stove with a little broth or water stirred in. It revives beautifully.
Want to freeze it? Absolutely. Let the casserole cool, portion it out (or freeze the whole batch if you’ve got room), and store it in freezer-safe containers. It holds up great for 2 to 3 months. Thaw overnight in the fridge before reheating, or do a gentle defrost straight in a saucepan on low heat.
Variations and Substitutions
Whether you’ve got a picky eater in the house or your fridge is giving off end-of-week vibes, this dish is wonderfully flexible. Here’s how to make it your own:
- Ground turkey or chicken: A bit leaner but still super tasty. Just add a little extra seasoning to keep it flavorful.
- Brown rice or quinoa: Keep in mind brown rice takes longer to cook. Pre-cook it or add extra time and liquid.
- Vegan version: Use lentils or plant-based crumbles instead of beef, veggie broth instead of beef broth, and check your sauce for animal products.
- Spicy twist: Add a bit more chili powder or some crushed red pepper flakes. Even a splash of hot sauce at the end works.
- Cheesy topping: Sprinkle some shredded mozzarella or cheddar on top for the last few minutes of cooking. Lid on, let it melt into gooey goodness.
What to Serve with Cabbage Roll Casserole
This casserole is hearty enough to fly solo, but giving it a little support on the plate makes it even better. Here’s what plays nicely.
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A slice or two of Bacon Basil Cornbread is, honestly, kind of perfect here. Sweet, savory, crumbly, and able to soak up that saucy tomato goodness like a champ.
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A simple green salad with a sharp vinaigrette helps cut through the richness of the casserole. It’s a fresh contrast that keeps the meal from feeling too heavy.
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Roasted carrots, parsnips, or even Brussels sprouts add earthy sweetness to round things out. Plus, it makes your oven multitask while everything simmers away on the stove.
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Light and crispy crab cakes on the side? Sounds odd? Maybe. But trust me, the contrast works. Sweet crab, hearty cabbage… it’s like coastal Eastern Europe fusion.
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Dessert? Okay, not a side, but can we talk about strawberry brownies for a sec? Tart-sweet fudgey joy. Yes please.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make cabbage roll casserole ahead of time?
Absolutely, and I actually encourage it. Make the whole thing, let it cool, then stash it in the fridge. The flavors deepen overnight, and somehow it gets cozier the next day. Just reheat it gently with a splash of water or broth to loosen things up and you’re good to go.
Does the rice really cook all the way in the pot?
Yes, it does! That’s the beauty of this one-pot situation. As long as your pot is covered and you simmer it low and slow for at least 20–25 minutes, the rice will soak up all that tomatoey, brothy goodness. Just keep an eye on the moisture and stir now and then to prevent sticking.
Can I freeze cabbage roll casserole?
Yup, this one freezes like a champ. Let it cool completely, then portion it into freezer-safe containers or bags. It’ll hold nicely for up to 3 months. When you’re ready to eat, thaw it in the fridge or go low and slow with a pot on the stove. Add a splash of water or broth if it gets too thick.
What kind of cabbage should I use?
Plain ol’ green cabbage works best here. It softens nicely and gives that classic cabbage roll texture. Savoy cabbage would also do in a pinch, since it’s tender and cooks down easily. I wouldn’t go with red cabbage unless you want your casserole to turn a weird purple hue (but hey, you do you).
Unstuffed Cabbage Roll Casserole
Ingredients
Main Ingredients
- 2 tbsp (30 ml) olive oil
- 1 small yellow onion diced
- 1 lb (450 g) ground beef or ground turkey/vegetarian crumbles
- 3 cloves garlic minced
- 1 tsp chili powder optional
- 1 tsp dried oregano
- 1/2 tsp (0.5 tsp) dried thyme
- 1 tsp paprika
- 1 tsp kosher salt plus more to taste
- 1/2 tsp (0.5 tsp) black pepper plus more to taste
- 1/2 cup (90 g) long grain white rice uncooked, rinsed
- 1 can (796 g) crushed tomatoes 28 oz (796 g)
- 1 can (425 g) tomato sauce 15 oz (425 g)
- 1 cup (240 ml) beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 small green cabbage cored and chopped (about 6 cups)
- water as needed, for adjusting consistency
Equipment
- Large Skillet or Dutch Oven
- Cutting board
- Chef’s knife
- wooden spoon
- Measuring cups and spoons
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and ground beef. Cook, breaking up the meat, until beef is browned and onion is soft, about 5-6 minutes. Drain excess fat if needed.
- Add garlic, chili powder (if using), oregano, thyme, paprika, salt, and pepper. Stir and cook for 30 seconds until fragrant.
- Add the uncooked rice, crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, and chopped cabbage. Stir well to combine. The mixture will seem very full at first; the cabbage will cook down.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the cabbage and rice are tender. If it gets too dry, add a splash of water as needed.
- Once cabbage and rice are fully tender and mixture is saucy, taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.
