Unstuffed Cabbage Roll Casserole
Rich tomato sauce, tender cabbage, and hearty beef—this unstuffed cabbage roll casserole delivers all the cozy flavor of traditional cabbage rolls with a fraction of the effort. Savory, saucy, and endlessly customizable, it's comfort food perfection in just one pot.
6
servings
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.
Notes
This casserole tastes even better the next day and is perfect for meal prep. Leftovers can be refrigerated for up to 4–5 days or frozen for 2–3 months. For extra coziness, try topping with shredded cheese, or add more heat with extra chili powder or red pepper flakes. Make it vegetarian by using meatless crumbles and veggie broth!
Nutrition
Calories: 310kcal | Carbohydrates: 31g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 825mg | Potassium: 975mg | Fiber: 5g | Sugar: 10g | Vitamin A: 900IU | Vitamin C: 37mg | Calcium: 95mg | Iron: 3.3mg