Unstuffed Cabbage Roll Casserole

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All the comforting flavors of classic cabbage rolls — without the fuss of rolling! A hearty beef, cabbage, and rice bake that’s as easy as it is satisfying.

Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Dietary Badges: Contains Meat, Gluten-Free (if using GF Worcestershire sauce)

Ingredients

Hearty Base

  • Ground beef

  • Onion, finely chopped

  • Cabbage, shredded

Flavor Builders

  • Diced tomatoes (with juice)

  • Cooked rice

  • Worcestershire sauce

  • Paprika

  • Garlic powder

  • Salt

  • Ground black pepper

Instructions

  1. Preheat Oven: Heat to 350°F (175°C).

  2. Cook Beef & Onion: In a large skillet over medium heat, brown ground beef with onion until meat is cooked through and onion is translucent.

  3. Add Remaining Ingredients: Stir in shredded cabbage, diced tomatoes (with juice), cooked rice, Worcestershire sauce, paprika, garlic powder, salt, and pepper.

  4. Simmer: Reduce heat and simmer for 5 minutes to let flavors meld.

  5. Bake: Transfer mixture to a baking dish, cover tightly with foil, and bake 30–35 minutes until cabbage is tender.

  6. Serve: Let rest a few minutes before serving.

Notes:

  • For deeper flavor, use fire-roasted diced tomatoes.

  • Adjust seasoning after baking, as the cabbage will mellow the overall flavor.

Brief Introduction

This unstuffed cabbage roll casserole takes all the savory, tomato-rich goodness of traditional stuffed cabbage rolls and turns it into a one-pan, no-roll bake. It’s cozy, budget-friendly, and weeknight-easy.

Step-by-Step Cooking Guide

Flavor Base

  1. Sauté & Brown: Brown beef with onion until no pink remains.
    Tip: Drain excess fat for a lighter dish.

  2. Layer in the Comfort: Add cabbage, tomatoes, rice, Worcestershire, paprika, and garlic powder.

Simmer & Bake

  1. Gentle Simmer: Let everything simmer for 5 minutes so the tomatoes start to break down.

  2. Oven Finish: Transfer to a baking dish, cover, and bake until the cabbage is tender and flavors have blended.

Ingredient Details & Substitution Tips

  • Ground Beef: Use lean beef to reduce grease; turkey or chicken can be substituted.

  • Cabbage: Green cabbage is traditional; savoy adds a softer texture.

  • Rice: White rice is classic, but brown rice or quinoa also work (ensure pre-cooked).

  • Worcestershire Sauce: Adds umami depth; soy sauce is a quick substitute (use GF if needed).

  • Tomatoes: Fire-roasted or seasoned diced tomatoes add extra flavor.

Recipe Variations & Serving Suggestions

  • Cheesy Top: Add shredded cheddar or mozzarella during the last 10 minutes of baking.

  • Spicy Kick: Stir in ½–1 tsp crushed red pepper flakes.

  • Serving Ideas: Pair with crusty bread or a side salad for a complete meal.

Storage & Make-Ahead Information

  • Refrigeration: Store covered for up to 4 days.

  • Freezing: Freeze in portions for up to 2 months; thaw overnight in fridge.

  • Reheating: Warm in oven at 325°F until heated through, or microwave in short bursts.

  • Make-Ahead: Assemble up to 24 hours before baking; refrigerate and bake as directed.

Nutrition Facts (per serving, 6 servings)

Calories: ~280 kcal | Carbs: 18g | Protein: 17g | Fat: 15g | Fiber: 4g | Sodium: 550mg

FAQs

Q: Can I make this with uncooked rice?
A: No — rice must be pre-cooked to avoid undercooked grains and excess liquid.

Q: Can I skip the oven step?
A: You can simmer on the stovetop for 20–25 minutes covered, until cabbage is tender.

Q: How do I make it vegetarian?
A: Replace beef with lentils or plant-based crumbles and use vegetable broth instead of Worcestershire (or a vegan version).

Personal Story

This recipe started as a shortcut when I didn’t have the patience to roll cabbage leaves — and now it’s my go-to. It keeps all the cozy flavors of the original but comes together in one dish with almost no fuss. Perfect for chilly nights when you want something hearty with minimal cleanup.

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