Unstuffed Cabbage Roll Casserole
Unstuffed cabbage roll casserole gives you all the cozy flavor of classic cabbage rolls without rolling a single leaf.
This easy casserole uses ground beef, chopped cabbage, rice, crushed tomatoes, onion, garlic, beef broth, paprika, and oregano. It bakes into a hearty, saucy dinner with tender cabbage, fluffy rice, and rich tomato flavor.
Why You’ll Love This Recipe
- Classic comfort with less work: You get the taste of cabbage rolls without stuffing or rolling cabbage leaves.
- Budget-friendly ingredients: Cabbage, rice, and ground beef stretch into four filling servings.
- Rich and cozy texture: The rice soaks up beef broth and tomato juices while the cabbage turns soft and sweet.
- Simple prep: Brown the beef, stir everything together, cover, and bake.
Fabian’s Budget Tip: Use a small head of cabbage and chop it yourself instead of buying pre cut cabbage. It costs less, stays fresher, and gives this casserole the best tender texture. If ground beef is pricey, use half beef and half cooked lentils to stretch the meal.
Ingredients (Serves 4)
- 1 pound ground beef (450 g)
- 1 medium yellow onion, diced (150 g)
- 3 garlic cloves, minced (9 g)
- 1 small green cabbage, chopped into bite size pieces, about 8 cups (700 g)
- 3/4 cup long grain white rice, uncooked (150 g)
- 1 can crushed tomatoes, 28 ounces (794 g)
- 2 cups beef broth (480 ml)
- 1 1/2 teaspoons paprika (4 g)
- 1 teaspoon dried oregano (1 g)
- 1 teaspoon fine salt, plus more to taste (6 g)
- 1/2 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Heat the Oven
Preheat the oven to 375°F (190°C). Choose a large oven safe skillet or a deep baking dish that can hold the cabbage, rice, beef, and sauce without spilling.
2. Brown the Beef, Onion, and Garlic
Place the ground beef in a large skillet over medium high heat. Cook for 5 to 7 minutes, breaking it into small pieces. Add the diced onion and cook until the onion looks glossy and soft. Stir in the garlic and cook for 30 seconds, just until your kitchen smells warm and savory.
3. Add the Cabbage and Rice
Stir in the chopped cabbage and uncooked rice. The skillet will look very full at first, but the cabbage will soften as it bakes. Toss everything well so the rice is mixed through the beef and cabbage instead of sitting in one spot.
4. Add Tomatoes, Broth, and Seasoning
Pour in the crushed tomatoes and beef broth. Add the paprika, oregano, salt, and black pepper. Stir until the rice is covered with liquid and the tomato sauce looks evenly spread through the casserole.
5. Cover and Bake
Transfer the mixture to a baking dish if needed. Cover tightly with foil or a lid. Bake for 60 to 70 minutes, until the rice is tender and the cabbage is soft. When you lift the cover, the sauce should bubble around the edges and the cabbage should smell sweet and mellow.
6. Rest Before Serving
Let the casserole rest, covered, for 10 minutes. This helps the rice finish absorbing the sauce. Fluff gently with a spoon, then taste and add more salt or pepper if needed.
Expert Troubleshooting and FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice needs more liquid and more time. Add an extra 1/2 cup broth (120 ml) and bake until the rice is fully tender. Plan for at least 20 to 30 extra minutes.
Why is my rice still firm?
The casserole may need more time, or the dish may not have been covered tightly enough. Add 1/4 cup broth (60 ml), cover again, and bake for another 10 to 15 minutes.
Why is the casserole watery?
Cabbage releases moisture as it cooks. Let the casserole rest for 10 to 15 minutes after baking. The rice will soak up more sauce as it sits.
Can I make this ahead?
Yes. Assemble the casserole up to one day ahead, cover it, and refrigerate it. Add 10 to 15 minutes to the baking time if it goes into the oven cold.
Can I freeze unstuffed cabbage roll casserole?
Yes. Cool it fully, portion it into freezer safe containers, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat covered until hot in the center.
Estimated Nutritional Facts
Per serving, based on 4 servings.
- Calories: about 460
- Protein: about 29 g
- Carbs: about 48 g
- Fats: about 17 g
Unstuffed Cabbage Roll Casserole
Ingredients
- 1 pound ground beef (450 g)
- 1 medium yellow onion, diced (150 g)
- 3 garlic cloves, minced (9 g)
- 1 small green cabbage, chopped into bite size pieces, about 8 cups (700 g)
- 3/4 cup long grain white rice, uncooked (150 g)
- 1 can crushed tomatoes, 28 ounces (794 g)
- 2 cups beef broth (480 ml)
- 1 1/2 teaspoons paprika (4 g)
- 1 teaspoon dried oregano (1 g)
- 1 teaspoon fine salt, plus more to taste (6 g)
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Heat the Oven. Preheat the oven to 375°F (190°C). Choose a large oven safe skillet or a deep baking dish that can hold the cabbage, rice, beef, and sauce without spilling.
- 2. Brown the Beef, Onion, and Garlic. Place the ground beef in a large skillet over medium high heat. Cook for 5 to 7 minutes, breaking it into small pieces. Add the diced onion and cook until the onion looks glossy and soft. Stir in the garlic and cook for 30 seconds, just until your kitchen smells warm and savory.
- 3. Add the Cabbage and Rice. Stir in the chopped cabbage and uncooked rice. The skillet will look very full at first, but the cabbage will soften as it bakes. Toss everything well so the rice is mixed through the beef and cabbage instead of sitting in one spot.
- 4. Add Tomatoes, Broth, and Seasoning. Pour in the crushed tomatoes and beef broth. Add the paprika, oregano, salt, and black pepper. Stir until the rice is covered with liquid and the tomato sauce looks evenly spread through the casserole.
- 5. Cover and Bake. Transfer the mixture to a baking dish if needed. Cover tightly with foil or a lid. Bake for 60 to 70 minutes, until the rice is tender and the cabbage is soft. When you lift the cover, the sauce should bubble around the edges and the cabbage should smell sweet and mellow.
- 6. Rest Before Serving. Let the casserole rest, covered, for 10 minutes. This helps the rice finish absorbing the sauce. Fluff gently with a spoon, then taste and add more salt or pepper if needed.
