You know those nights when you’re scrambling to get dinner on the table, but still want something hearty and healthy? That’s exactly why my unstuffed cabbage casserole became our family’s weeknight superhero. I first made it years ago during one of those “forgot-to-plan” evenings—you know the ones—when my husband looked at the clock at 5:30pm and asked “What’s for dinner?” with that hopeful expression. Traditional stuffed cabbage was out of the question (who has time to roll all those leaves?), but chopping everything up and baking it together? Now that’s my kind of shortcut!
This unstuffed cabbage casserole gives you all the cozy flavors of grandma’s recipe—the sweet cabbage, savory beef, and tangy tomatoes—but in half the time and with way less fuss. The best part? One pan means minimal cleanup, which in my book is almost as important as taste! My kids gobble it up (even the cabbage—shocking, I know), and I love that it’s packed with veggies while still feeling like proper comfort food. Some nights I’ll swap in ground turkey or use brown rice to mix things up, but the classic version remains our favorite. It’s the kind of meal that makes everyone happy—including the cook!
Table of Contents
Table of Contents
Why You’ll Love This Unstuffed Cabbage Casserole
Listen, I know what makes a recipe stick in your regular rotation—it’s gotta check all the boxes. This unstuffed cabbage casserole? Oh honey, it delivers:
- Weeknight magic: Ready in under an hour (including oven time!) when you’re racing against hungry kids and homework
- Healthy-ish comfort food: Packed with cabbage (hello, fiber!) but still feels indulgent with that rich tomato-beef combo
- One-pan wonder: Brown the meat, sauté the cabbage, layer everything—then just pop it in the oven while you set the table
- Kid-approved: My picky eater actually asks for seconds—the sweet cabbage and familiar flavors win them over
- Leftover gold: Tastes even better the next day when flavors really mingle (perfect for lunch boxes!)
Trust me, this is the kind of dish that’ll have your family asking “When are you making that cabbage thing again?” before the plates are even cleared.
Ingredients for Unstuffed Cabbage Casserole
Here’s the simple lineup that makes this dish sing – I swear by these exact amounts for perfect flavor every time:
- Meats:
- 1 pound lean ground beef (85/15 works great)
- 8 ounces ground pork (or just use more beef if you prefer)
- Aromatics:
- 1 medium onion, diced small (about 1 cup)
- 3 cloves garlic, minced (don’t skimp!)
- 1 tablespoon olive oil (for the cabbage)
- Canned goods:
- 8 ounces tomato sauce
- 28 ounces canned diced tomatoes with juices (that’s 1 big can)
- 2 tablespoons tomato paste (adds depth)
- Herbs & spices:
- 3 tablespoons chopped fresh parsley (or 1 tablespoon dried)
- 1 teaspoon dried dill (sounds odd, but trust me)
- 1 bay leaf (fish it out before baking)
- Salt and pepper to taste (I do 1 tsp salt, ½ tsp pepper)
- The stars:
- 2 ½ cups cooked rice (I love brown for extra nutrients)
- 1 head green cabbage, chopped (about 8 cups – looks like a mountain but cooks down!)
That’s it! Simple pantry staples that come together into something magical. I always keep extra cabbage on hand – it’s shocking how much it wilts down during cooking.
How to Make Unstuffed Cabbage Casserole
Okay, let’s get cooking! This unstuffed cabbage casserole comes together in three simple stages – I promise it’s easier than folding laundry (and way more rewarding). Just follow these steps and you’ll have a bubbling, fragrant pan of comfort ready in no time.
Preparing the Meat Mixture
First things first – preheat that oven to 350°F and grab your favorite 9×13 baking dish. Give it a quick buttering so nothing sticks later.
Now, heat a large skillet over medium-high and toss in your ground beef and pork. Break it up with a wooden spoon as it browns – I like to get nice small crumbles. After about 5 minutes, when there’s no pink left, add the diced onion and minced garlic. Oh, that smell! Cook for another 2 minutes until the onions turn translucent.
Here’s an important step – tilt the pan and drain off any excess fat (I use a spoon to scoop it out). Then pour in the tomato sauce, diced tomatoes with their juices, tomato paste, parsley, dill, salt, pepper, and that trusty bay leaf. Give it all a good stir, reduce the heat to low, cover, and let it simmer for 10 minutes. This lets all those flavors become best friends. Don’t forget to fish out the bay leaf before moving to the next step!
Finally, stir in your cooked rice – it’ll soak up all that saucy goodness beautifully.
Cooking the Cabbage
While the meat simmers, let’s tackle the cabbage. Heat a tablespoon of olive oil in your largest skillet (I use my 12-inch cast iron) over medium heat. Add the chopped cabbage in batches if needed – it’ll look like way too much at first, but just keep stirring!
Cook for about 5-7 minutes, tossing occasionally, until the cabbage is tender-crisp. You want it softened but still with some texture – nobody likes mushy cabbage! I usually sprinkle a pinch of salt over it while cooking to help draw out the natural sweetness.
Layering and Baking
Time to assemble our masterpiece! Spread half of that gorgeous sautéed cabbage evenly in the bottom of your prepared baking dish. Top with half of the meat-rice mixture, spreading it gently to cover the cabbage. Repeat the layers – remaining cabbage, then remaining meat mixture.
Pop it in the oven uncovered for 25-30 minutes. You’ll know it’s ready when the edges are bubbling happily and the whole kitchen smells like your grandma’s kitchen used to. Let it rest for 5 minutes before serving – this helps the layers set so you get perfect slices.
Pro tip: If you want a bit of golden crust on top, switch to broil for the last 2 minutes (but watch it like a hawk!).
Tips for the Best Unstuffed Cabbage Casserole
After making this dish more times than I can count (and surviving a few kitchen disasters), here are my can’t-live-without tips:
- Brown rice FTW: Swapping white rice for brown adds nutty flavor and extra fiber – just cook it al dente since it softens in the oven
- Taste as you go: That tomato mixture needs proper seasoning – I always sneak a spoonful before layering and adjust salt/pepper
- Cabbage crispness: Undercook the cabbage slightly when sautéing – it’ll finish softening in the oven and stay perfect
- Rest time matters: Letting it sit 5 minutes after baking helps the layers set so you get neat servings instead of a sloppy pile
Oh, and don’t panic if your cabbage mound looks enormous raw – it shrinks down to about half while cooking!
Print
1-Pan Unstuffed Cabbage Casserole That Saves Dinner Time
A simple and healthy unstuffed cabbage casserole with ground beef, rice, and tomatoes.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound lean ground beef
- 8 ounces lean ground pork or additional ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces tomato sauce
- 28 ounces canned diced tomatoes with juices (1 can)
- 2 tablespoons tomato paste
- 3 tablespoons chopped fresh parsley
- 1 teaspoon dried dill
- Salt and pepper to taste
- 1 bay leaf
- 2 ½ cups cooked rice (brown or white)
- 1 tablespoon olive oil
- 1 head green cabbage, chopped (about 8 cups)
Instructions
- Preheat oven to 350°F. Butter a 9×13 pan.
- Brown ground beef, ground pork, onion, and garlic until no pink remains. Drain any fat.
- Add tomato sauce, canned tomatoes, tomato paste, parsley, dill, salt, pepper, and bay leaf. Simmer covered for 10 minutes. Remove bay leaf and stir in rice.
- Meanwhile, heat olive oil in a large frying pan over medium heat. Add cabbage and cook until tender-crisp.
- Place half of the cabbage in the pan. Top with half of the beef/rice mixture. Repeat layers ending with beef/rice.
- Bake uncovered 25-30 minutes or until hot & bubbly.
Notes
- Use brown rice for a healthier option.
- Adjust seasoning to taste.
- Can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg
Variations of Unstuffed Cabbage Casserole
This recipe is like my favorite pair of jeans – totally customizable to fit your mood! Here’s how I mix it up:
- Turkey twist: Swap the beef for ground turkey (just add an extra splash of olive oil to keep it moist)
- Low-carb love: Cauliflower rice works beautifully instead of regular rice – my keto friends rave about this version
- Mushroom magic: Toss in sautéed mushrooms with the cabbage for extra umami goodness
- Spicy kick: A pinch of red pepper flakes or dash of hot sauce perks up the tomato sauce nicely
The best part? No matter how you tweak it, this dish always comes out delicious!
Serving Suggestions for Unstuffed Cabbage Casserole
This casserole shines all on its own, but here’s how I love to round out the meal: a crisp green salad with tangy vinaigrette cuts through the richness perfectly. Warm crusty bread for mopping up the sauce is non-negotiable in our house. For extra comfort, serve with a dollop of sour cream or Greek yogurt on top—it melts into the layers beautifully!
Storing and Reheating Unstuffed Cabbage Casserole
Here’s the beautiful thing about this unstuffed cabbage casserole – it might actually taste better as leftovers! The flavors really cozy up to each other overnight. But you’ve gotta store it right to keep that magic alive.
Fridge storage: Let the casserole cool completely (but don’t leave it out more than 2 hours – food safety first!). Then cover tightly with foil or transfer to airtight containers. It’ll keep beautifully for 3 days in the fridge. My husband swears day-two portions taste even richer!
Freezer-friendly: This dish freezes like a dream! Portion it out into meal-sized containers (I use those glass Pyrex ones with lids) or wrap the whole pan tightly in foil plus plastic wrap. It’ll stay good for 1 month frozen. Pro tip: Write the date on the container with a Sharpie – future you will be grateful! If you want more behind-the-scenes looks at my kitchen adventures, check out my Facebook page!
Reheating: For that just-baked crispiness, the oven is your best friend. Thaw overnight in the fridge if frozen, then bake at 350°F for about 20 minutes (covered for the first 15, then uncovered). Microwave works in a pinch – just zap individual portions for 2-3 minutes, stirring halfway through. The cabbage might get a bit softer, but the flavors will still be amazing!
One warning – the rice can dry out if reheated too many times. If that happens, I splash in a tablespoon of water or broth before microwaving to bring it back to life. Works like a charm!
Unstuffed Cabbage Casserole FAQ
I get asked about this dish all the time – here are the questions that pop up most often from friends and readers:
Can I freeze unstuffed cabbage casserole?
Absolutely! It freezes beautifully – just cool completely, wrap tightly, and freeze for up to 1 month. Thaw overnight in the fridge before reheating. The cabbage texture changes slightly, but the flavors actually deepen!
Is this gluten-free?
Yes! As written, this healthy cabbage casserole is naturally gluten-free. Just double-check your tomato products (some brands add wheat-based thickeners) and use certified GF broth if substituting any liquid.
Can I make this vegetarian?
You bet – swap the meats for plant-based crumbles or lentils (about 3 cups cooked). Add an extra tablespoon of olive oil for richness. The tomatoes and spices give plenty of flavor!
What’s the best rice for low carb unstuffed cabbage casserole?
Cauliflower rice works shockingly well! Use about 4 cups raw riced cauliflower (no need to pre-cook) and bake as usual. It soaks up the flavors while keeping carbs low.
Why does my cabbage turn out soggy?
Two common culprits: overcooking the cabbage before baking (aim for tender-crisp!) and not draining the canned tomatoes well enough. A quick press with a spoon removes excess liquid.
Nutritional Information
Now, I’m no dietitian, but here’s the scoop on what’s in each comforting serving of this unstuffed cabbage casserole. Keep in mind these are estimates – your exact numbers might dance around a bit based on ingredients (like using turkey instead of beef or brown versus white rice).
- Serving Size: 1 generous portion (about 1/6 of the pan)
- Calories: 320 – perfect for a satisfying dinner without the guilt
- Fat: 12g (4g saturated, 6g unsaturated)
- Protein: 20g – thanks to that hearty meat-and-rice combo
- Carbohydrates: 35g
- Fiber: 6g (all that cabbage does good work!)
- Sugar: 8g (mostly from the tomatoes and cabbage)
- Sodium: 450mg (easy to reduce if you use low-sodium tomatoes)
What I love most? This casserole gives you that stick-to-your-ribs comfort while actually being pretty balanced. The cabbage sneaks in extra nutrients without anyone noticing – my favorite kind of kitchen trick!
