Oh, let me tell you about the magic that happens when you take all the cozy flavors of stuffed cabbage rolls and turn them into one glorious, bubbling bowl of comfort! This Unstuffed Cabbage Roll Bowl became my weeknight hero when my kids declared they loved the taste but hated the fuss of rolling those cabbage leaves. (Honestly? Same.)
Picture this: savory ground beef mingling with soft cabbage in a rich tomato sauce, topped with a creamy blanket of cheesy goodness that gets perfectly golden in the oven. It’s everything you love about traditional cabbage rolls – that sweet-savory tomato magic, the satisfying texture – but ready in half the time with none of the rolling frustration. My family goes wild for this dish, and I bet yours will too!
The best part? While it tastes like you spent hours in the kitchen, this comforting bowl comes together with just about 15 minutes of prep. It’s the kind of meal that makes everyone come running when they smell it baking – and the kind that leaves you with happy, full bellies and minimal cleanup. Now that’s what I call a win!
Table of Contents
Table of Contents
Why You’ll Love This Unstuffed Cabbage Roll Bowl
Listen, I know a good thing when I see it—and this bowl is pure gold. Here’s why it’s become a staple in my kitchen:
- No fuss, all flavor: Skip the tedious rolling! All the cozy cabbage roll taste comes together in one simple bake.
- Kid-approved magic: The creamy topping hides veggies like a champ—my picky eaters gobble it up without a second glance.
- Weeknight hero: From fridge to table in under an hour? Yes, please. (Bonus: leftovers taste even better the next day!)
Trust me, once you try this deconstructed version, you might never go back to traditional rolls!
Ingredients for Unstuffed Cabbage Roll Bowl
Okay, let’s gather our cast of characters! The magic of this dish comes from simple ingredients working together perfectly. Here’s exactly what you’ll need:
- 1 lb lean ground beef – I like 85/15 for the best flavor without too much grease
- 1 onion, diced – Yellow or white both work great here
- 1 large head green cabbage, chopped into 1-inch squares – Trust me, fresh is best!
- 1 can (14.5 oz) diced tomatoes, drained – Save that juice for soups!
- 1 cup cooked white rice – Day-old rice absorbs flavors like a dream
- 1 cup marinara sauce – Use your favorite jarred or homemade
For that irresistible creamy topping:
- 1 cup cottage cheese, blended smooth – This is our secret weapon!
- 1/2 cup sour cream – Full-fat gives the richest result
- 1 large egg – Helps bind everything together
- 1 tsp garlic powder – Adjust to your taste buds
- 1 cup shredded mozzarella – Because everything’s better with melty cheese
How to Make Unstuffed Cabbage Roll Bowl
Alright, let’s get cooking! This comes together so easily—you’ll be amazed how something this delicious requires so little effort. Here’s exactly how I make it:
Browning the Beef and Onions
First, grab your favorite big pot (I use my trusty Dutch oven) and crank the heat to medium. Toss in your ground beef and diced onions—listen to that sizzle! Break up the meat with a wooden spoon as it cooks. You’ll know it’s ready when the beef turns that perfect brown color (no pink spots!) and the onions get all soft and translucent, about 5-7 minutes. Oh! Don’t forget to drain off any excess fat—just tilt the pot carefully and use a spoon to scoop it out. This keeps things from getting greasy.
Cooking the Cabbage
Now for the cabbage—dump it all in! It’ll look like WAY too much at first, but don’t panic. Stir it every minute or so, and like magic, it’ll shrink down by about half in 8-10 minutes. You want it soft but still with a tiny bit of bite—not mushy! When it’s ready, the cabbage pieces will be tender and have soaked up all those delicious meaty flavors.
Assembling and Baking
Time to bring it all together! Stir in your drained tomatoes, marinara, and rice – let it simmer for just 2 minutes so the flavors can mingle. While that’s happening, blend your cottage cheese, sour cream, egg and garlic powder until smooth (a quick zap with the immersion blender works wonders). Pour everything into a 9×13 baking dish, spread the creamy topping evenly over the top, then shower it with mozzarella. Pop it in your preheated 375°F oven for 20-25 minutes until it’s bubbly around the edges and the cheese gets those gorgeous golden spots. Your kitchen will smell AMAZING!
Tips for the Best Unstuffed Cabbage Roll Bowl
After making this dozens of times (my family won’t let me stop!), I’ve picked up some game-changing tricks:
- Day-old rice is key – Fresh rice turns mushy, but slightly dried rice absorbs all that glorious tomato sauce perfectly.
- Blend that cottage cheese! A quick whiz with the immersion blender makes the topping luxuriously smooth—no one will guess it’s cottage cheese.
- Chop cabbage evenly – 1-inch pieces cook uniformly so you don’t get crunchy bits next to mushy ones.
Oh! And don’t skip draining the beef—that extra minute makes all the difference between greasy and perfect.
Ingredient Substitutions
Listen, I get it—sometimes you gotta work with what’s in the fridge! Here are my favorite swaps that still keep this bowl tasting amazing:
- Ground turkey or chicken works beautifully if you’re not feeling beef—just add an extra pinch of garlic powder for flavor.
- Greek yogurt can stand in for sour cream in the topping—it gives that same tangy creaminess.
- Quinoa or cauliflower rice make great rice alternatives if you’re watching carbs.
- Fire-roasted tomatoes add a smoky twist if you’re out of regular diced tomatoes.
My neighbor even uses ricotta instead of cottage cheese sometimes—totally different but still delicious! The beauty of this dish is how forgiving it is. If you want more ideas on using cottage cheese in savory dishes, check out our cottage cheese spinach chicken recipe.
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Unstuffed Cabbage Roll Bowl: 15-Minute Comfort Food Magic
This deconstructed cabbage roll bowl is a family favorite in my kitchen. The savory tomato goodness mixes beautifully with the creamy cottage cheese topping, and the kids love diving into this comforting dish without the fuss of rolling cabbage leaves. Plus, it’s a great way to sneak in some veggies!
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 1 lb Lean Ground Beef
- 1 Onion, diced
- 1 large head Green Cabbage, chopped into 1-inch squares
- 1 can (14.5 oz) Diced Tomatoes (drained)
- 1 cup Cooked White Rice (day-old rice is best as it absorbs more liquid)
- 1 cup Marinara Sauce
- 1 cup Cottage Cheese (blended smooth)
- 1/2 cup Sour Cream
- 1 Large Egg
- 1 tsp Garlic Powder
- 1 cup Shredded Mozzarella
Instructions
- In a large pot, brown the ground beef and diced onion over medium heat until the beef is cooked through. Drain excess fat.
- Add the chopped cabbage to the pot and cook for 8–10 minutes, stirring occasionally, until the cabbage reduces in volume by half and becomes soft.
- Stir in the drained diced tomatoes, marinara sauce, and cooked white rice. Let it simmer for 2 minutes to combine all the flavors.
- In a separate bowl, blend together the cottage cheese, sour cream, egg, and garlic powder until smooth.
- Preheat your oven to 375°F (190°C). Pour the cabbage and beef mixture into a 9×13 inch baking dish, spreading it evenly.
- Spread the cottage cheese sauce over the top of the cabbage mixture, ensuring it covers the entire surface.
- Sprinkle the shredded mozzarella cheese on top. Bake in the preheated oven for 20–25 minutes or until bubbly and slightly golden.
Notes
- Use day-old rice for better absorption.
- Blend the cottage cheese for a smoother topping.
- Adjust garlic powder to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Serving Suggestions
Oh, let me tell you how we love to serve this cozy bowl! A hunk of warm, crusty bread is perfect for soaking up every last bit of that tomato-y goodness—my kids fight over who gets the last piece. For something lighter, a simple green salad with lemon vinaigrette cuts through the richness beautifully. And don’t forget the pickles! A few tangy dill spears on the side make everything taste even more delicious.
Storing and Reheating Unstuffed Cabbage Roll Bowl
Here’s the beautiful thing about this dish—it tastes even better the next day! Let leftovers cool completely, then store them in an airtight container in the fridge for up to 4 days. For freezer storage, portion it out into meal-sized containers (it keeps beautifully for 2-3 months). When you’re ready to eat, reheat individual servings in the microwave (stirring halfway) or pop the whole dish back in a 350°F oven until bubbly again—about 20 minutes if refrigerated, 40 if frozen. Pro tip: sprinkle a little extra cheese on top before reheating for that fresh-baked magic!
Unstuffed Cabbage Roll Bowl Nutrition
Now, I’m no nutritionist, but I do love knowing what’s going into my family’s meals! Keep in mind these numbers are estimates—your exact counts will vary based on brands and how generous you are with that cheese topping (no judgment here!). For one hearty serving:
- 350 calories – Just right for a satisfying dinner
- 25g protein – Thanks to that beef and cottage cheese combo
- 5g fiber – All that cabbage does good work!
- 12g fat (5g saturated) – Comfort food without going overboard
Not too shabby for something that tastes this indulgent, right? The cabbage and tomatoes pack in vitamins too—bonus! If you enjoy easy, high-protein meals, you might also like our fajita chicken cottage cheese bake recipe.
FAQs About Unstuffed Cabbage Roll Bowl
Can I freeze leftovers? Absolutely! This dish freezes like a dream. Just portion it out into freezer-safe containers (leave a little space at the top) and it’ll keep beautifully for 2-3 months. Thaw overnight in the fridge before reheating—I like to add a sprinkle of fresh cheese before popping it back in the oven.
Is cottage cheese really necessary? I know it sounds weird, but trust me—it makes the topping magical! Blended cottage cheese gives that creamy, cheesy texture without being heavy. If you’re really opposed, ricotta works too, but the cottage cheese version is our family favorite.
Can I make this vegetarian? You bet! Swap the ground beef for plant-based crumbles or lentils—just cook them with extra garlic and a splash of Worcestershire sauce (the vegetarian kind) for that umami kick. The rest of the recipe stays exactly the same!
Why day-old rice? Fresh rice turns mushy when baked, but slightly dried rice absorbs all those delicious juices while keeping its texture. No day-old rice? Spread fresh rice on a baking sheet for 30 minutes to dry it out slightly—works like a charm!
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