Unstuffed Cabbage Casserole is a lazy mom’s recipe, I agree. But it is as scrumptious as Stuffed Cabbage Rolls. Some dishes really take a lot of time. Don’t you think it would be great if it’s possible to reduce this time? Here is the solution: change its form! Stuffed cabbage rolls are one of our favorites, but I don’t always have enough time or energy to make them. So I change their form. Well, it isn’t wrong to say that I deconstructed stuffed cabbage rolls. The result is amazing though and I’m not sure if I will ever bother to stuff cabbage rolls again.
Can you imagine that you will have the same taste as stuffed cabbage rolls by spending just half of the time? This Unstuffed Cabbage Casserole is definitely for those who are looking for the easiest and quickest way of making delicate dishes.
My mom is one of the best cooks I know and she never feels lazy for tasty yet laborious dishes if she knows that her family will devour it. She never complains about making Turkish Dumplings for us. I always admire her energy and patience. How I wish I were like her! Sorry mom, I sometimes need shortcuts. Well, maybe often.
This Unstuffed Cabbage Casserole is one of the best shortcuts in my culinary experience. I used exactly the same ingredients of cabbage rolls for this recipe. I combined everything in a large bowl adding slightly blanched and chopped cabbage into the mixture. I bake this mixture in a casserole pan and it was sliced perfectly when serving. I didn’t use any topping as I wanted exactly the same taste of my favorite cabbage rolls, but you can top your casserole with some cheese if you like.
The best thing to serve with this Unstuffed Cabbage Casserole is a bowl of plain yogurt or a fresh and crisp salad.
More easy cabbage recipes that I’d love to try:
Stuffed Cabbage Bowl on Stinky Kitchen
Cabbage and Noodles on Spicy Southern Kitchen
Corn Cabbage and Zucchini Fritters on The Gastronomic Bong
Asian Beef and Cabbage Salad on Taste and Tell Blog
The very easy shortcut of stuffed cabbage rolls.
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
- 2 pounds cabbage
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 large onion, chopped
- 4 cloves garlic
- 1 teaspoon tomato paste
- 1/2 cup tomatoes, diced
- 1/4 cup chopped parsley
- 1/2 teaspoon black pepper
- 1 teaspoon dried mint
- Salt to taste
- 1 and 3/4 cup cooked rice
- 2 tablespoons lemon juice
- Divide the cabbage into layers and blanch them in boiling water until tender. Drain well and chop them roughly.
- Heat a pan on medium heat and add ground beef. Cook until it releases water and then absorbs its juice.
- Add onions, garlic and olive oil and cook stirring for 5-10 minutes.
- Add in tomatoes and tomato paste. Stir well.
- Season with salt, black pepper and dried mint.
- Finally add cooked rice, parsley, lemon juice and chopped cabbage. Cook over medium low heat for 5-10 minutes.
- Preheat oven to 350F (175C).
- Spray a casserole dish with olive oil. Pour the mixture into it and bake for 45 minutes.