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Home » Casseroles » Unstuffed Cabbage Casserole [Video]

Published: Jan 8, 2020 · Modified: Dec 31, 2020 by Zerrin & Yusuf

Unstuffed Cabbage Casserole [Video]

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Unstuffed Cabbage Casserole doesn't take even the half time of cabbage rolls but it is as scrumptious. It is easily made with rice and ground beef, so makes a wonderful main dish. Who bothers stuffing cabbage leaves when you can make equally delicious unstuffed cabbage rolls with the same ingredients in a much shorter time?

A slice of unstuffed cabbage roll casserole served on a white plate

This is a lazy mom’s recipe, I know. But isn't it great that it tastes pretty much like your favorite Turkish cabbage rolls? And if you are in the mood for a soup, check out our unstuffed cabbage soup too!

Can you imagine that you will have the same taste as regular cabbage rolls by spending just half of the time? This cabbage casserole recipe is definitely for those who are looking for the easiest and quickest way of making delicate dishes.

Cabbage rolls require a lot of effort and time and it is better when we find a shortcut. Hey, I have a shortcut for that laborious dish. Use the same ingredients but change the form! Deconstruct the rolls and serve in the form of unstuffed cabbage rolls.

Jump to:
  • How To Make
  • Tips
  • With Instant Rice
  • Without Rice
  • With Quinoa
  • Vegetarian Version
  • What To Serve With
  • How To Freeze
  • FAQs
  • Other Cabbage Recipes
  • 📖 Recipe
  • 💬 Comments

How To Make

This cabbage roll casserole recipe is one of the best shortcuts in my culinary experience. It has three parts.

First, blanch the cabbage leaves. Bring a deep pot full of water to boil and leave the roughly chopped cabbage leaves in it carefully. It takes about ten minutes for the chopped cabbage to soften. Transfer them in a bowl using a slotted spoon.

Second, cook the ingredients in a pan starting with ground beef. Cook it with a little water. Water helps the ground beef to release juice, which makes it easier to get rid of any blocks. Stir and gently press over the ground beef until there aren't any blocks left. Watch the video below to see how. Cook it covered over medium low heat for about 10 minutes. When there is little water left, add in olive oil, chopped onion and garlic. Give it a good stir. Then add in tomato paste, tomatoes, rice and the spices except cayenne pepper, stirring each time you add one. Add in the blanched cabbage, lemon juice, parsley and water. Cook covered over the lowest heat until water is absorbed and rice is tender.

Third, bake it in a casserole pan. But before doing it, add some cayenne pepper and extra tomato paste to the pan, stir well and then transfer in a casserole pan. I don't know why I didn't use it in the video but it's better to use a cast iron pan when cooking the ingredients. No need for a casserole pan then. Just bake it in the same pan. I love it when it's possible reduce the number of dirty dishes! It is sliced perfectly when serving.

Unstuffed cabbage casserole with ground beef and rice in a baking pan

Tips

  • Optionally, you can just skip the baking step if you don't have enough time for it. Serve it after everything in the pan is cooked over the stove.
  • As seen in the video below, I add extra tomato paste after everything in the pan is cooked, just before transferring it into the casserole pan. It bakes better when there is some wetness in the mixture as some of you suggested in the comments below.
  • No need for any toppings on this cabbage casserole with ground beef and rice as I want exactly the same taste of my favorite cabbage rolls, but you can top your casserole with some cheese if you like.
  • When updating the recipe, I made some changes with the help of your suggestions in the comments and emails. The former recipe before the update calls for cooked rice, which requires cooking rice in a separate pan before combining it with other ingredients. Some readers suggested cooking it in the same pan with other ingredients so that everything cooks together and it requires less effort. Such a wonderful and helpful suggestion! Thank YOU! That's why, I cooked everything together in this updated version. There is one thing you need to be careful though: Add enough water to cook the rice. ¾ cup water for 1 cup rice was enough for me. Other ingredients like tomatoes, lemon juice and cabbage helped it cook as well.

With Instant Rice

You can definitely use instant rice to make this recipe even easier and quicker. You don't need to worry about how much water you will need. Also, you can easily decide how much rice you'd like in your meal. Add some, give it a stir and add more if you think it's not enough. Unlike uncooked rice, the amount of rice will not double as it's pre-cooked.

Unstuffed cabbage roll casserole with rice and beef served on a white plate

Without Rice

It is possible to make this recipe either with or without rice. If you are on a diet or want to reduce the carb in your meal, make it without rice. I've tried it and it's as tasty and filling as beef and cabbage stew, so I'm sure you will be satisfied with it as well. There is no need to add water in the pan if you decide to leave the rice out.

With Quinoa

Yes, you can. If you are a fan of quinoa, feel free to substitute quinoa for rice. Make sure you add enough water when cooking it though. ¾ cup water for ½ cup quinoa should be fine. Also, simmer it over the lowest heat to give it enough time to cook.

Vegetarian Version

If you want a lighter version, leave the ground beef out and make it vegetarian. I love both versions. Making it meatless is better when serving it as a side dish. To make it even tastier, drizzle extra olive oil and lemon juice on it when serving. One of our readers suggested some cheese topping when baking, so I think it's a great idea when you turn it into a vegetarian dinner.

What To Serve With

The best thing to serve with this casserole recipe is a bowl of plain yogurt or Turkish ezme. I love it really tangy, so I squeeze extra lemon on my part when eating as you can see in the video.

As this casserole recipe is a perfect main course you can make for your family, serve their favorite sides or salads with it. Some dishes that go with this recipe are low carb yogurt cucumber salad, roasted vegetables, raw radish salad and green salad.

How To Freeze

This is a freezer-friendly recipe. You can freeze it either after it is cooked over the stove or after it is baked. Just make sure it cools completely before freezing. Defrost overnight in the refrigerator and reheat in the oven when you need a quick meal.

THANK YOU all for helping me develop the recipes on the blog. This is what I love most about blogging!  I'm still open to new ideas on this recipe. Please share them in the comments section if you have any!

If you like this cabbage recipe, you should check Cabbage and Noodles from Spicy Southern Kitchen and Asian Beef and Cabbage Salad from Taste and Tell Blog too.

Unstuffed cabbage rolls with beef and rice in a casserole pan right from oven

FAQs

Do you have to wash cabbage before eating?

You don’t need to wash the inside of a cabbage head, especially when it is tight. Just remove the outer leaves and wash the head under water. On the other hand, some types of cabbage consist of really loose leaves, so there might be dirt between the leaves. It is better to remove the leaves from the stem and wash them.

How do you chop cabbage?

Remove the leaves that cover the outer part of the cabbage head. Wash it under water, not removing the other leaves. First, cut it into two and then depending on the size of the cabbage head, cut each half into two or four quarters. Next, chop them roughly for this recipe. You need to chop them thinly when making salads like coleslaw.

How do you blanch cabbage leaves?

It is a very easy step that helps the cabbage leaves cook faster. Bring a pot of water to boil and throw the leaves into it. Cook them for 5-10 minutes in the simmering water. The duration might differ depending on the thickness of the leaves. If they are too thick, cook them for 10 minutes and if they are thin, cook them less. Then transfer the leaves into a bowl using a slotted spoon.

Can you freeze a bag of shredded cabbage?

Yes, you can. When you end up with a large amount of shredded cabbage, freezing it for a later use is a great solution. Put it in freezer bags in portions, seal them and keep in the freezer.

Can you cook cabbage ahead of time?

Yes, you can.You can cook chopped or shredded cabbage and keep it in the refrigerator in an airtight container for 1-2 days.

What meat goes with cooked cabbage?

Well, cabbage is such a versatile vegetable that can go well with any meat. Our choice is almost always ground beef, but it is great with lamb, chicken or pork as well. You can use whichever is your favorite.

What vegetable goes with cabbage?

If you want to enrich your casserole with other vegetables, go ahead and add them into your pan when combining cooked cabbage with ground beef. Root vegetables like potatoes and celery would make a great addition. Also, celery, leek or spinach would work fine as well.

Other Cabbage Recipes

  • Cheesy Cabbage Casserole
  • Low Calorie Cabbage Soup
  • Cabbage Stew
  • Quick Pickled Cabbage
  • Greek Yogurt Coleslaw

You might also like:

  • Cheesy Cauliflower Casserole
  • Cheesy Cabbage Casserole
  • Unstuffed Cabbage Roll Soup
  • Shredded Cheesy Zucchini Casserole

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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Print

📖 Recipe

Unstuffed Cabbage Casserole

Unstuffed cabbage roll casserole with rice and beef served on a white plate
Print Recipe

★★★★★

4.6 from 34 reviews

The shortcut recipe for stuffed cabbage rolls.

  • Author: Zerrin & Yusuf
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Cooking
  • Cuisine: American

Ingredients

Scale
  • 2 pounds cabbage, roughly chopped
  • 1 pound ground beef
  • ¼ cup water
  • 2 and tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic
  • 2 tablespoons plus ½ cup tomato paste
  • ½ cup tomatoes, diced
  • 1 cup rice, washed and rinsed well
  • 1 and ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried mint
  • 1 lemon, squeezed
  • A handful of chopped parsley
  • ¾ cup water
  • 1 teaspoon cayenne pepper

Instructions

  1. Chop the cabbage roughly and blanch in boiling water, for about 5-10 minutes.
  2. Heat a pan on medium heat and add ground beef with ¼ cup water. Cook until it releases water, reduce the heat. Cook it stirring and pressing on the ground beef until there aren't any blocks left. (See the video above.)
  3. Cover the pan and cook until there is little water left.
  4. Add olive oil, onion, garlic and cook stirring for 5-10 minutes.
  5. Add in 2 tablespoons tomato paste and ½ cup chopped tomatoes. Stir well.
  6. Add in rice and stir.
  7. Season with salt, black pepper and dried mint.
  8. Add in the chopped and blanched cabbage in the pan. Pour lemon juice over it. Stir well.
  9. Add chopped parsley on it, pour ¾ cup water and cover the pan. Cook it over the lowest heat until water is absorbed and rice is cooked, for 15-20 minutes.
  10. Preheat oven to 350F (175C).
  11. Add cayenne pepper and add ½ cup tomato paste into the pan, stir and transfer it to a casserole pan that is lightly brushed with oil.
  12. Bake for 40 minutes.

Notes

Baking time is 40 minutes but you need to cook it for about 30 minutes in a pan over stove beforehand.

Nutrition

  • Serving Size: 1 slice
  • Calories: 328
  • Sugar: 10.7 g
  • Sodium: 628.1 mg
  • Fat: 6.1 g
  • Carbohydrates: 46.9 g
  • Protein: 22.5 g
  • Cholesterol: 45.2 mg

Keywords: unstuffed cabbage, unstuffed cabbage casserole, cabbage casserole, unstuffed cabbage rolls

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Lila Esin says

    January 06, 2023 at 6:21 am

    Thank you for sharing all of your recipes! I love them! I like to add currants and pine nuts to the meat in this recipe.

    ★★★★★

    Reply
    • Zerrin & Yusuf says

      January 06, 2023 at 7:19 pm

      You are most welcome Lila! So happy to hear you are enjoying them.

      Currants and pine nuts would be great additions. Just like the filling of Turkish cabbage rolls. YUM!

      Reply
  2. Barbra McDill says

    July 15, 2022 at 11:10 pm

    I've made this several times with a few very minor tweaks. It is so good! Now that we are getting cabbage every week in the CSA, I'm wondering if I can make a larger batch and then freeze for later?

    Reply
    • Zerrin & Yusuf says

      July 16, 2022 at 1:23 pm

      Hi Barbra,
      This is a freezer-friendly recipe. You can freeze it either after it is cooked over the stove or after it is baked. Just make sure it cools completely before freezing. Defrost overnight in the refrigerator and reheat in the oven when you need a quick meal.

      Reply
  3. Susan Cotugno says

    June 25, 2022 at 6:56 pm

    This is one of my most favorite recipes for cabbage. Every time I receive a cabbage in my CSA I make this. It was also my ex-boyfriend’s favorite dish. I gave him this recipe as a parting gift. The prep time is way more than 10 minutes but it is worth every

    ★★★★★

    Reply
    • Zerrin & Yusuf says

      June 26, 2022 at 2:59 am

      Hi Susan,
      We are glad you like this casserole as much as we do. Sounds like a nice gift no matter what it is for. Thanks for the comment!

      Reply
  4. Stina Goucher says

    June 15, 2022 at 4:24 pm

    I make this and serve it over mashed potatoes as it has its own "gravey".

    A great comfort food!!

    Reply
    • Zerrin & Yusuf says

      June 15, 2022 at 7:03 pm

      Hi Stina,
      Glad you enjoyed the recipe. Serving it over mashed potatoes is a brilliant idea!

      Reply
  5. LeighAnne says

    April 28, 2022 at 5:39 am

    I plan on making this delicious looking recipe ... But I do not understand the word BLOCK. What does it mean to you?I even tried Googling it and could not find a proper explanation for for being used in meat cooking terms.

    Reply
    • Zerrin & Yusuf says

      April 28, 2022 at 8:28 pm

      You know the pieces of ground meat stick to one another (forming blocks of meat) and if you don't break them when cooking, they stay like that and don't look good.Hope this is clear now.

      Reply
  6. Hania says

    November 10, 2021 at 8:14 pm

    Absolutely delicious. I have been making this recipe for years
    We call it “ hunter’s beef & cabbage” casserole because my husband takes it to hunting camp in Nov every year. I double the meat & tomatoes, use shredded cabbage from our garden, instant brown rice & lots of parsley. I microwave the shredded cabbage for 8-10mn depending on how much I have on hand. The hunters love it because it is easy to reheat in the oven or the microwave after a long day of chasing deer!

    Reply
    • Zerrin & Yusuf says

      November 10, 2021 at 8:54 pm

      Hi Hania,
      Thank you for the comment.
      Love how you call this dish! Hunter's beef and cabbage, such a creative name for the recipe!
      Microwaving the shredded cabbage is a brilliant idea!
      So glad to hear that you and the hunters love it.

      Reply
  7. Jonathan says

    September 29, 2020 at 2:50 am

    Being a chef by profession I cook a lot from scratch and tend to ad lib other recipes often when I do see a dish that Catches my eye. Over all I like the look of this recipe buuuut I couldn’t help myself. I was looking for something quick and easy so I used crushed tomatoes (for the liquid content) and manwich in place of tomato sauce. I also used Knorr red beans n rice, both of which added extra richness as flavor. I just briefly simmered the rive pack in the liquids, mixed everything together and let the rice finish as the casserole baked.

    Reply
  8. Kit says

    August 18, 2020 at 2:29 am

    Delicious. Sharp from the lemon. Spicy. Comforting and filling but still low-cal! This is a winner for sure.

    ★★★★★

    Reply
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