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?
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.
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? Oh, yes they 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.
As a full-time teacher and part-time blogger, I don’t always have time or energy to stuff cabbage. Chopping everything and cooking them altogether is what I do mostly instead. The result is surprisingly amazing and tasty! Give the recipe a try and see it yourself! I’m not sure if you will ever bother making cabbage rolls again. Watch the video right above the recipe card below and see how easy it is!
How To Make Baked Cabbage Casserole Recipe
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.
About Making This Unstuffed Cabbage Roll Casserole
- 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.
Can I Make Unstuffed Cabbage Rolls with Instant Rice?
Yes, 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.
Can I Make Ground Beef And Cabbage Casserole 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 Recipe, so I'm sure you will be satisfied with it as well. Make sure there is no need to add water in the pan if you decide to leave the rice out.
Can I Make This Casserole Recipe 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.
Want Vegetarian Unstuffed Cabbage Rolls?
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 Goes With This Cabbage Ground Beef Casserole
The best thing to serve with this casserole recipe is a bowl of plain yogurt or a fresh Turkish Ezme salad. 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.
We have some staple side dishes that we serve with any meal. They go perfectly with this casserole as well. So our all time favorite side dishes are as follows:
Can I Freeze This Lazy Stuffed Cabbage?
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!
FAQs About Cooking Cabbage
- 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
- Cabbage Casserole With Cheese, Give Recipe
- Hearty Stuffed Cabbage Soup, Give Recipe
- Easy Turkish Pickled Cabbage, Give Recipe
- Cabbage and Noodles, Spicy Southern Kitchen
- Asian Beef and Cabbage Salad, Taste and Tell Blog
Unstuffed Cabbage Casserole
The shortcut recipe for stuffed cabbage rolls.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Cooking
- Cuisine: American
Ingredients
- 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
- Chop the cabbage roughly and blanch in boiling water, for about 5-10 minutes.
- 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.)
- Cover the pan and cook until there is little water left.
- Add olive oil, onion, garlic and cook stirring for 5-10 minutes.
- Add in 2 tablespoons tomato paste and ½ cup chopped tomatoes. Stir well.
- Add in rice and stir.
- Season with salt, black pepper and dried mint.
- Add in the chopped and blanched cabbage in the pan. Pour lemon juice over it. Stir well.
- 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.
- Preheat oven to 350F (175C).
- 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.
- 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.
Keywords: unstuffed cabbage, unstuffed cabbage casserole, cabbage casserole, unstuffed cabbage rolls
This post was originally published in 2014 and has been updated.
Jenny says
I hate leaving negative comments, but this was gross. I did everything like the directions said and it was barely edible. So weird tasting and the rice never cooked after over an hour of cooking and adding more liquid. Sooo bland.
★
Jonathan says
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.
Kit says
Delicious. Sharp from the lemon. Spicy. Comforting and filling but still low-cal! This is a winner for sure.
★★★★★
Kathryn says
Good basic recipe. I doubled the meat for my meat eating husband and added a bit more seasoning to taste. I also used brown rice and just cooked longer in the pan. Turned out well.
★★★★
Amanda McCready says
You can always use minute rice (it's called hacks..Ha!) You can always tweak recipes to your preference, ie; I used beef consummé in mine , whole peeled tomatoes etc, just make it your own!! Also as far as ads go just hit close lol!
★★★★
Whitney says
Maybe correct the Prep/Cooktime? I love this recipe but it realistically takes way longer than 50 minutes! When I first found this recipe I was excited to put together a quick casserole dinner...HA! Blanching the cabbage-10 minutes. Browning the meat-10 minutes. Rice-20 minutes. Then overall cooking-40 minutes! People need to know upfront that the prep/cooktime is closer to 2 hours! I will say this is definitely in our top 5 meals though! Making it tonight for my in-laws!
★★★★
Janet says
I'm sorry but this is just awful. Takes hours and is bland and odd tasting. We followed the directions to a t. I'm so disappointed because it looks great in the photos. No idea how this got 4 stars. Sorry just angry that I wasted so much time and ingredients.
Gayle says
I am frustrated with this site. The ads pop up covering part of the recipe directions and I can’t get rid of them. This looks so good but who has time to mess around with an ad you have no interest I just want to read the recipe.
Linda says
Can this be made in the Instant Pot or crockpot?
Sophia says
Excellent recipe! However, I was looking for a similar one wirh added leek and celery root you had posted some time ago! I can't find it anymore. It was even better I think!
Jenny says
The calories seem really off when I enter this recipe into MyFitnessPal meals. I even changed the meat to lean ground turkey and it’s coming out to a little over 300 calories if split into 6 servings. Maybe I’m wrong but since I’m dieting I like to know exactly how many calories I’m putting in my body. Please let me know if I’m wrong.
Yusuf says
Hi Jenny! Thank you for asking this! I checked the nutritions and noticed that there were some errors. Corrected it now. Sorry for the confusion.
Trina says
I don’t understand how 3/4 C of water was ever supposed to cook 1 cup of rice?
Zerrin says
Hi Trina! The juice of tomatoes, lemon juice and the wetness of cabbage leaves help the rice cook. I cook it over the lowest heat with no issues at all. If you end up with uncooked rice at the end of the cooking, you can pour an extra 1/4 cup hot water and keep cooking until it is absorbed. Then transfer it to a baking pan and bake. Hope this helps.
Brandy Eaves says
If using brown rice, it helps tremendously to pre-soak it.
★★★★★
Phoenix White says
Save the liquid from the cooked cabbage and use that some of it instead of plain water.
Zerrin says
Brilliant idea! Thanks Phoenix!
JOANN PATLEWICZ says
I LOVED this recipe!! I will never go back to making stuffed cabbage the traditional way after making this. I wanted my meal meatier, so I added 1/2 lb of ground pork. I probably used about 8 cups of chopped cabbage (I had a big head of cabbage and didn't know what the weight was, so I just went with it) and cooked it in salted water, which gave it more flavor. I drained the liquid from cooked meat when it was cooked through instead of letting it evaporate. I also added some beef seasoning and instead of 3/4 cup of water, I used 1 cup of hot and spicy V8 juice. I always make my stuffed cabbage a little spicy and the flavor from the V8 juice isn't really too spicy but adds so much flavor. I cooked this for 1 hr. uncovered instead of 20 min. It was PERFECT!!
★★★★★
Trish says
We loved this recipe! We cooked the rice and then added the cooked rice to the hamburger mixture so there was no problem with uncooked rice. We also used a 15 ounce can of diced tomatoes and juice (basil flavored), and basil flavored tomato paste as well. We used half the Cayenne called for and it was still quite spicy--maybe a touch less next time. And finally, we poured 1/4 cup of water over the casserole before baking for a little extra moisture. Delicious!
★★★★★
Susan Page says
THis is the worst unstuffed cabbage recipe I have ever cone across. First of all, they say it's ready in 50 minutes. Are you kidding me? It's 10 minutes to blanch the cabbage, another 20 minutes to cook stovetop, then 40 minutes in the oven. You will have used a pot to blanch the cabbage, a large pan to cook stovetop, and then a casserole pan in the oven. There are some steps that are NOT necessary, and when you are done, this dish lacks dimensional flavor. I could have made stuffed cabbage rolls MUCH faster than this, and much tastier.
★
Gregory says
What does ANY of your drivel have to do with the taste of the meal? Take your sad-sack comments elsewhere
Beverly says
I totally agree w/ Susan page, very very time consuming, bland, and the timing of the ric and ant of water is way off. I will not be making it again!!!! Not much flavor either.
★
Michelle says
I let the (basmati) rice boil while the meat was cooking (I used 1/2 lb Turkey, 1/2 lb beef and 3 turkey Italian sausage links) and added the rice without adding extra water to the dish. As I prefer to use tomatoe sauce instead of paste so the rice would soak up some of that flavor as it finished cooking. I also used a can of fire roasted tomatoes instead of fresh.
Sprinkled some cheese when I took it out of the oven.
I think this is a great recipe idea and just incorporated some of my own traditions and health choices.
I forgot the Cheyenne pepper.
But It was good! Thanks for the idea!
Andi says
Where do you get dried mint?
Zerrin says
Hi Andi, you can find it at online markets.
Lynn says
This sounds like a good idea - the casserole-style approach will also make freezing leftovers easier. My only complaints are that you listed the prep time as 10 minutes and total time as 50; and that you reference "1 dish". Yet reading through your recipe, it's clearly well more than 10 minutes of active time, and over an hour total. If I had just read the top, I would not have left anywhere near enough time to make this. And it's not one dish (even just for cooking) - there's the pot, the pan, and the casserole dish.
JJ Serra says
An hour of prep, three pots and pans, and then you still have to wait 40 minutes for it to bake. Nope. I am a seasoned cook and this recipe is horrible.
★
Genna says
I made this recipe exactly as indicated. Well, almost--I had to add some water and cook a little longer to get the rice fully cooked (I used white rice). Next time I will use only 1/2 teaspoon of cayenne--I thought a whole teaspoon added too much spice. I tasted it before adding the cayenne and the flavors were WONDERFUl, but adding so much cayenne seemed to take away from that, and is just too spicy for my palate in general. Overall I think this is a great healthy recipe, just like what I was looking for. I will definitely be adding it to my regular rotation!
★★★★★
Zerrin says
Thanks Genna for your feedback! I don't need that water but it might depend on the heat, rice or even the tomatoes. I mean how juicy they are matters. The spices in this recipe is totally up to you. I love it spicy, but you can easily adjust it to your taste.
Danielle says
Great taste, added some sour cream or Greek yogurt to the bowl to eat. Perfect!
Zerrin says
So happy to hear that you loved it Danielle! I love it with homemade yogurt 🙂
Alexandra says
Really wish that the type of rice was specified. There is no way that regular uncooked brown rice will be fully cooked in a 15-20min simmer. It takes 40-45min to cook it normally, let alone with all the other ingredients mixed in. After waiting 40min I really wish I used instant rice instead. What a waste 🙁
★★
Gene Olvera says
Why are people complaining about the brown rice timing?. Brown rice always takes longer. White rice takes 20 minutes. A quick look on the package will tell you that. 🤣
Bstuck says
This is just off. Not enough water. Why cook everything twice?
Cinnamon says
I tried this dish tonight and really enjoyed it! I actually added more diced tomatoes than called for and it turned out great. I also had a huge bag of carrots in the fridge, so I added a little shredded carrot too. I like the little twang of flavor the lemon added, but i think the recipe could use more of a bite. Maybe more cayenne? It was still great all the same, just mild in flavor.
Zerrin says
Glad to hear that you love the recipe. Thanks for sharing what changes you made. Adding shredded carrot is a great idea. What I love about this casserole is that you are free to make additions or to leave something out depending on your taste.
Kathi says
This recipe took 3 1/2 hrs. to make. I used brown rice. The rice did not cook completely, and I cooked it for an hour before putting it in the oven AFTER I added the rice. I will go back to making cabbage rolls the traditional way.
★
Dilmeran Akgoze Dunham says
It seems too much cayenne,did you mean Paprika?/ I still prefer traditional Turkish rolled cabbage leaves. to me it would not be much faster to go through all those steps.. In Istanbul Ottoman Palace style cooking the meat or onions are not supposed to be sauteed, instead they are all mixed all together. I am sure your recipe will be tasty,especially to americans who does not know the real ,much more neatly presented rolled cabbage leves.
Zerrin says
Hi Dilmeran! Cabbage rolls would always be my first choice, but this unstuffed version is a nice choice when I don't have enough time or energy.
Aysegul Sanford says
What an amazing and through recipe. Such a great dish for a weeknight. Well done friends.
PS: Love the video as well.
★★★★★
Zerrin says
Thank you our lovely friend! Isn't it great when everything is cooked in one pot?
Kate says
I added a little more tomato sauce and it turned out delicious! My family loved it too!
★★★★★
Karen Bona says
Overall good, but lacks flavor. Seems bland. I did not use a full teaspoon of cayenne, as I don't like overly hot spicy dishes. But I did add salt where directed and it used Italian seasoning instead of mint (I don't use it). It just needs more flavor and the ingredients are tasty but bland to me. perhaps Salsa would improve the flavor.
★★★
Zerrin says
This is how my family and I love it. Thanks Karen for sharing your idea to improve the recipe!
Mike says
Made this tonight and we loved it - thanks for sharing the recipe. I'm definitely going to make it again. I added cheese on top just before it goes in the oven.
★★★★★
Sophie says
Hello from North Greece! Indeed our cuisine is so similar to yours I'm astonished with all your wonderful recipes and the presentation as well. Now I make this dish in winter mostly but I also add leeks, carrots and celery root.....you should give it a try. Keep creating....
★★★★★
Zerrin says
Hi Sophie, you're so kind! I love how similar our cuisines are. Heard a lot about awesome dishes, especially mezzes in your country. Hope to try them in their original place one day.
Adding those wonderful winter veggies in this recipe is such a genius idea! Will try it your way next time. Cheers...
Sophie says
As soon as I find time I'll send you some traditional local dishes from our region ...bye for now
Zerrin says
Awww you're so kind Sophie! Wish you a wonderful weekend!
Jill says
This was extremely frustrating. First, it takes well over 10 min to prep. Next, I would advise against uncooked rice. At this moment, I am still waiting for the rice to cook and in the meanwhile the food is burning at the bottom of the pan. It’s after 8pm (started at 6:30) and I am starving. Once this damn rice is finished, I have to then put it in the oven another 40 min.
★
Katie says
Great recipe! I was Google-ing cabbage recipes and found yours. The only part that took a lot longer than expected was the rice cooking. I used brown rice and it took about 40 minutes to cook and I had to turn the heat up to medium to get it moving. My 10-month old loved it, even with the cayenne pepper, ha. Great flavors. I will definitely try more of your stuff. Glad I found your blog!
Zerrin says
Hi Katie, glad to hear that you and your 10-month old loved the recipe.
Maybe it is because we're using different types of rice. I guess I need to edit the recipe and the post as several people have a similar problem.
Zerrin says
Hi Jill, I'm sorry the recipe didn't work for you. Different types of rice might cause this. Mine cooks fine. I'll edit the post soon accordingly.
Susan says
My husband and I really enjoyed this. Like others, I added extra diced (canned) tomatoes because I thought it needed more liquid. I also added kielbasa, which added some extra spice. Delicious!!
★★★★
Zerrin says
Hi Susan! I'm so happy to hear that you both loved it! Adding extra tomatoes might be a good idea if you feel that it needs more liquid. I'm sure yours become even tastier. Thanks for sharing your thoughts with us here. Best!
Sarah says
Thanks for the recipe! I'm baking it now! Should I cover the casserole dish in the oven? Or should it be uncovered? Thanks!
Zerrin says
Hi Sarah, you don't need to cover it.
Michelle says
I don't understand how this dish has so many rave reviews. I followed the recipe exactly as written. First, the rice did not cook all the way through. I was expecting the mint, cayenne and lemon juice to really add a robust flavor. Instead it was just off. Overly spicy but not enough salt so a bland dish that's too spicy for the average pallet. (Unless cayenne is a regular occurrence with your meals, one Teaspoon is way way too much. You'll be drinking a quart of milk with every bite. My husband and children agree wholeheartedly. We will not be making this again. Sorry.
Donna says
Hi! I added thyme, oregano, a touch of cinnamon and a 14 oz. can of chopped tomatoes- delicious! Thanks for the inspiration!😀
Zerrin says
Hi Donna! Thank you for sharing your additions with us. I love to make changes in my regular recipes when a reader suggests.
Christi k says
I haven't eaten it yet . I'm currently waiting by the stove for my brown rice to cook through . It's been well over 30 minutes and after adding more water to get the rice softer it still isn't cooking correctly . I definitely think you should cook the rice before hand and save yourself the trouble of doing it with everything else .
laura says
I encountered the same thing, trying to get my rice done all the way through. It seems like everything has kind of turned to mush cooking it all beforehand like this. I have it all prepared and ready to go in the oven in a bit. I'm hoping the baking process will somehow firm things up a bit? I'm skeptical, but hope to be pleasantly surprised. I've made a few skillet UN cabbage roll dishes, with basically the same ingredients, that you can just toss everything in all at once, including uncooked rice, and it cooks up nicely on the stove.
J9 says
Thanks so much for sharing! I was afraid to use the amounts of mint & cayenne suggested so I scaled those way back - just out of personal preference. Maybe next time I make it though, I will give it a try without changing anything. We did really enjoy it! Even my husband who initially turned his nose up at the idea! Thanks!
Zerrin says
I'm so happy to hear that you loved it!
Jessica says
You should say cooked rice in the ingredients.
Zerrin says
I didn't use cooked rice in this recipe. It cooks with all the other ingredients.
Iris Truesdell says
Nothing new here. My family has been doing this for at least 70 years.
Zerrin says
Good to hear that!
Christin says
Hi; I made this last night 🙂 I am Syrian and we make stuffed grape leaves, stuffed cabbage, and stuffed squash very similarly. I knew it would taste close to what I'm used to because of the mint and lemon ingredients! I have become a vegetarian now, so I used frozen veggie crumbles in place of the meat. My oven door broke in the middle of making this, and it was already too heated up to fix at the time, so I had to put it in my toaster oven to finish cooking. The lid wouldn't fit, so it got a little burned on top. When I tried the finished product last night, it tasted too much like tomato paste. But I am happy to say, today the dish is very good as leftovers. I feel like the flavors have blended really well overnight. I might include some melted butter next time because that is how I make grapeleaves, and it would add some more wetness. Thank you for the recipe! I'm excited to eat my leftovers 🙂
Zerrin says
Hi Christin! We have several common foods, don't we? I think you had a bad luck that night 🙂 Happy to hear that you're pleased with the taste after all the things you experienced. Adding melted butter is such a great idea. I love the leftovers even more than the fresh meal. Enjoy!
Charla says
Instead of parsley ...which would have been good, I added Kale. Lets just say yumm...eee..
Zerrin says
Nice idea Charla! Thanks for sharing it here.
Sindi says
There is no way that it can taste the same. there is one ingredient missing and that is sauerkraut.
Erin says
Can you use quinoa instead of rice?
Zerrin says
Haven't tried it in this recipe, but I guess it will be a great alternative.
Erin says
Thanks! Do you think I should put it in cooked or uncooked?
Zerrin says
I'd put it uncooked. Just don't forget to rinse it well.
Nikki says
Hi Zarrin, do you use 5 minute rice or long grain? I glanced through the comments but didn't notice if anyone else had this question.
Zerrin says
Hi Nikki, I use long grain.
Maria says
This does not sound like a Paleo recipe if it has rice.
Zerrin says
Hi Maria, I didn't say it is a Paleo recipe.
peecee says
Thanks for the recipe! This dish was superb and tasted even better the next day for lunch. I used brown rice, and instead of the extra tomato paste at the end, I added a half cup or so of White Linen marinara sauce (from Costco - so delish!). When I popped the recipe into myfitnesspal, the nutrition numbers came out as follows:
Cals: 291
Carbs: 26g
Fat: 13g
Protein: 20g
Sodium: 470mg
Sugar: 9g
Rnee says
I just made this but tweaked it to use a lot of the same ingredients I used in my stuffed cabbage. I also added shredded carrots, parsnips and turnips to the mix. On top of that I used a bit more tomatoe paste, purée and diced tomatoes to make it a bit less dry. So excited for it!
Will Nier says
WHat size casserole pan did you use to bake in oven. Was it 9 by 12?
Zerrin says
Hi Will, the exact size of the rectangular pan I use is 24x17x6cm.
Melissa says
I am excited to have found your site and equally excited to make this recipe! I am just curious - what does the dried mint add to the recipe...just never cook with mint so I am intrigued if it add something to the cabbage or how you came up with adding the mint? Thank you!
Zerrin says
Hi Melissa, welcome to our blog! Hope you find our recipes helpful. As for your question, dried mint gives a subtle refreshing flavor and it matches perfectly with the other spices in this recipe. It is my favorite spice and use it quite often. If you feel doubtful, add just half of the given measurement.
Stephanie says
Definitely should say cooked rice in the directions, as I added in long grain rice uncooked. Hopefully it tastes ok. Smells yummy!
Zerrin says
Hi Stephanie, I use rice uncooked in this recipe. If your rice doesn't cook, just add a little water and cook for a few minutes over the lowest heat. If you use cooked rice, you don't need to add water.
AntiqueJunkieBB says
I have made a Similar dish as this for years and just called it a Cabbag Casserole. Not using the Rice, parsley, mint nor lemon juice. Added Cheese at the end as another reader did. Always an awesome meal. I do love the cabbage rolls and this sounds a lot easier to make with all the ingredients in them. I'm not sure on the mint though. Not something I've used often, yet will try. Thanks And Sounds Great.
Susan Sutton says
This was a very good recipe. I used a Tbsp of tomato paste instead of a teaspoon and cut the oil in half for my calorie needs. This is the first time that I have had a recipe with mint, so not sure about it. I will definitely make it again without the mint and maybe double the parsley. Thank you!
Christin says
Great way to use up cabbage. Everyone loved it.
Cs says
Hello I am making this now and can someone please advise
What does "cook until it releases mean?"
When cooking the meat? I am assuming it means until completely cooked, but I am not sure.. Thanks
Zerrin says
Hi, I've just corrected that sentence. It should have been "cook until it releases water". You know when you cook ground beef over medium heat, it releases some juice. Hope this helps.
Ginny K says
It would be nice if you told us what to do with the 1/4 cup of parsley I chopped up. I stored it in last and hope it works.
Zerrin says
Hi Ginny! I just forgot to say "add the parsley together with cooked rice". I'm correcting the recipe right now. Thanks!
Connie Heermann says
Where's the fricken recipe?
Zerrin says
Hi Connie! Sorry, there was a technical problem yesterday. Now you can see the recipe.
Bonni says
Being a polish girl who sometimes is short of time I've been making lazy glumpkis fir years. I use packaged coleslaw mix to save time and now substitute the rice with cauliflower rice
Zerrin says
Thanks Bonni for sharing the idea here! Never heard of cauliflower rice, must search for it.
Kathleen O'marah says
I love cabbage rolls but don't have the time to always do. Gonna try this recipe tonight. Thanks for the recipe . I'll let you know how we like it.
Rhonda says
This is just like my stuffed cabbage roll recipe thanks for thinking of a casserole, this soooo much easier. Lemon makes this recipe. I like pork sausage too which is a nice change.
★★★★★
Zerrin says
Happy to hear that you love it. I even squeeze extra lemon on it when eating. Isn't it just great that we can add anything we like in the recipe? You can go either vegetarian or add your favorite sausage.
Finnina says
This reminds me very much of the Finnish "kaalilaatikko".
Victoria Edwards says
Can I use fresh mint?
Zerrin says
Definitely. It gives even a better flavor.
Diane says
I made it tonite, loved it. I used brown rice and didn't have mint. Does anyone know the serving size and calories ?
★★★★
Sarah says
HI Zerrin,
I plan on making this tomorrow (hoping this gets to you. My question is can I used minced garlic, or does it need to be four whole cloves? Thanks!
Zerrin says
Hi Sarah, sorry for my late reply. It really doesn't matter. Put it minced, roughly chopped or whole 🙂
Angela Rem says
Making right now and I followed your recipe precisely with a few additions/modifications: Sautéed 1diced yellow pepper along w/the onion & garlic; used Boca veggie crumbles in place of beef; added a full 14.5 oz can of tomatos; 1 tbls. of chicken "better than bullion"; BROWN rice - only 1 cup; and, as lame as it may sound, a generous squirt of Heinz ketchup! I'm going to place it in a casserole dish (sprayed w/cooking spray), top w/panko crumbs and refrigerate it for now. I'll bake it in the oven an hour before my hungry husband gets home.......I'll submit the feedback. -Thanks, Angmia
Zerrin says
Hi Angela,
Your additions to the recipe sound great! I'm sure your casserole will become even tastier than this one 🙂 Enjoy!
Kimbo says
can you leave out the rice?
Zerrin says
Well, I wouldn't. I guess it becomes more like a stew that way. You can use quinoa or bulgur instead if you don't like rice.
Cheryl Lensmeyer says
Made this and it was excellent. I don't know how anyone can say this isn't good. They definitely don't know how to cook then or improvise. I also added stewed tomatoes and it was very tasty. My family says I can make it anytime.
★★★★★
Zerrin says
Thank you for your comment Cheryl! Happy to hear that your family loved it!
Darlene Moncherry says
I cannot have tomatoes at all so is there a substitute I can use.
Aga says
WOW! This was one of the most delicious meals I have ever made. I added more tomato paste (1 TBS), and one jar of marinara sauce, some turmeric (for health benefits) and some red pepper flakes. I made it with ground turkey instead of the beef. My kids who hate cabbage, ate an entire bowl! My hubby (who's mother was a chef) says it is one of his favourite meals to date! Will make time and time again! Thanks for this incredible recipe!
★★★★★
Zerrin says
Hi Aga, I'm so happy to hear that your family and you love this casserole! I'm even more motivated to cook when kids and husbands love my recipes. I'm sure it becomes tastier with more sauce. And adding turmeric is a great idea!
Cindy Brannon says
This needed something but not sure what. Didn't taste anything like my stuffed cabbage but then again I add sauerkraut to mine.
Sindi says
That is the secret ingredient that makes it taste so good. Also the meat. It should be half beef and half pork mixed together.
Kimbo says
i also add sauerkraut
Zerrin says
Great idea!
Angela says
I have never made cabbage rolls before, as it seemed like way too much work. I tried this recipe and what a hit it was in my house! I added a bit more red pepper flakes, a bit of Worcestershire sauce and salsa as another reader suggested. I liked a bit more "sauce" than the original recipe seemed to have. LOVE IT. I'm so happy to discover this blog, as well. I LOVE TURKEY, it's PEOPLE and it's FOOD! We will visit in less than 2 months and I can't wait! Thanks so much for your time and efforts on this blog.
★★★★★
Zerrin says
Hi Angela, so happy to hear that you loved the recipe. Much easier than cabbage rolls but as tasty, isn't it? Maybe I should try it with more sauce next time 🙂
Where in Turkey are you planning to visit? Enjoy the places and foods here!
Cheers from Turkey!
Lena says
I've made this at least once and making it again tonight. Love this recipe!
★★★★★
Lynn the reader says
made this last night. Dropped the onions, didn't have mint or parsley, so put in some cilantro. Left out the oil as it wasn't needed. Cut the cabbage before blanching for 2 minutes, and added 2 cups cooked rice. Was very yummy, and my teenager had thirds. I had it for breakfast and lunch today. Definitely one we'll add to our repertoir, though it was somewhat labor intensive for a weeknight.
★★★★★
Zerrin says
Hi Lynn,
Glad to hear that you are happy with the result. And thank you so much for sharing what you changed. Cilantro would be a perfect addition! Will have to use it next time.
Diane Kray says
Can anyone give me the Nutrition on this meal? Thanks in advance!
Breanne says
I made this a few weeks ago and it was fantastic. I loved the flavor the mint, lemon, and parsley added to the dish. I used red cabbage because it was what I had in my fridge. This recipe is definitely in my "Make Again" folder! Thank you for sharing!
★★★★★
deb haugen says
I have an alternative that uses a lot of the same ingredients and gives the same taste as stuffed cabbage....It' a thick stew made on top of the stove. Brown beef, put in 5 cans of stewed tomatoes, one small head of cabbage chopped into bite size pieces, juice one lemon, and a 1/3 cup brown sugar, salt and pepper. Let the mixture stew and bubble until the cabbage gets soft and nice, add 2 cups water, and 2/3 cup rice, let bowl again, and voila! Cabbage stew....so great!
Zerrin says
Sounds like a great alternative to cabbage rolls. Sounds easy too. Thanks for sharing your recipe here.
Nedra says
Making this week sounds good and easy
Agnes says
This is delicous!!! I tried making it last night, slightly different, using salsa instead of the diced tomatoe and it was great!!! Thank you very much for this recipe. It can be played around with. Awesome! Thank you.
★★★★★
Zerrin says
Hi Agnes, it's great to hear that you loved it! Using salsa sounds like a great substitute.
Thank you for sharing your opinion here!
Cheers from Turkey!
Anna says
I am afraid I have nothing good to say about the unstuffed cabbage recipe. It took quite a bit of time, sautéing the meat, separating, blanching and chopping the cabbage and cutting the onions. The big problem with the recipe is that none of the ingredients came together. The recipe calls for one teaspoon of tomato paste as a binder. One did not even taste the paste and there was nothing to bind the ingredients together. Others suggested adding tomato sauce for this purpose and more tomatoes, most likely since there was no binder. I guess I would say this tasted like a tasteless hash. Sorry, about the bad review, but it is an honest one. My man agreed with me 100 percent. Interestingly a lot of people who reviewed the recipe had not made it yet.
★
Steph says
Not correct, all 8 of the reviews had made the dish first.
Zerrin says
Thanks for replying before me! This is one of recipes our readers love most and I know they make it.
Shauna says
I have to agree with you! I guess I was expecting it to taste at least a little like cabbage rolls, which it didn't. The cayenne pepper made it way too spicy for me. My husband and 1 of my 3 boys thought it was ok. Not a keeper for us.
Sandra says
I left out the mint, added more tomatoes, a small can of tomatoe sauce, along with some brown sugar and Worcestershire to add another level of flavor. Was a big hit, thanks!
★★★★★
Zerrin says
Hi Sandra, thanks for commenting! Your version sounds so good! Can't wait to try it with brown sugar and Worcestershire sauce next time!
Leslie says
This was delicious! I made it with brown rice, added in a parsnip and used italian seasoning instead of dried mint as it was what I had on hand. I also added in a 1/2 cup of tomato sauce as well as the diced tomatoes. Makes a ton and was awesome! Thanks for the great recipe!
★★★★★
Zerrin says
Hi Leslie, thank you for sharing the changes you made. Brown rice, parsnip and more tomatoes are great things to add. It sounds like you ended up with a much better recipe.
Kristine Naddeo says
Can you freeze the left over casserole?
Zerrin says
Yes Kristine, you can.
Gayle says
in the oven now. Wasn't sure if the tomatoes were canned or fresh. I used fresh but it seemed dry so I added some canned too. Please clarify.
Zerrin says
I use fresh tomatoes too. Could your tomatoes be not juicy enough?
Diane C. says
Hello, I was just wondering what size casserole dish do you use?
Cara Hagge says
DELICIOUS! Will definitely make again. I loved the lemon juice in the casserole, but it wasn't a hit with the rest of my family. I did substitute the ground beef (I didn't have any.) with ground venison. I imagine the beef is just as yummy. Thank you for sharing!!
Katie says
im going to make this tonight! Looks amazing! I bought already shredded cabbage at the store - do I still need to blanch it?
Zerrin says
Hi Katie, yes blanch them before you add them into the pan with other ingredients . Otherwise, they might still be crispy when you cook the casserole.
SchnooMom says
Made this last night and loved it. My husband had thirds! Very easy. I skipped the mint because I didn't have any. Once I cooked the meat, onions, garlic, tomatoes and tomato paste, I threw it all in a large mixing bowl and then tossed in the rice, parsley, lemon juice, cabbage to mix up. I also lined the bottom of the dish with cabbage--made clean up so easy.
Next time, I would do things a bit differently. I would rough chop the cabbage before blanching. And I might use 1 cup diced tomatoes. Also, using 95% lean beef, the calories are only 177 per serving (I cut mine into 8 servings)!!
Thank you!!
★★★★★
Roxanne Marchese says
I agree...I will add more tomatoes next time. I did use half a can of diced tomatoes, drained, since I had no fresh on hand. I will most likely use a whole can next time and double the paste.
Tish says
Silly question but with the rice do you cook 1 3/4 cups rice then add it, or cook rice and measure out 1 3/4 cups?
SchnooMom says
It is cooked rice so you measure out 1 3/4 cups of cooked rice.
Angela says
I feel silly asking this. I know you answered but I still am unsure. Cook the rice first, or put uncooked rice into the dish?
Zerrin says
Hi Angela,
Not a silly question at all. Put uncooked rice into the pan. They cook altogether over low heat.
Gretchen says
I think next time I will cook the rice first. Mine didn't cook all the way and is a bit crunchy at the end. Otherwise really good!
ilia says
Ha-ha-ha! We have a similar dish which we call "tembel dolma" (lazy woman's dolma, for those who speak neither Greek nor Turkish). Only difference is we cook it in a pot - it's a lot like pilaf. Greeks think it's a Turkish recipe. Do you think you may have re-invented a classic? (Although if the recipe were really Turkish, I guess it'd be called "tembel dolmasi.")
PS. Loved your blog - looking forward to more delicious recipes!
★★★★★
barbara says
This was really good but i topped it off with cheddar cheese (just spread over top the last 5-7 minutes). Big hit!
Kels says
Have this in the oven now. I made it with brown rice and Italian seasoning instead of mint because that's what I had on hand. Tasted it before it went in the oven, yuumm!
Lacey says
Made this for dinner and it was so, so good! I used balsamic vinegar and Italian seasoning instead of lemon and mint because that is what I had on hand and I added red pepper flakes since we like things spicy. Looking forward to another serving tomorrow!
Laura says
Thanks so much for your delicious recipes! We have made this, the zucchini casserole, and the quinoa zucchini casserole in the last week and they were all a big hit! When I told my 5 year old that they were recipes from a woman in Turkey he was over the moon about that. We visited Turkey a year and a half ago and he has been wanting to go back ever since - especially for the food. Thank you so much for the wonderfully delicious recipes. Can't wait to try some more!
★★★★★
Zerrin says
Hi Laura,
I'm very happy to hear that you loved my recipes. It's great that you boy loved them too! I know kids might be picky sometimes. I love making casseroles, they are really comforting. I've been making cauliflower casserole these days. You can search for it on the blog if you like cauliflower. Where did you visit in Turkey? It is said that tourists viiting Turkey gain weight. Our foods are really addictive, aren't they? Thanks for commenting. Hope you can travel to Turkey soon.
Cheers from Turkey!
Deborah says
Hello Zerrin! Thank you for linking to my stuffed cabbage bowl post. But yours looks more delicious than mine! And I love that you used all healthy ingredients rather than anything processed. Thanks again!
★★★★★
Lisa says
Hi, I am making this right now and so far, looks amazing and tastes great. One question, when do you add the parsley, please?
Thanks.
Zerrin says
Lisa, add it to the mixture with cooked rice and chopped cabbage right before putting it into the oven. Hope I'm not too late for the reply. Would love to hear the result!
Lisa says
Hi Zerrin
Thanks so much! That's pretty much when I added it, and we've just finished dinner - it was wonderful, thank you for a great recipe.
Best wishes
Lisa.
★★★★★
Ramona says
this one looks just like something I would really enjoy
happy weekend