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?
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.
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.
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.
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.
We love to pair it with our homemade dinner rolls too.
As this casserole recipe is a perfect main course you can make for your family, serve their favorite sides or salads with it.
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.
FAQs
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.
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.
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.
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.
Yes, you can.You can cook chopped or shredded cabbage and keep it in the refrigerator in an airtight container for 1-2 days.
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.
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:
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📖 Recipe
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.
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
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!