I reimagined the classic into Unstuffed Cabbage Rolls that combine ground beef, rice, and a tangy tomato glaze in a one-pan shortcut you’ll want to try.

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I never thought a weeknight dish could feel like a tiny surprise until I made my Unstuffed Cabbage Roll Casserole. It looks simple but there is real punch from the browned ground beef and the crisp shredded green cabbage, they just kind of play off each other in a way I did not expect.

People call it Lazy Cabbage Rolls and yeah that name fits, but dont let that fool you, it tastes like someone actually tried. I kept poking at it like, wait where did that flavor come from, and then I ate more than I planned.

Ingredients

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Ground beef: Packed with protein and iron, gives hearty savory flavor and fat.
Cabbage: Low calorie, lots of fiber and vitamin C, adds mild crunch.
Rice: Starchy carb that makes it filling, softens and soaks up sauce.
Tomatoes and sauce: Bring acidity, brightness and subtle sweetness, provide saucy tomatoey backbone.
Onion: Sweet savory base, caramelizes for depth, boosts overall flavor.
Garlic: Punchy aroma, small amounts go far, adds warm savory bite.
Beef broth: Adds meaty depth and needed liquid so rice cooks tenderly.
Cheddar cheese (optional): Melts creamy, adds sharp tang and gooey finish when sprinkled.

Ingredient Quantities

1 lb ground beef (85/15 or 90/10 will work)

1 tbsp olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 small head green cabbage (about 1 to 1.5 lb), shredded

1 cup uncooked long grain white rice

1 (14.5 oz) can diced tomatoes, undrained

1 (15 oz) can tomato sauce

1 1/2 cups beef broth

1 tbsp Worcestershire sauce

1 tsp dried Italian seasoning

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp brown sugar (optional)

1 cup shredded cheddar cheese (optional)

How to Make this

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1. Preheat oven to 375 F and set a rack in the middle.

2. Heat the olive oil in a large ovenproof skillet or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 4 to 5 minutes, then add the garlic and cook 30 seconds more.

3. Add the ground beef, break it up with a spoon, and brown until no pink remains, about 6 to 8 minutes. Season with the kosher salt and black pepper. If there is a lot of fat, carefully drain most of it.

4. Stir in the shredded cabbage and uncooked long grain rice, tossing to combine and wilt the cabbage for 2 to 3 minutes. Toasting the rice a minute or two here gives a nicer nutty flavor.

5. Pour in the undrained diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning and the brown sugar if you want to tame the acidity. Stir well, scrape any browned bits off the bottom, then bring to a gentle simmer. Taste and adjust salt or pepper if needed.

6. Cover the skillet tightly with a lid or foil and transfer to the oven. Bake for 35 to 40 minutes, until the rice is tender and most of the liquid is absorbed. If your pan is not ovenproof transfer the mixture to a covered 9×13 casserole dish before baking.

7. Remove from the oven and let the casserole rest, covered, for 8 to 10 minutes so it firms up and the rice finishes cooking.

8. If using cheddar cheese, sprinkle it evenly over the top and return to the oven uncovered for 4 to 6 minutes until melted, or pop it under the broiler for 1 to 2 minutes but watch closely so it doesnt burn.

9. Fluff the casserole gently with a fork, serve warm, and if you like add a sprinkle of chopped parsley or a shake of extra black pepper. Leftovers reheat great and the flavors get even better next day.

Equipment Needed

1. 10 to 12 inch ovenproof skillet or Dutch oven
2. Lid or heavy-duty aluminum foil
3. 9×13 casserole dish (if your skillet isnt ovenproof)
4. Chef’s knife
5. Cutting board
6. Wooden spoon or heatproof spatula
7. Measuring cups and spoons
8. Can opener and slotted spoon or small sieve for draining fat
9. Oven mitts and a fork for fluffing/serving

FAQ

Can I swap the ground beef for turkey or pork? Yes, you can. Ground turkey works great but it's leaner so brown it with a little extra oil and watch for dryness, pork will give a richer flavor. Season to taste, you might need a pinch more salt or Worcestershire.

Will the rice cook properly if I use uncooked long grain rice? Yes if you bake it covered so the steam cooks the rice, but make sure the dish is tightly covered and bake until the rice is tender (about 50 to 65 minutes depending on your oven). If it seems dry, add a few tablespoons of broth and keep going, then let it rest 10 minutes before serving.

Can I make this in a slow cooker? You can, but do a quick sear on the beef and sauté the onion first. Use parboiled rice or add the uncooked rice near the last hour so it doesn't turn mushy, slow cook on low 3 to 4 hours. If you like firmer rice, cook the rice separately and stir it in at the end.

How do I make this ahead or freeze it? Assemble it uncooked in an ovenproof dish and freeze for up to 3 months. Thaw overnight in the fridge then bake as normal, you may need 10 to 20 extra minutes. You can also fully bake, cool, freeze, and reheat covered at 350 F until warmed through, add cheese after reheating so it melts fresh.

How do I fix it if it's too acidic from the tomatoes? Stir in the optional teaspoon of brown sugar, or a splash more Worcestershire, both help round out the acidity. A tablespoon of butter stirred in at the end also mellows the sauce, trust me it helps.

Can I make it low carb or gluten free? For low carb swap the rice for cauliflower rice, add it near the end so it doesn't get soggy. For gluten free check your Worcestershire and broth labels, most are fine but some brands have gluten.

Unstuffed Cabbage Roll Casserole Recipe Substitutions and Variations

Ground beef: ground turkey or chicken for a leaner bake, ground pork for a juicier richer flavor, plant-based crumbles if you want it vegetarian, or cooked brown/green lentils for a cheap hearty meat-free swap.
Long grain white rice: brown rice (needs longer cook time and more liquid), quinoa (swap cup for cup for extra protein), cauliflower rice for a low-carb version (stir in near the end), or orzo if you want a pasta-like texture.
Green cabbage: savoy or napa cabbage work the same, pre-shredded coleslaw mix saves time, spinach or kale will wilt way down so use less, or bok choy for a slightly different crunch and flavor.
Tomato sauce: crushed tomatoes for a chunkier sauce, tomato paste thinned with water (about 1 part paste to 2 parts water) for concentrated flavor, plain marinara, or blend canned diced tomatoes until smooth if you ran out of sauce.

Pro Tips

– Dont dump all the beef fat, save about a tablespoon. It gives real flavor and helps the rice and cabbage not taste dry. If theres a lot, spoon most out or blot with a paper towel, but leaving a little makes a big difference.

– Really toast the rice with the cabbage for 2 to 3 minutes till you get a faint nutty smell. It cuts down on mushiness and improves flavor. If you want firmer grains try parboiled long grain rice or rinse regular rice briefly to remove excess starch.

– Salt the shredded cabbage lightly and let it sit 5 to 10 minutes, then squeeze or shake off excess water. That pre-salting draws out moisture so the casserole wont be watery. Also cut the core out good otherwise big pieces stay tough.

– Taste and tweak the sauce before you bake it, a small splash of Worcestershire or a teaspoon of balsamic vinegar or brown sugar will balance acidity. And shred your own cheddar if you can, pre-shredded cheese has anti-caking stuff so it wont melt as smooth.