Italian Unstuffed Cabbage Roll Casserole Recipe

I am excited to share my newest Cabbage Beef Bake Recipe that calls for ground beef, Italian sausage, and crisp cabbage. Combining rich crushed tomatoes, aromatic garlic, and diced onion with a blend of basil and oregano, this casserole invites you to explore a surprising medley of ingredients that create a truly delightful dish.

I love makin this Italian Unstuffed Cabbage Roll Casserole because its a twist on traditional cabbage roll recipes that never disappoint. I start out by browning 1 lb of ground beef with 1 lb of Italian sausage (casings removed) together with diced onions and minced garlic to build the base flavor.

Then, I add a medium head of chopped cabbage and toss in a 28 oz can of crushed tomatoes, a 15 oz can of tomato sauce, and a 6 oz can of tomato paste with a splash of water to keep it saucy. I also season it with dried basil, oregano, a bit of salt, and black pepper.

I mix in 1 1/2 cups of cooked white rice to bind the ingredients together. Baked in a white baking dish with a clear piece cut out for style, this dish reminds me a bit of classic Italian stuffed cabbage and cabbage beef bake recipes but with a modern twist.

Enjoy!

Why I Like this Recipe

1. I love that this recipe packs a serious flavor punch with its mix of ground beef and Italian sausage. The meat gets a deep, savory taste that makes every bite feel really satisfying.
2. I like how the cabbage stays a bit crunchy yet softens up just enough when cooked with the tomato sauces and spices. It makes the dish feel hearty and a little healthy at the same time.
3. I dig that it’s a one-pan wonder. Even though theres a bunch of ingredients like rice, tomatoes, and veggies, all comes together without alot of fuss, which is perfect for when I’m in a hurry or just don’t feel like cleaning too many dishes.
4. I appreciate how flexible this recipe is. I can add a pinch of red pepper flakes if I’m in the mood for extra heat, or tweak the herbs just the way I like, making it a cool recipe that never really gets boring.

Ingredients

• Ground beef: offers hearty protein and rich flavor that makes it a filling centerpiece.
• Italian sausage: bursting with herbs and spices, it brings a zesty, savory kick.
• Cabbage: loaded with healthy fiber and vitamins, it adds crunch and freshness.
• Crushed tomatoes: give a tangy, slightly sweet base that balances the meaty flavors.
• Cooked white rice: provides a comforting, mild carbohydrate element to hold everything together.
• Onion and garlic: add natural sweetness and sharp notes that boost the overall savory profile.
• Dried basil and oregano: infuse the dish with classic Italian aroma and vibrant taste.

Ingredient Quantities

• 1 lb ground beef
• 1 lb Italian sausage, casings removed
• 1 medium head cabbage, chopped into bite-size pieces
• 1 1/2 cups cooked white rice
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 (6 oz) can tomato paste
• 1/2 cup water
• 2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• Optional: 1/4 tsp red pepper flakes for a little heat

How to Make this

1. Preheat your oven to 375°F and grease a white baking dish with a little oil.

2. In a large skillet, brown the 1 lb of ground beef with the 1 lb of Italian sausage (casings removed) over medium heat until browned all over. Drain any excess grease.

3. Add the diced onion to the skillet and cook until it softens, then toss in the minced garlic and stir for about 1 minute.

4. Mix in the chopped cabbage and let it cook until just wilted, stirring occasionally so it doesn’t stick.

5. Stir in the 1 1/2 cups of cooked white rice, then pour in the 28 oz can of crushed tomatoes, 15 oz can of tomato sauce, and 6 oz can of tomato paste along with 1/2 cup water.

6. Season with 2 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt (add more if ye like), 1/4 tsp black pepper, and if you want a bit of heat, 1/4 tsp red pepper flakes.

7. Let the whole mixture simmer on low heat for about 10 minutes to let the flavors marry together.

8. Pour the mixture into your greased baking dish, spreading it out evenly.

9. Bake in the oven for 30 minutes with the dish covered with foil, then remove the foil and bake for another 10-15 minutes until the top gets a bit crispy. Enjoy while its warm!

Equipment Needed

1. Oven – Preheat your oven to 375°F.
2. White baking dish – Grab one and lightly grease it.
3. Large skillet – You’ll need this to brown the meat and veggies.
4. Knife – For chopping the cabbage and dicing the onion.
5. Cutting board – Use it for all your chopping and mincing.
6. Measuring cups and spoons – To measure out the water and spices.
7. Spatula or stirring spoon – For mixing and stirring everything together.
8. Can opener – For opening the cans of crushed tomatoes, tomato sauce, and tomato paste.
9. Aluminum foil – To cover the baking dish during part of the oven time.

FAQ

Italian Unstuffed Cabbage Roll Casserole Recipe Substitutions and Variations

• Ground Beef: Try using ground turkey or chicken instead. They taste great and are generally leaner.
• Italian Sausage: You can use turkey sausage in place of Italian sausage for a lighter flavour.
• Cooked White Rice: Substitute white rice with brown rice or quinoa if you prefer a healthier option.
• Crushed Tomatoes: If you dont have crushed tomatoes, diced tomatoes blended slightly can work just as fine.
• Tomato Paste: Use a bit more crushed tomatoes and simmer down to thicken if you’re out of tomato paste.

Pro Tips

1. When browning your meat, make sure you really let it get that nice sear but don’t overcook it or end up with dry meat, and always drain off the extra grease so it doesn’t overpower the other flavors.

2. Letting the tomato mix and spices simmer for at least 10 minutes really helps all the flavors meld together. You might wanna stir it occasionally to keep things from sticking and burning.

3. Don’t skip letting the dish cool down a bit after baking—taking it right out of the oven can make it too hot to really appreciate the flavors. Let it sit for a few minutes so everything settles.

4. Always taste as you go. Even though the spices listed are a good start, you might need to tweak the salt or herbs based on the tomatoes you use or your own flavor preferences. Enjoy experimenting!