How do you make a simple cabbage roll casserole?

This recipe is designed to be simple! By combining the ground beef, cabbage, rice, and sauce in one dish and baking it, you get all the classic flavors without the tedious steps of boiling and rolling individual leaves. It’s a true “lazy” person’s meal.

Do you put cheese on cabbage roll casserole?

Traditional cabbage roll casserole recipes don't typically include cheese, but that doesn't mean you can't! Many people love to add shredded mozzarella or provolone on top for the last 10-15 minutes of baking to create a melty, gooey crust.

Do I cook cabbage rolls covered or uncovered?

It's best to cook unstuffed cabbage rolls covered for the majority of the bake time. This traps the steam, which helps tenderize the cabbage and ensures the rice cooks through evenly. You can uncover it at the very end to let some of the liquid evaporate and get a nice, bubbly top.

Is it better to use fresh or canned cabbage?

Fresh cabbage is definitely the way to go for this casserole. Canned or frozen cabbage can become too soft or watery when baked, which can make the whole dish a bit mushy. Fresh cabbage holds its texture and flavor much better.

The Best Unstuffed Cabbage Rolls

Description

A simpler, deconstructed version of classic cabbage rolls with all the flavor and none of the fussy work of rolling. This hearty casserole is perfect for a comforting weeknight dinner that the whole family will love.

Ingredients

Scale

1 pound ground beef

2 cups onion, chopped, about 1 medium onion

3 cloves garlic, minced

¾ cup uncooked converted rice, like Minute Rice

2 ½ cups tomato pasta sauce, or 1 large can tomato sauce

3 Tablespoons vinegar

3 Tablespoons brown sugar

1 Tablespoon Worcestershire sauce

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

8–9 cups cabbage, shredded, about ½ large head of cabbage

Instructions

Preheat oven to 350°F. Grease a 9×13 inch baking dish.
In a medium skillet, add beef, onion, and garlic. Cook until browned, and break up meat with a meat chopper or a wooden spoon, about 5-6 minutes.
Add rice, stir, and set aside.
In a large measuring cup or medium bowl, combine pasta sauce, vinegar, brown sugar, Worcestershire sauce, salt, and pepper.
Layer bottom of baking dish with ⅓ of the cabbage. Spoon ½ of the rice mixture on top and drizzle with ⅓ of the tomato sauce mixture.
Layer ⅓ of the cabbage, the remaining ½ of the rice mixture, and drizzle with ⅓ of tomato sauce mixture.
Layer remaining ⅓ of the cabbage and ⅓ of the tomato sauce mixture.
Cover and bake for 45 minutes. After 45 minutes, continue to bake uncovered for 15-30 minutes, or until cabbage is tender, rice is cooked, and casserole is bubbling.
Gently stir and serve.

Notes

The sauce is everything. The ratio of sweet brown sugar to tangy vinegar is what makes this so delicious. Feel free to adjust it to your taste.

Use converted rice. It’s a game-changer! Converted rice holds its shape better than regular white rice, so it won’t get mushy.

Don’t skip the layering! It’s a little extra step that ensures every bite has a mix of all the delicious flavors.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 8g
Sodium: 750mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 9g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg

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