Tasty Unstuffed Ground Beef Cabbage Roll Casserole

If you ask me, cabbage rolls are delicious but way too much work.

This casserole gives you all the comforting flavors of traditional cabbage rolls without the tedious stuffing and rolling. Ground beef and tender cabbage cook together with tomatoes, rice, and warm spices for a hearty one-dish dinner.

The cabbage gets soft and sweet while the beef stays nice and savory, all topped with melted mozzarella cheese. It’s the kind of meal that feels like home cooking but comes together without the fuss.

It’s a satisfying weeknight dinner that feeds a hungry family with minimal effort.

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What Kind of Cabbage Should I Use?

Green cabbage is your best bet for this casserole since it holds up well during cooking and has that classic cabbage roll flavor. You can buy a whole head and chop it yourself, or save some time by grabbing pre-shredded cabbage from the produce section. If you want to mix things up, savoy cabbage works great too and has a slightly more tender texture than regular green cabbage. Just stay away from red cabbage for this recipe – it’ll turn everything an odd purple color and has a different flavor profile that doesn’t quite fit with the tomato-based sauce.

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Options for Substitutions

This casserole is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Ground beef: Ground turkey, chicken, or pork all work great here. You can even use plant-based ground meat if you’re going meatless. Just keep in mind that leaner meats might need a bit more oil to prevent drying out.
• Rice: White rice is what gives this dish its classic texture, but you can use brown rice if you prefer – just add an extra 1/4 cup of water and give it more cooking time. Cauliflower rice works too for a low-carb option, though add it in the last 15 minutes of cooking.
• Mozzarella: Any melting cheese works here. Try cheddar, monterey jack, or a Mexican blend. Even parmesan will do in a pinch, though you might want to use a bit less since it’s stronger.
• Tomato sauce and tomatoes: If you’re short on one or the other, you can use a total of 30 oz of either tomato sauce or diced tomatoes. A 28 oz can of crushed tomatoes also does the trick.
• Cajun spice: Don’t have cajun spice? Mix together some onion powder, garlic powder, and a pinch of cayenne pepper for a similar kick.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this casserole is using undercooked rice, which will stay crunchy and ruin the whole dish – make sure your rice is fully cooked before mixing it with the beef since it won’t cook much more in the oven.

Don’t skip draining the excess fat from the ground beef after browning, as too much grease will make your casserole oily and prevent the flavors from coming together properly.

Another common error is overcooking the cabbage in step 7, which turns it mushy and unappetizing – you want it softened but still with a little bite, so keep an eye on it and remove it from heat once it’s tender.

Finally, resist the urge to skip covering the casserole with foil during the first 20 minutes of baking, as this trapped steam helps everything meld together and prevents the top from drying out before the inside is heated through.

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What to Serve With Unstuffed Cabbage Roll Casserole?

This casserole is pretty hearty on its own since it’s already packed with rice, beef, and veggies, but a slice of crusty bread or garlic bread on the side is perfect for soaking up all that tomato sauce. A simple cucumber salad with sour cream and dill makes a great cooling side that balances out the richness of the dish. If you want to add more veggies to the meal, roasted green beans or a basic mixed greens salad with a light vinaigrette works really well. Some people also like to serve this with a dollop of sour cream on top, which adds a nice tangy contrast to the savory beef and sweet tomatoes.

Storage Instructions

Store: This casserole is actually one of those dishes that tastes even better the next day after all the flavors have had time to meld together. Keep it covered in the fridge for up to 4 days, and you’ve got yourself easy lunches or dinners ready to go.

Freeze: You can freeze this casserole for up to 3 months, which makes it perfect for meal prep. I like to portion it out into individual servings in freezer-safe containers so I can grab just what I need. Let it cool completely before freezing to maintain the best texture.

Reheat: Warm it up in the microwave for a few minutes, stirring halfway through, or heat it in the oven at 350°F until warmed through. If it seems a bit dry after storing, just add a splash of water or tomato sauce before reheating to bring back some moisture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 100-115 g
• Fat: 115-130 g
• Carbohydrates: 250-270 g

Ingredients

For the beef mixture:

• 1.25 lb ground beef (I use Lean 93/7 for less grease)
• 1 onion
• 1.25 cup carrot, shredded
• 2.5 tsp garlic, minced
• 1 tsp Worcestershire sauce
• 1.25 tbsp sugar
• 15 oz tomato sauce (I prefer Hunt’s for a consistent flavor)
• 15 oz diced tomatoes
• 1.25 tsp paprika
• 0.5 tsp cajun spice
• 1.25 tsp salt
• 0.75 tsp pepper
• 1.5 cups cooked rice
• 2 tbsp olive oil

For the cabbage layers:

• 6.5 cups cabbage (chopped into 1-inch squares)
• 0.25 cup water
• 1 tbsp olive oil

For the topping:

• 1.25 cup mozzarella (I always use Sargento shredded mozzarella)

Step 1: Prepare Mise en Place and Preheat Oven

• 1 onion, diced
• 2.5 tsp garlic, minced
• 1.25 cup carrot, shredded
• 6.5 cups cabbage, chopped into 1-inch squares
• 1.25 tsp paprika
• 0.5 tsp cajun spice
• 1.25 tsp salt
• 0.75 tsp pepper
• 1 tsp Worcestershire sauce
• 1.25 tbsp sugar
• 15 oz tomato sauce
• 15 oz diced tomatoes
• 1.25 cup mozzarella

Dice the onion into small pieces and mince the garlic.

Shred the carrot and chop the cabbage into 1-inch squares.

Measure out all seasonings (paprika, Cajun spice, salt, pepper), tomato sauce, diced tomatoes, Worcestershire sauce, sugar, and mozzarella cheese.

Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish or similar size casserole.

Step 2: Brown the Beef and Build the Sauce Base

• 2 tbsp olive oil
• 1 onion, diced
• 1.25 cup carrot, shredded
• 1.25 lb ground beef
• 2.5 tsp garlic, minced
• 1 tsp Worcestershire sauce
• 1.25 tbsp sugar
• 1.25 tsp paprika
• 0.5 tsp cajun spice
• 1.25 tsp salt
• 0.75 tsp pepper
• 15 oz tomato sauce
• 15 oz diced tomatoes

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the diced onion and shredded carrot, cooking for about 2 minutes until the onion begins to soften.

Add the ground beef and cook, breaking it apart with a spoon, until it’s completely browned and no pink remains (about 5-7 minutes).

Stir in the minced garlic and cook for 1 minute more until fragrant.

Drain off excess liquid if needed, then add the Worcestershire sauce, sugar, paprika, Cajun spice, salt, and pepper.

Stir in the tomato sauce and diced tomatoes, then simmer on medium-low heat for 10 minutes to let the flavors develop and meld together.

I like to taste the sauce at this point and adjust the seasonings—a pinch more salt can really bring out the depth of flavor.

Step 3: Cook the Cabbage Until Tender

• 1 tbsp olive oil
• 6.5 cups cabbage, chopped into 1-inch squares
• 0.25 cup water
• salt and pepper to taste

While the beef sauce simmers, heat 1 tablespoon of olive oil in another skillet over medium heat.

Add the chopped cabbage and 1/4 cup water, then cook, stirring occasionally, until the cabbage is softened and wilted (about 8-10 minutes).

The water helps steam the cabbage while the oil prevents sticking.

Season lightly with salt and pepper to taste.

Step 4: Combine Beef Mixture with Rice

• beef mixture from Step 2
• 1.5 cups cooked rice

Once the beef sauce has simmered for 10 minutes, add the 1.5 cups of cooked rice to the skillet and stir until everything is well combined and heated through.

The rice will absorb some of the sauce flavors and add substance to the casserole filling.

Step 5: Layer and Assemble the Casserole

• cooked cabbage from Step 3
• beef and rice mixture from Step 4

Spread half of the cooked cabbage from Step 3 evenly across the bottom of the prepared baking dish.

Top with half of the beef and rice mixture from Step 4, spreading it in an even layer.

Repeat with the remaining cabbage, followed by the remaining beef mixture.

This creates balanced layers that will cook evenly and create a hearty, cohesive casserole.

Step 6: Bake Covered, Then Finish with Cheese and Broil

• 1.25 cup mozzarella

Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.

Cover the dish tightly with foil and bake at 350°F for 20 minutes.

Remove the foil and bake for an additional 20 minutes until the casserole is bubbling at the edges.

For the final step, turn on the broiler and broil for 1-2 minutes, watching closely, until the cheese is melted and lightly browned on top.

I find that using pre-shredded mozzarella like Sargento really helps it melt more evenly than freshly shredded cheese.

Step 7: Rest and Serve

Remove the casserole from the oven and let it rest for 5 minutes before serving.

This allows the layers to set slightly and makes for cleaner portions.

Serve hot with your favorite garnishes such as fresh herbs, sour cream, or additional cheese if desired.

Tasty Unstuffed Ground Beef Cabbage Roll Casserole

Delicious Tasty Unstuffed Ground Beef Cabbage Roll Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 6 servings

Calories 2600 kcal

Ingredients

  

For the beef mixture::

• 1.25 lb ground beef (I use Lean 93/7 for less grease)
• 1 onion
• 1.25 cup carrot, shredded
• 2.5 tsp garlic, minced
• 1 tsp Worcestershire sauce
• 1.25 tbsp sugar
• 15 oz tomato sauce (I prefer Hunt's for a consistent flavor)
• 15 oz diced tomatoes
• 1.25 tsp paprika
• 0.5 tsp cajun spice
• 1.25 tsp salt
• 0.75 tsp pepper
• 1.5 cups cooked rice
• 2 tbsp olive oil

For the cabbage layers::

• 6.5 cups cabbage (chopped into 1-inch squares)
• 0.25 cup water
• 1 tbsp olive oil

For the topping::

• 1.25 cup mozzarella (I always use Sargento shredded mozzarella)

Instructions

 

• Dice the onion into small pieces and mince the garlic. Shred the carrot and chop the cabbage into 1-inch squares. Measure out all seasonings (paprika, Cajun spice, salt, pepper), tomato sauce, diced tomatoes, Worcestershire sauce, sugar, and mozzarella cheese. Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish or similar size casserole.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and shredded carrot, cooking for about 2 minutes until the onion begins to soften. Add the ground beef and cook, breaking it apart with a spoon, until it's completely browned and no pink remains (about 5-7 minutes). Stir in the minced garlic and cook for 1 minute more until fragrant. Drain off excess liquid if needed, then add the Worcestershire sauce, sugar, paprika, Cajun spice, salt, and pepper. Stir in the tomato sauce and diced tomatoes, then simmer on medium-low heat for 10 minutes to let the flavors develop and meld together. I like to taste the sauce at this point and adjust the seasonings—a pinch more salt can really bring out the depth of flavor.
• While the beef sauce simmers, heat 1 tablespoon of olive oil in another skillet over medium heat. Add the chopped cabbage and 1/4 cup water, then cook, stirring occasionally, until the cabbage is softened and wilted (about 8-10 minutes). The water helps steam the cabbage while the oil prevents sticking. Season lightly with salt and pepper to taste.
• Once the beef sauce has simmered for 10 minutes, add the 1.5 cups of cooked rice to the skillet and stir until everything is well combined and heated through. The rice will absorb some of the sauce flavors and add substance to the casserole filling.
• Spread half of the cooked cabbage from Step 3 evenly across the bottom of the prepared baking dish. Top with half of the beef and rice mixture from Step 4, spreading it in an even layer. Repeat with the remaining cabbage, followed by the remaining beef mixture. This creates balanced layers that will cook evenly and create a hearty, cohesive casserole.
• Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Cover the dish tightly with foil and bake at 350°F for 20 minutes. Remove the foil and bake for an additional 20 minutes until the casserole is bubbling at the edges. For the final step, turn on the broiler and broil for 1-2 minutes, watching closely, until the cheese is melted and lightly browned on top. I find that using pre-shredded mozzarella like Sargento really helps it melt more evenly than freshly shredded cheese.
• Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the layers to set slightly and makes for cleaner portions. Serve hot with your favorite garnishes such as fresh herbs, sour cream, or additional cheese if desired.