If you love traditional cabbage rolls but don’t love the time it takes to prepare them, this Unstuffed Cabbage Roll Casserole with Ground Beef and Rice is the perfect solution.
Instead of carefully rolling cabbage leaves around a meat filling, everything is cooked together in one hearty casserole. You still get the same delicious combination of tender cabbage, seasoned ground beef, fluffy rice, and rich tomato sauce, but with a fraction of the effort.
This recipe is the ideal dinner for busy weeknights, meal prepping, or feeding a hungry family.
It’s budget-friendly, satisfying, and made with simple ingredients you probably already have in your kitchen.
Once you try this easy version, it may become your favorite way to enjoy cabbage rolls.
Why You’ll Love This Recipe
This casserole takes everything people love about classic stuffed cabbage rolls and transforms it into an easy one-pan dinner. There’s no rolling, stuffing, or fussing with cabbage leaves. Simply brown the beef, combine the ingredients, bake, and enjoy.
It’s also incredibly versatile. You can prepare it ahead of time, freeze leftovers for another day, or customize it with your favorite vegetables and seasonings. Since it’s packed with protein, vegetables, and rice, it’s a complete meal all by itself.
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 small head green cabbage, chopped
- 1 cup uncooked long-grain white rice
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
1. Brown the Beef
Preheat your oven to 375°F (190°C).
Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess grease if necessary.
Add the diced onion and cook for about 4 minutes until softened. Stir in the minced garlic and cook for another minute.
2. Build the Sauce
Add the tomato sauce, diced tomatoes, tomato paste, beef broth, Worcestershire sauce, paprika, Italian seasoning, salt, and pepper. Stir well until everything is combined.
3. Add the Rice and Cabbage
Mix in the uncooked rice until evenly distributed. Fold in the chopped cabbage, stirring until it’s coated in the tomato mixture. At first it may seem like too much cabbage, but it will shrink considerably as it cooks.
4. Bake
Transfer everything to a greased 9×13-inch casserole dish if you aren’t already using an oven-safe Dutch oven.
Cover tightly with foil or a lid and bake for 55 to 65 minutes, or until the rice is tender and the cabbage is soft. Stir once halfway through cooking if desired.
Remove the foil during the last 10 minutes if you’d like a slightly thicker sauce.
5. Rest and Serve
Allow the casserole to rest for about 10 minutes before serving. Garnish with chopped parsley if desired.
Serve warm with crusty bread or a simple green salad.
Tips for Success
Choose lean ground beef to avoid excess grease while still keeping the casserole flavorful. If using fattier beef, be sure to drain it well before adding the remaining ingredients.
Chop the cabbage into bite-sized pieces so it cooks evenly. Large chunks may stay slightly crunchy after baking.
Keep the casserole tightly covered during baking. This traps steam, allowing the rice to cook properly while keeping everything moist.
If the casserole seems dry after baking, stir in a small splash of warm beef broth before serving.
Variations
Ground turkey or ground chicken can easily replace the ground beef for a lighter version. Brown rice works well too, although it requires additional cooking time and slightly more broth.
For extra vegetables, stir in diced carrots, mushrooms, celery, or bell peppers. If you enjoy a little heat, add crushed red pepper flakes or a splash of hot sauce.
Some families enjoy sprinkling shredded mozzarella or cheddar cheese over the casserole during the final 10 minutes of baking for a cheesy twist.
What to Serve With Unstuffed Cabbage Roll Casserole
Although this casserole is a complete meal on its own, it pairs beautifully with garlic bread, buttered dinner rolls, roasted vegetables, steamed broccoli, or a crisp green salad. A dollop of sour cream also complements the rich tomato sauce and savory beef.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to four days.
To freeze, allow the casserole to cool completely before transferring it to freezer-safe containers. Freeze for up to three months.
Reheat individual portions in the microwave until hot, or warm larger portions in a 350°F oven covered with foil.
Recipe FAQ’s
Can I use cooked rice?
Yes. Reduce the beef broth to about 1 cup and stir the cooked rice into the mixture before baking. Since the rice is already cooked, the casserole only needs to bake until the cabbage is tender, about 35 to 40 minutes.
Can I make it ahead of time?
Absolutely. Assemble the casserole up to 24 hours in advance, cover, refrigerate, and bake when ready. You may need to add an extra 10 to 15 minutes to the baking time if cooking directly from the refrigerator.
Can I freeze this casserole?
Yes. This recipe freezes very well both before and after baking. Wrap it tightly to prevent freezer burn and thaw overnight in the refrigerator before reheating.
Unstuffed Cabbage Roll Casserole with Ground Beef and Rice
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 small head green cabbage chopped
- 1 cup uncooked long-grain white rice
- 1 can (15-ounce) tomato sauce
- 1 can (14.5-ounce) diced tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley for garnish optional
Instructions
Brown the Beef
- Preheat your oven to 375°F (190°C).
- Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess grease if necessary.
- Add the diced onion and cook for about 4 minutes until softened. Stir in the minced garlic and cook for another minute.
Build the Sauce
- Add the tomato sauce, diced tomatoes, tomato paste, beef broth, Worcestershire sauce, paprika, Italian seasoning, salt, and pepper. Stir well until everything is combined.
Add the Rice and Cabbage
- Mix in the uncooked rice until evenly distributed. Fold in the chopped cabbage, stirring until it’s coated in the tomato mixture. At first it may seem like too much cabbage, but it will shrink considerably as it cooks.
Bake
- Transfer everything to a greased 9×13-inch casserole dish if you aren’t already using an oven-safe Dutch oven.
- Cover tightly with foil or a lid and bake for 55 to 65 minutes, or until the rice is tender and the cabbage is soft. Stir once halfway through cooking if desired.
- Remove the foil during the last 10 minutes if you’d like a slightly thicker sauce.
Rest and Serve
- Allow the casserole to rest for about 10 minutes before serving. Garnish with chopped parsley if desired.
- Serve warm with crusty bread or a simple green salad.
