Unstuffed Cabbage Rolls Casserole

This unstuffed cabbage rolls casserole is basically the lazy person’s version of traditional cabbage rolls, and honestly, it might just be better than the original.

Picture all those amazing flavors you remember from grandma’s kitchen – tender cabbage, savory beef, perfectly seasoned rice – but without the tedious rolling and wrapping that usually takes half your Sunday.

The genius of this dish lies in its simplicity: you get all the comfort food satisfaction of traditional cabbage rolls with about 75% less effort and zero chance of your rolls falling apart in the pot.

Every forkful delivers that perfect combination of hearty ground beef, fluffy rice, and melt-in-your-mouth cabbage leaves that have absorbed all those incredible flavors during the slow baking process.

This is the kind of recipe that makes your kitchen smell like pure comfort and has everyone asking for seconds before they’ve even finished their first serving.

Plus, it feeds a crowd and actually tastes even better the next day, making it perfect for meal prep or feeding the family without breaking a sweat.

Ingredients

Instructions

Recommended Equipment and Kitchen Tools

Recipe Variations and Dietary Modifications

Nutritional Information and Health Benefits

Smart Swaps and Ingredient Substitutions

Common Substitutions:

• Round rice → Long-grain white rice or jasmine rice (same cooking method)
• Ground beef → Ground turkey (reduce cooking time slightly as turkey cooks faster)
• Fresh tomatoes → 1⅓ cups canned crushed tomatoes (drain excess liquid if needed)
• Fresh parsley → 2 tbsp dried parsley or ¼ cup fresh cilantro

Budget-Friendly Swaps:

• Ground beef → Ground chuck or mix with ½ lb ground pork for cost savings
• Fresh tomatoes → 1 can (14 oz) diced tomatoes, drained and pulsed in food processor
• Beef stock → Chicken stock or vegetable broth (less expensive options)
• Fresh carrots → 1 cup frozen carrots, thawed and drained

Pantry Emergency Substitutions:

• Ground mustard → 1 tsp Dijon mustard or 1 tsp yellow mustard
• Dried garlic → 4 fresh garlic cloves, minced
• Fresh parsley → 2 tbsp dried Italian seasoning
• Stock → 1 cup water + 2 bouillon cubes

Pro Tips for Substitutions:

• Store leftover pureed tomatoes in ice cube trays for future use
• When using frozen vegetables, thaw and drain thoroughly to prevent excess moisture
• Adjust salt levels when using different stocks, as sodium content varies significantly between brands

Make It Diabetes-Friendly

Carb Reduction Strategies:

• Replace 1½ cups rice with 2 cups cauliflower rice to reduce carbs by approximately 180g total
• Use brown rice instead of white rice for better blood sugar control and added fiber
• Reduce rice to 1 cup and add 1 cup diced mushrooms for volume without carbs
• Add 1 cup chopped bell peppers to increase vegetable content and reduce carb density

Portion Control Modifications:

• Cut into 16 smaller squares instead of 12 for better portion management
• Estimated carbs per smaller serving: 12-15g (with rice), 4-6g (with cauliflower rice)
• Pair with a large green salad to increase satiety without adding significant carbs
• Serve with Greek yogurt instead of sour cream for added protein

Blood Sugar Management Tips:

• Add 2 tbsp ground flaxseed to the filling for extra fiber and omega-3 fatty acids
• Include 1 cup chopped zucchini in the filling to add bulk without carbs
• Eat with 2-3 oz additional protein (grilled chicken or fish) to slow carb absorption
• Consider eating smaller portions with avocado slices for healthy fats

Total Carb Reduction: Using cauliflower rice reduces total recipe carbs from approximately 240g to 60g

Perfect Pairing Suggestions

Pro Tips and Troubleshooting

Print

Unstuffed Cabbage Rolls Casserole

This unstuffed cabbage rolls casserole is basically the lazy person’s version of traditional cabbage rolls, and honestly, it might just be better than the original.

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Servings 12

Ingredients

For the Cabbage

• 1 head cabbage, core removed 2.5-3 lbs

For the Beef Rice Filling

• 1½ cups round rice
• 1 cup water
• 1.5 lbs ground beef 75/25 blend
• 4 tbsp oil
• 1 large onion, diced
• 1 medium carrot, shredded
• 2 tomatoes, pureed about 1⅓ cups pureed
• 1 tbsp ground mustard optional
• 2 tsp dried garlic
• ⅓ cup fresh parsley, chopped
• 1½ tsp black ground pepper
• 2 tbsp kosher salt

For the Cooking Liquid

• 1 cup stock beef or chicken
• ½ tsp salt
• ½ tbsp tomato paste optional

Instructions

Prepare the Cabbage

• Core the cabbage and choose your softening method. Option 1: Place in a deep microwave-safe bowl, cover with plastic wrap (not touching the cabbage), and microwave for 8-10 minutes until soft enough to separate leaves easily. Option 2: Fill a 6-8 quart pot halfway with water, bring to a boil, add cored cabbage and boil while rotating until you can remove leaves one by one.
• Set the softened cabbage aside to cool completely. This prevents burns and makes handling much easier during assembly.
• Carefully separate all cabbage leaves and divide them into 4 equal portions. This ensures even layering throughout your casserole.

Prepare the Rice

• Combine 1½ cups round rice and 1 cup water in a sauce pot with a tight-fitting lid. Bring to a boil over medium-high heat.
• Reduce heat to low and cook for 5-7 minutes until all water is evaporated. Watch closely during the final minutes to prevent burning at the bottom. The rice should be partially cooked but still firm.
• Fluff the rice with a fork and set aside to cool completely. This prevents the rice from becoming mushy during the long baking process.

Sauté the Vegetables

• Heat 3-4 tablespoons oil in a large skillet over medium heat until shimmering. Add diced onions and sauté for 10 minutes, stirring frequently, until golden and translucent.
• Add shredded carrots, reduce heat to low, and cook covered for 5-8 minutes, stirring often. The carrots should be tender but not mushy. Set aside to cool.

Assemble the Filling

• In a large mixing bowl, thoroughly combine the parboiled rice, sautéed vegetables, 1.5 lbs ground beef, 1 tbsp ground mustard, 2 tsp dried garlic, ⅓ cup chopped parsley, 1½ tsp black pepper, and 2 tbsp kosher salt. Mix with clean hands for best distribution.
• Add the pureed tomatoes and mix again until everything is evenly combined. The mixture should be moist but not wet.

Assemble and Bake

• Preheat your oven to 450°F (232°C). Spray a large baking dish with non-stick spray or lightly oil it. Line the bottom with ¼ of the cabbage leaves, overlapping slightly.
• Spread ⅓ of the beef and rice mixture in an even layer over the cabbage. Continue layering: cabbage, filling, cabbage, filling, cabbage, filling, then finish with the final portion of cabbage leaves on top.
• Using a sharp knife, cut the assembled casserole into 3×3 inch squares. This allows the cooking liquid to penetrate throughout the dish.
• Combine 1 cup stock, ½ tsp salt, and ½ tbsp tomato paste (if using). Pour this seasoned broth evenly over the cut casserole. Gently shake the baking dish to help liquid reach between the squares.
• Cover tightly with aluminum foil and place the baking dish on a larger rimmed sheet pan to catch any overflow during baking.
• Bake for 30 minutes at 450°F (232°C), then reduce temperature to 325°F (163°C) and continue cooking for 1-2 hours until cabbage leaves are fork-tender and rice is fully cooked through.

To Serve

• Remove foil and let rest for 5 minutes before serving. Sprinkle with fresh chopped parsley and serve with dollops of sour cream on the side.