Unstuffed Cabbage Rolls Recipe

I’ve got to tell you, this Unstuffed Cabbage Rolls Recipe is one of those comforting, soul-satisfying dishes that feels like a warm hug on a plate. If you’ve ever loved stuffed cabbage rolls but dreaded the time it takes to roll each leaf, you’ll appreciate how this casserole version strips away the fuss but keeps all the cozy flavors intact.

What makes this recipe stand out is the perfect balance between tender cabbage, hearty ground beef, and tangy, slightly sweet tomato sauce. It’s great for a weeknight dinner because it’s easy to put together, bakes all in one dish, and you still get that classic cabbage roll taste—without any rolling! Plus, my family goes crazy for it every time I make it.

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Ingredients You’ll Need

These ingredients come together to create a flavor-packed, hearty casserole with minimal effort. Each component plays a role—from the savory ground beef to the tangy brown sugar-spiked tomato sauce and tender cabbage.

• Ground beef: I recommend 85% lean for good flavor and juiciness without too much grease.
• Onion: Chopped medium onion gives a sweet onion flavor that softens beautifully in the bake.
• Garlic: Freshly minced for that warm, aromatic depth—you can’t beat fresh garlic!
• Uncooked converted rice: Minute rice works perfectly here for consistent texture and quick cooking inside the casserole.
• Tomato pasta sauce: Choose your favorite flavor; spicy or regular both work to suit your taste.
• Vinegar: Adds a subtle tang that brightens the tomato sauce wonderfully.
• Brown sugar: Balances the acidity of the tomatoes and vinegar with a gentle sweetness.
• Worcestershire sauce: This umami booster elevates the meatiness of the beef and sauce.
• Kosher salt: Essential for seasoning, but adjust based on your sauce’s saltiness.
• Black pepper: Freshly ground for a nice hint of spice and warmth.
• Cabbage: Shredded half a large head; make sure it’s fresh and crisp for the best texture.

Variations

I love making this recipe my own depending on what’s in my pantry or the season. Don’t hesitate to play around with different protein options, sauces, or add some extra veggies for more color and nutrition.

• Using ground turkey or chicken: For a leaner, lighter twist, I swapped beef for ground turkey once and enjoyed the milder flavor paired with the savory sauce.
• Adding bell peppers or mushrooms: Toss them in with the beef and onion to sneak extra veggies into the dish—a great way to bulk it up!
• Make it spicy: Stir in some red pepper flakes or use a spicy tomato sauce for a little heat that wakes up the flavors.
• Swap rice for cauliflower rice: If you’re looking to reduce carbs, cauliflower rice works well though it alters texture slightly.

How to Make Unstuffed Cabbage Rolls Recipe

Step 1: Brown the Beef with Onions and Garlic

Heat up a skillet over medium-high heat and add your ground beef along with the chopped onion and minced garlic. As it cooks, break up the meat with a wooden spoon or meat chopper so you get nice small crumbles. I usually let this cook for about 5-6 minutes until the beef is fully browned and the onions become tender and fragrant—this step builds the base flavor so don’t rush it!

Step 2: Mix in the Uncooked Rice and Set Aside

Once the beef mixture has browned, stir in the uncooked converted rice. The rice will finish cooking in the oven, absorbing all those beautiful tomato sauce flavors. After mixing, set it aside while you prep the sauce and cabbage layers.

Step 3: Combine the Tomato Sauce Mixture

In a separate bowl, whisk together your tomato pasta sauce, vinegar, brown sugar, Worcestershire sauce, salt, and black pepper until smooth. This sauce has the perfect sweet and tangy balance that I found really brings the dish to life.

Step 4: Layer the Cabbage, Beef-Rice Mixture, and Sauce

Grease a 9×13 inch baking dish and start layering. First, spread about a third of the shredded cabbage evenly on the bottom. Spoon half of the beef and rice mixture on top, then drizzle a third of the tomato sauce mixture over it. Repeat this layering once more (cabbage, beef-rice, sauce), then finish with a final layer of cabbage topped with the remaining sauce. This layering ensures every bite is full of cabbage, savory beef, and saucy goodness.

Step 5: Bake Covered, Then Uncovered Until Tender

Cover the dish tightly with aluminum foil and bake in a preheated 350°F oven for 45 minutes. Then remove the foil and continue baking uncovered for another 15-30 minutes until the cabbage is tender, the rice is fully cooked, and the casserole is bubbling around the edges. I like to keep an eye on it towards the end to avoid drying out.

Step 6: Stir Gently and Serve Warm

Once baked, give the casserole a gentle stir to combine all those layers for easy serving. This step helps distribute the sauce evenly, and you’ll notice how tender and flavorful everything is—it’s pure comfort. Serve it warm and watch your family savor every bite.

How to Serve Unstuffed Cabbage Rolls Recipe

Garnishes

I usually top this casserole with a generous dollop of sour cream or plain Greek yogurt—it adds a cool creaminess that balances the tangy tomato sauce. Fresh chopped parsley or dill is another favorite to brighten everything up both visually and flavor-wise.

Side Dishes

This dish stands beautifully on its own, but I love serving it with a simple green salad dressed in lemon vinaigrette or roasted potatoes for a heartier meal. Crusty bread is great too, for mopping up every last bit of sauce.

Creative Ways to Present

For special occasions, I like to serve this casserole in individual ramekins for a cute and elegant presentation. Layering the components right in those little dishes makes the portions perfect and looks impressive when guests arrive.

Make Ahead and Storage

Storing Leftovers

After cooling, I transfer leftovers into an airtight container and keep them in the fridge. It stays delicious for up to 4 days, making it a great option for easy lunches or dinner the next day.

Freezing

I’ve frozen this Unstuffed Cabbage Rolls Recipe successfully by assembling and baking it fully, then cooling completely before wrapping tightly in foil and popping it into a freezer-safe container. It keeps for about 3 months and thaws overnight in the fridge before reheating.

Reheating

To reheat, I cover the casserole with foil and warm it in a 350°F oven until heated through—usually about 20-25 minutes depending on portion size. This method keeps the cabbage tender and the sauce luscious.

FAQs

Final Thoughts

This Unstuffed Cabbage Rolls Recipe has become a staple in my kitchen because it delivers all the comfort of traditional cabbage rolls without the labor-intensive preparation. I love that it’s versatile, easy to make ahead, and tastes just as good the next day. If you want a cozy, crowd-pleasing meal that doesn’t require a ton of hands-on time, give this a go—you might just find it becomes your family’s new favorite dinner too!

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