Description
A comforting and easy-to-make casserole that captures all the flavors of traditional stuffed cabbage rolls without the hassle of rolling. This unstuffed cabbage rolls recipe combines ground beef, rice, and shredded cabbage baked in a tangy, lightly sweet tomato sauce, making a perfect family-friendly dinner.
Ingredients
Units
Scale
Meat and Aromatics
- 1 pound ground beef
- 2 cups onion, chopped (about 1 medium onion)
- 3 cloves garlic, minced
Grains
- 3/4 cup uncooked converted rice (such as Minute Rice)
Sauce
- 2 1/2 cups tomato pasta sauce or 1 large can tomato sauce (spicy or your favorite flavor)
- 3 tablespoons vinegar
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Vegetables
- 8-9 cups cabbage, shredded (about 1/2 large head of cabbage)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking and make for easy cleanup.
- Cook the Meat Mixture: In a medium skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and fully cooked, breaking up the meat with a wooden spoon or meat chopper, approximately 5-6 minutes. Stir in the uncooked rice, then remove the skillet from heat and set aside.
- Prepare the Sauce: In a medium bowl or large measuring cup, combine the tomato pasta sauce, vinegar, brown sugar, Worcestershire sauce, kosher salt, and black pepper. Stir well until all ingredients are fully incorporated.
- Layer the Casserole: In the prepared baking dish, spread one third of the shredded cabbage evenly on the bottom. Spoon half of the meat and rice mixture over the cabbage, then drizzle with one third of the tomato sauce mixture. Repeat this layering process with another one third of the cabbage, the remaining half of the meat and rice mixture, and one third of the sauce. Top the casserole with the remaining cabbage and the last third of the sauce.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 45 minutes. This allows the flavors to meld and the rice to cook within the casserole.
- Bake Uncovered: After 45 minutes, remove the foil and continue to bake uncovered for an additional 15-30 minutes until the cabbage is tender, the rice is fully cooked, and the casserole is bubbling along the edges.
- Serve: Remove from oven, gently stir to combine layers slightly, and serve warm. This dish pairs well with crusty bread or a fresh salad for a complete meal.
Notes
- The layering helps keep the rice and cabbage textures distinct while allowing the sauce to permeate evenly.
- If you prefer spicier flavors, choose a spicy tomato sauce or add a pinch of red pepper flakes to the sauce mixture.
- Covering the dish initially keeps moisture locked in so rice cooks thoroughly without drying out the cabbage.
- Using precooked rice could alter the baking time; if using, reduce uncovered baking time accordingly to avoid overcooking.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of casserole)
- Calories: 320
- Sugar: 7g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
