If you’re craving all the comforting flavors of traditional cabbage rolls but want to skip the fuss of rolling, this Unstuffed Cabbage Rolls Recipe is exactly what you’ve been looking for. It’s like enjoying all the heartwarming elements of a classic stuffed cabbage dish, reimagined in an easy, hearty casserole form. The tender green cabbage mingles beautifully with savory ground beef, wholesome brown rice, and tangy tomatoes, creating a cozy, satisfying meal that feels like a big warm hug on a plate. You’re going to love how straightforward and delicious this recipe is, perfect for busy weeknights or whenever you need a little comfort food magic.
Ingredients You’ll Need
These ingredients come together in such a simple way, yet each one is essential for building the layers of flavor, texture, and color that make this dish so irresistible. Fresh cabbage brings that subtly sweet crunch, juicy seasoned tomatoes add brightness, and the beef and rice provide the filling, hearty base.
- Green Cabbage (1 medium head, about 2 lbs): The star veggie that offers a tender bite and vibrant color after blanching.
- Lean Ground Beef (1 lb): Adds savory richness and protein without overwhelming the dish.
- Cooked Brown Rice (1 cup): Provides a wholesome, chewy texture and keeps the dish hearty.
- Diced Tomatoes, seasoned (1 can, 14.5 oz): Brings tanginess and juiciness that balances the richness of the beef.
- Onion (1 medium, finely chopped): Offers a sweet, aromatic base that softens during cooking.
- Garlic (3 cloves, minced): Infuses the dish with warm, savory notes that elevate everything.
- Ketchup (1/4 cup): Adds subtle sweetness and enhances the tomato flavor.
- Worcestershire Sauce (2 tbsp): Delivers depth and a touch of tangy umami.
- Salt and Pepper (to taste): Essential seasonings to highlight all the flavors.
How to Make Unstuffed Cabbage Rolls Recipe
Step 1: Prepare the Cabbage
First, remove the core from your cabbage head, then blanch the leaves in boiling salted water for about 5 minutes. This softens the cabbage just enough to become tender without turning mushy, making it perfect as the “wrapper” layers in your casserole.
Step 2: Cook the Beef Mixture
In a skillet set over medium heat, sauté the finely chopped onions until translucent, which usually takes about 5 minutes. Then add the minced garlic and ground beef; cook, stirring occasionally, until the meat is browned and fully cooked, roughly 8 minutes. Don’t forget to season with salt and pepper here to bring out all those rich flavors early on.
Step 3: Combine the Filling
In a large bowl, mix together your cooked rice, the canned diced tomatoes with their juice, Worcestershire sauce, ketchup, and that flavorful beef mixture you just made. Stir everything until it’s well combined — this blend is the heart of the Unstuffed Cabbage Rolls Recipe, promising every bite is packed with savory goodness.
Step 4: Assemble the Casserole
Preheat your oven to 350°F (175°C). In a baking dish, layer some of the softened cabbage leaves first, then spoon a generous portion of the beef and rice mixture on top. Repeat the layering, finishing with a top layer of cabbage. This layering method creates all the delicious textures of stuffed cabbage, without the rolling.
Step 5: Bake to Perfection
Pour the remaining diced tomatoes over the casserole and cover the dish tightly with foil. Bake for about 35 minutes until the casserole is heated through, bubbly, and the flavors meld together beautifully. When you lift the foil, you’ll see a gorgeous, comforting dish ready to enjoy!
How to Serve Unstuffed Cabbage Rolls Recipe
Garnishes
Enhance your serving with a dollop of sour cream or a sprinkle of fresh parsley for a pop of color and creaminess that complements the tangy tomatoes perfectly. Some people love scattering a bit of shredded cheddar or a few red pepper flakes for a little extra kick.
Side Dishes
This dish stands on its own wonderfully, but if you want to round out your meal, pair it with a simple green salad, crusty bread for sopping up the tomato sauce, or some roasted root vegetables. Mashed potatoes on the side can also make this meal feel even more indulgent.
Creative Ways to Present
For a more elegant presentation, serve the casserole in individual ramekins or small cast-iron skillets. You can also sprinkle toasted breadcrumbs and cheese on top before baking for a golden crust that adds another delightful layer of texture to this classic comfort dish.
Make Ahead and Storage
Storing Leftovers
Store any leftover portions in an airtight container in the refrigerator for up to 3 days. The flavors get even better as they meld, so leftovers often taste like a little celebration the next day.
Freezing
This Unstuffed Cabbage Rolls Recipe freezes beautifully. Just transfer cooled leftovers to a freezer-safe container or bag and freeze for up to 3 months. Defrost in the fridge overnight before reheating.
Reheating
Reheat in the oven at 350°F (175°C) for about 20 minutes, covered with foil to retain moisture. You can also microwave individual servings, but the oven method helps keep that lovely texture intact and makes it feel freshly made.
FAQs
Can I use white rice instead of brown rice?
Absolutely! White rice will work just fine; it cooks faster and has a softer texture, so just be mindful not to overcook your filling. Brown rice adds nuttiness and a bit more chew, but feel free to use what you have on hand.
Is it possible to make this vegetarian?
Yes! Swap the ground beef for cooked lentils or a mix of sautéed mushrooms and walnuts to maintain a hearty texture. Use vegetable broth and skip Worcestershire sauce or find a vegetarian version to keep all the flavor.
What’s the best way to blanch cabbage leaves?
Bring a large pot of salted water to a boil, then submerge the cabbage with the core removed for about 5 minutes until the leaves are pliable but not soggy. Quickly drain and set aside to cool before layering.
Can I prepare this recipe ahead of time?
Definitely! Assemble the casserole a day ahead, cover it, and refrigerate. When ready to cook, just bake as directed—a perfect time saver for busy evenings.
How do I know when the casserole is done?
Look for bubbling around the edges and ensure the dish is heated through. The cabbage should be tender and the filling steaming hot. You can use a fork to test the texture if you’re unsure.
Final Thoughts
This Unstuffed Cabbage Rolls Recipe is an absolute winner for anyone who loves traditional comfort food without complicated steps. It’s cozy, flavorful, and comes together with such ease that it will quickly become a favorite in your dinner rotation. Give it a try—you might just find yourself making this warm, satisfying meal again and again.
Print
Unstuffed Cabbage Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting and easy-to-make Unstuffed Cabbage Rolls recipe that combines tender green cabbage, savory ground beef, cooked brown rice, and a flavorful tomato-based sauce. This oven-baked dish delivers all the classic flavors of traditional stuffed cabbage rolls without the hassle of rolling, making it perfect for a wholesome family dinner.
Ingredients
Vegetables and Aromatics
- 1 medium head Green Cabbage (about 2 lbs)
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
Meat and Grains
- 1 lb lean Ground Beef
- 1 cup Cooked Brown Rice
Tomato and Sauces
- 1 can (14.5 oz) Diced Tomatoes (seasoned)
- 1/4 cup Ketchup
- 2 tbsp Worcestershire Sauce
Seasonings
- Salt and Pepper, to taste
Instructions
- Prepare the Cabbage: Remove the core from the cabbage and blanch the leaves in boiling salted water for about 5 minutes until they become slightly tender. Drain and set aside to cool.
- Sauté Aromatics and Brown Beef: Heat a skillet over medium heat and sauté the finely chopped onions until translucent, about 5 minutes. Add minced garlic and lean ground beef to the skillet, cooking and breaking it apart until browned thoroughly, approximately 8 minutes. Season with salt and pepper to taste.
- Combine Filling Ingredients: In a large mixing bowl, combine the cooked brown rice, seasoned diced tomatoes with their juice, Worcestershire sauce, ketchup, and the cooked beef mixture. Stir well until all ingredients are evenly incorporated.
- Assemble the Dish: Preheat the oven to 350°F (175°C). In a baking dish, layer some of the blanched cabbage leaves to cover the bottom. Spoon half of the beef and rice mixture over the cabbage layer. Cover this with more cabbage leaves and then the remaining beef mixture. Finish with a top layer of cabbage leaves.
- Bake the Casserole: Pour the remaining diced tomatoes over the top of the assembled layers. Cover the baking dish tightly with foil to retain moisture. Bake in the preheated oven for about 35 minutes, or until the casserole is heated through and bubbly.
Notes
- Blanching the cabbage softens it and makes it easier to eat while maintaining structure during baking.
- Using lean ground beef helps reduce fat content while keeping the dish hearty.
- Cook the brown rice ahead of time or use leftover rice to save preparation time.
- Season the diced tomatoes if you prefer a less tangy flavor; adjust salt and pepper accordingly.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
