Name: Unstuffed Ground Beef Cabbage Roll Casserole (One-Pan)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium onion, chopped; 2 cloves garlic, minced; 1/2 head cabbage, chopped; 1 can (15 oz) tomato sauce; 1 can (14.5 oz) diced tomatoes; 3/4 cup uncooked rice; 2 cups beef broth; 1 tbsp Worcestershire sauce; 1 tbsp brown sugar; Salt and pepper, to taste; 1 cup shredded cheese (optional – mozzarella or cheddar)

Why You’ll Love This Recipe

I appreciate the simplicity of this recipe no need to boil cabbage leaves or spend time rolling. Everything comes together in one pan, making cleanup a breeze. The combination of tender cabbage, savory ground beef, and rich tomato sauce creates a satisfying meal that’s both nutritious and delicious. Plus, it’s a great way to enjoy the flavors of cabbage rolls with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion
Garlic
Cabbage
Tomato sauce
Diced tomatoes
Uncooked rice
Beef broth
Worcestershire sauce
Brown sugar
Salt and pepper
Shredded cheese (optional)

Directions

I start by browning the ground beef in a large skillet over medium heat, breaking it apart as it cooks.
Once the beef is browned, I add chopped onion and minced garlic, cooking until the onion is translucent.
I stir in the tomato sauce, diced tomatoes, uncooked rice, beef broth, Worcestershire sauce, brown sugar, salt, and pepper.
I bring the mixture to a simmer, then add chopped cabbage, stirring to combine.
I cover the skillet and let it simmer until the rice and cabbage are tender, stirring occasionally.
If I’m adding cheese, I sprinkle it over the top during the last few minutes of cooking, allowing it to melt before serving.

Servings and Timing

This recipe yields approximately 6 servings. From start to finish, it takes about 45 minutes to prepare and cook, making it an ideal option for a weeknight dinner.

Variations

When I want to change things up, I sometimes use ground turkey or chicken instead of beef for a lighter version. For a spicier kick, I add a dash of crushed red pepper flakes or hot sauce. To make it low-carb, I substitute the rice with cauliflower rice, which still provides a satisfying texture.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I simply warm it in the microwave or on the stovetop until heated through. This casserole also freezes well; I let it cool completely, then freeze portions in freezer-safe containers for up to 3 months.

FAQs

Can I use pre-cooked rice?

Yes, I can use pre-cooked rice. I just reduce the amount of liquid in the recipe and add the rice towards the end of the cooking time to prevent it from becoming mushy.

Is it necessary to use both tomato sauce and diced tomatoes?

I find that using both adds depth and texture to the dish. However, if I prefer a smoother sauce, I can use only tomato sauce or blend the diced tomatoes before adding them.

Can I make this recipe vegetarian?

Absolutely. I substitute the ground beef with a plant-based meat alternative or a combination of beans and lentils. I also use vegetable broth instead of beef broth.

How can I make this dish spicier?

To add more heat, I include ingredients like crushed red pepper flakes, diced jalapeños, or a splash of hot sauce to the mixture.

What type of cheese works best for topping?

I prefer using shredded mozzarella or cheddar cheese, as they melt well and complement the flavors of the casserole. However, I can experiment with other cheeses like Monterey Jack or a blend for different tastes.

Conclusion

This Unstuffed Ground Beef Cabbage Roll Casserole has become a staple in my kitchen. I love how it delivers the comforting flavors of traditional cabbage rolls with a fraction of the effort. It’s a versatile, one-pan meal that’s sure to satisfy and simplify my dinner routine.