Unstuffed Cabbage Roll Casserole

Love cabbage rolls but hate the fuss of stuffing and rolling?

This unstuffed cabbage roll casserole delivers all those cozy, comforting flavors you crave without the tedious prep work!

It’s the perfect weeknight solution when you’re craving something hearty but don’t have the patience for the traditional version.

The magic of this dish is in its perfect balance of tangy tomato sauce, tender cabbage, and savory beef—all melding together as it bakes.

The brown sugar and vinegar create that distinctive sweet-sour flavor that makes traditional cabbage rolls so irresistible, while the layering technique ensures every bite has the perfect combination of ingredients.

Trust me, this might become your new favorite way to use that head of cabbage sitting in your fridge!

Ingredients

• 1 pound ground beef
• 2 cups onion, chopped (about 1 medium onion)
• 3 cloves garlic, minced
• ¾ cup uncooked converted rice like Minute Rice
• 2½ cups tomato pasta sauce or tomato sauce, 1 can (spicy, or your favorite flavor)
• 3 Tablespoons vinegar
• 3 Tablespoons brown sugar
• 1 Tablespoon Worcestershire sauce
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 8-9 cups cabbage, shredded (about ½ large head of cabbage)

Steps

1. Preheat oven to 350°F (175°C). Thoroughly grease a 9×13 baking dish, making sure to coat the sides to prevent sticking as the casserole bubbles.
2. Add ground beef, onion, and garlic to a medium skillet over medium-high heat. Cook until thoroughly browned, breaking up meat with a meat chopper or wooden spoon, about 5-6 minutes. The meat should have no pink remaining, and the onions should be translucent. Add rice, stir to combine evenly, and set aside. (Don’t worry that the rice is uncooked—it will absorb liquid and cook perfectly in the oven.)
3. In a large measuring cup or medium bowl, combine pasta sauce, vinegar, brown sugar, Worcestershire sauce, salt, and pepper. Whisk until the sugar is dissolved and ingredients are well incorporated. The sauce should have a glossy appearance with a balance of sweet and tangy notes.
4. Begin layering in the baking dish: spread ⅓ of the cabbage evenly across the bottom (about 3 cups). Next, spoon ½ of the beef-rice mixture on top and drizzle with ⅓ of the tomato sauce mixture (about ¾ cup). Add another ⅓ of the cabbage, followed by the remaining ½ of the beef-rice mixture, and drizzle with another ⅓ of the tomato sauce mixture. Finish with the remaining ⅓ of the cabbage and top with the final ⅓ of the tomato sauce mixture. Don’t press down too firmly—some space between layers allows steam to circulate.
5. Cover tightly with aluminum foil (shiny side down to reflect heat inward) and bake for 45 minutes. After 45 minutes, carefully remove the foil (watch for hot steam) and continue to bake uncovered for 15-30 minutes, or until cabbage is tender when pierced with a fork, rice is fully cooked, and casserole is bubbling around the edges. The top should be slightly caramelized but not burnt.
6. Remove from oven and let stand for 5-10 minutes before serving. Gently stir to distribute the sauce evenly throughout the casserole. This resting period allows the flavors to meld and the excess liquid to be absorbed.

Smart Swaps

• Use ground turkey instead of beef (1:1 ratio) for a leaner option that cuts calories by about 30%
• Substitute cauliflower rice for regular rice (use 1 cup) to reduce carbs significantly
• Try coconut aminos instead of Worcestershire sauce (use 1½ Tablespoons) for a gluten-free alternative
• Replace brown sugar with 2 Tablespoons maple syrup for a different depth of flavor

Make It Diabetes-Friendly

• Swap the white rice for ½ cup uncooked brown rice (reduces net carbs by approximately 5g per serving)
• Reduce brown sugar to 1 Tablespoon and add 2 Tablespoons tomato paste for richness (cuts 6g sugar per serving)
• Use sugar-free tomato sauce to eliminate an additional 4-5g of carbs per serving
• Add 1 cup diced bell peppers to the beef mixture for extra nutrients and fiber without significant carb impact
• Serve with a side of leafy greens dressed with olive oil to slow glucose absorption

Pro Tips

• Shred cabbage into consistent, thin pieces (about ¼-inch thick) for even cooking
• For deeper flavor, let the assembled but unbaked casserole rest in the refrigerator for up to 24 hours before baking
• If the casserole seems too dry after baking, add ¼ cup chicken broth before the final stir
• For a crispier top, broil for the final 2-3 minutes of cooking time, watching carefully to prevent burning