Okay, friends, let’s talk about comfort food. Specifically, Let’S talk About Cabbage Rolls. I adore them, but honestly, who has the time to meticulously roll up all those leaves? Why am I so obsessed with these things?Unstuffed Cabbage Rolls.. It’s like a deconstructed version of the classic, but somehow even more delicious! Think of it as the lazy-weeknight-cousin of lasagna, but with a fraction of the effort. If you love cabbage rolls but hate the savory goodness, then this is the recipe for you. What is your new best friend?
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What is unstuffed cabbage roll?
What exactly is a ‘soapUnstuffed Cabbage Rolls are? It’s essentially all the amazing flavors of traditional cabbage rolls – the sweet and savory tomato sauce, the tender cabbage, the perfectly seasoned Ground Beef (or turkey, or sausage – you do you!), and the fluffy rice – layered in a casserole dish and baked to bubbly perfection. Think of it as a cabbage roll lasagna! No fussy rolling, no struggling with fragile cabbage leaves. It’s essentially a shortcut to cabbage roll heaven, made with ingredients you probably already have in your pantry and fridge. It’s perfect for those nights when you crave something comforting and homey but don’t want to spend hours in the kitchen.
Why you’ll love this recipe?
Let me tell you, there are SO many reasons why I’m completely in love with this recipe. First and foremost: the flavor! It’s seriously just as good, if not better, than traditional stuffed cabbage. You get that incredible sweet and savory combination of tomato, cabbage, and meat that just screams comfort food. But here’s the best part: it’s ridiculously easy to make. I’m talking throw-everything-in-a-dish-and-bake easy. What I love most about this recipe is how forgiving it is. You can adjust the flavors to your liking, add different veggies, or even use different kinds of meat. This is one of those recipes that has become a staple in our house. Plus, it’s surprisingly cost-effective. Cabbage is cheap, ground meat is often on sale, and rice is a pantry staple. You can feed a whole family for under $15! And the leftovers? Even better the next day. Seriously, if you’re looking for a budget-friendly, family-friendly, and incredibly delicious dinner option, look no further. It’s quicker than ordering takeout and way more satisfying than mac and cheese (don’t tell my kids I said that!). And, dare I say, it even gives my grandma’s traditional recipe a run for its money – although I’d never admit that to her face!
How do I make unstuffed cabbage rolls?
Quick Overview
Making these Unstuffed Cabbage Rolls ( is seriously a breeze. You basically sauté some ground meat with onions and garlic, then mix it with cooked rice, shredded cabbage, and a flavorful tomato sauce. Layer everything in a baking dish, pop it in the oven, and bake until bubbly and delicious! The beauty of this method is that everything cooks together perfectly, infusing the cabbage with all those wonderful flavors. Plus, it’s virtually impossible to mess up. It’s way less intimidating than traditional stuffed cabbage, and cleanup is a snap!
Ingredients
For the Main Dish:
* 1 pound Ground Beef (or turkey or sausage – I’ve even used a plant-based ground before and it was delicious).
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 large head of cabbage, shredded (about 6 cups)
* 1 cup uncooked long grain rice (I prefer basmati, but any kind will work)
* 28 ounces crushed tomatoes
* 15 ounces tomato sauce
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon olive oil (for sautéing)
* 1/2 cup water (or beef broth for extra flavor!)
* 1/2 cup shredded mozzarella cheese (optional, but highly recommended)
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). While the oven is heating up, grease a 9×13 inch baking dish. I usually use cooking spray, but you can also use olive oil or butter. This will prevent the tyres fromUnstuffed Cabbage Rolls canHow do you remove food from the bottom of a pan? I’ve skipped this before and regretted it – trust me!
Step 2: Cook the Rice
Cook rice according to package directions. I usually make mine in a rice cooker because, well, it’s just easier! Can you cook it on the stovetop? Just make sure the rice is cooked through and fluffy before you add it to the mixture. Undercooked rice will destroy the texture of the whole dish. What is the most important thing to do if you want to skip this part?
Step 3: Sauté the Meat & Veggies
In a large skillet over medium heat, heat the olive oil. Add the salt and pepper to taste. Add the Ground Beef and cook, breaking it up with a spoon, until it’s tender. Serve immediately. Drain off any excess grease. Then, add the chopped onion and minced garlic to the skillet and cook until they’re softened, about 5 minutes. What is the aroma at this stage?
Step 4: Add Cabbage & Sauce
Now, add the shredded cabbage to the skillet and cook until it’s slightly wilted, about 5-7 minutes. Don’t overcook it – you still want it to have a little bit of texture. Then, stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, pepper, and water (or beef). What are the flavors of the chicken? Bring to a simmer and cook for another 5-10 minutes. Where does magic happen?
Step 5: Combine Everything
In a large skillet, melt the butter and stir in the rice. Stir to combine. Make sure everything is well combined. What gives a dish more body? What is the best way to soak up extra sauce?
Step 6: Layer It Up
How do you spread cabbage and meat mixture evenly in a baking dish? If you want, you can sprinkle shredded mozzarella cheese over the top. I almost always do, because who doesn’t love cheesy goodness?
Step 7: Bake
Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the casserole is bubbly and the top is golden brown. When cheese is melted, it turns golden brown. What do you do when you have a burnt top?
Step 8: Cool & Serve
Let the Unstuffed Cabbage Rolls areLet cool for a few minutes before serving. This will help them to set up. Then, slice and serve! I like to top mine with sour cream or fresh parsley, but that’s totally up to you.
What should I serve it with?
These Unstuffed Cabbage Rolls.What are some good ways to round out a meal?For a Simple Side: A side of crusty bread for soaking up all that delicious sauce is always a winner. Or a simple green salad with a vinaigrette dressing.
For a Heartier Meal: Roasted vegetables like carrots, potatoes, or Brussels sprouts would be a great addition. Or a creamy mashed potato.
For a Lighter Option: A bowl of Creamy Potato Soup, or a cool cucumber salad would be a refreshing contrast to the richness of the casserole.
My family always loves it when I serve this with garlic bread. It’s just perfect for sopping up all that yummy sauce. And sometimes, if I’m feeling fancy, I’ll make a little side salad with a lemon vinaigrette. But honestly, it’s great on its own! It also keeps incredibly well, so it is perfect for a work week lunch.
Top Tips for Perfecting Your Unstuffed Cabbage Rolls
Alright, friends, I’ve made this recipe countless times, so I’ve learned a few tricks along the way. Here are my top tips for perfecting your Unstuffed Cabbage Rolls:
Don’t overcook the cabbage: You want it to be slightly wilted but still have a little bit of texture. Overcooked cabbage can get mushy and unappetizing.
Use good quality tomatoes: Since the tomato sauce is a key flavor component, use the best quality crushed tomatoes and tomato sauce you can find. It really makes a difference.
Don’t be afraid to experiment with flavors: Add a pinch of red pepper flakes for a little bit of heat, or a tablespoon of Worcestershire sauce for a deeper, richer flavor. You can even add some chopped bell peppers or carrots to the skillet with the onions and garlic for extra veggies.
Use cooked rice: Do not use raw rice! It will not cook properly and will make the dish inedible.
Let it rest: After baking, let the casserole rest for a few minutes before serving. This will allow the flavors to meld together even more and make it easier to slice.
Make ahead of time: This casserole is a great make-ahead meal. You can assemble it the night before and bake it the next day. Or you can even freeze it for later.
My biggest mistake with this dish was using too much water in the beginning. Now, I always make sure to drain the Ground Beef really well, and I don’t add any extra water to the skillet when I’m cooking the cabbage. Another tip is to use pre-shredded cabbage to save time. It’s a total lifesaver on busy weeknights!
Storing and Reheating Tips
These Unstuffed Cabbage Rolls are fantastic for leftovers! Here’s how to store and reheat them:
Room Temperature: I wouldn’t recommend leaving them at room temperature for more than 2 hours.
Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. They actually taste even better the next day, as the flavors have had time to meld together.
Freezer Instructions: For longer storage, you can freeze the casserole. Let it cool completely, then wrap it tightly in plastic wrap and then in foil. Or, you can divide it into individual portions and freeze them in freezer-safe containers. It will keep in the freezer for up to 2-3 months.
Glaze Timing Advice: If you’re planning to freeze the casserole, I would recommend waiting to add the cheese (if using) until after you reheat it. This will prevent the cheese from getting grainy or rubbery.
To reheat, simply microwave individual portions until heated through. Or, you can reheat the entire casserole in the oven at 350°F (175°C) until bubbly and heated through.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for Unstuffed Cabbage Rolls! It’s easy, delicious, and always a crowd-pleaser. I know you’ll love it as much as my family does. And the best part? You don’t have to spend hours rolling cabbage leaves! If you enjoy this recipe, you might also like my unstuffed pepper casserole – it’s a similar concept with a slightly different flavor profile. Happy cooking, and I can’t wait to hear how yours turns out! Let me know in the comments if you give it a try, and don’t forget to rate the recipe! And if you have any variations that you think I should try, I am always happy to try it.
Hearty Mushroom Cabbage Skillet: 7 Steps to a Comforting Meal
Ingredients
Main Ingredients
- 1.5 pounds ground turkey or use ground chicken
- 1 large red onion finely chopped
- 1 medium green cabbage roughly chopped
- 2 cans diced tomatoes 28-ounce each
- 1 cup vegetable broth or chicken broth
- 3 cloves garlic minced
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
- 2 tablespoons olive oil divided use
- 1 teaspoon oregano dried
- 0.5 cup mushrooms sliced, optional
Instructions
Preparation Steps
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground turkey and cook until browned, breaking apart as it cooks.
- Add remaining olive oil and chopped red onion to the skillet. Sauté until the onion is soft, about 5 minutes.
- Mix in the minced garlic, diced tomatoes, and vegetable broth. Stir well and season with salt, pepper, oregano, and optional mushrooms.
- Bring the mixture to a simmer. Add chopped cabbage, stirring to combine everything.
- Cover and reduce heat to low. Allow the dish to simmer for 25-30 minutes until the cabbage softens, stirring occasionally.
- Taste and adjust seasoning if needed before serving.
- Serve hot, optionally garnished with fresh herbs of your choice.
