There’s something comforting about a warm casserole, especially when it’s packed with flavors that remind us of home. The Unstuffed Cabbage Roll Casserole is a delightful twist on a classic dish, offering all the savory goodness of traditional cabbage rolls without the fuss of stuffing. Perfect for those busy weeknights, this recipe is a quick solution that brings the family together around the dinner table. Whether you’re looking to impress your loved ones or simply want a hearty meal, this casserole is sure to become a favorite in your kitchen.
Why You’ll Love This Unstuffed Cabbage Roll Casserole
This Unstuffed Cabbage Roll Casserole is a game-changer for anyone who craves comfort food without the hassle. It’s quick to prepare, taking just over an hour from start to finish, making it perfect for busy evenings. The flavors meld beautifully, creating a dish that’s both hearty and satisfying. Plus, it’s a one-pan wonder, which means less cleanup and more time to enjoy with family or friends.
Ingredients for Unstuffed Cabbage Roll Casserole
Gathering the right ingredients is the first step to creating this delicious Unstuffed Cabbage Roll Casserole. Here’s what you’ll need:
Ground beef: The star of the show, providing rich flavor and protein. You can swap it for ground turkey or chicken for a leaner option.
Onion: Diced to add sweetness and depth. It’s a classic base for many savory dishes.
Garlic: Minced for that aromatic kick. Fresh garlic elevates the dish, but you can use garlic powder in a pinch.
Green cabbage: Chopped into bite-sized pieces. It’s the heart of this casserole, offering crunch and nutrition.
Diced tomatoes: Canned and undrained, they add moisture and a tangy flavor. Feel free to use fresh tomatoes if you have them on hand.
Tomato sauce: This brings everything together, creating a luscious base. You can use homemade sauce for a personal touch.
Long-grain white rice: Uncooked, it absorbs the flavors and thickens the casserole. Brown rice can be used for a healthier twist, but adjust cooking time.
Beef broth: Adds richness and depth. Vegetable broth works well for a vegetarian version.
Dried oregano: A must-have herb that complements the dish beautifully. Italian seasoning can be a great substitute.
Paprika: For a hint of smokiness and color. You can use smoked paprika for an extra layer of flavor.
Salt and black pepper: Essential for seasoning. Adjust to your taste preferences.
Shredded cheddar cheese (optional): For those who love a cheesy topping, this adds a delightful finish. Try mozzarella or pepper jack for a twist.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Unstuffed Cabbage Roll Casserole
Creating this Unstuffed Cabbage Roll Casserole is a breeze! Follow these simple steps, and you’ll have a delicious meal ready in no time. Let’s dive in!
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Preheating is crucial because it ensures even cooking. You want that casserole to bake perfectly, so don’t skip this step!
Step 2: Brown the Meat
In a large skillet over medium heat, add your ground beef along with the diced onion and minced garlic. Cook until the beef is browned and the onion is translucent. This usually takes about 5-7 minutes. Remember to drain any excess fat; nobody wants a greasy casserole!
Step 3: Combine Ingredients
Now it’s time to mix in the star ingredients! Add the chopped cabbage, diced tomatoes, tomato sauce, uncooked rice, and beef broth to the skillet. Sprinkle in the oregano, paprika, salt, and black pepper. Stir everything together thoroughly. This step is key; you want all those flavors to meld beautifully!
Step 4: Simmer the Mixture
Bring the mixture to a gentle simmer. Cover the skillet and let it cook for about 10 minutes, stirring occasionally. This simmering process softens the cabbage and allows the rice to absorb some of that delicious broth. You’ll start to smell the wonderful aroma filling your kitchen!
Step 5: Transfer to Baking Dish
Carefully transfer the mixture to a greased 9×13-inch baking dish. If you’re feeling cheesy, now’s the time to sprinkle shredded cheddar cheese on top. It adds a delightful layer of flavor and a gooey texture that’s hard to resist!
Step 6: Bake the Casserole
Cover the baking dish with aluminum foil and pop it in the preheated oven. Bake for 30 minutes. After that, remove the foil and bake for an additional 15 minutes. This uncovered baking allows the cheese to melt and bubble, creating that golden, appetizing finish.
Step 7: Cool and Serve
Once it’s out of the oven, let the casserole cool for a few minutes. This helps the flavors settle and makes serving easier. Trust me, the wait will be worth it when you dig into this comforting dish!
Tips for Success
Chop the cabbage into uniform pieces for even cooking.
Don’t rush the browning of the meat; it adds flavor.
Use a large skillet to prevent overcrowding when mixing ingredients.
Let the casserole cool slightly before serving to enhance flavors.
Experiment with spices to customize the taste to your liking.
Equipment Needed
Large skillet: Essential for browning the meat. A Dutch oven works well too.
9×13-inch baking dish: Perfect for the casserole. Any similar-sized dish will do.
Wooden spoon: Great for mixing ingredients. A spatula can also work.
Aluminum foil: Needed for covering the dish while baking.
Variations
Vegetarian Option: Substitute ground beef with plant-based meat or lentils for a hearty vegetarian version.
Spicy Kick: Add diced jalapeños or a teaspoon of red pepper flakes for a spicy twist.
Cheesy Delight: Mix in different cheeses like mozzarella or pepper jack for varied flavors.
Herb Infusion: Experiment with fresh herbs like basil or thyme to elevate the dish.
Quinoa Substitute: Replace rice with quinoa for a protein-packed alternative.
Serving Suggestions
Side Salad: A crisp green salad with a tangy vinaigrette complements the richness of the casserole.
Garlic Bread: Serve with warm garlic bread for a delightful crunch.
Drink Pairing: A chilled glass of iced tea or a light red wine enhances the meal.
Presentation: Garnish with fresh parsley for a pop of color and freshness.
FAQs about Unstuffed Cabbage Roll Casserole
Can I make Unstuffed Cabbage Roll Casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance. Just assemble it, cover it tightly, and store it in the fridge. When you’re ready to bake, add a few extra minutes to the cooking time.
Can I freeze leftovers of this casserole?
Yes, this Unstuffed Cabbage Roll Casserole freezes well. Just let it cool completely, then transfer it to an airtight container. It can be frozen for up to three months. Thaw in the fridge before reheating.
What can I substitute for ground beef?
If you’re looking for alternatives, ground turkey or chicken works great. For a vegetarian option, try using lentils or a plant-based meat substitute. Both options will still deliver a hearty meal!
How do I store leftover casserole?
Store any leftovers in an airtight container in the fridge. It should last for about 3-4 days. Just reheat in the microwave or oven until warmed through.
Can I add more vegetables to the casserole?
Definitely! Feel free to toss in other veggies like bell peppers, carrots, or zucchini. Just chop them into small pieces so they cook evenly with the cabbage.
Final Thoughts
Cooking the Unstuffed Cabbage Roll Casserole is more than just preparing a meal; it’s about creating memories. The aroma wafting through your kitchen will draw everyone in, sparking conversations and laughter around the dinner table. This dish is a reminder that comfort food doesn’t have to be complicated. With its hearty flavors and simple preparation, it’s perfect for busy nights or cozy weekends. Each bite is a warm hug, making it a go-to recipe for any occasion. I hope this casserole brings as much joy to your home as it has to mine!
A quick and easy casserole that combines all the flavors of traditional cabbage rolls without the hassle of stuffing them.
Ingredients
Scale
1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
1 medium head of green cabbage, chopped (about 4 cups)
1 can (15 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup long-grain white rice, uncooked
2 cups beef broth
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, brown the ground beef with the diced onion and minced garlic until the beef is fully cooked. Drain any excess fat.
Stir in the chopped cabbage, diced tomatoes, tomato sauce, uncooked rice, beef broth, oregano, paprika, salt, and black pepper. Mix well to combine all ingredients.
Bring the mixture to a simmer, then cover and cook for about 10 minutes, stirring occasionally, until the cabbage is tender.
Transfer the mixture to a greased 9×13-inch baking dish. If using, sprinkle the shredded cheddar cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before serving.
Notes
For a spicier version, add a teaspoon of red pepper flakes or diced jalapeños to the mixture.
Substitute ground turkey or chicken for a leaner option, or use a plant-based ground meat for a vegetarian version.
