Description
Unstuffed Cabbage Rolls is a comforting casserole dish that captures all the classic flavors of traditional cabbage rolls without the hassle of rolling. Ground beef, rice, and shredded cabbage are layered with a tangy tomato-based sauce and baked to tender perfection, making it an easy, hearty meal perfect for family dinners.
Ingredients
Units
Scale
Main Ingredients
- 1 pound ground beef
- 2 cups onion, chopped (about 1 medium onion)
- 3 cloves garlic, minced
- 3/4 cup uncooked converted rice (such as Minute Rice)
- 8–9 cups cabbage, shredded (about 1/2 large head of cabbage)
Sauce Ingredients
- 2 1/2 cups tomato pasta sauce or 1 large can tomato sauce (choose spicy or your favorite flavor)
- 3 Tablespoons vinegar
- 3 Tablespoons brown sugar
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
- Cook the Beef Mixture: In a medium skillet, combine ground beef, chopped onion, and minced garlic. Cook over medium heat until the beef is browned and cooked through, approximately 5-6 minutes. While cooking, break up the meat with a wooden spoon or meat chopper to achieve a crumbly texture. Once browned, stir in the uncooked rice and set the skillet aside.
- Mix the Sauce: In a large measuring cup or medium bowl, whisk together the tomato pasta sauce, vinegar, brown sugar, Worcestershire sauce, kosher salt, and freshly ground black pepper until well combined.
- Assemble the Layers: Spread one-third of the shredded cabbage evenly on the bottom of the prepared baking dish. Spoon half of the beef and rice mixture over the cabbage layer, then drizzle with one-third of the tomato sauce mixture. Add another one-third layer of cabbage, followed by the remaining half of the beef and rice mixture, and drizzle with another one-third of the sauce. Finally, spread the remaining one-third of cabbage on top and pour the last one-third of the sauce evenly over the top layer.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 45 minutes. This helps cook the rice and soften the cabbage while melding the flavors together.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 30 minutes, uncovered. Bake until the cabbage is tender, rice is fully cooked, and the casserole is bubbling around the edges.
- Serve: After baking, gently stir the casserole to blend the layers slightly. Serve warm as a delicious, hearty main course.
Notes
- The recipe layers the ingredients rather than rolling cabbage leaves, making it quicker and simpler than traditional cabbage rolls.
- You can adjust the sweetness or tanginess of the sauce by modifying the amount of brown sugar or vinegar based on your taste preferences.
- For a spicier version, choose a spicy tomato sauce or add chili flakes to the sauce mixture.
- If you prefer, substitute ground turkey or chicken for a leaner option.
- Cover tightly with foil to keep moisture in during the initial baking phase to ensure the rice cooks evenly.
Nutrition
- Serving Size: 1/8th of recipe (approx. 1 cup)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg
