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Unstuffed Cabbage Roll Casserole

Name: Unstuffed Cabbage Roll Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 small onion, diced; 3 cloves garlic, minced; 1 small head cabbage, chopped; 1 (14.5 oz) can diced tomatoes; 1 (8 oz) can tomato sauce; 1/2 cup uncooked rice; 1 cup beef broth; 1 tsp paprika; 1 tsp dried thyme; Salt and pepper to taste

Lisa

August 31, 2025

One-Pan Unstuffed Ground Beef Cabbage Roll Casserole

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Oh, you’re gonna love this one—it’s my go-to when I want all the cozy flavors of stuffed cabbage rolls without the fuss of rolling and tucking! My One-Pan Unstuffed Ground Beef Cabbage Roll Casserole is the answer to those “I need dinner NOW” nights. Just brown some beef, toss in onions, garlic, and cabbage, then let everything simmer with tomatoes and rice until it’s tender and bursting with flavor. One pan, minimal cleanup, and that same hearty comfort you crave. Trust me, even the picky eaters at my table go back for seconds!

One-Pan Unstuffed Ground Beef Cabbage Roll Casserole - detail 2

Why You’ll Love This One-Pan Unstuffed Ground Beef Cabbage Roll Casserole

This dish is my weeknight hero for so many reasons! Here’s why it’ll become your favorite too:

Minimal cleanup: One pan means less time scrubbing and more time enjoying dinner (hello, lazy evenings!).
Comfort in every bite: All the cozy flavors of stuffed cabbage rolls—savory beef, sweet cabbage, tangy tomatoes—without the tedious rolling.
Ready in a flash: From fridge to table in 35 minutes flat (yes, even when you’re exhausted after work).
Leftover magic: Tastes even better the next day—if you manage to have any left!

One-Pan Unstuffed Ground Beef Cabbage Roll Casserole - detail 1

Ingredients for One-Pan Unstuffed Ground Beef Cabbage Roll Casserole

Here’s everything you’ll need to make this cozy dish—I promise it’s all simple stuff you probably already have! The magic is in how these basic ingredients come together:

1 lb ground beef (I use 85% lean—just enough fat for flavor without being greasy)
1 small onion, diced (about 1 cup—yellow or white both work great)
3 cloves garlic, minced (or 1 heaping teaspoon from the jar when I’m in a rush)
1 small head cabbage, chopped (4-5 cups—just eyeball it till your pan looks nicely full!)
1 (14.5 oz) can diced tomatoes (don’t drain them—that juice adds moisture)
1 (8 oz) can tomato sauce (plain old store brand works perfectly)
1/2 cup uncooked white rice (long grain holds up best, but use what you’ve got)
1 cup beef broth (low sodium lets you control the salt)
1 tsp paprika (smoked if you want extra depth)
1 tsp dried thyme (rub it between your fingers to wake up the flavor)
Salt and pepper to taste (I start with 1/2 tsp salt and go from there)

How to Make One-Pan Unstuffed Ground Beef Cabbage Roll Casserole

Okay, let’s get cooking! This is where that one pan works its magic. I’ll walk you through each step—it’s so easy you could probably do it half-asleep (I definitely have).

Step 1: Brown the Ground Beef

Grab your biggest skillet (I use a 12-inch) and crank it to medium heat. Toss in that ground beef and break it up with your spoon—you want little crumbles, not big chunks. Cook until it’s no longer pink, about 5 minutes. Don’t drain it yet! That fat will help cook the next ingredients.

Step 2: Sauté Aromatics

Now throw in your diced onion and minced garlic. Stir them around in that beefy goodness until the onion turns translucent, about 3 minutes. You’re not looking for color here—just softening them up so they melt into the dish later.

Step 3: Add Cabbage and Liquids

Pile in that chopped cabbage! It’ll look like way too much at first, but trust me, it shrinks. Stir everything together and let it cook for about 5 minutes until the cabbage starts to wilt. Then dump in the tomatoes (with their juice!), tomato sauce, rice, broth, and all your spices. Give it one big stir to combine.

Step 4: Simmer Until Tender

Here’s the hands-off part: cover the pan, reduce heat to low, and let it bubble away for 20-25 minutes. Peek at the 20-minute mark—the rice should be tender and have soaked up most of the liquid. Take it off the heat and let it sit covered for 5 minutes (this is crucial for perfect texture!). Then dig in!

Tips for the Best One-Pan Unstuffed Ground Beef Cabbage Roll Casserole

After making this casserole more times than I can count, I’ve picked up some tricks that make it foolproof:

Lean is mean: Stick with 85% lean ground beef—it gives flavor without drowning your dish in grease.
Brown rice bonus: Swap white rice for brown if you prefer (just add 10 extra minutes cooking time and splash more broth if needed).
Spice it up: A pinch of red pepper flakes adds the perfect kick—my husband insists on this every time!
Don’t peek: Resist lifting the lid while simmering—you’ll let out precious steam that cooks the rice.

Variations for One-Pan Unstuffed Ground Beef Cabbage Roll Casserole

This recipe is like your favorite sweater—comfy but easy to dress up! Here’s how I mix it up when I’m feeling adventurous (or just cleaning out the fridge):

Turkey twist: Swap ground beef for lean turkey—just add an extra teaspoon of paprika for richness.
Grain game: Quinoa or cauliflower rice work great (reduce broth by 1/4 cup for cauli rice).
Mushroom magic: Toss in 8 oz sliced creminis when sautéing onions for an earthy boost.
Cheesy finish: Sprinkle with Parmesan or cheddar right before serving (because cheese makes everything better).

Serving Suggestions for One-Pan Unstuffed Ground Beef Cabbage Roll Casserole

This casserole is a meal all on its own, but I love pairing it with a slice of crusty bread to soak up the sauce or a simple green salad for a fresh contrast. It’s cozy, hearty, and totally complete!

Storage and Reheating

This casserole keeps like a dream! Just pop any leftovers in an airtight container—they’ll stay fresh in the fridge for 3-4 days. When reheating, I always add a splash of beef broth to the pan to bring back that saucy goodness (the rice soaks it up while cooking). A quick stir over medium heat for 5-7 minutes, and it’s like you made it fresh. Pro tip: It freezes beautifully too—just thaw overnight in the fridge before reheating!

Nutrition Information

Just a heads up—nutrition info is always an estimate since brands and ingredient sizes vary. But for my One-Pan Unstuffed Ground Beef Cabbage Roll Casserole, a hearty serving (about 1/6 of the dish) comes in around 320 calories with 20g protein to keep you full. You’re also getting 5g fiber from all that cabbage goodness! The numbers assume using 85% lean beef and regular rice—switch to turkey or brown rice if you want to tweak it.

Common Questions About One-Pan Unstuffed Ground Beef Cabbage Roll Casserole

I get asked about this recipe all the time—here are the answers to the burning questions popping up in my kitchen (and probably yours too!):

Can I freeze it? Absolutely! I freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating with a splash of broth.
Can I skip the rice? Sure—just reduce the broth to 1/2 cup. The texture will be saucier (still delicious with crusty bread for soaking!).
Is it gluten-free? It can be—just double-check your broth and tomato products for hidden gluten (I use Pacific Foods broth to be safe).
Why wait 5 minutes after cooking? That rest time lets the rice finish absorbing liquid—skip it and you might get a soggy bottom layer!

Try this recipe and share your results in the comments! For more cooking tips and recipes, check out The Kitchn.

Unstuffed Cabbage Roll Casserole

Why You’ll Love This One-Pan Unstuffed Ground Beef Cabbage Roll Casserole

Ingredients for One-Pan Unstuffed Ground Beef Cabbage Roll Casserole