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1-Pan Unstuffed Cabbage Casserole

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4.1 from 96 reviews

A comforting and nostalgic dish that captures the flavors of stuffed cabbage rolls, simplified into a one-pan casserole without the fuss.

Ingredients

Scale
  • 1 pound lean ground beef
  • 8 ounces lean ground pork or additional ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 ounces tomato sauce
  • 28 ounces canned diced tomatoes with juices (1 can)
  • 2 tablespoons tomato paste
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon dried dill
  • Salt and pepper to taste
  • 1 bay leaf
  • 2 ½ cups cooked rice (brown or white)
  • 1 tablespoon olive oil
  • 1 head green cabbage, chopped (about 8 cups)

Instructions

  1. Preheat your oven to 350°F and butter a 9×13 pan to make it ready for the delicious layers to come.
  2. Brown the ground beef and pork together with the onions and garlic in a large skillet over medium heat until no pink remains. Drain any fat and set aside.
  3. Add the tomato sauce, canned tomatoes, tomato paste, parsley, dill, salt, pepper, and bay leaf to the skillet. Stir to combine and let it simmer, covered, for about 10 minutes.
  4. Heat olive oil in another large frying pan over medium heat. Add chopped cabbage and cook until tender-crisp, which won’t take long!
  5. Layer half of the cooked cabbage in the prepared pan, followed by half of the beef and rice mixture. Repeat the layers, ensuring the final layer is the beef/rice mixture.
  6. Pop the pan in the oven uncovered and bake for 25-30 minutes or until bubbly and golden.

Notes

This casserole can be served on its own or with a side salad or crusty bread. For added flavor, top with sour cream or shredded cheese before serving.

Nutrition

Find it online: https://pennykitchenz.com/one-pan-unstuffed-cabbage-casserole-dinner-time/

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