Cabbage Ground Beef Casserole (1-Pot w/ Rice)

Easy and comforting, this cabbage and ground beef casserole uses a whole head of green cabbage along with ground beef, tomato sauce and rice to create a hearty, substantial, veggie-packed, 1-pot dinner that’s so simple to make in about 40-minutes on the stovetop.

This Beef Cabbage Roll Casserole is Simplified for Dinner Tonight!

Inspired by classic cabbage rolls, I wanted to create an ultra-simplified un-stuffed cabbage roll version that still feels cozy and familiar. So for starters, this easier version of a cabbage and ground beef casserole requires barely any chopping (woo hoo!) other than an entire head of green cabbage, which cooks down to become the most silky, hearty, vegetable ever.

Of course, feel free to add a chopped onion if you like, but I kept this super simple, thanks to some flavorful seasonings (I’m looking at you, onion powder + garlic powder). Next up, we’re cooking the beef and cabbage in one pot, including the long grain white rice, which makes it not only simpler than stuffed cabbage, but also makes for super easy clean up, too.

And to make our unstuffed cabbage rolls more hearty and protein forward, I bumped up the beef to 1.5 pounds and went a little lighter on the rice – a method I use often – like in this reader-favorite unstuffed pepper casserole. Quick tip before you make this cabbage and ground beef recipe – I tested this recipe a number of different ways, and I found that it’s best to braise the cabbage for 20 minutes before adding the rice. If you wait for the cabbage to cook all the way down, the rice will be overcooked.

Welcome to My Kitchen! Let’s Make Unstuffed Cabbage Casserole with Ground Beef & Rice

Testing Tips from My Kitchen

• Equipment: I recommend a large (5- to 6-quart) heavy bottomed pan with a tight fighting lid such as a Dutch oven, otherwise your cabbage will overflow out of your pot.
• Spoonful of Sugar: I use just a little sugar because I wanted a tiny bit of sweetness to balance the acidity of the tomatoes. But you can leave it out if you don’t want to add sugar to your casserole. 
• The Best Rice: Any long grain rice works well in this recipe, and my personal fave is jasmine rice. Just don’t use instant or par-boiled rice since it will over cook and become mushy.
• Sausage: You can mix half the ground beef with some spiced sausage for a really nice flavor combo.

4.91 stars (11 ratings)

Cabbage Ground Beef Casserole (1-Pot w/ Rice!)

Developed and tested by Robyn Conley Downs

Servings: 6 servings

Prep: 5 minutes mins

Cook: 40 minutes mins

Total: 45 minutes mins

Easy and comforting, this cabbage and ground beef casserole uses a head of green cabbage along with ground beef, tomato sauce and rice to create a hearty, substantial, veggie-packed 1-pot dinner that's so simple to make in about 40-minutes on the stovetop.

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Ingredients

• 1 teaspoon extra virgin olive oil
• 2 teaspoons kosher salt, divided
• ¼ teaspoon freshly ground black pepper
• 1 ½ pounds lean ground beef
• 2 teaspoons granulated garlic powder
• 2 teaspoons onion powder
• 2 teaspoons dried oregano
• 2 tablespoons tomato paste
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon pure cane sugar
• 1 (15-oz) can tomato sauce
• 1 (2-pound) green cabbage, cored and roughly chopped into 3-inch pieces
• 1 ½ cups low sodium chicken stock
• ¾ cup long-grain white rice

To Add at the End

• 2 teaspoons red wine vinegar

Equipment

• Dutch Oven

Instructions 

• In a large (5- or 6-quart) pot or Dutch oven with a tight fitting lid, heat 1 teaspoon olive oil over medium-high heat. Add the beef, sprinkle with ½ teaspoon salt, and pepper, then stir to break into small pieces. Cook until browned and just cooked through, about 5 minutes, stirring occasionally.
• Add the garlic powder, onion powder, oregano, black pepper, and tomato paste. Cook until fragrant, about 1 minute, stirring constantly.
• Add the cabbage, tomato sauce, sugar, and 1 ½ teaspoons salt, stirring to combine. Cover, turn the heat to medium-low, and cook for 15-minutes until the cabbage is wilted and has given off some of its liquid, quickly uncovering and recovering to stir occasionally.
• Add the stock, turn to high heat, bring to a rapid boil and add the rice, stirring to combine.
• Cover, reduce to a low simmer, and cook for 15 minutes, or until the rice is just tender.
• Remove the pot from the heat, add the vinegar, and stir. Recover and allow to sit for an additional 5-7 minutes or until the rice is tender. Sprinkle with chopped parsley, if using, and serve.

Notes

• Use the right pot: Be sure to use a large (5- to 6-quart) heavy bottomed pan with a tight fighting lid such as a Dutch oven for this recipe.
• A note on the cabbage: When first adding the cabbage the pan will seem dry, which is normal. The cabbage will release plenty of liquid as it braises with the meat. If the bottom of the pan starts to burn or stick, however, turn the heat down and add a splash of water or stock to deglaze.
• Sugar: The sugar helps balance out the flavors and the acidity of the tomatoes, however you can leave it out if you prefer.
• A note on the rice: Do not use instant or par-boiled rice as it will over cook.
• Serving: Add a dollop of sour cream to the top!
• Spice: If you like things a bit spicier, add 1/4 teaspoon hot pepper flakes when cooking the beef.

Course: dinner

Cuisine: Eastern European

Nutrition Information:

Serving: 1 (of 6), Calories: 337kcal, Carbohydrates: 37g, Protein: 31g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 72mg, Sodium: 744mg, Potassium: 1032mg, Fiber: 6g, Sugar: 10g, Vitamin A: 550IU, Vitamin C: 62mg, Calcium: 106mg, Iron: 5mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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