"Unstuffed" Stuffed Cabbage Casserole
- SERVES
- 8
- SERVING SIZE
- 1 cup
- COOK TIME
- 1 Hr
Have you ever heard of an unstuffed cabbage casserole? What about a stuffed cabbage casserole? Well, we decided to get a little creative and combine the two making a recipe for "Unstuffed" Stuffed Cabbage Casserole. It's packed with those cabbage flavors you love, but it's also made with a fuss-free weeknight dinner in mind. We know things can get hectic, but you shouldn't have to sacrifice your favorite flavors because of time constraints. Now, with our "Unstuffed" Stuffed Cabbage Casserole, you don't have to.
What You'll Need
- 1 small cabbage, cored
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 (15-ounce) can plus 1 (8-ounce) can no-salt-added tomato sauce, divided
- 1 teaspoon tomato paste
- 2 tablespoons lemon juice
- 2 tablespoons light brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cup cooked rice
What to Do
- In a soup pot over high heat, bring 1 inch of water to a boil. Place cabbage in water, cored-side down. Cover pot, reduce heat to low, and steam 20 minutes or until cabbage leaves pull apart easily. Drain, then chop roughly; set aside.
- Preheat oven to 350 degrees F. In a large skillet over medium-high heat, cook ground beef and onion 5 to 7 minutes or until browned. Add the 15-ounce can tomato sauce, the tomato paste, lemon juice, brown sugar, garlic powder, salt, pepper, and rice; mix well. Stir in cabbage, then place in a 9- x 13-inch baking dish. Place remaining tomato sauce over top, then cover with aluminum foil.
- Bake 30 minutes, uncover, and continue baking 10 to 15 minutes or until heated through.
Cabbage and it's Colorful History
Cabbage is a versatile veggie that we can do so much with. Not only is it a colorful food, coming in greens, reds, and whites, but it also has a colorful history. In fact, it can be traced as far back as the ancient Greeks, and then to 14th-century England, when the first round-headed version of cabbage appeared. Curious about when it came to America? Well, that's rumored to have happened between 1541-1542 when the French explorer Jacques Cartier brought them over on his third voyage.
Do You Remember the First Time You Tried Cabbage?
Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 202
- Calories from Fat 56
- Total Fat 6.3g 10 %
- Saturated Fat 2.4g 12 %
- Trans Fat 0.4g 0 %
- Protein 15g 29 %
- Amount Per Serving % Daily Value *
- Cholesterol 37mg 12 %
- Sodium 216mg 9 %
- Total Carbohydrates 23g 8 %
- Dietary Fiber 4.4g 18 %
- Sugars 9.3g 0 %
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Jackie 123
Jul 19, 2023
Fabulous. Love it. It will definitely be on my 'to do list' as a permanent go to recipe. I made it in my Ninja Speedi. First I seamed the cabbage (cut in half) then in a dry pot I sauted the meat onions etc. Then after adding the last of the tomato sauce I set the temp. to 330 F and Baked it for 30 min... perfect and only one pot to wash. Excellent!!!
Designs By Dona
Dec 02, 2020
I made this for dinner tonight we both loved it will be making it again. Just may have to have some for lunch tomorrow.
leebell1 1231988
Dec 09, 2019
Can I make this in a crockpot if so how long do I cook it?
Test Kitchen Team
Dec 10, 2019
Hello! Yes, this recipe can be cooked in slowcooker on low heat for 7 to 8 hours or on high heat for 3 1/2 hours to 4 1/2 hours or until cabbage is tender. Hope this helps!
tazimom2003 977103 8
Nov 20, 2019
I have been making this since the 70's. I never boiled the cabbage before baking. I just mix all (meat has to be cooked a little bit)and then put in oven as directed. No need to parboil cabbage. Love this. So easy to make and so tasty !
grannytina1 272961 6
Sep 19, 2017
Delicious love the sweet sour taste use whole tomatoes cut up diced tomato sauce tomato soup or any combination can also add beef/ chicken broth or beef bouillon cubes but then be sure to allow for the extra bit of salt
crumiebean
Jan 02, 2017
I HAVE MADE UNSTUFFED CABBAGE BEFORE AND INSTEAD OF TOMATO SAUCE AND PASTE I USED TOMATO SOUP MUCH MORE TASTY.
crumiebean
Jan 02, 2017
INSTEAD OF BOILING THE CABBAGE I USE MY MICROWAVE IT IS FASTER AND WORKS GREAT. PUT CABBAGE IN SARAN WRAP AND COOK ON HIGH I HAVE A BETTER IDEA FOR THE CABBAGE. I COOK MY CABBAGE IN SARAN WRAP IN MY MICROWAVE ON HIGH FOR 10 MINUTES, TAKE OUT AND LET COOL A FEW MINUTES AND YOU WILL HAVE TO JUST PEEL THE CABBAGE LEAVES TO GET THEM OFF. FOR 10 MINUTES
Tammy
Nov 25, 2016
It is hard to find recipes that our entire family will enjoy that are also low sugar and low carb for our diabetic family member. I do not use rice, nor the brown sugar. I use a can of tomato soup instead of tomato paste. It is wonderfully filling and our entire family loves it. I do not bake it, but I do let it simmer for about half an hour before serving. I also use about 1 tsp of greek seasoning and it works beautifully for this recipe. It is filling, and really comes close to being a comfort food, at least for our family..and best of all, EVERYONE loves it. Never any leftovers with this meal!
Pdzemke
Sep 12, 2016
Been making this for years, instead of rolls I call it Polish Lasagna. I use my own stuffed cabbage recipe and just layer it in a deep casserole or loaf pan. Tastes the same and a LOT less work.
franandoran 549276 4
Jul 30, 2016
This great but I didn't add any sugar or tomato paste. I used a sweet onion and Hunts diced tomatoes with sweet onions. My husband love it and so did I.
franandoran 549276 4
Jul 30, 2016
Also left out the rice and lemon juice which made it have no carbs. Share this with my friends and family as well.
farmgirls5
Apr 04, 2016
This was delicious. The cabbage was tender and tasty. I omitted the teaspoon of tomato paste since I didn't want to open a can to use that amount. To save the remainder in the freezer.. well,I'm the type that loses it in there. The flavor and texture was good even without the teaspoon of tomato paste. I will make this again.
revjuliamprice 715 0944
Mar 10, 2016
My husband is German from Russia. So I often make traditional cabbage rolls. We loved this recipe and will definitely make it again. I didn't boil the cabbage but rather just put it in with the ground beef and onions and simmered it for a few minutes.
jtshb 7945392
Nov 17, 2015
It is much easier and quicker to make stuffed cabbage. This was awful in taste (followed the directions precisely), appearance, and time. Cabbage was undercooked on top and needs much more seasoning. Will definitely not make again.
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