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"Unstuffed" Stuffed Cabbage Casserole

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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.

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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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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.

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leebell1 1231988

Dec 09, 2019

Can I make this in a crockpot if so how long do I cook it?

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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!

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tazimom2003 9771038

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 !

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nanajellybean2 9880887

Oct 13, 2018

Can I use ground turkey meat instead of ground beef?

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Test Kitchen Team

Oct 15, 2018

Hi there! You can definitely used ground turkey as a substitute. Enjoy!

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grannytina1 2729616

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

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bumosity771 9872590

Mar 25, 2017

It just wasn't very good at all.

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crumiebean

Jan 02, 2017

I HAVE MADE UNSTUFFED CABBAGE BEFORE AND INSTEAD OF TOMATO SAUCE AND PASTE I USED TOMATO SOUP MUCH MORE TASTY.

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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

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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!

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jwells3564 2630154

Oct 09, 2016

Why do I have to put this in the oven, when everything is already cooked?

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Test Kitchen Team

Oct 10, 2016

Hi there! We like to put this recipe in the oven in order for the flavors to marry. You can also do this on the stove on LOW for 25-30 minutes. Enjoy!

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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.

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franandoran 5492764

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.

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franandoran 5492764

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.

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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.

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britathrt 2083188

Dec 07, 2016

Look for the Tomato Paste in a re-closable TUBE...I love it!!

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Nanogoodsell5 5557501

Mar 17, 2016

PUT IT IN THE CROCK POT COOK ON HIGH FOR 3 OR 4 HOURS

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revjuliamprice 7150944

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.

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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.