Cabbage Casserole (Unstuffed Cabbage Rolls Recipe)
Cabbage casserole gives you all the flavor of your favorite golabki or golumpkis without having to stuff the cabbage leaves. It’s like a lasagna made with cabbage! Love baked casserole recipes? This is for you!
First of all, I hope you can see past these uninspiring photos, and trust me when I tell you that this cabbage casserole recipe is one of the most delicious ways you can make cabbage!
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I grew up with my mother making this, so it’s her recipe which I’m passing on to you!
It’s one of those ugly duckling dishes that just doesn’t have the plating appeal of many other meals. I also think part of the reason my photos aren’t “up to par” is because I really just wanted to sit down and eat this cabbage lasagna (which is essentially what it is)! It’s one of those dishes I should really make much more often.
Here’s another super easy to make cabbage and rice dish that I love.
What is the Best Type of Cabbage for Cabbage Rolls?
Without a doubt, the best cabbage for cabbage rolls, unstuffed cabbage, and many other cooked cabbage recipes is Savoy cabbage. It’s tender, more flavorful and also has more texture than green cabbage, as well as many health benefits! Look at this beautiful head I was able to find!
Want to be more prepared? You can start by making this tomato sauce, which incidentally, I think you should have on hand in the fridge or freezer at all times!
Quick and authentic Italian tomato sauce.
Can Unstuffed Cabbage Rolls be Frozen?
Absolutely! Unstuffed cabbage rolls are an excellent choice for a freezer meal, or to freeze leftovers for later. You could even consider making a double batch and freezing one tray. My choice would be to freeze the dish after assembling, then bake after defrosting so it tastes just made. However, it’s perfectly fine to freeze after baking, as well.
Please don’t fret about the measurements too much in this recipe. For example, if you like more cheese, add it. Don’t want cheese, omit them. Less ground beef, go for it! Unlike some other recipes, this one isn’t critical when it comes to the measurements.
Unstuffed Cabbage Rolls
(Baked Cabbage Casserole Recipe)
Recipe by Lidia Conte Serves 8
FULL PRINTABLE RECIPE BELOW
Ingredients
- Savoy cabbage (if you can’t find Savoy, a regular cabbage will work)
- extra virgin olive oil
- ground beef
- salt
- pepper
- cooked white rice (like Arborio)
- tomato sauce (use good quality tomatoes to make the sauce)
- Parmigiano Reggiano cheese
Cook the Cabbage
Remove all the leaves from the cabbage, wash well, remove the core of each leaf and tear into pieces. Full post with step by step instructions for boiled cabbage recipe.
In a large pot, put an inch of water and bring to a boil, then add the cabbage. Close the lid and steam for about 2 or 3 minutes, until the cabbage is wilted. Remove from pot with tongs and place in a large bowl or a colander.
Make the Filling
Brown the ground beef in the olive oil in a large sauté pan. Remove from heat.
Add the cooked rice to the ground beef in the pan.
Next, add half of the tomato sauce to the pan, and mix the three ingredients together well.
Now add the grated Parmigiano Reggiano (or Pecorino Romano).
Lastly, add the grated mozzarella cheese and mix together until evenly incorporated.
Assemble the Unstuffed Cabbage Rolls
In a lasagna pan, spread a little of the reserved tomato sauce and then begin to layer the pieces of cabbage leaves.
Continue to cover the bottom of the pan.
Next, put a half of the filling on top of the cabbage leaves.
Then a little bit more sauce.
Repeat, and finish with a layer of the cabbage and top with sauce.
Generously sprinkle with grated cheese to finish the dish. (At this point, you can cover the dish and refrigerate before freezing. Be sure to cover with parchment or wax paper before covering it with aluminum foil. If you didn’t know, tomatoes will eat into the aluminum and you’ll end up ingesting it.)
Bake the Cabbage Casserole
Put the dish into a preheated 400 degree F (200 C) oven for about 30 minutes.
Serve
Allow to cool for a few minutes, then cut into squares and serve.
This dish needs no side dish as it has a little bit of everything in it: vegetables, meat, rice, cheese and the tomato is fruit! If you like, serve a light soup beforehand, and/or a salad afterwards.
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Cabbage Casserole (Unstuffed Cabbage Rolls Recipe)
Special Equipment
- 1 large sauté pan
- 1 lasagna pan
Ingredients
- 1 large Savoy cabbage or 2 small (if you can't find Savoy, a regular cabbage will work)
- 2 Tbsp extra virgin olive oil
- 1 lb ground beef
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 cup white rice like Arborio (measured when raw) cooked, al dente
- 1 recipe homemade tomato sauce (see recipe below and in NOTES)
- ⅓ cup Parmigiano Reggiano or Pecorino Romano cheese
- 4 oz mozzarella cheese grated
Instructions
Cook the Cabbage:
- Remove all the leaves from the cabbage, wash well, remove the core of each leaf and tear into pieces.
- In a large pot, put an inch of water and bring to a boil, then add the cabbage. Close the lid and steam for about 2 or 3 minutes, until the cabbage is wilted. Remove from pot with tongs and place in a large bowl or a colander.
Make the Filling:
- Brown the ground beef in the olive oil in a large sauté pan. Remove from heat.
- Add the cooked rice to the ground beef in the pan.
- Next, add half of the tomato sauce to the pan, and mix the three ingredients together well.
- Now add the grated Parmigiano Reggiano or Pecorino Romano cheese.
- Lastly, add the grated mozzarella cheese and mix together until evenly incorporated.
Assemble the Unstuffed Cabbage Rolls:
- In a lasagna pan, spread a little of the reserved tomato sauce and then begin to layer the pieces of cabbage leaves.
- Continue to cover the bottom of the pan.
- Next, put a half of the filling on top of the cabbage leaves. Then a little bit more sauce.
- Repeat, and finish with a layer of the cabbage and top with sauce.
- Generously sprinkle with grated cheese to finish the dish. (At this point, you can cover the dish and refrigerate before freezing. Be sure to cover with parchment or wax paper before covering it with aluminum foil. If you didn't know, tomatoes will eat into the aluminum and you'll end up ingesting it.)
Bake the Cabbage Casserole:
- Put the dish into a preheated 400℉ (200℃) oven for about 30 minutes.
- Allow to cool for a few minutes, then cut into squares and serve.
- This dish needs no side dish as it has a little bit of everything in it: vegetables, meat, rice, cheese and the tomato is fruit! If you like, serve a light soup beforehand, and/or a light salad afterwards.
Notes
- Recommendations for ingredients:
- Savoy cabbage
- Organic, grass fed, 15% fat ground beef
- Canned Italian tomatoes, either San Marzano DOP (that's important if you're buying San Marzano) or a brand like: Ciao, Mutti, Rega, La Valle. Click here for the Quick Italian Tomato Sauce recipe.
- Arborio or a short grain rice
- Real Parmigiano Reggiano DOP or Pecorino Romano DOP, grate it yourself
- Whole milk mozzarella is my preference, again, grate it at home
- Note: the tomato sauce should be used in separate halves: one for inside the filling and one for layering over the bottom, middle, and top of layers.
- Freeze after assembling for best results.
Nutrition
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My husband has been wanting stuffed cabbage but this sounds easier & delicious! I’m going to have to try making this!
Mother
Everyone loves it, Nancy!
It’s so funny that I happened to stumble on your recipe on Facebook Christina as my husband had been hankering after trying stuffed cabbage leaves. Your recipe was a total success the other night as we all loved it and my husband has asked to have it again this week. Think I won’t bother halving the recipe this time and we can have the leftovers the next day:-)