Unstuffed Cabbage Rolls (Baked Cabbage Casserole Recipe)

Unstuffed cabbage rolls 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!

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First of all, I hope you can see past these uninspiring photos, and trust me when I tell you that this unstuffed cabbage roll recipe is one of the most delicious ways you can make cabbage! I grew up with my mother making this, so it is her recipe.

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. 

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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Unstuffed Cabbage Rolls (Baked Casserole Recipe)

Servings: 8

Prep Time: 45 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

A deconstructed cabbage rolls recipe that is essentially like a cabbage lasagna or casserole. Perfect for freezing!

4.8 from 23 votes

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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 cooked white rice like Arborio (measured when raw)
• 1 recipe homemade tomato sauce (see recipe below and in NOTES)
• ⅓ cup Parmigiano Reggiano or Pecorino Romano cheese
• 4 oz mozzarella cheese grated

US Customary - Metric

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

Serving: 1 | Calories: 300kcal | Carbohydrates: 17g | Protein: 19g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 340mg | Potassium: 580mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1829IU | Vitamin C: 53mg | Calcium: 191mg | Iron: 2mg

Did you Make this Recipe?

Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @christinascucina on Instagram! 😍

Author: Lidia Conte

Course Main Courses

Cuisine American

Continue to Content

Authentic (Quick) Italian Tomato Sauce for Pasta

Yield: for 1 lb of pasta

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

NOTE: To enjoy with pasta as soon as the sauce is ready, put a large pot of salted water on the cooktop over high heat and cook the pasta as directed (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).

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Ingredients

• 4 Tbsp extra virgin olive oil
• 3 cloves fresh garlic, preferably grown in USA/Europe
• small bunch of fresh Italian parsley, finely chopped
• 1 (28 oz) 800g can/jar of whole, chopped tomatoes or purée
• 1 1/2 level tsp sea salt
• 4 large leaves of fresh basil

Instructions

1. Pour the oil into a large saute pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Saute the garlic until it just starts to brown, then add the parsley.
2. Turn the heat up to high. Now add the tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.
3. Add the salt and continue to simmer at a fast pace, and stir often.
4. The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.
5. Taste the sauce, if it doesn't taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn't ruin the flavor and aroma.
6. Use as desired.

Notes

• To enjoy with pasta as soon as the sauce is ready, put a large pot of salted water on the cooktop over high heat and cook the pasta as directed (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).
• Add drained pasta to the sauce (save some pasta water to add back into the pasta in case it's too dry), and enjoy immediately.
• I like Mutti, La Valle or Bionaturae brands, or about 1 lb of fresh tomatoes (San Marzano, Roma or cherry tomatoes are great)
• Also, if you've been plating pasta in a bowl, then topping it with sauce, this is American-style. If you want to serve it the way they do in Italy, mix the sauce in, and then plate it. You will 100% taste the difference.

Nutrition Information:

Yield: 5 Serving Size: 4
Amount Per Serving: Calories: 135Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 498mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 2g

Nutrition information is only an estimate.

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

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