This One-Pot Cabbage Roll Casserole captures all the cozy flavors of classic stuffed cabbage rolls savory meat, tender cabbage, and tomatoey rice without any of the rolling or fuss. Everything simmers together in a single pot into a hearty, scoopable casserole that’s comforting, budget-friendly, and perfect for busy weeknights or feeding a hungry crowd.
Ingredients
- 1 medium head green cabbage, chopped (about 6–8 cups)
- 1 pound ground beef (or ground turkey)
- 1 cup uncooked white rice (long-grain preferred)
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth (low sodium, if preferred)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika (sweet or smoked)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté for 3–4 minutes, stirring often, until the onion is soft and translucent.
- Add the ground beef (or turkey) to the pot. Cook, breaking it up with a spoon, for 5–7 minutes or until browned and cooked through. Drain off any excess fat if necessary.
- Stir in the uncooked rice, tomato sauce, diced tomatoes with their juices, beef broth, oregano, paprika, salt, and pepper. Mix until everything is evenly combined.
- Pile the chopped cabbage evenly over the top of the meat and rice mixture. Do not stir. Cover the pot with a tight-fitting lid and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low. Simmer, covered, for 30–35 minutes, or until the rice is tender and the cabbage is cooked through.
- Remove from the heat and let the casserole sit, covered, for 5–10 minutes to thicken slightly and allow the flavors to meld.
- Gently stir to combine the cabbage with the meat and rice mixture before serving. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish with chopped fresh parsley and serve hot.
Variation
- Turkey or chicken version: Use lean ground turkey or chicken and swap beef broth for chicken broth for a lighter take with the same cozy flavors.
- Cheesy cabbage roll casserole: In the last 5 minutes, sprinkle 1–1 1/2 cups shredded mozzarella or cheddar on top, cover, and let it melt into a cheesy casserole.
- Smoky paprika & bacon twist: Cook 2–3 slices chopped bacon with the onion, and use smoked paprika for deeper, smoky flavor.
Cooking Notes
- Resist the urge to stir after adding the cabbage keeping it on top helps the rice cook evenly underneath in the tomato-broth mixture.
- If the rice is not quite tender after 35 minutes but most of the liquid is absorbed, add 1/4–1/2 cup hot water or broth, cover, and cook a few minutes longer.
- Cut the cabbage into bite-sized pieces so it cooks evenly and is easy to scoop and eat in each serving.
Serving Suggestions
- Serve with a slice of crusty bread, garlic bread, or dinner rolls to soak up the flavorful tomato broth.
- Pair with a simple green salad, cucumber salad, or coleslaw to add a fresh, crunchy contrast to the warm casserole.
- Top individual bowls with a spoonful of sour cream or plain Greek yogurt and an extra sprinkle of fresh parsley for a creamy, tangy finish.
Tips
- Chop the cabbage ahead of time and store it in the fridge for a day or two to make this recipe even quicker on busy nights.
- For extra flavor, brown the meat well, letting it develop some color on the bottom of the pot before adding the liquids.
- If using extra-lean meat, add a splash more olive oil while browning to prevent sticking and keep the mixture moist.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 18 g
- Sodium: 620 mg
Frequently Asked Questions
- Can I use brown rice instead of white rice?
Yes, but brown rice takes longer and more liquid. Increase the broth by about 1/2–3/4 cup and extend the simmer time, checking until the rice is tender. - Can I make this ahead of time?
Absolutely. This casserole reheats very well. Cook as directed, cool, then refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth if it’s too thick. - Can I freeze cabbage roll casserole?
Yes. Let it cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating, adding a bit of liquid if needed. - How can I make this lower in fat or calories?
Use extra-lean ground meat, drain any rendered fat, and choose low-sodium broth. You can also cut the olive oil to 1/2 tablespoon if using a nonstick pot.
Conclusion
This One-Pot Cabbage Roll Casserole delivers all the nostalgia of classic stuffed cabbage with none of the rolling or fuss. Tender cabbage, savory meat, and tomato-kissed rice cook together in one pot for a budget-friendly, family-sized meal. It’s hearty, comforting, and make-ahead friendly perfect for busy weeknights, cozy Sundays, or stocking the freezer with a satisfying, heat-and-eat dinner.
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One-Pot Cabbage Roll Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Dairy-Free (as written), Nut-Free
Description
This One-Pot Cabbage Roll Casserole captures all the cozy flavors of classic stuffed cabbage rolls savory meat, tender cabbage, and tomatoey rice without any of the rolling or fuss. Everything simmers together in a single pot into a hearty, scoopable casserole that’s comforting, budget-friendly, and perfect for busy weeknights or feeding a hungry crowd.
Ingredients
Scale
- 1 medium head green cabbage, chopped (about 6–8 cups)
- 1 pound ground beef (or ground turkey)
- 1 cup uncooked white rice (long-grain preferred)
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth (low sodium, if preferred)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika (sweet or smoked)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté for 3–4 minutes, stirring often, until the onion is soft and translucent.
- Add the ground beef (or turkey) to the pot. Cook, breaking it up with a spoon, for 5–7 minutes or until browned and cooked through. Drain off any excess fat if necessary.
- Stir in the uncooked rice, tomato sauce, diced tomatoes with their juices, beef broth, oregano, paprika, salt, and pepper. Mix until everything is evenly combined.
- Pile the chopped cabbage evenly over the top of the meat and rice mixture. Do not stir. Cover the pot with a tight-fitting lid and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low. Simmer, covered, for 30–35 minutes, or until the rice is tender and the cabbage is cooked through.
- Remove from the heat and let the casserole sit, covered, for 5–10 minutes to thicken slightly and allow the flavors to meld.
- Gently stir to combine the cabbage with the meat and rice mixture before serving. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish with chopped fresh parsley and serve hot.
Notes
- Use long-grain white rice for best results instant or quick-cooking rice can become mushy or throw off the liquid balance.
- If you prefer a looser, more stew-like texture, you can add an extra 1/2 cup of broth toward the end of cooking.
- This casserole thickens as it cools and the rice continues to absorb liquid, making leftovers even heartier the next day.
- Taste and adjust salt at the end, especially if you’re using regular (not low-sodium) broth and canned tomatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, One-Pot Meal, Casserole
- Method: Stovetop, One-Pot
- Cuisine: Eastern European-Inspired, Comfort Food
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal (approximate)
- Sugar: 7 g (approximate, from tomatoes and cabbage)
- Sodium: 620 mg (approximate, varies by broth and tomato products)
- Fat: 13 g (approximate)
- Saturated Fat: 4.5 g (approximate)
- Unsaturated Fat: 8 g (approximate)
- Trans Fat: 0 g
- Carbohydrates: 32 g (approximate)
- Fiber: 4 g (approximate)
- Protein: 18 g (approximate)
- Cholesterol: 55 mg (approximate)
Keywords: one-pot cabbage roll casserole, unstuffed cabbage rolls, cabbage roll skillet, easy cabbage and beef casserole, stovetop cabbage roll recipe