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One-Pot Cabbage Roll Casserole

  • Author: Avery
  • 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

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic. Sauté for 3–4 minutes, stirring often, until the onion is soft and translucent.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from the heat and let the casserole sit, covered, for 5–10 minutes to thicken slightly and allow the flavors to meld.
  8. 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.
  9. 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

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Find it online: https://averyrecipes.com/one-pot-cabbage-roll-casserole/