Unstuffed Cabbage Rolls

Deb Wilson


I got this recipe from a community cookbook years ago - they were trying to raise money to get their community center some new flooring. It was called unstuffed cabbage rolls in the book but we call it just "Cabbage Roll Casserole". Not exactly as good as real cabbage rolls but a really close second if you haven't the time or inclination to fuss with cabbage rolls.

Featured Pinch Tips Video

★★★★★ 2 votes
20 Min
3 Hr


1 1/2 lb
lean ground beef, chicken or pork
1 Tbsp
1 large
onion, diced
1 clove
garlic, minced
1/2 c
quick cooking rice
1 small
cabbage, chopped
1 can(s)
(28 oz) diced tomatoes
1 can(s)
(8 oz) plain tomato sauce
3/4 c
1 tsp
each salt and pepper


1In a large skillet, heat oil over medium heat. Add the ground meat and onion and cook, stirring, until ground beef is no longer pink and onion is tender. I don't use oil if I'm using beef because even the lean beef is usually fat enough without.

2Add rice to meat mixture. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and place in a slow (300 degree) oven for 2 to 3 hours. You can also pour into a slow cooker, cover and cook on low for 6-7 hours.

3Good with crusty rolls. Serves 8.

About this Recipe

Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy