This Unstuffed Cabbage Roll recipe is the ultimate comfort food casserole. Made with tender cabbage, ground beef, garlic, tomatoes, and rice, everything simmers together in one pot for a hearty, flavour-packed meal. Think of it as a deconstructed cabbage roll, with the same cosy flavours, but without the fuss of rolling individual leaves.
This easy, stovetop cabbage and beef casserole is wholesome, budget-friendly, and designed with family dinners in mind. Yes, it takes just over an hour to cook, but most of that time is hands-off simmering, which makes it completely weeknight-friendly. Even better, it’s a recipe that gets tastier as it rests, meaning you can make it ahead and enjoy even richer flavours the next day.
What Are Unstuffed Cabbage Rolls?
If you love traditional cabbage rolls but don’t have the time to make them, this is your answer. Unstuffed cabbage rolls are essentially a shortcut version of the classic. I guess we could also call them lazy cabbage rolls! There are all the same flavours you know and love, but without the fuss of pre-cooking, stuffing, and rolling.
Instead, chopped cabbage, beef, tomatoes, and rice cook together in a savoury broth until everything is tender and delicious. It’s rustic, comforting, and just as satisfying as the original. Though, my recipe has a Mediterranean twist.
Key Ingredients You’ll Need for Lazy Cabbage Rolls
This simple one-pot meal comes together with everyday ingredients you probably already have at home. Here’s a quick look at what you’ll need:
- Ground beef – Lean beef works best for a lighter casserole, but you can use a mix of beef and pork if you prefer a richer version.
- Cabbage – Coarsely chopped; it softens as it cooks and adds plenty of bulk.
- Onion and garlic – The aromatic base for depth of flavour.
- Tomatoes – Crushed tomatoes make the sauce rich and tangy.
- Rice – Short-grain brown rice for substance and a subtle nutty flavour.
- Herbs and spices – Dill, parsley, cayenne, and bay leaves add traditional cabbage roll flavour, with a Mediterranean twist.
- Beef broth and lemon juice – Broth brings depth while lemon balances it with brightness.
- Fresh toppings – A dollop of yogurt or sour cream, plus fresh dill, parsley, or spring onions to finish.
How to Make Unstuffed Cabbage Rolls
Before you turn on the heat, it’s worth doing a little prep work. Chop the garlic, onion, and cabbage first. Peel and mince the garlic, roughly chop the onion (no need to be too precise here), and remove a few of the outer leaves from the cabbage before cutting it into big chunky pieces. Then you are ready to get started:
- Sauté the base. Heat a large Dutch oven or large deep pan (Ø 30 cm, 3,5 l) with a little olive oil. Cook the onion and garlic until soft, then add the ground beef, uncooked rice, herbs, salt, and pepper. Break up the meat as it cooks. Tip: Sautéing the rice with the beef gives it a toasty flavour and helps it cook faster later on.
- Add the liquids. Stir in broth, tomato sauce, a splash of lemon juice and sugar (if using). Mix well, then fold in the chopped cabbage and tuck in the bay leaves. Don’t worry if the pot looks full, the cabbage wilts down.
- Simmer. Bring to a boil, then cover and cook on low for about an hour without lifting the lid. The trapped steam works its magic, softening the cabbage, releasing it’s liquids allowing the rice to slowly absorbs the rich tomato broth until perfectly tender.
- Serve and enjoy! When the time is up, uncover, give everything a stir, and taste for seasoning. Then serve warm with fresh herbs and a dollop of yogurt or sour cream on top.
Find the exact quantities and step-by-step recipe in the printable recipe card below.
Common Questions About Deconstructed Cabbage Rolls
They keep well for up to 4 days in an airtight container.
Yes. Let it cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the oven.
No, the rice cooks directly in the pot with the other ingredients. That’s the beauty of this recipe!
This dish is hearty on its own but pairs well with crusty bread or a crisp green side salad.
Why This Cabbage and Beef Stovetop Casserole Recipe Works
Here’s why this dish has become a weeknight favourite in my kitchen:
- All the flavour, none of the fuss – No parboiling or rolling required.
- Family-approved – Even picky eaters happily dive in.
- Budget-friendly – Made with simple, everyday ingredients.
- Meal prep ready – Tastes even better the next day.
- One-pot wonder – Minimal prep, minimal cleanup.
More Comforting Cabbage Recipes to Try
If you loved this Unstuffed Cabbage Roll recipe, here are a few more cosy cabbage recipes that you might also enjoy:
- Sautéed Spätzle with Cabbage – a German-inspired favourite that’s as satisfying as it is simple.
- Pointed Cabbage Stir-Fry with Potatoes – a simple, rustic side dish that’s quick and full of flavour.
- Savoy Cabbage Soup – hearty, wholesome, and perfect for chilly evenings.
- Puff Pastry Hand Pies with Mushrooms and Savoy Cabbage – golden pastries filled with mushrooms, savoy cabbage, leek, and parmesan for the ultimate vegetarian comfort food.
Unstuffed Cabbage Roll Recipe
A hearty one-pot casserole made with ground beef, cabbage, tomatoes, garlic, and rice. Easy to prepare, wholesome, and full of comforting flavour, it’s a family-friendly meal that tastes even better the next day.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 1 tablespoon olive oil
- 3 small yellow onions, chopped
- 4 garlic cloves, minced
- 450 g lean ground beef
- 1 cup short grain brown rice, uncooked (200 g)
- 1 teaspoon dried dill
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper, or to taste
- 2 x 400 g cans crushed tomatoes
- 2 cups beef broth
- 2 tablespoons fresh lemon juice, or more to taste
- 1 teaspoon brown sugar, or to taste
- Freshly ground black pepper, to taste
- 1 medium cabbage (1 kg), coarsely chopped
- 2 bay leaves
- Fresh dill, parsley, green onions and yogurt/sour cream, for serving
Method
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Cook the aromatics: Heat a large deep non-stick skillet (Ø 30 cm) or Dutch oven over medium-high heat. Add olive oil, then cook the onions and garlic for about 5 minutes, stirring occasionally.
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Brown the beef: Add the ground beef, uncooked rice, dill, parsley, cayenne (if using), salt and pepper. Cook for 8–10 minutes, breaking the meat into small pieces as it browns. Note: Sautéing the rice along with the beef helps cut back the stewing time.
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Build the sauce: Stir in the broth, lemon juice, sugar (if using), and tomatoes. Mix well, then add the chopped cabbage and bay leaves. Stir again.
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Simmer: Bring to a boil, then cover with a lid, reduce the heat to low, and cook at a light simmer for 60–65 minutes without lifting the lid. The cabbage will soften and release liquid to help cook the rice. Tip: Keep the lid closed while it cooks. Lifting it lets out steam, which can lengthen the cooking time and affect how evenly the rice cooks.
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Check doneness: Test the rice after 60 minutes. If it’s still a little firm and most liquid has been absorbed, add 60–125 ml hot broth or water. Cover and cook for another 5–10 minutes.
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Serve: Remove bay leaves and serve warm, topped with fresh herbs and a dollop of yogurt or sour cream. Enjoy!
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the oven (190°C).
- Type of rice: If using white rice, the cooking time will be closer to 30 minutes. To make sure the cabbage is tender enough by then, it’s best to parboil it briefly before adding it to the pot.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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