Italian Unstuffed Cabbage Roll Casserole

There’s something incredibly comforting about a warm, hearty casserole bubbling straight from the oven. When the weather cools and you’re craving something satisfying yet easy to prepare, this Italian Unstuffed Cabbage Roll Casserole is the perfect go-to dish. It’s ideal for cozy weeknights, meal prep Sundays, or even as a humble centerpiece for casual family dinners. This recipe takes the traditional flavors of Italian-style cabbage rolls and transforms them into a simple, layered bake—no stuffing or rolling required.

Inspired by the classic European cabbage rolls often passed down through generations, this version puts a delicious Italian twist on the beloved dish. It’s a nod to rustic Italian cuisine, where simple ingredients—ground meat, tomatoes, herbs, and cabbage—come together to create deep, rich flavor. Whether you grew up eating cabbage rolls or you’re just discovering them now, this casserole offers an easy, modern take that’s both nostalgic and new.

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Why You’ll Love This Recipe

• No rolling, no fuss: Traditional cabbage rolls can be time-consuming. This unstuffed version skips the wrapping step, making it much quicker and easier.

• Family-friendly: It’s mild in flavor but still hearty and satisfying, making it a hit for both kids and adults.

• Perfect for leftovers: This dish reheats beautifully and even tastes better the next day as the flavors continue to meld.

• Freezer-friendly: Make it in advance and freeze for a future meal—great for busy schedules.

• Customizable: Whether you’re vegetarian, gluten-free, or keto, you can easily adapt this recipe to fit your dietary needs.

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Ingredients

Here’s everything you’ll need for the Italian Unstuffed Cabbage Roll Casserole:

For the Filling:

• 1 tablespoon olive oil

• 1 medium yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 lb ground beef (or Italian sausage or turkey)

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ½ teaspoon crushed red pepper flakes (optional for heat)

• 1 tablespoon tomato paste

• 1 (28 oz) can crushed tomatoes

• 1 (15 oz) can tomato sauce

• 1 tablespoon balsamic vinegar (for depth of flavor)

• 1 cup cooked white or brown rice (or cooked quinoa for a healthier option)

For the Cabbage Layer:

• 1 medium head of green cabbage, chopped (about 6–8 cups)

• ½ cup water or low-sodium broth

• Salt to taste

For the Cheese Topping (optional but highly recommended):

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 tablespoon chopped fresh parsley (for garnish)

Step-by-Step Instructions

1. Preheat the Oven and Prepare Your Baking Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.

2. Sauté the Aromatics

In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

3. Cook the Meat

Add the ground beef (or your preferred protein) to the skillet. Break it up with a wooden spoon and cook until browned and no longer pink, about 6–8 minutes. Season with salt, pepper, oregano, basil, and red pepper flakes.

4. Add Tomatoes and Simmer

Stir in the tomato paste and let it toast for 1 minute to deepen the flavor. Pour in the crushed tomatoes and tomato sauce. Add the balsamic vinegar, then reduce the heat to low and let the sauce simmer for about 10–15 minutes, stirring occasionally. This step develops that rich, savory flavor.

5. Cook the Cabbage

While the sauce simmers, steam the chopped cabbage. Place the cabbage in a large pot with ½ cup water or broth, cover, and cook over medium heat until softened—about 8–10 minutes. Drain any excess liquid and season lightly with salt.

6. Combine the Sauce and Rice

Once the sauce has thickened slightly, stir in the cooked rice. This helps bulk up the filling and adds that traditional cabbage roll texture.

7. Assemble the Casserole

Layer half of the cooked cabbage at the bottom of your greased baking dish. Top with half of the meat and rice mixture. Repeat with the remaining cabbage and then the remaining meat mixture.

8. Add Cheese and Bake

Sprinkle mozzarella and Parmesan cheese evenly over the top. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

9. Garnish and Serve

Let the casserole rest for 10 minutes before slicing. Garnish with chopped parsley for a fresh finish.

Tips and Tricks for Success

• Use pre-shredded cabbage: To save even more time, you can use a bag of coleslaw mix instead of chopping a whole cabbage.

• Add extra veggies: Dice some bell peppers, mushrooms, or zucchini into the sauce for added nutrition and flavor.

• Make it spicy: Use spicy Italian sausage or a pinch more crushed red pepper flakes to turn up the heat.

• Low-carb option: Swap the rice for cauliflower rice to make it keto-friendly.

• Double the batch: This recipe doubles easily and freezes well. Make one for now and one for later.

Storage and Reheating

This casserole is just as good—if not better—when reheated. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat:

• Oven: Cover with foil and bake at 350°F (175°C) for 20–25 minutes.

• Microwave: Reheat individual portions on medium power for 2–3 minutes until warmed through.

For longer storage, freeze the casserole in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

This casserole is hearty enough to stand on its own, but you can round out the meal with a few tasty sides:

• Garlic bread or focaccia for a satisfying crunch

• Simple arugula or Caesar salad to balance the richness

• Roasted vegetables like carrots or Brussels sprouts

• A glass of red wine, such as Chianti or Barbera, to complement the tomato-based sauce

Variations to Try

Once you’ve tried the base recipe, consider these creative twists:

Vegetarian Version

Skip the meat and add a can of lentils, chopped mushrooms, or a meat substitute like Beyond Beef or tempeh. Use vegetable broth instead of meat broth for steaming the cabbage.

Cheesy Baked Pasta Cabbage Casserole

Mix the sauce with cooked pasta (like penne or rigatoni) instead of rice, then fold in the cabbage. Top with cheese and bake for an Italian-American fusion twist.

White Sauce Version

Swap out the tomato sauce for a béchamel or Alfredo-style white sauce for a creamy variation. This gives a lasagna-like feel to the dish.

What Makes This Recipe Special

This Italian Unstuffed Cabbage Roll Casserole is more than just a shortcut—it’s a celebration of comfort food at its finest. It honors the tradition of cabbage rolls while embracing the realities of modern-day life: limited time, the need for versatility, and the desire for meals that are both nutritious and indulgent.

It’s the kind of dish that brings people together around the table, that makes leftovers something to look forward to, and that effortlessly blends cultural heritage with contemporary convenience.

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