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Italian Unstuffed Cabbage Roll Casserole

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A cozy and satisfying twist on traditional cabbage rolls, this Italian unstuffed cabbage roll casserole offers all the hearty, comforting flavors you love—without the hassle of rolling. Layered with tender cabbage, a rich tomato meat sauce, rice, and melted cheese, it’s the perfect weeknight meal or freezer-friendly dish to prep ahead.

Ingredients

Scale

  • 1 tablespoon olive oil

  • 1 medium yellow onion, finely chopped

  • 3 cloves garlic, minced

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

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • ½ teaspoon crushed red pepper flakes (optional)

  • 1 tablespoon tomato paste

  • 1 (28 oz) can crushed tomatoes

  • 1 (15 oz) can tomato sauce

  • 1 tablespoon balsamic vinegar

  • 1 cup cooked white or brown rice (or cooked quinoa)

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

  • ½ cup water or low-sodium broth

  • 1 ½ cups shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 1 tablespoon chopped fresh parsley (for garnish)

Instructions

  • Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

  • In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until soft, about 4–5 minutes. Add garlic and sauté for 30 seconds.

  • Add ground beef and cook until browned, breaking it up with a spoon, about 6–8 minutes. Season with salt, pepper, oregano, basil, and crushed red pepper flakes.

  • Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, tomato sauce, and balsamic vinegar. Reduce heat and simmer for 10–15 minutes.

  • Stir in the cooked rice and remove from heat.

  • In a large pot, steam chopped cabbage with ½ cup water or broth until softened, about 8–10 minutes. Drain and lightly season with salt.

  • Layer half of the cooked cabbage in the bottom of the baking dish. Spread half of the meat and rice mixture on top. Repeat with remaining cabbage and meat mixture.

  • Top evenly with mozzarella and Parmesan cheese. Cover with foil and bake for 25 minutes.

  • Remove foil and bake uncovered for another 15 minutes until cheese is bubbly and golden.

  • Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley.

Notes

  • Swap ground beef for Italian sausage or turkey for a leaner option.

  • Use cauliflower rice for a low-carb version.

  • Add chopped bell peppers, zucchini, or mushrooms for extra veggies.

  • Great for freezing: cool completely, wrap tightly, and freeze for up to 3 months.

Find it online: https://cookingworthy.com/italian-unstuffed-cabbage-roll-casserole/