Why You’ll Love This Recipe
Italian Unstuffed Cabbage Roll Casserole is the perfect balance of comfort and convenience. The dish combines the earthy flavors of cabbage with a hearty ground beef filling, simmered in a tangy tomato sauce with Italian spices. It’s an all-in-one meal that’s full of flavor, and the melted cheese on top makes every bite even more indulgent. This casserole is not only easy to make but also a great make-ahead dish, as it can be stored and reheated throughout the week. It’s a satisfying, flavorful meal that will quickly become a family favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Casserole:
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1 medium head of cabbage, chopped into bite-sized pieces
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1 lb ground beef (or ground turkey for a leaner version)
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1 small onion, diced
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2 cloves garlic, minced
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1 can (14 oz) diced tomatoes, undrained
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1 can (6 oz) tomato paste
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1 cup beef broth (or vegetable broth)
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1 tablespoon Italian seasoning
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1/2 teaspoon salt (or to taste)
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1/4 teaspoon black pepper (or to taste)
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1 1/2 cups shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
For Garnish (Optional):
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Fresh parsley, chopped
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Extra Parmesan cheese
Directions
Preparing the Cabbage and Beef:
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Cook the cabbage: In a large skillet or pot, heat a tablespoon of olive oil over medium heat. Add the chopped cabbage and cook, stirring occasionally, until it’s tender and starting to caramelize (about 8-10 minutes). You don’t need to cook it all the way through—just soften it slightly.
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Brown the beef: While the cabbage is cooking, heat another tablespoon of olive oil in a separate large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s browned and fully cooked. Drain any excess fat.
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Add the aromatics: Add the diced onion and minced garlic to the cooked ground beef. Cook for another 2-3 minutes until the onion softens and the garlic becomes fragrant.
Making the Sauce:
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Prepare the tomato sauce: Stir in the diced tomatoes, tomato paste, and beef broth to the ground beef mixture. Add the Italian seasoning, basil, oregano, salt, and pepper. Stir everything together, bring it to a simmer, and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Assembling the Casserole:
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Combine the cabbage and beef mixture: Once the cabbage is tender and the beef mixture is ready, add the cabbage to the skillet with the beef and tomato sauce. Stir everything together, making sure the cabbage is well coated with the sauce.
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Transfer to a baking dish: Pour the cabbage and beef mixture into a 9×13-inch casserole dish and spread it out evenly.
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Top with cheese: Sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the casserole.
Baking the Casserole:
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Bake the casserole: Preheat your oven to 375°F (190°C). Cover the casserole with aluminum foil and bake for 20-25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serving:
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Garnish and serve: Remove from the oven and let the casserole cool for a few minutes. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve hot and enjoy!
Servings and Timing
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Servings: 6
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Prep Time: 15 minutes
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Cook Time: 40-45 minutes
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Total Time: 55-60 minutes
Variations
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Vegetarian Version: Replace the ground beef with lentils or a plant-based meat substitute for a vegetarian or vegan option. You can also add extra vegetables like zucchini or mushrooms for added texture.
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Spicy Kick: Add a chopped jalapeño or a pinch of red pepper flakes to the sauce for some heat.
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Cheesy Version: Add more cheese, such as cheddar or provolone, for a cheesier, richer casserole.
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Rice Option: Stir in some cooked rice to the casserole to make it even more filling. This is great for using up leftover rice!
Storage/Reheating
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
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Freezing: You can freeze the casserole before or after baking. For freezing before baking, wrap it tightly in foil or plastic wrap and store in the freezer for up to 2 months. Thaw in the refrigerator overnight before baking. For baked casseroles, store in an airtight container for up to 3 months.
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Reheating: Reheat leftovers in the microwave or in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
FAQs
Can I use other types of ground meat?
Yes! You can substitute the ground beef with ground turkey, chicken, or pork. You can also use a blend of meats for more flavor.
Can I make this casserole ahead of time?
Yes! You can prepare the casserole a day ahead, refrigerate it, and bake it when you’re ready to serve. If you freeze it, just be sure to allow extra baking time when reheating.
Can I add more vegetables to this casserole?
Absolutely! You can add other vegetables like bell peppers, carrots, or spinach for extra nutrition and flavor. Just be sure to cook them slightly before adding them to the casserole so they don’t release too much moisture.
Can I make this casserole gluten-free?
Yes! Simply use gluten-free breadcrumbs or omit them entirely, as the dish will still hold together beautifully without them.
Conclusion
Italian Unstuffed Cabbage Roll Casserole is the perfect comforting meal that brings together all the flavors of classic stuffed cabbage rolls without the hassle. The hearty beef, tender cabbage, and rich tomato sauce, all topped with gooey melted cheese, make this casserole a crowd-pleaser for any occasion. Whether you serve it for dinner with your family or bring it to a potluck, this dish is sure to impress with its comforting, savory flavor. Easy to make and full of flavor, it’s a dish you’ll want to make again and again
Italian Unstuffed Cabbage Roll Casserole
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Italian Unstuffed Cabbage Roll Casserole is a comforting and flavorful one-pan dish that captures all the delicious flavors of traditional cabbage rolls without the time-consuming stuffing. Featuring tender cabbage, ground beef, tomatoes, and Italian spices, topped with melted mozzarella and Parmesan cheese, this casserole is perfect for busy weeknights or family dinners.
Ingredients
For the Casserole:
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1 medium head of cabbage, chopped into bite-sized pieces
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1 lb ground beef (or ground turkey for a leaner version)
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1 small onion, diced
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2 cloves garlic, minced
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1 can (14 oz) diced tomatoes, undrained
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1 can (6 oz) tomato paste
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1 cup beef broth (or vegetable broth)
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1 tablespoon Italian seasoning
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1 teaspoon dried basil
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1 teaspoon dried oregano
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½ teaspoon salt (or to taste)
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¼ teaspoon black pepper (or to taste)
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1 ½ cups shredded mozzarella cheese
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¼ cup grated Parmesan cheese
For Garnish (Optional):
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Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
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Preparing the Cabbage and Beef:
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Cook the cabbage: Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the chopped cabbage and cook, stirring occasionally, until it’s tender and starting to caramelize (about 8-10 minutes). You don’t need to cook it all the way through, just soften it slightly.
-
Brown the beef: While the cabbage is cooking, heat another tablespoon of olive oil in a separate skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s browned and fully cooked. Drain any excess fat.
-
Add the aromatics: Add the diced onion and minced garlic to the cooked ground beef. Cook for another 2-3 minutes until the onion softens and the garlic becomes fragrant.
-
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Making the Sauce:
-
Prepare the tomato sauce: Stir in the diced tomatoes, tomato paste, and beef broth to the ground beef mixture. Add the Italian seasoning, basil, oregano, salt, and pepper. Stir everything together, bring it to a simmer, and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
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-
Assembling the Casserole:
-
Combine the cabbage and beef mixture: Once the cabbage is tender and the beef mixture is ready, add the cabbage to the skillet with the beef and tomato sauce. Stir everything together, making sure the cabbage is well coated with the sauce.
-
Transfer to a baking dish: Pour the cabbage and beef mixture into a 9×13-inch casserole dish and spread it out evenly.
-
Top with cheese: Sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the casserole.
-
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Baking the Casserole:
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Bake the casserole: Preheat your oven to 375°F (190°C). Cover the casserole with aluminum foil and bake for 20-25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
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Serving:
-
Garnish and serve: Remove from the oven and let the casserole cool for a few minutes. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve hot and enjoy!
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Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.Freezing: You can freeze the casserole before or after baking. For freezing before baking, wrap tightly in foil or plastic wrap and store in the freezer for up to 2 months. Thaw in the refrigerator overnight before baking. For baked casseroles, store in an airtight container for up to 3 months.Customizations: Add extra vegetables like bell peppers, carrots, or zucchini for more texture and nutrition. For a spicier kick, consider adding red pepper flakes to the sauce.
