This Easy Italian Unstuffed Cabbage Roll Casserole brings all the comforting flavors of traditional cabbage rolls without the hassle of rolling. Layers of tender cabbage, seasoned ground beef, rice, and a rich tomato sauce are baked to perfection with melted mozzarella and Parmesan cheese. A hearty and satisfying dish perfect for weeknight dinners.
Why You’ll Love This Recipe
- Easier than traditional cabbage rolls – No rolling required, just layer and bake!
- Rich, comforting flavors – A combination of tender cabbage, savory meat, and cheesy goodness.
- Family-friendly – A hearty meal that both kids and adults will enjoy.
- Great for meal prep – Make ahead and reheat for a convenient dinner option.
- Customizable – Swap the protein, add veggies, or make it low-carb.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 medium head of cabbage, leaves separated
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp olive oil
- Fresh parsley for garnish
Directions
Preheat the Oven
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set aside.
Prepare the Cabbage Leaves
- Bring a large pot of water to a boil. Add the cabbage leaves and blanch for 2 minutes until softened. Drain and set aside.
Cook the Filling
- Heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until fragrant.
- Add the ground beef (or turkey), breaking it up with a spoon, and cook until browned. Drain excess fat.
- Stir in the cooked rice, diced tomatoes, tomato sauce, tomato paste, Italian seasoning, smoked paprika, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
Assemble the Casserole
- Layer cabbage leaves on the bottom of the prepared baking dish.
- Add half of the beef mixture over the cabbage, spreading evenly.
- Repeat with another layer of cabbage and the remaining beef mixture, finishing with a layer of cabbage on top.
Add Cheese and Bake
- Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the casserole.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
Serve
- Let the casserole cool for 5 minutes before slicing. Garnish with fresh parsley and serve warm.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Servings: 6 servings
- Calories: 370 kcal per serving
Variations
- Low-Carb Version: Replace the rice with cauliflower rice or omit it entirely.
- Spicy Twist: Add red pepper flakes or diced jalapeños for a little heat.
- Extra Veggies: Mix in bell peppers, zucchini, or mushrooms for more nutrition.
- Cheese Lovers: Add ricotta or an extra layer of mozzarella for a creamier texture.
- Meat Substitutes: Swap beef for ground turkey, chicken, or plant-based crumbles.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the baked casserole for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a 350°F (175°C) oven for about 15 minutes, or microwave individual portions for 2-3 minutes.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance, store it in the refrigerator, and bake it when ready to serve.
Can I use uncooked rice instead of cooked rice?
It is best to use cooked rice, as uncooked rice will absorb too much liquid and may not cook evenly.
How do I prevent the casserole from becoming watery?
Drain excess liquid from the cooked ground beef and avoid overcooking the cabbage before assembling the casserole.
Can I use red cabbage instead of green?
Yes, but red cabbage has a slightly different texture and flavor. It may also change the color of the dish.
What type of cheese works best for this recipe?
Mozzarella provides a great melt, while Parmesan adds extra flavor. You can also try cheddar or provolone.
Can I make this dish vegetarian?
Yes, substitute the ground meat with plant-based crumbles or lentils for a vegetarian version.
How can I add more flavor?
Try adding a splash of balsamic vinegar, Worcestershire sauce, or fresh basil for extra depth.
Can I use pre-shredded cabbage instead of whole cabbage leaves?
Yes, but using whole leaves helps create a layered texture similar to traditional cabbage rolls.
What can I serve with this casserole?
A side of garlic bread, roasted vegetables, or a simple green salad pairs well with this dish.
Is this recipe freezer-friendly?
Yes, you can freeze the fully baked casserole for up to 3 months. Wrap it tightly before freezing and reheat in the oven when ready to serve.
Conclusion
This Easy Italian Unstuffed Cabbage Roll Casserole delivers all the hearty flavors of traditional cabbage rolls with far less effort. With layers of tender cabbage, seasoned meat, and melted cheese, this dish is both comforting and satisfying. Whether you make it for a weeknight dinner or meal prep for the week, this casserole is sure to be a favorite. Enjoy a delicious and stress-free take on a classic Italian-inspired dish!
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PrintItalian Unstuffed Cabbage Roll Casserole
A hearty and comforting casserole with layers of tender cabbage, savory ground beef, rice, and rich tomato sauce, topped with melted cheese. This simple and flavorful dish brings all the goodness of traditional cabbage rolls without the extra work!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dinner, Casserole, Comfort Food
- Method: Baking, Sautéing
- Cuisine: Italian, Homestyle
- Diet: Gluten Free
Ingredients
- 1 medium head of cabbage, leaves separated
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- Fresh parsley for garnish
Instructions
-
Preheat Oven:
- Set oven to 375°F (190°C). Lightly grease a baking dish.
-
Prepare Cabbage Leaves:
- Bring a large pot of water to a boil. Blanch cabbage leaves for 2 minutes until softened. Drain and set aside.
-
Cook the Filling:
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until fragrant. Add ground beef and cook until browned. Drain excess fat.
- Stir in cooked rice, diced tomatoes, tomato sauce, tomato paste, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes.
-
Assemble the Casserole:
- Layer cabbage leaves on the bottom of the baking dish, followed by half of the beef mixture. Repeat layers, ending with cabbage on top.
-
Add Cheese:
- Sprinkle mozzarella and Parmesan over the top.
-
Bake:
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
-
Serve:
- Let cool for 5 minutes before slicing. Garnish with fresh parsley and enjoy!
Notes
- Meat Substitutions: Ground turkey or Italian sausage can be used for a different flavor.
- Low-Carb Option: Swap rice for cauliflower rice to reduce carbs.
- Make-Ahead: Assemble the casserole in advance and refrigerate overnight before baking.