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Unstuffed Cabbage Casserole with Ground Beef

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A comforting and hearty casserole that combines ground beef, cabbage, rice, and tomatoes, creating a nostalgic family favorite.

Ingredients

Scale
  • 1 1/2 lbs (680g) ground beef
  • 1 large onion (200g), chopped
  • 1 head cabbage (900g), chopped
  • 2 (14.5 oz / 411g) cans diced tomatoes, undrained
  • 1 (8 oz / 227g) can tomato sauce
  • 1 cup (185g) white rice, uncooked
  • 1 cup (240ml) beef broth
  • 1 tsp garlic powder
  • Optional: 1/2 cup (56g) shredded mozzarella cheese for topping

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Brown the ground beef and chopped onion in a large skillet over medium-high heat, breaking up the beef as it cooks. Drain any excess fat.
  3. Stir in the chopped cabbage and cook until slightly wilted, about 5–8 minutes.
  4. Add the diced tomatoes (with juice), tomato sauce, uncooked white rice, beef broth, and garlic powder. Stir to combine.
  5. Bring the mixture to a gentle simmer.
  6. Transfer the mixture to a greased 9×13 inch baking dish.
  7. Cover tightly with aluminum foil and bake for 45–50 minutes, or until the rice is tender and most of the liquid is absorbed. Stir gently halfway through baking.
  8. If desired, remove the foil during the last 5 minutes and sprinkle with mozzarella cheese. Return to the oven until melted and bubbly.
  9. Let stand for 5 minutes before serving to allow flavors to set.

Notes

This casserole pairs well with a crisp garden salad or crusty bread. It can be stored in the refrigerator for up to 4-5 days or frozen for up to 3 months.

Nutrition

Find it online: https://tashirecipez.com/ground-beef-unstuffed-cabbage-casserole/

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