Stovetop Unstuffed Cabbage Casserole
Level up how you serve your cabbage with this stovetop unstuffed cabbage casserole. It's a delicious way to enjoy your vegetables.
Equipment
Dutch oven or large stockpot (5-quart minimum)
Large wooden spoon or silicone spatula
Cutting Board
Chef’s Knife
Colander or mesh strainer (for draining beef grease)
Lid that fits your pot
Ingredients
1 pound ground beef - lean, 450g (minced beef)
2 tablespoons olive oil
1 medium yellow onion - diced
2 cloves garlic - minced
1 teaspoon ground black pepper
1 pinch salt - to taste
8 ounces ketchup - 225g / about ¾ cup (tomato sauce in Australia and UK)- 15 ounces canned diced tomatoes - with juice, 425g
1 teaspoon dried oregano
¼ teaspoon red pepper flakes- 1 cube beef bouillon - or chicken bouillon, dissolved in the cooking liquid
½ cup water - 120ml- 4 cups green cabbage - diced, about 350g
- 1 cup cooked white rice - 185g (about ½ cup / 95g dry rice, cooked according to package directions)
1 cup mozzarella cheese - shredded ; 115g
¼ cup Parmesan cheese - grated ; 25g
Instructions
- Heat olive oil in a Dutch oven or large stockpot over medium-high heat. Add the diced onions and sauté for 3 minutes, stirring occasionally, until softened and lightly golden.2 tablespoons olive oil, 1 medium yellow onion
- Add the beef, black pepper, and salt to taste. Stir until the meat is browned. Once beef browns, add in the garlic and cook for 30 seconds. Strain off any excess grease. Return the beef mixture to the Dutch oven.1 pound ground beef, 1 teaspoon ground black pepper, 1 pinch salt, 2 cloves garlic
- Add the ketchup (or tomato sauce), diced tomatoes with their juice, oregano, red pepper flakes, bouillon cube, and ½ cup (120ml) water. Stir to combine, then reduce heat to medium. Cover and simmer for 20 minutes, stirring every 5 minutes to prevent sticking.8 ounces ketchup, 15 ounces canned diced tomatoes, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1 cube beef bouillon, 1/2 cup water
- Add in the cabbage and cook covered for 4 minutes or until the cabbage is tender. Do not add any additional liquid.4 cups green cabbage
- Stir in the cooked rice until evenly distributed. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top. Cover and cook for 2–3 minutes until the cheese is fully melted. Remove from heat, uncover, and let rest for 5 minutes before serving.1 cup cooked white rice, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese
Notes
Storage: Refrigerate in a sealed container for up to 4 days. The rice absorbs liquid overnight, so add a splash of water or canned tomato when reheating.
Freezing: Portion into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating — going straight from frozen makes the cabbage watery.
Make-Ahead: Brown the beef and prepare the sauce up to a day ahead; refrigerate and reheat before adding cabbage, rice, and cheese.
Substitutions: Ground turkey, chicken, or pork all work. Replace ketchup with 3 tablespoons tomato paste thinned with 3–4 tablespoons water plus a pinch of sugar.
Pro Tip: Don't skip browning the beef properly — resist stirring for the first 2 minutes so a deep sear develops. This fond is the savoury backbone of the entire dish.
Nutrition
Serving: 1servingCalories: 415kcalCarbohydrates: 27gProtein: 21gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 72mgSodium: 847mgPotassium: 597mgFiber: 3gSugar: 12gVitamin A: 517IUVitamin C: 27mgCalcium: 208mgIron: 3mg
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