Diary of A Recipe Collector



One-Pot Cabbage Casserole

One-Pot Cabbage Casserole – An easier version than cabbage rolls…skip all the work and make it in one pot!One-Pot Cabbage Casserole

Are you a cabbage fan?  Some are and some aren’t.  My husband and I love cabbage, and we love this recipe for One-Pot Cabbage Casserole that both he and I grew up having.  It’s filled with ground beef, rice, tomatoes, cheese, and of course, cabbage.  It’s super easy for any night of the week and just as special for a Sunday dinner.  Plus, it is cooked up all in one pot with no need to bake it in the oven.

Now as far as cabbage goes, I’m still working on my kids.  Yes, I had to take out the cabbage for them to eat it, but I got really good reviews from them once I did this…we are taking baby steps around here.

So I’m hoping you have some cabbage fans in your house and you’ll give this one a try!  You’ll love it!

One-Pot Cabbage Casserole
 
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Author:
Recipe type: Main Dish
Ingredients
  • 2 lbs. ground beef
  • Salt and pepper or creole seasoning
  • 1 onion, chopped
  • 1 cup rice, uncooked
  • 3 large handfuls of roughly chopped cabbage
  • 1 8 oz. can tomato sauce
  • 2 cups of water (I just use the tomato sauce can twice)
  • 1 14 oz. can diced tomatoes, undrained
  • 1 cup shredded cheese (I used Colby Jack)
Instructions
  1. Season and brown ground beef and onions. Drain off grease.
  2. Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and diced tomatoes. Stir.
  3. Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well.
  4. Once cooked, top with cheese and cover with lid to melt a few minutes.
Notes
You can use a can of Rotel instead of diced tomatoes if you prefer spicy food.

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This is a similar pot to the one I like to use for all my one-pot dishes:


This one would be a great one too:

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Jaren

Jaren

I am a wife to an awesome husband, mother of four great kids, and a middle school math teacher. I love collecting recipes and cookbooks! Being able to share the things I make with others is so much fun for me. I have gotten so many cookbooks and torn so many recipes out of magazines! This is my way to really make use of them. I am starting this blog as a way to chronicle the recipes I’ve tried and pass them along. I hope everyone enjoys!!!
Jaren

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Comments

    • Karen says

      December 29, 2015 at 6:05 pm

      Found your One Pot Cabbage Roll Recipe this morning and fixed it tonight for supper. I was very happy with the results but since the recipe makes. a large pot and since it is just my husband and myself, I was wondering if you would suggest freezing the leftovers.?

      Reply

      • Jaren says

        December 29, 2015 at 7:19 pm

        I really think freezing it would be fine Karen. We normally don’t have much left over with our crowd, and we eat it the next night too. I’m sure it will do fine though! So glad you liked it!

        Reply

    • Cindy says

      January 14, 2016 at 9:00 am

      This really sounds good and I like easy too. My question is do you use regular or instant rice? Or does it matter? I am making my grocery list and want to get the best results.

      Reply

      • Jaren says

        January 14, 2016 at 9:11 am

        Hi Cindy! I do not use instant rice. I buy medium grain rice, but use long-grain if you prefer that. Thanks for visiting!

        Reply

    • Chris says

      July 10, 2016 at 2:38 pm

      I only comment on recipes I have actually made and served to my family because let’s face it , something can look delicious in a picture but dissppoint ! Fortunately this recipe was delicious made exactly as printed! It was so much easier that making stuffed cabbage but just as good! Thank you for posting!

      Reply

      • Jaren says

        September 11, 2016 at 9:37 am

        Hi Malcolm! I do not typically post nutrition facts. Personally, I like to use the My Fitness Pal app on my smartphone for all recipes I find online. All you have to do is copy and paste the link where you add your food/recipe in the app and it calculates the calories, etc. For this recipe, it calculated it to have about 423 calories, 23.9 g of fat, 14.8 carbs, and 38 g protein. Hope this helps!

        Reply

  3. Mary says

    August 31, 2014 at 10:25 am

    I made it with quinoa instead of rice to increase the nutritional value and it was delish, even our 4yr old and 2yr old are it up!

    Reply

  4. Lynne says

    September 6, 2014 at 8:44 am

    Oh my gosh. I grew up having this for dinner as it was on permanent rotation in cold months. My mother made it. About the only difference was that she didnt use cheese but put a little bit of curry powder in as well and always called it chow mein. I have no idea where she got the recipe as she was born and bred in the English Midlands, but the first time I had authentic chow mein I realised poor Mum had been labouring under a delusion ha ha. Bless her, but the recipe was always delicious and warming on cold winter nights when we needed something hot, hearty and filling, served over creamy mashed potatoes.

    Reply

    • Jaren says

      September 8, 2014 at 5:27 pm

      Hi Melissa! I’ve never made it in a crockpot. You would have to brown your ground beef anyway, and it really only needs to cook for another 20-30 minutes after that. So I’m not sure it would be worth it. To save time, you could always brown your ground beef ahead of time and have your veggies chopped too. Thanks for visiting!

      Reply

  6. nadine says

    September 8, 2014 at 9:34 pm

    Was I suppose to add water to this recipe for the rice to cook? My rice was still a little hard and the bottom of my pan burned, causing the food at the bottom to burn. What did I do wrong if I followed your exact directions?

    Reply

  8. Cheryl says

    September 9, 2014 at 1:38 pm

    This recipe looks really good and I’m gonna try it tonight! One question. Do you use any type of seasoning, or do the flavors of the ingredients alone do the trick? Thanks.

    Reply

    • Jaren says

      September 9, 2014 at 1:45 pm

      Hi Cheryl! Yes, I always season my ground beef when I’m browning it with creole seasoning. You can use whatever you prefer. Thanks for visiting!

      Reply

  10. Diane says

    September 14, 2014 at 3:12 pm

    Hi Jaren~~I have a niece named Jeran, both unusual and beautiful names. I just happened upon this recipe and “Zing went the strings of my heart”!! LOL Jeran this looks so delicious, and not exactly a difficult recipe to come up with, but it just hits the spot with me. I have a head of cabbage in my fridge, YAY! so I will be making this tonight. For me, but not hubby, who I doubt will even come in the kitchen while I’m making it! LOL That’s ok, more for me, and what delicious leftovers! I have an 83 yr. old Scottish neighbor who loves my cooking (such a sweetheart!). I’d have never thought of the mashed potatoes though, but it sounds heavenly! Thank you so very much for the wonderful recipe! This is the first recipe of yours I’ve seen, so I must sign off for now and get busy perusing!! I am going to rate this even though I’ve not tasted it. After so many years of cooking, one tends to be able to “taste” a recipe by looking at the ingredients. Bye for now.

    Reply

  11. Nancy says

    September 15, 2014 at 1:53 pm

    It is just my dad and I. Neither one of us are big eaters so this would last us a week. Any tips for cutting the recipe in half? This looks delicious and I really want to try it.

    Reply

    • Jaren says

      September 15, 2014 at 10:12 pm

      Hi Nancy! I have made the recipe using only 1 lb. of ground beef. Just try to cut the rest of the ingredients in half as well. You can freeze any remaining diced tomatoes and tomato sauce and save it for a spaghetti:)

      Reply

      • Nancy says

        September 16, 2014 at 8:23 pm

        Thank you! It worked great! I went ahead and halved the recipe just as you said. I did end up adding about two handfuls of the cabbage and I still sprinkled the top with a whole cup of cheese (because there is no such thing as too much cheese!), but it all came out perfect. We still have lots leftover to last at least one more meal and maybe even a lunch. The other cabbage casserole recipe I had used involved the oven and it was really nice not to have to turn the oven on when it is 100 degrees outside!

        Reply

  12. shannon says

    September 20, 2014 at 11:31 am

    We love this recipe it’s a good meal I make cornbread to go with mine my whole family loves this recipe. It’s so fast an easy to do. Can’t wait to try more of your recipes.

    Reply

  13. Daanna says

    September 27, 2014 at 6:48 pm

    I too made it without water as the recipe had originally said and it burned but I managed to salvage what didn’t stick to the bottom of the pan added water and cooked till rice was done and water was absorbed. Added the cheese and it was yummy! I love this dish it is so good so easy and cheap! I did however only use 1# of hamburger meat as the price of beef is insane right now and it was plenty I thought. It is very good eaten with saltine crackers! Thanks for sharing!

    Reply

  14. Megan says

    October 9, 2014 at 5:35 pm

    I’ve just recently become a cabbage lover (who knew it was so good!?), so I was excited to find this recipe! I thought it was easy and really very good. I made this as a side dish so omitted the beef, and it still makes a LOT! The only thing- my rice took much longer to cook, probably around 50 mins. I used brown rice, if that makes a difference. But just a warning to anyone who is making it and reallyyy hungry at the time like I was ; )

    Reply

    • Jaren says

      October 9, 2014 at 9:48 pm

      That sounds like a great way to prepare it Megan! I’ve never made it with brown rice, so that may have increased the cooking time. Also, some people will lift the lid before 20 minutes, and the rice will take even longer because you let out all of the heat. Thanks for visiting!

      Reply

  15. Shellie says

    October 11, 2014 at 2:41 am

    I found this on pintrest and thought I would starve to death just reading the recipe! I have loved cabbage any way I can get it since I was a child. Mama used to make Corned Beef and Cabbage as it was her and Daddys’ favorite meal. My brother, a year older then me hated cabbage and I hated the Corned Beef so we would wait til Mama and Daddy weren’t looking and he would take my beef and I took his cabbage. This recipe made me think of those wonderful childhood memories, Thanks. This is what we are having for Sunday dinner and I can hardly wait my hubby is really looking forward to this as well.

    Reply

  18. KadensGrandma says

    October 24, 2014 at 5:04 pm

    Often Mexican dishes in Mexico have shredded cabbage instead of lettuce. Cabbage has a longer life plus more nutrition than iceberg. Cabbage is a main vegetable in some cultures. I like slaw and cooked cabbage. I am going to make it for my cabbage role making neighbor.

    Reply

  20. Peggy says

    November 15, 2014 at 10:06 am

    I use to make stuffed cabbage rolls alot when my girls were growing up and they loved them but they were alot of work. I found this recipe and tried it my husband and I both loved it. I don’t think I will go through the work to make cabbage rolls again after this recipe love love love it!!!!!

    Reply

  22. Angie Eggers says

    November 17, 2014 at 2:30 pm

    I had everything for this recipe, but the tomato sauce, so I used Pizza Sauce. I did not have to use the creole seasoning then and it added a unique flavor with the garlic and spices. Turned out fantastic and everyone loved it!!

    Reply

  23. Sheila Goodman says

    November 20, 2014 at 12:19 pm

    I have made this in my rice cooker before, but have used ground beef and sausage. It is so easy and it feeds a great deal of people. I just buy the shredded cabbage in the bag for cole slaw, about 2 bags and between that and the meat it fills up the rice cooker. I also like cornbread with this.

    Reply

  24. Dianne S. says

    November 21, 2014 at 10:18 am

    Has anyone tried to brown grind meat add onions , drain Greece then add all ingredients together then cook in a rice cooker. My sister n law said it works .I will try it.

    Reply

  26. Tracy says

    November 30, 2014 at 4:25 pm

    Mine is cooking now. I am using 1 lb of hot Italian sausage and 1 lb of smoked sausage in place of the beef. I’m excited to try!!

    Reply

  28. Jeri says

    December 12, 2014 at 2:52 pm

    Made this for 11 people last night, my family loved loved loved it. My daughter called this morning and asked to take leftovers for lunch today. The only thing I did diffrent is I added ground sausage and hamburger. Yummy

    Reply

  29. Amanda says

    December 21, 2014 at 5:28 pm

    I made this tonight! However I added a few drops of Worcestershire and a pinch of brown sugar to make it similar to a cabbage roll recipe I have. Thanks for sharing! It smells delicious!

    Reply

    • Jaren says

      January 3, 2015 at 6:15 pm

      Hi Denise! I haven’t tried Minute Rice in this dish. I would think it would be fine to just cook it separately according to package directions and then mix it in after the cabbage is finished cooking. If you put it in the dish, I’m not sure how it would turn out since the cooking time is different from regular rice. If you do try cooking it in the dish, please let me know how it works out. Thanks for stopping by!!

      Reply

  32. Tonya says

    January 4, 2015 at 3:38 pm

    This is on the stove right now and smells FABULOUS! Found the recipe on Pinterest. Variations I made: 2 pounds ground venison instead of beef, long grain brown rice, Old Bay seasoning, and a few red pepper flakes. I can’t wait to dig in!! Thank you for sharing!

    Reply

    • Jaren says

      January 18, 2015 at 6:27 pm

      Hi Meghan! I’ve never used brown rice in this dish, but from what I’ve read, I think you would need a little more water and would want to cook it a little longer. Try adding an extra 1/2 cup of water and check the dish about 5 minutes later. If the rice is still not cooked, add a little more water and cook a little longer again. Thanks for visiting!

      Reply

  34. Valerie Johnson says

    January 18, 2015 at 7:22 pm

    Found this today and made it tonight. Great meal and will made it a weekly meal. I made it with brown instead of white rice and put curry when I was browning the hamburger. I used one lbs of hamburger. The rice I but at lease a cup of water more then they called for. Just kept checking on it so it didn’t stick. Great meal and will do it again

    Reply

  35. lmitton says

    February 2, 2015 at 7:17 pm

    Excited for this tonight. My mother in law Mary made the best cabbage rolls I have ever had. They were know in the family as “plopski’s” 😉 They took such a long time to make. I am hoping these will be similar without all the blanching, rolling and baking! I added some worcesterchire and basil because she always did. Wish me luck!

    Reply

    • Jaren says

      February 17, 2015 at 8:31 pm

      I think browning the bacon with the hamburger would be great too. If you do want the bacon crispy, then I’d do it separately and add it. That and the peppers sound like great ways to add even more flavor! Thanks for visiting Samantha!

      Reply

  37. Cindy K says

    February 25, 2015 at 6:29 am

    Since my husband doesn’t eat rice is there another “low carb” option to replace it? Or can I make it without the rice, reducing some liquid?

    Reply

    • Jaren says

      February 25, 2015 at 9:01 am

      Hi Cindy! I think this would still be delicious without rice too. I would probably only use 1 cup of water in order to give some liquid to allow the cabbage to steam and cook. I have not tried any “low carb” options with this recipe. Thanks for visiting!!

      Reply

    • Lorinda says

      January 4, 2016 at 12:29 pm

      I’m low carb too and have found that cauliflower is a great substitute for rice! You just dice it up small or throw it in the food processor…I’m trying this dish tonight using cauliflower and I can’t wait to see how it turns out 🙂

      Reply

        • Lorinda says

          January 4, 2016 at 7:54 pm

          O…M…G….that dish was awesome! I used cooked cauliflower in place of the rice…cut the water to just 1 can…used spicy diced tomatoes and used 2 cups of cheese (because cheese makes everything better…lol). It was even a hit with my super picky 14 year old! Will definitely be making this again!!! 🙂

          Reply

          • Jaren says

            January 4, 2016 at 9:19 pm

            Oh I’m so glad it worked out great Lorinda!! Love that you made it completely low-carb! Such a great idea and thanks for letting me know how it worked out!

  38. Brittany says

    February 25, 2015 at 11:08 pm

    I substituted the ground beef for ground turkey, regular rice for brown rice, and as far as the tomatoes, I used one can of regular hotel tomatoes, and half – a whole can of HOT hotel tomatoes. The ground turkey is great, the brown rice is good, and the tomatoes, especially the hot tomatoes add a little spice to it!! I love my food a little spicy so it is perfect.

    I also sent the recipe to my aunt and uncle and to my parents. They loved it! And they can’t wait to make it again.

    This casserole is the best!!!

    Reply

  39. Stefani Reel says

    March 15, 2015 at 7:47 pm

    Wonderful recipe. I added a handful of diced carrots and green peppers and swapped in Brown rice to make it even healthier. I have to sneak in veggies wherever I can with my crew!!

    Reply

  40. Cara says

    March 16, 2015 at 7:57 pm

    We got a cabbage in our co-op basket this week, and I had no idea what to do with it. I found this on Pintrest and made it tonight. We loved it! I used one pound of ground deer meat and some season salt instead of Creole seasoning. Thanks helping us try a new healthy veggie.

    Reply

    • Jaren says

      March 31, 2015 at 8:18 pm

      Hi Diana! You would need to brown the ground beef first, and then add all the other ingredients except for the rice. I’ve never tried rice in the crock pot before, so I’m not sure if that would work too well. You could make it separate and then mix it in. If you choose to just do the stove top version, it really doesn’t take too long. Thanks for visiting!

      Reply

  44. Bailey says

    April 18, 2015 at 8:52 pm

    I wanted some Irish cabbage goodness for my husband’s and mine first St. Patty’s together, so we decided to try this and it was delicious! We loved it. A new tradition for our young family. I’m going to try it with brown rice next time I make it as well.

    Reply

  45. Aaron says

    May 17, 2015 at 3:58 pm

    Delicious and easy! Used only half of cup rice and 1 cup chicken broth. Turned out absolutely amazing. The melted cheese on top really sets it off!

    Reply

  47. BRITNEY says

    June 12, 2015 at 9:34 am

    Sounds great! I’ll have to make this for my husband since he loves cabbage. By chance have you tried to freeze this meal? I wonder how it would work out with the cabbage. Maybe brown the beef, combine everything, and then freeze? What do you think?

    Reply

    • Jaren says

      June 12, 2015 at 12:02 pm

      Hi Britney!! I have not tried to freeze it, but I think it would do fine. You could make the whole recipe from start to finish but divide it into two separate dishes/aluminum pans to freeze. Then you could eat one that night or just freeze both! Let me know how it turns out! It is one of our favorites!

      Reply

    • Jaren says

      August 12, 2015 at 5:31 am

      Hi Judy! I have not frozen it before because we normally eat the whole recipe in a few days. I do think it will freeze fine in a freezer storage bag or container. I freeze that kind of stuff often. Just use it within 3 to 6 months. Thanks for visiting!

      Reply

  49. Beth Helmly says

    August 30, 2015 at 6:49 am

    What a comfort dish and it was delicious. I varied it a little by substituting the beef w/ corned beef , omitted the rice , decreased the water by one cup, and served over mashed potatoes. Wowza! thx for reminding me how much a love cabbag ANYTHING!! Definitely a keep er of a recipe.

    Reply

  51. Ashlyn @ Belle of the Kitchen says

    September 8, 2015 at 1:00 am

    Jaren, I made this for dinner tonight and it was amazing! My whole family loved it, and it will definitely be a new go-to recipe. I used a can of garlic and onion diced tomatoes because it’s what I had in the cabinet. I’ve been wanting to make this for a while now and I’m so glad I finally did! LOVED IT!!

    Reply

  52. Mary Burton says

    September 13, 2015 at 4:59 pm

    really great & easy recipe without the hassle of rolling those darn cabbage leaves! I’ve made this two previous times since finding the recipe recently. Since I have the time, I like to let the sauce simmer a bit before adding the rice and cabbage. I’m also trying with the addition of some cinnamon for tonight’s version. This recipe is great for leftovers—- nice for those of us not cooking for an entire family anymore—-even better as the flavors have a chance to meld together. Thanks for a nice addition to my “collection “.

    Reply

  53. Carol French says

    September 25, 2015 at 12:43 am

    Hi Jaren, I’m in U.K. and just seen this on Pinterest. I made this for my Granddaughter and me as we love cabbage but she’s not so keen on rice so I omitted the rice and servied over penne pasta cooked separately. I just reducedthe liquid to compensate. It’s great over mashed potato too. I also make your version for me and freeze – its a great “go to” dish. Thank you for sharing 🍲🍝👍😀🌟🌟🌟🌟🌟

    Reply

  54. Joan says

    September 25, 2015 at 9:11 pm

    Y..U..M..! I’ve done it in the oven & rice cooker, but never on the stovetop. Love cabbage casserole, so yours immediately caught my eye. I had 1#ground beef & 1# bulk pork sausage with green onions, so I used that. Then I had a small head of cabbage & actually diced it so it would fit in my skillet. Yes, the whole thing! I really like cabbage. 😉
    I used a can of Rotel. Then, since I try to eat brown rice when I can, I used that. I used 2 cups of water & had to cook it for almost an hour, but I’m used to having to wait longer for brown rice. 😏. In fact, with the tomato sauce & juice from the tomatoes, I ended up having to let the dish cook a little longer, uncovered, at the very end, to cook off some liquid. Next time I’ll try a cup & a half of water. Jaren, with the cabbage diced , it cooked down so well, I bet your kiddos might not even notice it! Who knows, they might grow to like it if they could just taste it! Lol. My little grandson gobbled it up! Great job, Jaren! Love your blog & can’t wait to try more of your recipes!!!

    Reply

    • Jaren says

      September 26, 2015 at 8:14 am

      Awe! Thanks Aunt Joan! You are so sweet! When I first posted this recipe, I had no idea it would get such a huge response. It really is one of our favorites! I’ll need to try all of your suggestions because you are one of the best cooks ever!

      Reply

      • Joan says

        September 27, 2015 at 12:17 pm

        That’s a very generous compliment, Jaren, coming from someone I truly admire! Thank you. We are lucky to be in a family who loves to cook, eat and spend time together! Keep sharing your yummy recipes!!!

        Reply

    • Jaren says

      December 31, 2015 at 10:33 pm

      Hi Penny! I think that would work, but you may have to replace some of that liquid from the tomato sauce and diced tomatoes with more water or even beef broth. I do think it would still be great! Thanks for visiting!

      Reply

  57. Tina says

    January 9, 2016 at 11:07 am

    This sounds so yummy but I was wondering if I used precooked instant rice because I don’t want all the sauce soaked up with regular rice. Trying this for tomorrow’s dinner. Thank you for the recipe

    Reply

    • Jaren says

      January 9, 2016 at 5:44 pm

      Hi Tina! That is an option, but I would reduce the amount of water a little so it’s still there but not too soupy. Hope it comes out great! Thanks for visiting!!

      Reply

  58. Kelly says

    January 11, 2016 at 11:25 am

    This recipe is awesome! I only used 1.3 lbs of ground beef since that was the measurement being sold at my local grocery store but thought that it had plenty of meat. It yielded 5 lunch servings for me (which I made yesterday and will eat all week!)

    I used fire roasted tomatoes with garlic but no creole seasoning. It could use a little more flavor (my fault) so I will add creole next time.

    Reply

  59. Gwen says

    January 12, 2016 at 4:20 pm

    Thank you for this!! My family absolutely demolished this- so I sent the recipe on to my sister. When she made it for her family she got a hug and a ‘thanks mom’ from her picky 2 year old.

    Reply

  60. Karen Howard says

    January 13, 2016 at 1:45 pm

    Oh Yum! I’m always looking for new ways to use the foods I like. This will be a regular go-to recipe now, thanks to you, Jaren. Happy Cooking & Eating!

    Reply

    • Jaren says

      January 14, 2016 at 8:40 pm

      Hi Laura! The great thing about cabbage is that it cooks down so much. It really doesn’t need to be precise. But I usually end up adding almost the whole head of cabbage-about 3 to 4 cups. Hope you enjoyed it and thanks for visiting!

      Reply

      • laura says

        January 15, 2016 at 8:01 am

        Thanks! I just winged it and added a bunch. It was very very good, and will be again tonight on account of how much I made! My husband and I are both new on the cabbage band wagon and I’d like to try more cabbage recipes. Thanks for sharing!

        Reply

  62. laura says

    January 15, 2016 at 8:00 am

    Thanks! I just winged it and added a bunch. It was very very good, and will be again tonight on account of how much I made! My husband and I are both new on the cabbage band wagon and I’d like to try more cabbage recipes. Thanks for sharing!

    Reply

  63. Cindy says

    January 17, 2016 at 12:04 pm

    I made this recipe based on the positive comments. For me I didn’t like it so much. It is lacking something and that could be the hours that the traditional cabbage rolls cook to merge all the flavors.. Cooking this so quick made it easy but it wasn’t worth it when you lose taste of homemade cabbage rolls.. So I am going to pass on making this again and just go back to the traditional way of making them.

    Reply

    • Jaren says

      January 17, 2016 at 10:09 pm

      Hi Cindy! Thanks for trying the recipe. I have some of those recipes myself, where I like a low and slow process. Thanks for visiting, and I hope you’ll try others.

      Reply

  64. Lisa H says

    February 3, 2016 at 12:51 pm

    Hi there,
    This recipe looks AMAZING but family doesn’t eat ground meat! do you think it would work with Shredded chicken?

    Reply

    • Jaren says

      February 3, 2016 at 8:47 pm

      Hi Lisa! I think shredded cooked chicken would work. It would be a totally different dish, but I think the flavors would be great together. Thanks for visiting!!

      Reply

  65. Deb says

    March 4, 2016 at 6:00 pm

    I made this and loved it– I also added a can of chopped green chilies which added a great depth of flavor.

    Reply

  66. Tracie says

    April 17, 2016 at 5:42 pm

    I love cabbage and I’m making this for the second time now for dinner. This recipe is quick, easy, and taste great! We had plenty of left overs which I pretty much finished off myself 🙂

    Reply

  67. Linda says

    August 27, 2016 at 9:24 am

    My husband would always start in August asking the produce guy at the farmer’s market if the flathead cabbage was in and if he had any big ones. When it was available, we would make batches and batches of cabbage rolls. They froze well and my boys would stop over to grab a couple bowls for themselves.

    My husband passed away last year and I haven’t been able to bring myself to ask for the flatheads so far. But with this, I can make a favorite with smaller heads of cabbages. Thanks for the recipe and reminder of good times.

    Reply

    • Jaren says

      August 27, 2016 at 8:02 pm

      Hi Linda! This recipe is one of our favorites! I love hearing that your family version holds so many memories for you. Prayers for you and your family. God Bless and I hope you like it equally as well 🙂

      Reply

  68. Joyce Spark says

    November 1, 2016 at 12:55 pm

    In regard to one of the comments about the cabbage recipe not tasting like standard cabbage rolls, I’m going to make the recipe and bake it in the oven instead because I knew that just cooking it on the stove would not give me the same taste. I add just a bit of hot sausage to my cabbage rolls to give them a little zing and always add a little sugar.

    Reply

  69. DIANE says

    December 31, 2016 at 5:23 pm

    I DO NOT UNDERSTAND THE PROPORTIONS FOR THE CABBAGE CASSEROLE. ONE CUP OF RICE WITH TOMATO SAUCE, CANNED TOMATOES, PLUS TWO CANS OF WATER, PLUS THE WATER FROM THE CABBAGE SEEMS LIKE SOUP TO ME.

    RICE AND LIQUID ARE 1 CUP OF RICE TO 2 CUPS OF LIQUID

    Reply

    • Jaren says

      December 31, 2016 at 6:20 pm

      Hi Diane! Even though the normal ratio is 1 cup of rice to 2 cups of liquid, this recipe turns out great! I promise it is not soup! All that liquid is needed and cooks out and the rice does a great job absorbing most of it while still leaving the recipe moist. Hope this helps and have a great new year!

      Reply

  71. Tracy Reynolds says

    January 26, 2017 at 8:21 am

    I made this last night and it was very good! I substituted the plain tomato sauce for tomato soup as that’s what I do when making stuffed cabbage rolls. I also added a few shakes of garlic powder. My son loved it and went for seconds, and I didn’t even use a whole cup of cheese! Thanks for the great recipe :).

    Reply

  73. Denis says

    February 22, 2017 at 7:06 pm

    Hello I’m looking at the one pot cabbage recipe and asking if the tomato sauce is actually tomato soup.?..Im 65 years young and just discovered the love of cooking and cook for 4 adults 2 kids most nights.Im sorry if its a dumb question but Im a late learner…Thanks Denis

    Reply

  74. Macey says

    March 12, 2017 at 6:57 pm

    I didn’t lift the lid until after 40 minutes and I did everything correctly but my rice is still crunchy 😭😭😭 help !!!

    Reply

    • Jaren says

      March 13, 2017 at 5:05 am

      Hi Macey! What type of rice did you use? It sounds like it needed more water added after about 20 or 30 minutes to finish cooking. It’s okay to lift the lid and check it to make sure after 20 minutes. Your heat needs to be on low also. Sorry you had trouble!

      Reply

  75. Karen says

    March 26, 2017 at 12:09 pm

    I made this….it was delicious! It’s only me but I’m sharing it with my cousins family….it made a lot!!!! I didn’t use cheese but I added bell pepper I love veggies!!!! Great recipe!!!!

    Reply

  76. Yolanda says

    July 5, 2017 at 8:32 pm

    I was skeptical at first but this dish was a hit with myself and husband, I did the ground beef and also added beef hillshire farm sausage. Will definitely be apart of our week night meals. Thanks for sharing.

    Reply

  77. Gim says

    November 11, 2017 at 6:03 pm

    Hi there! Just tried your recipe and it was delicious! Wasn’t sure about the shredded cheese on it, so I made it without it, but with my second serving I put some one and microwaved it so it was melted. Tasted great either way. I wanted a “third” serving, but had to control my self! I may try rolling some of it up in a flour tortilla to have it like a burrito just for a change to eat the leftovers.

    Reply

    • Jaren says

      November 12, 2017 at 6:41 am

      Hi Gim! My mom and dad skip on the cheese, but I adore cheese on just about anything. Glad you liked the recipe! Thanks for visiting!

      Reply

  78. Kathy says

    May 9, 2018 at 6:39 pm

    Hello frome the Bluegrass state of Kentucky! 🙂 Just found your recipe & it looks delicious! Will be trying it very soon! Thanks for posting. Pinned! 🙂

    Reply

  79. Maria says

    May 31, 2018 at 11:31 am

    I’m trying this vegetarian style in the crock pot. Our AC is out, I don’t want to stand over a hot stove. I’ll keep you posted.

    Reply

  80. Maria says

    May 31, 2018 at 11:15 pm

    The crock pot worked great!! 6 hours on low then added the rice (I used a cup of wild rice) put the crockpot on high for 30 minutes then added the cheese. 10 minutes later, dinner. It was great after a long day. P. S. I’m a vegetarian so I left out the ground beef.

    Reply

    • Jaren says

      June 2, 2018 at 7:32 am

      Hi Maria! Thanks so much for letting me know how it worked out for you! Love that you tried the crock pot!

      Reply

  81. Kevin says

    August 6, 2018 at 8:17 pm

    I just found this recipe today and it looked like something that I could fall in love with, I made this for my family’s dinner but I must confess that I did some tweaking to your recipe. First I could up six slices of bacon in the main pot while I was Browning the burger and onions in another, when the bacon was slightly cooked I took it out of the pot and diced it up into quarter inch pieces and left the bacon grease in the pot. After dressing the burger and onions I put them in the main pot with the bacon and all of the other ingredients and finished cooking like your recipe calls out to do, oh almost forgot I used a can of Rotel with chipotle and green chili peppers. My wife and I thought it was a really great meal. Thank you for this recipe it will be part of our dinners from now on.

    Reply

  82. maggie says

    September 17, 2018 at 11:51 am

    Hello, I made this today for the 2nd time. The 1st time as written. Today a little change, I used 1/2cup par boiled long grain rice, hotel, 1 tsp Italian seasoning and when it was cooked I stirred in about 1/4 cup of red wine vinegar, growing up in the u.k. (a long time ago !! ) Mum always served plain boiled cabbage but we added vinegar to it when served. My hubby never eats cabbage so I rarely cook it. Ta Da !! He loves this recipe, I’m a happy camper 😁 thanks for a great recipe ⭐⭐⭐⭐⭐

    Reply

  83. Saunya says

    October 15, 2018 at 7:39 pm

    This was delicious!! It is only me and my husband so I assumed we would have leftovers the next night. I was not expecting he would eat two heaping plates for dinner!! There is just enough for us to both have a little for lunch but two dinner portions are out of the question. He literally ate more than half the pot. This was really good and super quick. Thank you for sharing!!

    Reply

  84. Saunya says

    November 12, 2018 at 4:59 pm

    This was delicious and super quick! I think this was supposed to serve 6ppl but it was so tasty that my husband had a giant plate and then went back for seconds (3 servings)!! I had one serving for dinner, which left just enough for us to take lunch the following day. My husband just started dancing when I mentioned that I am making this again tonight lol

    Reply

  85. A. Viggiano says

    January 24, 2019 at 7:44 pm

    Delicious! I was wondering what to make for dinner and Googled “recipes with ground meat, cabbage, and rice” and this was one of the first to pop up. So glad I made it – bookmarked it for later!

    Reply

Trackbacks

  3. […] INGREDIENTS 2 lbs. ground beef Salt and pepper or creole seasoning 1 onion, chopped 1 cup rice, uncooked 3 large handfuls of roughly chopped cabbage 1 8 oz. can tomato sauce 2 cups of water (I just use the tomato sauce can twice) 1 14 oz. can diced tomatoes, undrained 1 cup shredded cheese (I used Colby Jack) INSTRUCTIONS Season and brown ground beef and onion in a dutch oven. Drain off grease. Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and diced tomatoes. Stir. Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well. Once cooked, top with cheese and cover with lid to melt a few minutes. NOTES You can use a can of Rotel instead of diced tomatoes if you prefer spicy food Recipe & photo directly from: https://www.diaryofarecipecollector.com […]

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