One-Pot Cabbage Casserole
One-Pot Cabbage Casserole – An easier version than cabbage rolls…skip all the work and make it in one pot!
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
One Pot Cabbage Casserole - A one pot recipe idea that is so easy to make filled with cabbage, diced tomatoes, ground beef, rice, and topped with cheese.
Ingredients
- 2 lbs. ground beef
- 1 tsp 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
- Add ground beef to large sauce pan (lid will be needed). Season ground beef with about 1 tsp of creole seasoning and brown ground beef. Add onions to cook while beef browns. Cook until onions are mostly clear. 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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 549Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 153mgSodium: 1032mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 47g
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Tried this for St. Pats day-easy to throw together and enough for seconds!
Awesome Abby! So glad you liked it!
Loved this recipe!! I’m featuring it on my blog tomorrow. Delicious!
Is it possible to make this in a crock pot?
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!
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.
Thanks Bailey! I’m so glad you like it! It is truly one of our favorites!
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!
Awesome Aaron! So glad you liked it!
I really enjoyed this. Thank you for sharing. Looking forward to others!
I’m so glad you liked it! Thanks for visiting!
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?
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!
Jarin have you ever tried to freeze leftovers of your cabbage casserole?
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!
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.
Oh that sounds delicious Beth! Thanks for sharing!
what are the number of servings & serving size?
Hi Debbie! This makes about 6 servings. Thanks for visiting!
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!!
Ashlyn!! Thanks so much for trying it! It is one of my favorites, and I so glad you guys liked it!
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 “.
Hi Mary! Thanks so much for letting me know! The cinnamon sounds great too!
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 🍲🍝👍😀🌟🌟🌟🌟🌟
Thanks Carol! We love this recipe too! I love how you changed it up with the pasta!
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!!!
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!
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!!!
I would leave out the rice and it would be low-carb.
Hi Deb! Yes, you sure could do that too! Thanks for visiting!
Can you make this without the tomato? I make cabbage rolls without tomato.
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!
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
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!!