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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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.
Yay Kelly! So glad you liked it! It’s one of our favorite recipes! Thanks for visiting and letting me know!!
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.
Hi Gwen! Oh that just makes me so happy to hear! Thanks for letting me know!
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!
I’m so glad to hear that Karen! Thanks for visiting!!
Hi~ I’m in the process of making this, and not very experienced w/ cabbage. Any idea how much is a handful?
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!
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!
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!
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.
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.
Hi there,
This recipe looks AMAZING but family doesn’t eat ground meat! do you think it would work with Shredded chicken?
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!!
I made this and loved it– I also added a can of chopped green chilies which added a great depth of flavor.
Hi Deb! I love that you added green chilies! That’s a great idea! Thanks for visiting!!
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 🙂
That’s awesome Tracie!! Thanks for sharing!!
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.
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 🙂
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.
Hi Joyce! I love that sweet and spicy combination!
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
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!
I just made these for my family and they were a HIT! We devoured every last one of them .YUM. Thank you Jaren!
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 :).
So glad you liked the recipe Tracy!! Thanks for visiting!
I replace cheese at the end with 1 cup thickened cream or sour cream (throughout) – super delicious and rich
I love adding sour cream to dishes! That sounds great in this one too! Thanks for visiting Dani!
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
Hi Denis! It is tomato sauce, which is a little thicker than the soup. Thanks for visiting!
I didn’t lift the lid until after 40 minutes and I did everything correctly but my rice is still crunchy 😭😭😭 help !!!
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!