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Unstuffed Cabbage Casserole

Name: Unstuffed Cabbage Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings.
Ingredients: 6 cups chopped cabbage; 1/2 pound lean ground beef (90% lean); 1 small onion, chopped; 1 cup uncooked instant rice; 1/2 teaspoon salt, optional; 1/4 teaspoon pepper; 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted; 1 cup water; 1/3 cup shredded cheddar cheese

21 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 45 min.

Makes

4 servings

Updated: Mar. 07, 2023

I received the recipe for this unstuffed cabbage casserole from a teacher at the preschool where I work. It's a nutritious and economical meal for busy families. —Judy Thorn, Mars, Pennsylvania

Unstuffed Cabbage Casserole Recipe photo by Taste of Home

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Ingredients

6 cups chopped cabbage
1/2 pound lean ground beef (90% lean)
1 small onion, chopped
1 cup uncooked instant rice
1/2 teaspoon salt, optional
1/4 teaspoon pepper
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 cup water
1/3 cup shredded cheddar cheese

Directions

Place the cabbage in a greased 2-1/2-qt. baking dish. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage.
Combine soup and water; pour over beef mixture. Cover and bake at 350° for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.

Unstuffed Cabbage Casserole Tips

How should you store this unstuffed cabbage casserole?

Store your unstuffed cabbage casserole leftovers by covering them with foil and refrigerating for 3-4 days. If you prefer, you can divvy it up into smaller portions and place in covered food-storage containers to freeze.

Can you make this unstuffed cabbage casserole ahead of time?

Yes! You can assemble this simple casserole ahead of time and refrigerate it for a day or overnight, and then bake it close to serving time.

What are some variations of this recipe?

This is such a versatile recipe! Prepare a vegetarian version using plant-based meat crumbles instead of ground beef. You can also use ground turkey in place of beef, or quinoa instead of rice.

—Rashanda Cobbins, Taste of Home Food Editor

Nutrition Facts

1 each: 342 calories, 8g fat (3g saturated fat), 23mg cholesterol, 690mg sodium, 48g carbohydrate (0 sugars, 5g fiber), 19g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable.