Stuffed cabbage casserole makes a favorite time-consuming dish easy for everyday cooking.
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Stuffed cabbage rolls are a traditional dish for quite a few ethnicities, and all have their own name for them – halupki, golumpki, golabki, pigs in a blanket, mushmafoo are a few.
Same dish, different name, and yet one thing they all have in common besides how delicious they are, is that they take a bit of work. Enter stuffed cabbage casserole.
Stuffed cabbage casserole has all the delicious flavors of stuffed cabbage rolls without the tedious steps. In fact, you can have this dish on the table in less that 30 minutes, provided your rice cooks that fast.
I’m a huge fan of starting my rice earlier in the day in my rice cooker or Instant Pot so it’s one thing I don’t have to deal with at the ends of the day. Plus, when part of dinner is already made, I’m much more motivated to finish strong with a good family dinner (yes, I own both of these and use them all the time).
By skipping the filling, we can make the bulk of the dish while the rice cooks if need be, and have an allergy-friendly meal without eggs, gluten, and dairy in very little time. Really, this dish doesn’t need them to be a success.
Plus, you can easily supersize the recipe or downsize it if you want. I suggest not downsizing because this stuffed cabbage casserole will be perfect to freeze. Just make up the recipe as-is and freeze a quarter, third, or half, depending on what works for your family.
It also feeds a crowd super easy, so if you’re part of a regular or semi-regular potluck, this dish will save the day – simple but comforting flavors that are, once again, allergy-friendly, and so comforting while still being a well-balanced one-dish entree.Print
Stuffed Cabbage Casserole
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 16 servings 1x
- Category: entree
- 4 cups uncooked rice
- 2 lb. ground meat
- 8 cups shredded cabbage
- 1 large onion/2 cups diced onion
- 4 (14.5 oz) cans or 2 (28 oz.) cans diced tomatoes
- 1 tsp. salt
- 1/4 tsp. black pepper
- Prepare rice per package directions.
- Fry ground meat and onion over medium high heat. When meat is lightly browned and onion is slightly soft, add the cabbage, salt, and pepper. Cover and cook until meat is cooked through and onions and cabbage are completely soft.
- Add diced tomatoes and continue cooking over medium-high heat, stirring often to keep from scorching. Keep lid off to cook off the extra liquid. When most of the liquid is cooked off, it is finished.
- Serve over rice.
*For easy serving, smooth cooked rice into a casserole dish then spread the cabbage and beef mixture over top.
**6 cups cooked rice and 2/3 the cabbage and beef mixture fill a 9×13 pan for 12 servings. You will have 4 servings remaining and can mix together and freeze or put in a smaller dish. You can also divide into smaller amounts.
Handy tip: 1 cup cooked rice = 2 servings so you can divide as needed depending on how many people you need to feed.
Give it a try and let me know what you think. Does stuffed cabbage casserole deliver the flavors you love in stuffed cabbage rolls?
More popular easy family dinner recipes on my site.
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