Cabbage and Ground Beef Casserole Without Rice

This unstuffed cabbage roll casserole offers all the familiar flavors of cabbage rolls without the time‑consuming assembly. By leaving out rice, the dish stays lower in carbohydrates while still delivering plenty of texture and flavor thanks to the beef, tomatoes, and cheese.

The casserole is budget friendly and easy to customize — swap in ground turkey or pork, use different cheeses, or adjust the spice level to suit your family’s tastes.

This recipe uses winter produce like cabbage. If you’re planning seasonal menus, cabbage is a great value and keeps well through the colder months.

Why you’ll love this recipe

• Low‑carb and hearty: this casserole skips rice but still fills you up with protein and vegetables.
• One‑pot convenience: everything cooks in a single large skillet for easy prep and cleanup.
• Wallet friendly: staple ingredients like cabbage, canned tomatoes, and ground meat keep costs low.
• Adaptable: swap the meat, reduce or increase the spice, or make it dairy‑free as needed.
• Quick weeknight option: about 30 minutes from start to table.

Recipe ingredients

The ingredient list is simple but produces a satisfying, flavorful casserole.

• Ground beef — 1 1/2 lbs. of lean ground beef makes the dish high in protein; you can use 1 lb. if you prefer or substitute ground pork, turkey, or chicken.
• Onion — 1/2 a large onion, diced.
• Garlic — 3 cloves, minced (adjust to taste).
• Green cabbage — about 6 cups chopped (roughly half a head). Green cabbage softens and develops a mild sweetness when cooked.
• Canned tomatoes — 15 oz. fire‑roasted diced tomatoes and 15 oz. tomato sauce; choose low‑sodium options to control salt.
• Red wine vinegar — 1 1/2 tablespoons to add bright acidity.
• Mozzarella — 1 cup grated; use a grated hard cheese rather than fresh balls to avoid excess moisture. Substitute or omit for dairy‑free versions.
• Herbs & spices — smoked paprika, red pepper flakes, dried oregano, plus salt and pepper to taste.

See the instructions section below for timing and sequence.

How to make ground beef and cabbage casserole

Use a 12″ skillet or similarly large pan so all ingredients fit comfortably. Once vegetables are prepped, the recipe comes together quickly.

Pro tip: Chop the cabbage and dice the onion a day or two ahead to save time on busy evenings.

Basic cooking steps:

1. Brown the beef: Heat oil in a large skillet over medium. Add the ground beef, breaking it into pieces. Cook until it’s about halfway done, then add the onion. Continue cooking until the beef is mostly cooked and the onion has softened. Stir in garlic, smoked paprika, and red pepper flakes and cook 30 seconds more.
2. Cook the cabbage: Add the chopped cabbage to the skillet and stir to combine. Cook about 5–6 minutes until the cabbage is crisp‑tender and begins to brown.
3. Add tomatoes and vinegar: Stir in the diced tomatoes, tomato sauce, red wine vinegar, and oregano. Simmer on medium‑low for 10–15 minutes until the sauce thickens and the cabbage reaches your desired doneness. Taste and season with salt and pepper.
4. Melt the cheese: Remove the pan from the heat, sprinkle grated mozzarella across the top, and cover briefly so the residual heat melts the cheese. Serve hot.

Recipe FAQs

What type of cabbage is best?

Green cabbage is recommended for this casserole because it softens nicely and has a mild, slightly sweet flavor. Napa or Savoy cabbage can work as substitutes. Avoid purple cabbage for this recipe: its stronger flavor and color can affect the finished dish.

Can rice be added?

If you don’t need a low‑carb version, stir in 1 to 1 1/2 cups cooked rice during the last few minutes of cooking. Alternatively, serve the casserole alongside rice or mashed potatoes.

How long do leftovers keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven until warmed through.

Serving suggestions

This casserole stands on its own, but it also pairs well with a fresh salad, mashed potatoes, or crusty bread to soak up the sauce.

• Serve with a simple butter lettuce or mixed‑green salad for brightness.
• Top a scoop of the casserole over mashed potatoes or mashed cauliflower for comfort food appeal.
• Add a slice of crusty bread or focaccia to mop up any remaining sauce.

Recipe notes

• Adjust red pepper flakes to control the heat level. Omit entirely for no spice.
• When using lean ground poultry, you may need a little extra oil in the pan because poultry has less fat than beef.
• To make the casserole dairy‑free, omit the cheese or use a dairy‑free alternative.

More easy casserole recipes you’ll love

• Chili cornbread casserole
• Ground beef enchilada casserole
• Mexican tortilla casserole
• One‑pot Mexican rice skillet
• Vegetarian broccoli and rice casserole
• Crock Pot chicken and wild rice casserole
• Stuffed pepper casserole

Cabbage and Ground Beef Casserole

Servings: 6 · Prep: 10 mins · Cook: 20 mins · Total: 30 mins

Ingredients

• 1 tablespoon olive oil
• 1.5 lbs lean ground beef
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional)
• 6 cups chopped green cabbage (about 1/2 head)
• 15 oz low sodium fire‑roasted diced tomatoes
• 15 oz low sodium tomato sauce
• 1.5 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 cup grated mozzarella (or choice of cheese)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the ground beef and break into pieces. Cook 3–4 minutes until partially browned, then add the onion and cook until softened, about 5 minutes. Stir in garlic, smoked paprika, and red pepper flakes and cook 30 seconds longer.
2. Add the chopped cabbage and stir to combine. Cook 5–6 minutes until the cabbage is crisp‑tender and beginning to brown.
3. Pour in the diced tomatoes, tomato sauce, red wine vinegar, and oregano. Reduce heat to medium‑low and simmer 10–15 minutes until the sauce thickens and the cabbage reaches your preferred tenderness. Season with salt and pepper.
4. Remove from heat, sprinkle with grated mozzarella, cover briefly until cheese melts, and serve.

Notes

1. Prep cabbage and onion up to 1–2 days ahead to speed assembly on busy nights.
2. Use 1–1.5 lbs ground meat depending on desired protein level; poultry will need a touch more oil.
3. Store leftovers in the refrigerator for up to 3 days.

Nutrition (approx.)

Calories: 292 kcal · Carbohydrates: 13 g · Protein: 31 g · Fat: 13 g · Sodium: 654 mg