Stuffed Cabbage Casserole
Thanks to my friend Dolores for this recipe for this amazing Stuffed Cabbage Casserole that’s the ultimate in healthy winter comfort food! I also have a delicious Low-Carb variation for this tasty casserole recipe, if you’d like a lower-carb version.
Click here to PIN Stuffed Cabbage Casserole!
Today’s my birthday, and having a birthday that’s close to the end of the year means a double-dose of reflecting on life every December. One thing I’ve been thinking for a while is how ironically it seemed easier to eat healthy meals when I went off to work every day. In those days I had to take a lunch, and being forced to plan ahead meant I always made diet-friendly casseroles or soups on the weekend to make sure my freezer was well-stocked to get me through the week.
That’s a habit I’m going to work on cultivating again, so over the weekend I made this amazing Stuffed Cabbage Casserole and I have six servings of it in the freezer waiting for me! This casserole started with a recipe that my friend Dolores sent me after she’d mentioned it on Facebook, and as soon as I saw her recipe I knew I’d love it.
But I do like to add my own twist to recipes, and although I closely followed her idea for a layered Stuffed Cabbage Casserole with cabbage and a meat-rice-tomato mixture, I used less meat, spiced the meat mixture up a bit, used more cabbage in proportion to the other ingredients (which Dolores recommended), and also added some low-fat cheese on top.
The red tomato sauce and cheese made this look like lasagna, but I love the healthy idea of a layered dish made with cabbage. If you like cabbage at all, I promise you’ll love this recipe.
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Olive Oil (affiliate link)
- ground beef
- onion
- Minced Garlic (affiliate link) or minced fresh garlic
- Dried Thyme (affiliate link)
- sweet Hungarian Paprika, preferably Szeged Sweet Paprika (affiliate link)
- sharp Hungarian Paprika, preferably Szeged Hot Paprika (affiliate link)
- salt and fresh ground black pepper to taste
- green cabbage
- caned petite dice tomatoes with juice
- canned tomato sauce
- water
- cooked rice
- grated cheese
What rice did we use for the Stuffed Cabbage Casserole?
We used brown rice for this recipe but a converted rice like Benโs Original Converted Rice (affiliate link) would also be good.
How high in carbs is the Stuffed Cabbage Casserole?
This recipe has about 22 net carbs per serving.
Want low-carb Stuffed Cabbage Casserole?
My site also has a popular recipe for a low-carb version of this casserole that uses cauliflower rice. We were thrilled at how well the low-carb version turned out, so check that out if you’d like a version with less carbs. This original recipe still has a lot of fans, and this post has discussions about that possibility, which I am going to leave in place since it shows the historical progression of the recipe! And you can also see how my photography skills have improved!
How to Make Stuffed Cabbage Casserole:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- You’ll need two cups of cooked rice, and I used brown rice that I cooked in my much-beloved Zojirishi Rice Cooker (affiliate link).
- Brown the ground beef in a large frying pan. (If you use lean ground beef, you’ll need a bit of olive oil, even with a non-stick pan.)
- Remove the ground beef and then brown the onions in a little olive oil. When onions are starting to brown, add the minced garlic, thyme, and paprika and cook a few minutes more.
- Then add the diced tomatoes, tomato sauce, water, and browned ground beef and let the mixture simmer for 15-20 minutes. Season to taste with salt and fresh ground black pepper.
- While that simmers, chop up the cabbage. Heat olive oil in a large frying pan or dutch oven with high sides, and cook the cabbage until it’s wilted and about half cooked.
- Here’s how the cabbage looks when it’s done and seasoned with a little salt and pepper.
- When the meat and tomato sauce mixture has cooked 15-20 minutes and thickened a bit, stir in the 2 cups of cooked rice and gently combine
- Spray a large glass or crockery casserole dish with nonstick spray and start layering, starting with a layer of the cooked cabbage
- Top that with half the meat-tomato-rice mixture. Repeat with another layer of cabbage topped with the meat-tomato-rice mixture
- Cover the casserole tightly with foil and bake at 350F/180C for 40 minutes (or until it’s just starting to bubble on the edges.
- Cheese is completely optional, but at that point I removed the foil, sprinkled over 2 cups of a cheese blend, and baked uncovered until the cheese was nicely melted. (I used a blend of 80% mozzarella, 10% cheddar, and 10% Provolone.
- And here’s how the finished casserole looked when it came out of the oven! Thanks Dolores for a recipe idea that I know is going to be a long-term repeater at my house!
More Tasty Casseroles To Try:
- Cheesy Vegetarian Casserole (with Cauliflower Rice)
- Ham and Broccoli Casserole au Gratin
- Ground Beef Stroganoff Casserole
Weekend Food Prep:
This Stuffed Cabbage Casserole recipe is perfect for the category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Stuffed Cabbage Casserole
This Stuffed Cabbage Casserole is the ultimate in healthy winter comfort food and this recipe is a variation on cabbage rolls made into a casserole!
Ingredients
- 1 1/2 T olive oil, divided (more or less, depending on your pan)
- 1 lb. ground beef
- 1 medium onion, chopped small
- 1 T finely minced garlic
- 1/2 tsp. dried thyme
- 1 tsp. sweet Hungarian Paprika (see notes)
- 1/2 tsp.ย sharp Hungarian Paprikaย (optional; if making for kids I might leave this out)
- salt and fresh ground black pepper to taste (for seasoning meat mixture and cooked cabbage)
- 1 1/2 heads green cabbage, coarsely chopped
- 1 14.5 oz. can petite dice tomatoes with juice
- 1 15 oz. can tomato sauce
- 1/4 cup water (just enough to rinse out each of the cans)
- 2 cups cooked rice (see notes)
- 2 cups cheese (optional; see notes)
Instructions
- Preheat oven to 350F/180C. Spray a large glass or crockery casserole dish with non-stick spray. (I used a dish that was 12″ x 10″.)
- Heat 1-2 tsp. olive oil in a large frying pan; add ground beef and cook until it’s done and nicely browned, breaking apart as it cooks. (I like to use a potato masher (affiliate link) to break the meat apart once it’s partly done.) Remove ground beef to a bowl.
- In the same pan, add a little more olive oil if needed, then add chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.
- Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more.
- Then add the diced tomatoes with juice, tomato sauce, and ground beef. Rinse each of the cans out with a little water (about 1/4 cup total) and add to the pan. Let mixture simmer until it’s hot and slightly thickened, about 15-20 minutes.
- While the meat mixture simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves, and then chop the cabbage coarsely into pieces. (They don’t have to be all the same size. I chopped it into pieces that varied from 1/2 inch to 1 1/2 inches.)
- Heat about 2 tsp. olive oil in a large frying pan or dutch oven with high sides, add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season cabbage with salt and fresh-ground black pepper.
- When the meat and tomato sauce mixture has cooked 15-20 minutes and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
- Spray a large glass or crockery casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, other half of cabbage, and other half of meat mixture.
- Cover tightly with foil and bake about 40 minutes, or until the mixture is just starting to bubble on the edges.
- Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot
- To reheat, I would recommend thawing overnight in the refrigerator and then either microwaving it until hot or heating in the oven in a glass dish covered with foil.
Notes
I use both Sweet Hungarian Paprika (affiliate link) andย Sharp Hungarian Paprika (affiliate link) to make this dish. I love Szeged Paprika (affiliate link) and always use that brand; good quality paprika makes a big difference here. I might leave out the Sharp Hungarian Paprika if making this for kids.
I used brown rice, but use any rice you prefer. I used a blend ofย mozzarella, cheddar, and Provolone for the cheese.
This recipe from my good friend Dolores.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 356Total Fat 18gSaturated Fat 8gUnsaturated Fat 8gCholesterol 65mgSodium 508mgCarbohydrates 27gFiber 5gSugar 10gProtein 22g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you want fewer carbs, check out the low-carb version of Stuffed Cabbage Casserole, which uses cauliflower rice. Cabbage is a low-carb vegetable, and since this recipe is half cabbage that goes a long way towards making it a good option for phase 2 or 3 of the South Beach Diet. If you’re making this for South Beach it’s recommended to use low-fat ground beef, low-fat cheese, and brown rice (or a low-glycemic type of white rice like Benโs Original Converted Rice (affiliate link) would also work.)
Find More Recipes Like This One:
Use Casseroles to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalynโs Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes Iโm sharing there.
Historical Notes for this Recipe:
Stuffed Cabbage Casserole was first posted in 2011, after I got the recipe from my friend Dolores. The recipe was last updated with more information in 2024.
126 Comments on “Stuffed Cabbage Casserole”
Can u substitute Alfredo sauce for tomato sauce
That would be a big change from the traditional stuffed cabbage this recipe is based on and I wouldn’t have thought of making that switch. But if you’re a fan of Alfredo Sauce, I think it might taste good. That is only a guess though!
This sounded so yummy. I followed recipe, tasted sauceโฆ. ย added a tablespoon of Worcestershire ย sauce for to increase umami.ย Thank you for a delicious and different casserole recipe.
So glad you enjoyed it, and I like the idea of a touch of Worcestershire in this!
Do you freeze this before baking it?
I wish I could help but I haven’t tried doing it that way. I have cooked the casserole, frozen it in portions, and then thawed and reheated, and that worked fine.
Hi Kalyn, I love stuffed cabbage but it is such a pain to parboil and roll the leaves so this recipe will be perfect for me!! Question – is sharp paprika and hot paprika the same thing? I need to order it. Thank you!
Hope you enjoy! Yes, sharp paprika is the same as hot paprika.
Thanks for the quick response! I just ordered it. It’s on the menu for the following week. This week is your amazing Low-Carb Stuffed Pepper Soup!
How fun, glad you are enjoying the recipes.
Made this last night and it was for sure a winner. To me this was a great transition recipe moving towards more fall like hearty foods. Thank you!
I agree, this is perfect for fall. So glad you enjoyed it!
For some reason, “Stuffed Cabbage” (Golambki) taste a lot better when made the traditional way, … by stuffing whole cabbage leaves, and layering them in a pot with sauce. They’re a Middle Eastern dish, and I was brought up on the real thing. Sorry, but this recipe just doesn’t cut it for me, neither does the sauce.
OH MY; the rudeness. You’d think I was coming to your house and forcing you to make it. I have no idea why you’d bother to leave a comment like this; just make it the way you prefer, problem solved!
Happy Birthday – Enjoy your day!!
Did you see that this post was written on my birthday in 2011? So it’s not my birthday today.
Not sure if you were looking for the new low-carb version of this recipe that I just posted, but you can find that here.
Hi Kaylin! I just wanted to say I have been making your recipes for years and love them. I religiously make your south beach recipes. I am starting phase 1 again and was wondering if you think 2 cups of cauliflower would be a good replacement for the rice?
Hi Kelly,
So glad you’ve been enjoying the recipes. The tricky thing about replacing rice in a dish like this with cauliflower rice is that rice will absorb some liquid, while cauliflower rice can release extra liquid. If you decide to try it, I’d recommend putting the cauliflower rice in a very hot frying pan (with a little olive oil) and cooking it for a few minutes, just enough to evaporate some of the water content of the cauliflower. (Look for steam coming off.) Then use it as rice in the casserole. And I would love to hear how that works if you try it!
Can you put the amount of cabbage in lbs? One and a half cabbages means nothing to me. It could be 1 lb. or it could be :10 lbs
I’m assuming you are buying two heads of cabbage and using one and one half of them? I’m sorry, but I don’t know how much that would be in pounds.
I made this for dinner on Friday and it was a hit! I used paprika paste and substituted ground pork for beef. Very nice with a glass of Italian wine. Thanks, Kalyn!
So glad you enjoyed it!
I love this recipe and want to make it again soon, but am wondering – could leftovers be frozen successfully? We can get three meals from one recipe and I can certainly eat it three nights in a row ๐ but it would also be nice to have a meal socked away in the freezer for when we don't feel like cooking.- Sherri
Sherri, it says in the recipe "This freezes well" and there are some instructions about the best way to thaw and reheat. I try to include that in recipes when appropriate, but I do miss it sometimes!
I know this is an older recipe but I wonder if anyone has tried it with quinoa instead of the brown rice?
I haven't tried it with quinoa, and I wonder if it might get too soft after all that time cooking in the oven. Would love to hear how it goes if you try it.
You mean this is easier than making goลฤ bki? ๐
Ania, just a little!
Drea, so glad you like it and if you look under Casserole Recipes in the recipe index, any casserole that says Phase One will be gluten-free so I should have some other options for you.
I made this tonight, and prepped it for the week to take to work. The few nibbles that I had were really good. I am so excited to find a recipe that is gluten free and budget friendly. I have celiac, so the tomato soup versions are usually out for me.
Glad you are enjoying it!
This has become one of my favorite recipes whenever I get some organic ground beef (the only ground meat I buy these days) cheaper, and it never fails. Wish there were more leftovers so I could freeze some – never happens.
Hi Kalyn, it came out great with the extra sauce. Just a little more simmering time, but it made a difference when we reheated it the next day. Great recipe, and it's up there in our rotation for the season.
Missy, so glad you've been enjoying it. I haven't tried with more sauce; you will have to tell me how that works.
Hi Kalyn, I made this once before and my family really enjoyed this. The only adjustment I am going to make to this when I make it tonight is to double the amount of sauce and use only 1 head of cabbage because that's what I have today. My husband brought some to work and when he reheated it, his co-workers commented on how great it looked and smelled. Definitely a step up from the canned tomato soup variation of this recipe my family made growing up! If you have any input on doubling the sauce, let me know, thanks!
Laura, so glad you enjoyed it!
Always looking for something new and interesting and this recipe caught my eye. Made it for dinner tonite and it was wonderful. Thanks for the ideas.
Laura
DinnerDiva, thanks, so glad you enjoyed it.
I had a head of cabbage in the fridge and was searching for a stuffed cabbage recipe when I came upon this one. I made it for dinner tonight – pretty much as directed. I did add about 1 tsp. of seasoned salt to the cabbage while cooking it to give it some seasoning. I drained the water from the cabbage before layering it. I did not use the cheese because the cabbage rolls I remember growing up didn't have any cheese in them. This simple casserole was delicious. There are only 2 of us so we have enough left over for at least 1 more meal and probably lunch for 1. I'll be making it again for me and hubby and keeping this recipe. I can't wait to explore your blog – this was my first visit and will bookmark it for future reference.
Nancy, thank you! So glad to hear my blog is useful for you. And my name *is* pronounced KayLynn, although a lot of people get it wrong!
Hi Kalyn!
First I want to say…my 26 year old daughter's name is Kaelynn…so I am a little partial for this reason alone. Second, I want to THANK YOU for all of your hard work that you put into this blog. You have been my savior for some time now. I love to cook, especially good ol' comfort dishes. I started South Beach a while ago and am loving the life-style. Your posts and recipes make me so excited to cook new things again. Thanks for being one of my personal angels. I didn't want everything you have done to make my life easier go unrecognized! Best Wishes!
Hi Missy,
I have to be honest, I'm not sure how the look of the casserole will be with red cabbage. I don't think it will impact the taste so much, but I think the red cabbage might not look so great mixed with those other ingredients. I might be wrong though.
Hi Kalyn, my husband accidentally bought a red cabbage for me to make with this recipe. I see that some people used a coleslaw mix with red cabbage, but do you think it could be made with all red cabbage? I don't want to ruin the recipe.
Janice, so glad you're enjoying it, and thanks for the vegetarian suggestion!
I've made this several times and it has become a family fav. We're all vegetarians and I just substtute the ground beef with Yves veggie meat. Making this as I write this comment because my daughter requested it!
Errin, glad you're enjoying it! (And silly teenagers; they'll like more things when they finally grow up.)
I've made this several times since finding your recipe, and it has to be one of my favorite recipes of all time! My teenage sons won't eat it, so I always have LOTS of leftovers to look forward to! It warms up grat in the microwave, and tastes just as good, if not better, than when it's fresh from the oven. Thanks so much for sharing this awesome recipe!
Ashleigh and Christin, so glad you both enjoyed it so much. And I love hearing how other people adapt the recipes.
This is a brilliant idea! I really wanted something that tasted like stuffed cabbage but didn't take as long to make. Rolling meat into a cabbage leaf is not a fun thing to do after an 8 hour day of work. I took a ton of short cuts on this, and used Italian sausage rather than hamburger. I had no cheese other than Parmesan. This is yummy yummy yummy! It is totally gluten free as well.
Kalyn, you rock my socks off!
I followed this recipe farily closely, but changed a few things. I didn't have any paprika, so I left that out. I also added a bit of brown sugar to the sauce, as that is how my mother makes her cabbage rolls. Maybe a couple tablespoons worth. It gives it a nice savory taste! I will definitely be making this recipe again
Kathy, so glad you enjoyed it!
Well, I printed the recipe months ago and finally got around to making it tonight. It was wonderful and my husband thought so too. Will definitely be making again. Thanks for the recipe.
So glad it was a hit!
well I made the "Deconstructed Stuffed Cabbage Casserole" and it was a huge hit… my PICKY eater wanted MORE and my guys (boyfriend and son) were telling me how good it was and that it needs to be places on the rotation schedule. I just started eating cabbage again, I had forgotten how good it really is…and my family loves it… tonight I am fixing a sort of soup with cabbage. I will let you know how it turns out. Its in the slow cooker right now its been on all night. (on warm) but had it on high for 2 hours. now its on low. and smells so yummy.
Hope everyone enjoys it!
Kayln I am so new to your blog and this is only the first one I have come across but I have read through the recipe and all of the comments and I can hardly wait for friday to get here, that is when my boyfriend will be back home and I plan on fixing this for my family then. I am looking forward to this. I will happily post about how everyone responds to it. I have one 7yr old PICKY eater so this will be something worth trying. I love cabbage but not everyone else shares my love of it.
Thank You for sharing this recipe with all of us.
So glad you liked it!
This was a hit for my family. This made a lot so i thought we would have leftovers but was surprised how quickly my husband and kids devoured it. I was skeptical about adding the cheese but i did and it was delicious.
So glad you enjoyed it. (I tried to leave a comment on your blog, but it kept trying to make me log in to WP and I don't have an account.)
I was excited to try this recipe! Here is my adaptation of this yummy recipe. Thanks for posting!!
https://joliluja.wordpress.com/2012/05/18/no-pasta-cabbage-lasagna/
Thomas I think it would work fine to freeze and bake this in a foil container. I would undercook the caggage if you're going to freeze it.
Kalyn,
I'm working on my once-a-month cooking and wonder if this could be cooked in an alluminum pan instead of glass. I'll be splitting it into smaller portions for the freezer and would like to skip baking until the day we eat it. Thanks! – Thomas
This recipe sounds and looks soo good, I can't wait to try this one out.
Kay, love the idea of making this in the slow cooker; thanks for sharing that!
I made this without the rice tonight — & in my slow cooker. I can use my slow cooker liner on the stove, so I browned ground round, and then added green onions and garlic and the spices. I took it off the stove and added the diced tomatoes and tomato sauce. Then I just stirred the cabbage in without pre-cooking. I added some sugar-free ketchup just because I had some extra and thought I might need more liquid since I hadn't cooked the cabbage. I had planned to add the cheese at the end, but forgot all about it. Loved it! I'm looking forward to leftovers for lunch tomorrow.
Mimi, so glad you like it!
I just wrote out a long post and then lost it. ugh. Anyway, the post was about how I was pleasantly surprised tonight when I opened the lid from the container which I took from the freezer. Thinking I had thawed (in the fridge, overnight) beef enchiladas, I was prepared to make guacamole to go with them. Thankfully, I opened the container before I cut into the beautiful avocado! And, fortunately, I had left over Caesar salad which went beautifully with this recipe!!! We love, love, LOVE this Deconstucted Cabbage Rolls recipe! Thank you Kalyn!
Carey this sounds good with lentils. Unfortunately no Trader Joe's in Utah, sigh.
Hi Kalyn! This is my first post, but I've made so so so many of your recipes… thank you!! I just wanted to share that I subbed lentils for the rice & it was super delish! And easy as you can get pre-cooked lentils from Trader Joes.
This was awesome! I used only 1 head of cabbage but added chopped mini sweet peppers (plus a couple of chopped jalapenos since we love heat) when cooking the onions, so it was kinda like a deconstructed stuffed pepper recipe too. Fun to make and delicious to eat!
Carla, what a great adaptation! So glad you liked it.
Made this tonight. I was soooo good! A new favorite way to do cabbage.
This was so, so delicious and satisfying! Great recipe.
This was great! I did make a couple minor changes but overall it was delicious and healthy. Instead of water I used a really concentrated chicken broth and added in about a tablespoon of ketchup just to give a little more thickness and a touch of sweet. I also left the cheese off. Yum!
Gina, can't wait to see your post. So glad you liked it!
Loved it Kalyn, I'm blogging about it today!
So glad you enjoyed it!
Made this last night, with a few minor tweaksโused ground venison instead of beef; didn't have sweet paprika, so used smoked plus a little brown sugar. Husband declared the dish an "epic win" and asked that it be added to our regular rotation. Thanks, Kalyn!
Great way to enjoy stuffed cabbage rolls without all of the work!
Gina, that is exactly why I loved this idea so much too! And I was very happy with how it turned out.
This looks great Kalyn, I love my moms stuffed cabbage but I'm too lazy to make them. I'm going to try yours!
Swimchick, I am liking the sound of cumin in this! Hope you enjoy.
Hi Kalyn, Happy Birthday from Florida.
I just popped the dish into the oven – I used already shredded cabbage for coleslaw (mixed w. carrots and red cabbage), because thats, what I had in my fridge. I only sauteed it for a few minutes but, oh my, forgot to season it. Hope, it still tastes great. I'll let you know.
I just added cumin seeds, because, that is always in my ingredients w. cabbage. Usually, you eat it with potatoes in Germany, never in combination with rice. And the cheese is very good on top – makes it appealing to my kids.
Most definitely you could make this in the morning, or even the night before, keep in the fridge, and then cook after work the next day. I would wrap tightly in foil when you refrigerate it.
I was very curious about making it in a slow cooker when I tried the recipe. I think it would work, but I doubt this would be okay to cook all day, even on low. I do think you could layer it in a slow cooker and cook 4-5 hours on low, or maybe even a little longer.
If you try one of these options, please let us know how it turns out!
Do you think this could be made ahead and popped in the oven after work? What about using the slow cooker?
Moongirl, didn't think of making it with coleslaw mix; good idea! Glad you liked it.
I made this tonite with 1 1/2 pkgs of coleslaw mix. It came out so good! Be sure to allow some time to make it. Eat it really hot with Frank's Red Hot sauce. Yum!
Patty, you are not crazy! I left that step out when I first posted the recipe but a commenter above caught it and I fixed it on December 10. You must have printed the recipe before I fixed it I'm guessing, but it is fixed in both places now. Sorry about the confusion.
Kalyn…in the actual recipe I couldn't find out what to do with the rice…what am I not seeing…
Tracy, I love the idea of using riced cauliflower in this; thanks for sharing and glad you're enjoying the blog.
happy belated birthday!
This recipe looks wonderful. I am going to try it subbing riced cauliflower for the brown rice. I have a regular stuffed cabbage/peppers recipe that I use the riced cauliflower for so I think it will be perfect here.
I am following a plan very similar to South Beach. Thanks for helping me make my weight loss journey exciting with different foods to try – otherwise I would be living on grilled chicken and salad.
Barbara you could save some of the cabbage for yourself. I'd love plain sauteed cabbage for dinner, but then I'm a cabbage freak.
Nan, so glad you enjoyed it!
I did make it last night, we loved it. Thanks for the recipe. Nan
I have gone off meat and fish and am eating mostly vegetables but I know Bryan would love this.
So glad people are liking this. I am looking forward to the leftovers when I get home.
Thank you for the fantastic recipe! I followed the recipe and made it for dinner last night and it came out amazing. Everybody loved it!
Tonight we had the leftovers. It was even better after it sat overnight in the fridge. I will definitely make it again.
I love, love, love cabbage rolls but hate the work so I susallly do something similar, but in a skillet. Your idea of a casserole is perfect! Thanks for the idea. Now the "cabbage not-rolls" will get that slow cooked oven flavor.
Fantastic idea.
I have a similar recipe for a deconstructed cabbage roll on my blog, too. Though it has both hamburger and sausage as well as bacon and no cheese. It's a family favorite! YUM!
Thanks for catching that! I'm on vacation and only have iPhone right now but I will fix it later today when I get back where my laptop is!
Hi Kalyn, I'm thinking of making this tonight, but I don't see the rice added to the meat mixture in the printable recipe version. I thought perhaps you might like to amend it for the sake of clarity. Thanks for the recipe and I hope you had a great birthday. Nan
This looks fantastic. A great way to get my boys to eat cabbage.
Happy Belated Birthday, Kalyn! Hope you ha a fun time in SF. Love this lower-carb dish…looks great!
It's funny, I've never seen stuffed cabbage with cheese either, but the version I'm familiar with is Jewish, where combining cheese and meat wouldn't be allowed. I've also had it with more of a sweet-and-sour tomato sauce that uses vinegar (for sour) and sugar or raisins (for sweet).
With that said, your version looks great, and I really like the idea of deconstructing it — I've never made stuffed cabbage myself because it seemed like so much work! So even if I skip the cheese and use the type of sauce I'm more familiar with, I will probably use your approach to make it that much quicker and easier to get dinner ready.
Kalyn:
Happy Birthday. I have a suggested recipe for a phase one stuffed Cabbage.
1head cabbage chopped
1/2 can tomato puree
1/2 cup crystal light lemonade
1/4 cup walden farms -low carb french dressing
1 red pepper, green and orange pepper cut up
1 onion chopped
1.5 lbs of browned grounded turkey or beef
saute onion and peppers in olive oil, add chopped cabbage until soft. add browned ground turkey. Stir in Lemonade, tomato puree, french dressing and salt and pepper for taste. simmer over low heat until cabbage is cooked through.
I usually eat as a stew type of dish.
This is definitley a low carb dish. Can be used for phase one.
Hope you enjoy it!
Dana
Happy Birthday Kalyn!
I have no patience for stuffed cabbage but my husband does love it, so we'll have to try this ๐
This looks wonderful, I will definitely try it! I have recently started cooking low carb and your website has been a great help.
Thank you so much for being so generous, and Happy Birthday, I hope you have a very special day!
Thanks everyone for the nice thoughts and birthday wishes. I do appreciate it.
I'm not sure how this would work with ground turkey, but if you don't eat beef and you like turkey with these flavors I'm guessing you would like it.
Love cabbage, I am definitely gonna have to try this dish. Thanks for sharing ๐
mickey
Kalyn, this sounds great. One question: I don't eat beef. Do you think it would be good with ground turkey or chicken? I'm not sure how turkey would be with cabbage, it sounds wrong somehow.
This casserole looks so yummy! I've never had stuffed cabbage before, but I definitely want to give this a try. I hope you have a wonderful and very Happy Birthday!
Happy Birthday Kalyn! I enjoy your blog so much. Your recipes are delicious. I pray you have a wonderful day! Enjoy!
Happy Birthday Kalyn!!! I hope you have a fabulous day ๐
Happy Birthday!! Perfect opportunity for me to thank you. I came to your blog in early October, following a recipe link. I read some of your recipes and then your story about the South Beach diet. I thought to myself, "I could do this!" I bought the South Beach Super-Charged book and made a healthy shopping list. I started October 15 and in the last seven weeks, have lost 23 pounds! My husband, who's been consistent about 3/4 of the time, has lost 15. We are both very pleased! I make your taco soup every week and need to try a few of your other great sounding recipes. Thank you for the inspiration and information!
Sue in Seattle (my b-day is Sunday so I understand the birthday/holiday thing!!)
This recipe would be a great way to use the cabbage that I blanched and froze over the summer when I got more from our CSA than we could eat. And I could skip cooking the cabbage! I'll have to try it out and let you know how it goes.
Oh and Happy Birthday – mine is in 10 days.
Happy Birthday Kalyn – glad to have you as a friend and fellow blogger!
happy birthday! I find that I eat much healthier at work too. I think it's the regimented hours and the monontany. Thanks for this recipe. I love making stuffed cabbage rolls, but never have the time. This recipe is similar but easier!
Happy birthday! I read your blog faithfully and you pretty much guide our weekly menu!!! Thanks!
Thanks for the birthday wishes! This recipe is my version of the recipe Dolores sent me, so I'm certainly not claiming it's authentic for any cuisine, and adding the cheese was just a whim I had. I was curious about making it without rice for phase one, which I think might be good. I would probably simmer the meat mixture until it's quite thick if I wasn't adding rice.
I'm going to be spending my birthday out and about with my stepsister Karyn so I don't know how much I'll be checking in here during the day. But I'll be posting comments with my phone between shopping splurges!
Kalyn, How do you think this would turn out without rice for a phase one dish? I LOVE one dish dinners, and this looks yummy.
Happy Birthday! Even if it's not a milestone, it's still a cause for celebration. ๐
I remember my mother's stuffed cabbage oh so well. That was some good eatin'. I haven't ventured to make it myself due to the work involved! This recipe is a definite must! And, it's gluten-free! Yay!
Happy Birthday!!! This is perfect for me because I love stuffed cabbage rolls, but hate fiddling with them.
I made stuffed cabbage a few weeks ago and posted about them. My family called them "pigs-in-a-blanket." Then my SIL told me she makes a version called "between the sheets" — similar to your deconstructed stuffed cabbage. Either way, a whole lot easier than steaming and filling and rolling. Bravo!
I'm curious as to the origin of this recipe. I'm from Romania and deconstructed stuffed cabbage is part of out cuisine but I've never, ever seen this with cheese on top. Other than that it looks pretty close to how we make it. I actually made this myself over the week-end and finished it last night. This is the kind of dish that tastes even better the day after it is made. ๐
I love the idea of turning labor-intensive stuffed cabbage rolls into a casserole! I'm not a huge lover of cabbage, so I think that cooking it this way might make it work for me.
I definitely find that the busier I get, the better I eat because there's no time for mindless snacking! This casserole looks so cheesy delicious. Happy birthday, Kalyn!