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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I’m a huge cabbage fan!
Thanks for visiting!
How much serving does this make? I can’t wait to try to make this. It’ll be quicker than making it the traditional way.. 🙂
Hi Vickie! It serves about 6 people. Hope you love it and thanks for visiting!
Thanks for sharing. I’ve got all in my kitchen!
I usually make stuffed cabbage. The u stuffed cabbage is now our family’s favorite and it is so much easier to make. Thanks for sharing this recipe!
Thanks for visiting Patty!!
Can this be frozen for later after its cooked?
Yes, you sure can.
Found your One Pot Cabbage Roll Recipe this morning and fixed it tonight for supper. I was very happy with the results but since the recipe makes. a large pot and since it is just my husband and myself, I was wondering if you would suggest freezing the leftovers.?
I really think freezing it would be fine Karen. We normally don’t have much left over with our crowd, and we eat it the next night too. I’m sure it will do fine though! So glad you liked it!
Do you think I could use cauliflower rice instead of regular rice?
Hi Keisha,
I think you could, but I have not cooked with cauliflower rice before in order to tell you how to modify. You would probably omit the water and extra cooking time for regular rice.
This really sounds good and I like easy too. My question is do you use regular or instant rice? Or does it matter? I am making my grocery list and want to get the best results.
Hi Cindy! I do not use instant rice. I buy medium grain rice, but use long-grain if you prefer that. Thanks for visiting!
Thanks for asking this. I wondered also.
I only comment on recipes I have actually made and served to my family because let’s face it , something can look delicious in a picture but dissppoint ! Fortunately this recipe was delicious made exactly as printed! It was so much easier that making stuffed cabbage but just as good! Thank you for posting!
Hi Chris! Thanks for letting me know! We love this one too!
Would you happen to have the nutritional facts?
Hi Malcolm! I do not typically post nutrition facts. Personally, I like to use the My Fitness Pal app on my smartphone for all recipes I find online. All you have to do is copy and paste the link where you add your food/recipe in the app and it calculates the calories, etc. For this recipe, it calculated it to have about 423 calories, 23.9 g of fat, 14.8 carbs, and 38 g protein. Hope this helps!
This sounds so delish and so easy! I love that it has all basic ingredients. I was wondering if I could use bagged coleslaw? Thanks!
Hello,
My family and I love this recipe! I’m doing Weight Watchers and I am wondering what do think would be the measurement for 1 serving?
Thanks!
Hi Melissa! I think this recipe serves about 6. I plugged it in to my weight watchers, and it is about 6 freestyle points with 90/10 ground beef and the 1 cup shredded cheese. Using ground turkey would lower this quite a bit! Thanks for checking! This is one of our all-time favorite recipes!!
What goes good with this dish as a side
I typically make a salad and bread with it. But some nights, it’s just by itself.
I thought it was delicious. I too added corn for some color and flavor.
How do I Cook this in a 6 qt Crockpot?
Hi Kathleen, I have not cooked this in a crockpot. It would require some testing since it is a one-pot recipe with rice and you would need to cook beef before cooking in crockpot.
My dad is the biggest cabbage fan around – I’m definitely making this for him and soon. It looks delicious and I love how unique this recipe is! Pinned 🙂
Hope he loves it Chelsea!
I made it with quinoa instead of rice to increase the nutritional value and it was delish, even our 4yr old and 2yr old are it up!
That’s a great idea Mary!! Thanks for sharing!
I was thinking of doing that too. Did you have to adjust the amount of water?
Oh my gosh. I grew up having this for dinner as it was on permanent rotation in cold months. My mother made it. About the only difference was that she didnt use cheese but put a little bit of curry powder in as well and always called it chow mein. I have no idea where she got the recipe as she was born and bred in the English Midlands, but the first time I had authentic chow mein I realised poor Mum had been labouring under a delusion ha ha. Bless her, but the recipe was always delicious and warming on cold winter nights when we needed something hot, hearty and filling, served over creamy mashed potatoes.
Thanks Lynne! That version with mashed potatoes sounds wonderful!!
Do you think that you could make this in the crockpot? what variations would i need to make?
Hi Melissa! I’ve never made it in a crockpot. You would have to brown your ground beef anyway, and it really only needs to cook for another 20-30 minutes after that. So I’m not sure it would be worth it. To save time, you could always brown your ground beef ahead of time and have your veggies chopped too. Thanks for visiting!
Was I suppose to add water to this recipe for the rice to cook? My rice was still a little hard and the bottom of my pan burned, causing the food at the bottom to burn. What did I do wrong if I followed your exact directions?
Nadine I’m so sorry! I updated the recipe! Thank you for letting me know, and I really hope you’ll try it again.
No worries, I will try it again!
Looks scrumptious! Perfect for this cooler, almost fall weather. I will be trying this very soon. Thanks for the recipe.
This recipe looks really good and I’m gonna try it tonight! One question. Do you use any type of seasoning, or do the flavors of the ingredients alone do the trick? Thanks.
Hi Cheryl! Yes, I always season my ground beef when I’m browning it with creole seasoning. You can use whatever you prefer. Thanks for visiting!
How many servings does this make? I may be overlooking it.
Thanks, karel
Hi Karel! I would say it will feed 4-6 people. Thanks for visiting!
Thank you. Can’t wait to try it.
Hi Jaren~~I have a niece named Jeran, both unusual and beautiful names. I just happened upon this recipe and “Zing went the strings of my heart”!! LOL Jeran this looks so delicious, and not exactly a difficult recipe to come up with, but it just hits the spot with me. I have a head of cabbage in my fridge, YAY! so I will be making this tonight. For me, but not hubby, who I doubt will even come in the kitchen while I’m making it! LOL That’s ok, more for me, and what delicious leftovers! I have an 83 yr. old Scottish neighbor who loves my cooking (such a sweetheart!). I’d have never thought of the mashed potatoes though, but it sounds heavenly! Thank you so very much for the wonderful recipe! This is the first recipe of yours I’ve seen, so I must sign off for now and get busy perusing!! I am going to rate this even though I’ve not tasted it. After so many years of cooking, one tends to be able to “taste” a recipe by looking at the ingredients. Bye for now.
Thanks Diane! Hope it came out great!
It is just my dad and I. Neither one of us are big eaters so this would last us a week. Any tips for cutting the recipe in half? This looks delicious and I really want to try it.
Hi Nancy! I have made the recipe using only 1 lb. of ground beef. Just try to cut the rest of the ingredients in half as well. You can freeze any remaining diced tomatoes and tomato sauce and save it for a spaghetti:)
Thank you! It worked great! I went ahead and halved the recipe just as you said. I did end up adding about two handfuls of the cabbage and I still sprinkled the top with a whole cup of cheese (because there is no such thing as too much cheese!), but it all came out perfect. We still have lots leftover to last at least one more meal and maybe even a lunch. The other cabbage casserole recipe I had used involved the oven and it was really nice not to have to turn the oven on when it is 100 degrees outside!
We love this recipe it’s a good meal I make cornbread to go with mine my whole family loves this recipe. It’s so fast an easy to do. Can’t wait to try more of your recipes.
I too made it without water as the recipe had originally said and it burned but I managed to salvage what didn’t stick to the bottom of the pan added water and cooked till rice was done and water was absorbed. Added the cheese and it was yummy! I love this dish it is so good so easy and cheap! I did however only use 1# of hamburger meat as the price of beef is insane right now and it was plenty I thought. It is very good eaten with saltine crackers! Thanks for sharing!
Hi Daanna! I’m so glad it still worked for you! Love the saltine cracker idea!!
I’ve just recently become a cabbage lover (who knew it was so good!?), so I was excited to find this recipe! I thought it was easy and really very good. I made this as a side dish so omitted the beef, and it still makes a LOT! The only thing- my rice took much longer to cook, probably around 50 mins. I used brown rice, if that makes a difference. But just a warning to anyone who is making it and reallyyy hungry at the time like I was ; )
That sounds like a great way to prepare it Megan! I’ve never made it with brown rice, so that may have increased the cooking time. Also, some people will lift the lid before 20 minutes, and the rice will take even longer because you let out all of the heat. Thanks for visiting!
I found this on pintrest and thought I would starve to death just reading the recipe! I have loved cabbage any way I can get it since I was a child. Mama used to make Corned Beef and Cabbage as it was her and Daddys’ favorite meal. My brother, a year older then me hated cabbage and I hated the Corned Beef so we would wait til Mama and Daddy weren’t looking and he would take my beef and I took his cabbage. This recipe made me think of those wonderful childhood memories, Thanks. This is what we are having for Sunday dinner and I can hardly wait my hubby is really looking forward to this as well.
Hi Shellie! I’m so glad it brought back great memories! Hope you guys love it!
Oh Jaren, It was even better then my hubby or I thought! It needs 10 stars. Thanks again for the recipe for the Cabbage Casserole!
Oh I’m so glad you guys enjoyed it!! Thanks so much for letting me know!
Found this on Pinterest and can’t wait to try it. I’d love to be added to your group boards, I have some yummy creations I’d love to share! Valerie Hoff on Pinterest.
I just made this tonight and instead of plain diced tomatoes I used a can of rotel and it was delish!!!!!!!
Wonderful! We love Rotel too!
Often Mexican dishes in Mexico have shredded cabbage instead of lettuce. Cabbage has a longer life plus more nutrition than iceberg. Cabbage is a main vegetable in some cultures. I like slaw and cooked cabbage. I am going to make it for my cabbage role making neighbor.
What a nice thing to do! Thanks for visiting! I hope y’all love it!
Do you use long grain rice or minute rice?
Hi Debbie! I use medium grain rice, but I’m sure long grain would be fine too.
I use to make stuffed cabbage rolls alot when my girls were growing up and they loved them but they were alot of work. I found this recipe and tried it my husband and I both loved it. I don’t think I will go through the work to make cabbage rolls again after this recipe love love love it!!!!!
Hi Peggy! I’m so glad you loved the recipe! Thanks for visiting!