Italian Unstuffed Cabbage Roll Casserole Recipe
If you’re looking for a cozy, family-friendly dinner with all the sun-drenched flavors of Italy and the pure comfort of a home-cooked casserole, this Italian Unstuffed Cabbage Roll Casserole is about to become your new favorite. With layers of tender cabbage, a hearty beef and veggie filling, gooey mozzarella, and that classic Parmigiano edge, this dish truly delivers on both taste and nostalgia—without the fuss of rolling each little cabbage parcel. Whether you’re gathering around the table on a weeknight or want a meal that’ll satisfy a crowd, you’ll love how easy and rewarding every bite of Italian Unstuffed Cabbage Roll Casserole is!
Ingredients You’ll Need
Each ingredient in this Italian Unstuffed Cabbage Roll Casserole plays a special role, coming together for a dish that’s big on flavor and easy on the cook. It’s a beautiful collection of everyday staples, each adding something unique to the texture, depth, and comforting color of the casserole.
- Savoy cabbage (10 cups, chopped): This is the backbone of your casserole, offering sweet, tender layers and gorgeous texture.
- Ground beef (1½ lbs): Choose medium lean for the best balance of flavor and richness in the filling.
- Onion (1 large, diced): Adds aromatic sweetness and rounds out the other flavors perfectly.
- Carrot (1, diced): For a pop of color and subtle sweetness throughout the casserole.
- Celery (1 stalk, diced): Provides a savory base and a slight crunch that brightens the beef mixture.
- Garlic (2 cloves, minced): Lends that unmistakable Italian flair and warmth to the dish.
- Red pepper flakes (pinch, optional): For a touch of gentle heat—feel free to adjust to your taste!
- Salt (1 tsp or more, to taste): Essential for seasoning each layer and bringing out all the flavors.
- Tomato juice (960 ml, divided): The secret to a saucy, melded casserole with that classic ‘stuffed cabbage’ tang.
- Parboiled rice (1 cup): Holds the filling together while giving a satisfying bite (and no mushy rice risk!).
- Parsley (¼ cup, freshly chopped, divided): Freshens up the dish, and makes for a lively final garnish.
- Parmigiano cheese (½ cup, grated): Adds savory depth, nuttiness, and an authentic Italian finish.
- Mozzarella cheese (3 cups, shredded, divided): Oozes into gooey, golden layers that everyone craves.
- Pepper (to taste): Balances out the richness and lifts the other flavors—but don’t overdo it.
How to Make Italian Unstuffed Cabbage Roll Casserole
Step 1: Prep the Cabbage
Start by chopping your savoy cabbage into roughly 1-inch wide strips after removing the tough core. You’re aiming for about 10 cups—which sounds like a lot, but it cooks down beautifully and forms those signature “roll” layers. This first step sets the foundation for every delicious bite of your Italian Unstuffed Cabbage Roll Casserole.
Step 2: Blanch the Cabbage
Bring a large pot of salted water to a full boil and toss in the cabbage. Blanch for just 2 minutes to soften it without losing the vibrant green color and gentle texture. If your pot is a little tight on space, don’t worry—cook in batches and drain the cabbage well, then set it aside in a large mixing bowl.
Step 3: Sauté the Beef and Aromatics
In a big skillet or Dutch oven, brown the ground beef over medium heat. As soon as it’s no longer pink, stir in the diced onion, carrot, celery, garlic, and (if you like) a pinch of red pepper flakes. Season with salt. Let these simmer together for 5 minutes until everything is fragrant, tender, and your kitchen smells amazing!
Step 4: Add Tomato Juice and Rice
Pour in 3 cups of the tomato juice and sprinkle in the parboiled rice. Let it simmer just 5 minutes more—this infuses the rice and veggies with all that saucy depth and sets up the core flavors for the casserole. Remove from heat and stir in the grated Parmigiano cheese and half of your freshly chopped parsley. Taste and tweak the seasoning with a bit more salt or pepper if needed.
Step 5: Prep the Baking Dish and Oven
Lightly oil a 9 x 13-inch baking dish—this helps with easy serving later on. Preheat your oven to 350 degrees F so it’s ready for baking. Assembly will be speedy, so get your cheeses and cabbage at arm’s reach.
Step 6: Assemble the First Layer
Now for the fun part: layering! Start by spreading one-third of your chopped savoy cabbage across the bottom of your dish. Add half of the beef and rice mixture, spreading it gently for even coverage. Sprinkle a third of your mozzarella over the top for a welcoming, melty layer.
Step 7: Layer Again
Continue with half of your remaining cabbage, then the rest of the beef mixture. Sprinkle on another third of your shredded mozzarella, tucking those flavors together just like a classic stuffed roll (but without all the work).
Step 8: Finish the Layers
Layer the last of your cabbage right over the top. Pour the remaining tomato juice evenly across the entire dish, letting it seep into every nook and cranny. Top with the final shower of mozzarella, which will melt into a beautiful cheesy crust.
Step 9: Bake and Rest
Cover your dish tightly with foil and bake on the center rack for a full hour. This locks in the steam, blending all the flavors together. After an hour, uncover and bake for 15 minutes until the top is golden and bubbling. Resist the urge to dig in immediately—let it rest for 15 minutes so everything sets up, then finish with a sprinkle of parsley and serve piping hot.
How to Serve Italian Unstuffed Cabbage Roll Casserole
Garnishes
Italian Unstuffed Cabbage Roll Casserole deserves a flourish! A final scattering of fresh parsley brings brightness and color. If you’re feeling extra, add a little grated Parmigiano or Pecorino Romano for an irresistibly savory finish. Even a pinch of red pepper flakes over each plate can add a touch of personal flair.
Side Dishes
Round out your meal with a simple green salad dressed in olive oil and lemon, or oven-roasted vegetables for a bit of variety. Fresh Italian bread or garlicky toast are also wonderful for sopping up those saucy edges—this casserole is just begging for something to swipe through its juices.
Creative Ways to Present
For something special, try portioning your Italian Unstuffed Cabbage Roll Casserole into individual ramekins or mini cocottes for dinner parties or make-ahead lunchboxes. Or let guests add their own cheeses and fresh herbs at the table for a playful, build-your-own experience that brings everyone together.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Unstuffed Cabbage Roll Casserole keeps beautifully in an airtight container in the fridge for up to four days. The flavors actually develop and meld as it sits, making your next-day lunch or dinner even more satisfying.
Freezing
This casserole is made for the freezer! Cool completely, then wrap the dish tightly in foil (or portion into smaller freezer-safe containers). Freeze for up to three months. When the craving strikes, you’ve got a homemade meal ready in the wings—it’s a lifesaver for busy weeks.
Reheating
To reheat, simply cover the casserole and warm in a 350 degree F oven until heated through—about 25 to 30 minutes for a whole pan, or just a few minutes per serving in the microwave. If reheating from frozen, let it thaw overnight in the fridge for best results.
FAQs
Can I use a different type of cabbage?
Absolutely! While savoy cabbage is ideal for its tenderness and sweetness, regular green cabbage works almost as well. Just be sure to chop and blanch it slightly longer if it’s particularly tough.
Can Italian Unstuffed Cabbage Roll Casserole be made vegetarian?
Of course. Swap the ground beef for plant-based ground “meat” or cooked lentils, and use a splash of vegetable stock instead of tomato juice for a fully vegetarian take that’s still hearty and packed with flavor.
What can I use instead of tomato juice?
You can substitute tomato sauce thinned with a little water or even passata if that’s what you have on hand. Just season to taste, since plain tomato sauce can be thicker and more concentrated than juice.
How do I keep the rice from turning mushy?
Be sure to use parboiled rice, which holds its shape and texture after baking. Pre-cooked rice can work in a pinch, but add it right before assembling to avoid overcooking during baking.
Can I prepare Italian Unstuffed Cabbage Roll Casserole ahead of time?
Definitely! Assemble the entire casserole and store it covered in the fridge for up to a day in advance. When you’re ready, just bake it according to the directions—add a few extra minutes to the covered baking time if it’s very cold from the fridge.
Final Thoughts
There’s something truly special about bringing a bubbling Italian Unstuffed Cabbage Roll Casserole to the table—hearty, bursting with Italian flavor, and packed with the kind of warmth that makes everyone feel right at home. Give this recipe a try and I promise, it’ll become one of those beloved comfort food classics in your own kitchen!
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Italian Unstuffed Cabbage Roll Casserole Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Italian Unstuffed Cabbage Roll Casserole is a hearty and comforting dish that brings all the flavors of traditional cabbage rolls without the hassle of rolling. Savoy cabbage is layered with a savory beef and rice mixture, topped with gooey cheese, and baked to perfection. A perfect family meal for any night of the week!
Ingredients
Cabbage:
- 10 cups savoy cabbage (chopped)
Beef Mixture:
- 1½ lbs ground beef
- 1 large onion (diced)
- 1 carrot (diced)
- 1 stalk celery (diced)
- 2 cloves garlic (finely minced)
- pinch red pepper flakes (optional)
- 1 tsp. salt (or more, to taste)
- 960 ml tomato juice, preferably low sodium (divided)
- 1 cup parboiled rice
- ¼ cup parsley (freshly chopped, divided)
- ½ cup grated Parmigiano cheese (or Pecorino Romano)
- 3 cups mozzarella cheese (shredded, divided)
- pepper (to taste)
Instructions
- Chop the Cabbage: Cut the cabbage into 1-inch wide pieces, blanch in boiling water, and set aside.
- Brown the Beef: Cook ground beef with onion, carrot, celery, garlic, and seasonings.
- Prepare the Mixture: Add tomato juice, rice, and cheese to the beef mixture.
- Layer the Casserole: Alternate cabbage, beef mixture, and mozzarella in a baking dish.
- Bake: Cover with foil and bake, then uncover for final baking. Let rest before serving.
Notes
- You can customize the dish by adding your favorite herbs and spices to the beef mixture.
- This casserole freezes well, making it a convenient make-ahead meal option.
- Try substituting ground turkey or chicken for a leaner protein option.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Italian Unstuffed Cabbage Roll Casserole, Cabbage Casserole, Beef and Cabbage Casserole
