Stuffed Cabbage Casserole
Low carb recipe for stuffed cabbage casserole – all the goodness of stuffed cabbage rolls without all the work!
Are you all familiar with Instagram? I know some of you are (since I follow a few of you who follow this blog). Instagram, for those of you who don’t know, is a fun little photo-inspired social media hang out. It’s a happy place, a community of some sort, where you can keep up with others (and vice versa) through the eyes of the camera on your phone. And if you aren’t into the whole sharing thing, it’s all good because there’s also a private option which enables you to use all the creative filters Instagram offers without having to make those photos public. Fun stuff.
So what does Instagram have to do with this Stuffed Cabbage Casserole? Well, I’ve met some pretty cool people through Instagram, not sure how honestly, but I can tell you if you post any picture that happens to do with food, healthy living, the beach or flowers then I pretty much get sucked in. I follow a gal named Powercakes on Instagram and have spent some time exploring her blog lately. It’s full of fitness inspiration as well as really great clean recipes, one of which inspired this version of Stuffed Cabbage Casserole.
Cabbage is one of those foods I want to love. I always pick it up with intentions to make something delicious with it, like this slaw, but I have to be honest – it sometimes goes to waste. One cabbage dish I have always LOVED is stuffed cabbage rolls. My grandfather makes them all the time and I’ve made them a few times myself (remember these Asian Stuffed Cabbage Rolls?). But let’s be real, we don’t always have the time for the whole rolling step do we? That’s why when I saw this recipe over on Powercakes, I got excited. Not sure why I never thought of this myself, but let me tell you it was absolutely DELICIOUS. Total comfort food, especially on a night where you are really in the mood for something saucy and baked. I made this casserole with lean ground beef because I’ve been really craving it lately, but it could easy be made with ground turkey as well.
I served it alongside simple green beans, but next time I am going to try it out over some Cauliflower Mash!
Note: give yourself enough time to bake this up, it took about an hour and due to poor planning on my part, I got a little HANGRY waiting around for dinner. I prepped the entire casserole earlier on the day that I was going to serve it for dinner, covered it in saran wrap and threw it in the fridge till dinner time. Leftovers for lunches ROCK.Print
Stuffed Cabbage Casserole
- Yield: about 6 servings 1x
- Category: Ground Turkey
- Method: Oven
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 1 lb lean ground beef (or ground turkey)
- 8 oz containers sliced mushrooms
- 1 medium head of cabbage, shredded
- 2 15 oz cans tomato sauce
- 1 15 oz can diced tomatoes (I used the green pepper and onion variety)
- 2 teaspoons dried oregano
- a good pinch of salt and pepper
- Preheat oven to 375 degrees.
- In a nonstick skillet over medium, cook onion and garlic for 2-3 minutes until soft and fragrant. Add your ground beef and continue to cook until browned. Add fresh mushrooms to meat mixture and continue to cook until mushrooms are cooked through.
- While beef is browning, shred your cabbage by cutting in half, removing the core, then cutting in quarters. Slice each quarter into thin pieces. Set into a large 9 x 13 casserole dish.
- Top shredded cabbage with browned beef, mushrooms, diced tomatoes and sauce. Add about a 1/4 – 1/3 cup water to sauce cans to “clean” them out and add the saucy water to the cabbage mixture. Sprinkle everything with dried oregano, salt and pepper.
- Bake for about 60 minutes in 375 degree oven until sauce is bubbly and cabbage is cooked through.
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I have always wanted to try stuffed cabbage, but this casserole makes it too easy. I have to try this soon!
I can’t WAIT to try this!! Sounds delicious as well as economical!
What a great idea! Stuffed cabbage is one of my favorite family dishes we have at holidays, but I’ve always been so intimidated by rolling the cabbage leaves. This is the perfect solution. I cannot wait to try this!
That looks incredibly yummy!! I love cabbage rolls, and this is all the yumminess minus the work. A little grated cheese on top = perfect.
I have the same good intentions with cabbage… it usually ends up going to waste because a whole head is kind of intimidating even though I love it so much!
i looooooooooooooove cabbage rolls…what a fun twist!
ah! I so wish my husband enjoyed cabbage. Maybe I can make a mini version just for me! Heart instagram and all of the fun pictures you post 🙂
I love cabbage! I’ve never tried it in a casserole will have to give this a go : )
I heard about instagram but not yet into it and, more and more people are getting hooked in it. I love cabbage rolls and your photos are making me hungry. =)
The recipe not only looks delicious but it’s also quite healthy. Let’s see how it will turn out with the Cauliflower 🙂
I LOVE cabbage and do not eat/serve it often enough. I’m pinning this to make. Can’t wait to try it!
Yum! I love cabbage, too. Last year we found my husband’s grandfather’s galumpki recipe and I made them. They were so good, but the rolling can be time consuming. This is a great way to enjoy them more often!
What a brilliant idea! I love stuffed cabbage but hate taking the time to roll them. I must make this soon!
Love it! just shared this on my FB page 🙂
This is a very typical meal in Eastern Europe, and we call them the lazy cabbage rolls. Delicious.
Oh, Aggie, this looks absolutely delicious. Pinning it now. 🙂
I made this last night. It was tasty. We prefer a bit more of a kick and are also watching sodium, so I used Rold Gold Chili/tomatoes (similar to rotel) and salt free hunts diced tomatoes. I also used fresh mushrooms instead of canned to cut down on sodium and some shredded zucchini I had in the freezer. I didn’t have any ground beef, so I used a roll of Jimmy Dean Hot and a roll of Jenny O 85 15 Ground turkey, straining the fat and slightly rinsing before adding to the onions, garlic and mushrooms so the veggies did not need rinsing, nor did they get grease from the meat. This filled a 9×13 pan. My husband who is not a casserole person really liked it. Keep in mind, there is a lot of water in cabbage, so there is quite a bit of liquid when serving, so I suggest using a slotted server. What is great about this recipe is it can be used as a guideline for different taste and dietary requirements. I put the recipe I used into my food tracker for watching my diet and weight and it calculated a serving at around 250 calories.
Hi Cathy! Thank you so much for the feedback! I actually made it again yesterday in the slow cooker, this time I used ground turkey and fresh portobella mushrooms as well as an additional can of diced tomatoes. I love that you added zucchini as well as adapt it to your dietary needs. That is the beauty of cooking in my opinion, making it your own 🙂 I really appreciate the note and it makes me very happy that you enjoyed it!
Hi there, I was thinking it would work well in the slow cooker and the liquid from cabbage would prevent turkey from being dry. I rarely follow a recipe as written b/c like you said, everyone has different tastes and dietary requirements. The shredded zucchini was a good addition for a veggie. If you use, make sure to strain before adding b/c they are very water heavy like cabbage. it would also work with diced …shredded tend to be very water logged.
Really glad I found your site. Looking forward to trying more recipes!
Just a follow up – this freezes well!
Thank you so much for letting us know Cathy!! Much appreciated 🙂
I was thinking about using a slow cooker, how long did you cook it for and what size was the pot? Thanks
I actually made it in the slow cooker and it turned out great, need to make again and update recipe. I believe I cooked it for 6-8 hours on low, I browned the meat first with fresh mushrooms (instead of canned), onions and garlic, also I used 2 cans (instead of one) drained diced tomatoes and 1 can of tomato sauce. Hope that helps!
Great idea! Will try it soon for sure!
I always add carrots (grated) and some greens to the filling as well…gives it a fresh taste and lightens up the whole dish 🙂
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All the comment take to much paper i just want the recipes
Hello Mary, I’ve updated this recipe so that it is in the recipe card format that makes it easier to print. It’s a feature I implemented late last year and have not had the opportunity to go back and update all recipes. Hope this helps! Thanks and enjoy!
I have a group home and fix many many meals. This in one of their favorites. We add a thin layer of rinsed and drained kraut for an added kick. It beats rolling all those cabbage rolls and the taste is the same.
I have made this for years myself. my mom and sister-in-law always made the rolls and are delicious but sometimes my kids would just want the stuff inside. I do add sour kraut and cooked rice. love this too
I love your add ins! It’s such an easy dish to put together if you’re not in the mood to roll 🙂
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In a large casserole dish I always layer the cooked ground beef and onions, then the cooked rice and then the chopped cabbage. I pour canned stewed tomatoes over all, cover with foil and bake about 50 min. A family favorite.
Am I the only one wondering if this recipe calls for white rice? That’s the only way I’ve ever had stuffed cabbage.
I use rice in my stuffed cabbage rolls too. I chose not to add to this casserole recipe but I’m sure it would be a nice addition!
I’m Polish, and I grew up eating “Golambki ” (Stuffed Cabbage) which was made the old traditional way. This is a nice and much quicker recipe – and you’ll still enjoy the old traditional flavors of this very much treasured dish, without a lot of prep. Enjoy!
This is so delicious! Amazing flavor! The kid and hubby scarfed it down. Will definitely make it again and must share the recipe with friends! The only modification I made was adding 1 cup uncooked instant brown rice to the bottom to absorb some of the juices.
wonderful feedback, thank you!! Glad you enjoyed it!
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