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–+ servings
unrolled cabbage rolls
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5 from 5 votes

Unstuffed Cabbage Rolls

A delicious cabbage roll dish without the work of cabbage rolls!  Same hearty flavor without the need to rolling the cabbage rolls. Can easily be adapted to a vegetarian or gluten-free meal.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: one pot meal
Cuisine: American
Servings: 6
Calories: 328Kcal
Author: Susan Moncrieff

Ingredients

  • 1 medium cabbage
  • 1 ½ lb lean ground beef cooked
  • 1 medium onion chopped sauteed
  • 3 cloves garlic minced and lightly sauteed
  • 2 cans Tomato soup I use Campbells
  • 1 can beef broth or chicken broth
  • 1 ½ cups pasta uncooked (using pasta is OPTIONAL)
  • salt & pepper to taste remember the soup is already salty.

Instructions

  • Preheat oven to 325 degrees
  • Prior to assembling ingredients,  prep.  hamburger by browning in a medium heat skillet and set aside. Drain any fat from the hamburger.In the same skillet, saute onions and garlic.  Be careful not to burn the garlic!  Set aside.
  • Chop cabbage in long thin strips. You are aiming for ½ inch strips about 3 inches long (ish).
  • Spray casserole dish with cooking spray
  • Fill casserole dish about ⅔ full of cabbage.
  • Spread cooked hamburger crumbles evenly over cabbage.
  • Sprinkle uncooked noodles as the next layer. Use lots if you like noodles, none if you are avoiding carbs. Your choice : ).
  • Add some salt and pepper, to taste. Easy on the salt though 'cause the soup is already quite salty.
  • Layer on the rest of the cabbage. Keep adding. It often is heaped.
  • Mix the can of broth into the tomato soup in a small bowl.  Spread it evenly over the top.
  • Put the lid on. If the cabbage is layered too high, it'll cook down and the lid will eventually fit.
  • Bake at 325 for about 2 to ½ hours.  It will start to simmer and cook within the casserole dish or dutch oven.

Notes

You can use any variation of ground meats you have on hand.
This can easily be gluten-free if either gluten-free pasta is used or no pasta (it's fine without!).
If you choose to make this a vegetarian dish, use vegetarian crumbles for your protein.

Nutrition (I am not a nutritionist. These are estimates only)

Serving: 1serving | Calories: 328Kcal | Carbohydrates: 37g | Protein: 31g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 743mg | Potassium: 1306mg | Fiber: 6g | Sugar: 14g | Vitamin A: 533IU | Vitamin C: 70mg | Calcium: 98mg | Iron: 4mg