One pan is all you’ll need for this hearty supper! It’s packed with everything you would find in your favorite cabbage roll recipe: savory meat, rice, crisp-tender cabbage, and tangy tomato sauce.
Have you ever tried cabbage rolls? I have once or twice and enjoyed them, but ditched the idea because prep time needs to be short when you have 4 little people underfoot. As St. Patrick’s Day approached, I wanted to try a meal that would fit the holiday but not be too time consuming. I’ve always loved cabbage (hello, coleslaw!) and this seemed like the perfect way to include it in our St. Patty’s dinner. It has everything you love about a great cabbage roll, but without the prep time or the mess, plus…cheese. (if you’re dairy free, no worries! Use a substitute or leave it off and this dish will still taste great!)
This gluten free meal quickly became a favorite of mine because:
- Easy prep
- Combo of meat, grains, and veggies all in one pan
- Topped with gooey melted cheese. That is all.
- Quick clean up (this is my personal fav)
- Every one of our 4 littles asked for seconds or thirds. And there was cabbage in it. Seriously? Let’s make this every night! 😉
Whether you’re a cabbage lover or the jury’s still out on whether you should include it in your menu rotation, this recipe is worth a try.
Savory meat in a tangy tomato sauce with sauteed onions, rice, and crisp-tender cabbage smothered in ooey-gooey melted cheese. Ready in under an hour with only one pan to wash, this gluten free recipe is a winner!
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One Pan Cabbage Casserole
ThereIsLifeAfterWheat.com
*gluten-free *soy-free *oat-free *nut-free *dairy-free option
One Pan Cabbage Casserole
Prep
Cook
Total
Yield 4 -6 servings
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 1 cup rice, uncooked (I used basmati)
- 4 cups roughly chopped, lightly packed, cabbage (about 3 handfuls or 2/3 of a small head)
- 1 T butter optional
- 8 oz tomato sauce
- 14.5 oz can diced tomatoes, undrained
- 1 T gluten free worcestershire sauce
- 2 cups water
- 1/8 tsp chili powder
- 1/4 tsp paprika
- 1 tsp oregano
- salt and pepper to taste
- 1-2 cups grated cheddar cheese, optional
Instructions
- Preheat a 12" skillet or 2 qt saucepan over medium heat. Add hamburger and brown until almost done.
- Add onion and continue to cook until hamburger is fully cooked and onion is translucent.
- Add remaining ingredients, "except cheese", stir gently to combine, cover, and bring to a boil.
- Reduce heat to low and simmer, covered, 15 minutes.
- Top with cheese, replace lid, and cook another 5 minutes. Remove from heat and serve.
***Please be sure all ingredients you use are gluten free.
This recipe was shared on Gluten Free Fridays and Allergy Free Wednesdays
16 Comments
Leah @ Grain Changer
March 25, 2016 at 2:13 pmLOVING the new site Celeste! Also, this dish looks to die for (the photos have me DROOLING). going to have to whip this one up soon 🙂
thereislifeafterwheat@gmail.com
March 26, 2016 at 11:36 amThanks so much Leah, it’s a work in progress 🙂 And you’ll love the casserole, it quickly became one of my favorite dishes!
Rebecca @ Strength and Sunshine
March 28, 2016 at 7:34 amWhat a unique way to cook up some cabbage!
thereislifeafterwheat@gmail.com
March 28, 2016 at 9:40 pmIsn’t cabbage a great veggie Rebecca? So many options!
Emily @ Recipes to Nourish
March 28, 2016 at 9:06 amI love one pan meals! My husband also is a huge fan of cabbage. This sounds delicious.
thereislifeafterwheat@gmail.com
March 28, 2016 at 9:39 pmEmily I would be embarrassed to admit how many of our meals are ‘one pan’, I absolutely love them!
Sharon @ What The Fork Food Blog
March 28, 2016 at 11:43 amI love cabbage but I”m not really a fan of cabbage rolls. This casserole version looks fantastic though!
thereislifeafterwheat@gmail.com
March 28, 2016 at 9:38 pmThis recipe is so much better than cabbage rolls, think of it as the new and improved version 😉 I hope you give it a shot!
Raia
March 28, 2016 at 12:26 pmCabbage + cheese + one pot = win in my books! 🙂 This looks delicious. 🙂
thereislifeafterwheat@gmail.com
March 28, 2016 at 9:37 pmYes, yes, and yes! Thanks Raia 🙂
Brianna H (@FlippinDelish)
March 29, 2016 at 3:10 pmI can’t wait to make this for dinner! I love cabbage rolls but they take more energy than I have most the time. This recipe is the perfect solution!
thereislifeafterwheat@gmail.com
March 29, 2016 at 4:54 pmI feel the same way Brianna! Alllll about the easy suppers 😉
KitchenRecipe Your Friend in Kitchen
June 26, 2017 at 3:38 pmI like your post very much!I read your blog very often and you’re always comming out with some great stuff!I shared this
on my Facebook and my followers loved!Keep up the good work!
thereislifeafterwheat@gmail.com
June 26, 2017 at 8:24 pmThank you!
Felicia Fessler
February 16, 2020 at 9:36 pmI have been craving rolled cabbage, but didn’t want the headache. I found this recipe and was very excited. I made it today. Unfortunately, it is a big flop. First of all, 15 minutes is NOT NEARLY enough time for the brought the Basmati rice to cook and the dish does NOT have the rolled cabbage flavor that I wanted. I brought the pot to a boil and the cooked for 15 minutes and 15 minutes more and 15 minutes more, and 10 minutes more. And still the rice is crunchy. I have just added 10 more minutes. I am so very disappointed.
thereislifeafterwheat@gmail.com
February 21, 2020 at 1:02 pmSo sorry it didn’t work out for you Felicia, did you use brown rice?