Name: One-Pot Cabbage Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 lbs Ground Beef (Room temperature, drained of excess grease as needed); to taste Salt and Pepper or Creole Seasoning; 1 Onion (Chopped); 1 cup Rice (Uncooked (long-grain or medium-grain)); 3 large handfuls Cabbage (Roughly chopped); 1 8 oz Tomato Sauce; 2 cups Water; 1 14 oz Diced Tomatoes (Undrained); 1 cup Shredded Cheese (Colby Jack recommended)

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Creamy, comforting, and surprisingly simple, this One-Pot Cabbage Casserole is the kind of meal that warms the whole kitchen and the hearts around the table. Imagine tender cabbage, juicy seasoned beef, fluffy rice, and a melty blanket of cheese all cooked together in a single pot — minimal fuss, maximum flavor. Fun fact: casseroles like this were born from mid-century kitchen ingenuity when cooks wanted hearty, economical meals that could feed a family without fuss. If you love hands-off dinners, this is for you.

This recipe is perfect for busy weeknights because it’s quick to prepare, uses pantry-friendly ingredients, and is loved by kids and adults alike. If you’ve enjoyed our skillet dinners before, you’ll find this dish just as satisfying and even easier to clean up afterward. For another comforting, one-pan favorite, check out this delicious variation of a one-pot cabbage casserole that highlights different spices and textures. Give this version a try tonight — you’ll be amazed how something so simple can taste so homey.

What is One-Pot Cabbage Casserole?

What’s in a name? One-Pot Cabbage Casserole is exactly what it sounds like: a casserole-style meal cooked entirely in one pot. Why call it a casserole if it’s made on the stovetop? Why not — casseroles are more about the spirit of comfort and combining everything together than the baking dish itself. Curious where the name came from? Maybe it was a busy cook who loved fewer dishes and louder flavors. After all, “the way to a man’s heart is through his stomach.” Who can argue with that logic when the aromas fill the kitchen and everyone gathers? Give it a try and see if this humble name becomes part of your family roster of favorites.

Why You’ll Love This:

One-pot convenience: Everything cooks together for easy cleanup and a cohesive, cozy flavor that soaks into every bite. The rice absorbs the tomato and beef juices, while the cabbage mellows into tender ribbons.
Budget-friendly and hearty: Ground beef, cabbage, rice, and canned tomatoes are economical staples that stretch to feed a crowd without skimping on satisfaction. Making this at home saves money compared to takeout and delivers comfort any night of the week.
Flavorful finish: A sprinkle of shredded Colby Jack cheese transforms the casserole into a creamy, slightly sharp finale. Add a pinch of Creole seasoning for warmth or keep it simple with salt and pepper — either way, the flavors are layered and satisfying.

If you enjoy other easy casseroles on the blog, this dish pairs perfectly with those same weeknight sensibilities — minimal prep, big payoff. Ready to make it? Let’s get cooking.

How to Make

Quick Overview

This recipe is simple, delicious, and filling. You’ll brown seasoned ground beef with onions, add rice, cabbage, tomatoes, and water, then simmer until the rice is tender and the cabbage is soft. The standout element is the creamy, cheesy finish that ties everything together. Prep time is about 10 minutes and cook time about 25 to 30 minutes, so you can have dinner ready in roughly 40 minutes.

Ingredients

2 lbs ground beef, room temperature if possible, drained of excess grease as needed
Salt and pepper or Creole seasoning, to taste
1 onion, chopped
1 cup rice, uncooked (long-grain or medium-grain)
3 large handfuls of cabbage, roughly chopped
1 (8 oz) can tomato sauce
2 cups water
1 (14 oz) can diced tomatoes, undrained
1 cup shredded cheese, Colby Jack recommended

Directions

In a large pot or Dutch oven, season ground beef with salt, pepper, or Creole seasoning. Brown the beef with chopped onion over medium heat until no longer pink. Drain excess grease.
Stir in rice, chopped cabbage, tomato sauce, water, and diced tomatoes (with juice).
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 20-30 minutes until rice is cooked and cabbage is tender.
Sprinkle shredded cheese over the top. Cover and let sit for a few minutes until the cheese is melted.
Serve hot and enjoy!

One-Pot Cabbage Casserole

What to Serve With:

A crisp green salad with a tangy vinaigrette to cut the richness
Buttery dinner rolls or crusty bread for sopping up the saucy bits
Pickled vegetables or a jarred pepperoncini for a bright, acidic contrast
Roasted carrots or green beans for extra veggies and texture
A cold beer, iced tea, or sparkling water with lemon to refresh the palate

Mix and match sides depending on how hearty you want the meal to be; a simple salad and warm bread usually complete this cozy plate perfectly.

Top Tips for Perfecting:

Rice choice: Use long-grain or medium-grain rice and avoid quick-cook varieties; they can over-soften during the simmer. If you prefer brown rice, increase the simmer time and liquid slightly.
Season boldly: Cabbage mellows as it cooks, so taste and adjust salt, pepper, or Creole seasoning during the simmer. A dash of smoked paprika or a splash of Worcestershire can add depth.
Even chopping: Roughly chopped cabbage works well, but try to keep pieces similar in size so they cook evenly.
Drain or not: If using fattier ground beef, drain excess grease after browning for a cleaner, less oily casserole.
Cheese finish: Stirring a little shredded cheese into the hot mixture before sprinkling the top can make the finished texture creamier. Reserve some cheese for a golden top if you like.

Avoid washing rice before measuring since rinsing affects the water ratio; if you do rinse, reduce the cooking water slightly.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freezing: This casserole freezes well. Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: For best texture, reheat individual portions in a skillet over low heat with a splash of water to loosen the rice, or microwave covered for 2-3 minutes, stirring halfway. If frozen, thaw thoroughly before reheating and add a tablespoon or two of water if the rice seems dry.
Note: Cheese may change texture slightly after freezing; you can stir in fresh shredded cheese when reheating for a creamier finish.

FAQs

Can I use ground turkey or chicken instead of ground beef?
Yes. Ground turkey or chicken works well and reduces the overall fat. You may want to add a little olive oil when browning to prevent sticking and add flavor.

Is this recipe gluten-free?
Yes, as written this recipe is naturally gluten-free. Double-check any seasonings or canned ingredients if you need to be strict about gluten.

Can I make this vegetarian?
You can substitute cooked lentils or a plant-based ground meat substitute for the beef and use vegetable broth instead of water for extra flavor.

What if my rice isn’t fully cooked after 30 minutes?
If the rice needs more time, add 1/4 to 1/2 cup additional water, stir, cover, and simmer an extra 5-10 minutes until tender.

Can I add more vegetables?
Absolutely. Diced bell peppers, sliced mushrooms, or shredded carrots can be added with the cabbage for extra nutrition and color.

Conclusion

This One-Pot Cabbage Casserole proves that comfort food can be simple, economical, and deeply satisfying. With minimal prep, pantry-friendly ingredients, and a melty cheesy finish, it’s an ideal weeknight winner that the whole family will ask for again. If you’re looking for more inspiration or a slightly different take on this classic, check out One-Pot Cabbage Casserole – Diary of A Recipe Collector for another delicious variation. Give this recipe a go, share it with family, and enjoy the cozy, comforting results.